The Best Korean Restaurants In Singapore

8th Jun 2026

Written by:

Stephanie Zheng
Former Contributor | Urban List Singapore

Contributors: Gracie Stewart and Priyanka Elhence

Korean food in Singapore has come a long way from the early days of watermelon soju towers and BBQ-all-you-can-eat. These days, it’s a whole scene, with minimalist counter spots slinging makgeolli pairings, seafood joints that feel like they’ve been airlifted from Jeju, and chefs doing clever things with jang and jeotgal in tasting menus.

Whether you're after a comforting bowl of doenjang jjigae that tastes like something an ajumma would fuss over, or a stylish spot to impress someone who’s really into banchans and jinjitsangs, we’ve got you. Here are the best Korean restaurants in Singapore we’re loving right now, no grill tongs required.

JIHO Samgyetang SBCD

18 Cross Street, #B1-01, 18 Cross

JIHO
Image credit: JIHO | Supplied

Simmering samgyetang in Korea since 1991, JIHO Hanbang Samgyetang SBCD just opened here last month, a restaurant rooted in over 35 years of perfecting herbal ginseng chicken soup, made with honest ingredients and a commitment to healthy dining. Its first Southeast Asian outpost, the company has over 80 locations across Korea, Sydney and Shanghai, and winner of the Korea Franchise Award for 12 consecutive years, JIHO is one of Korea's most recognised names in samgyetang.

The restaurant brings with it a menu rooted in hanbang, the centuries-old Korean practice of using medicinal herbs for their restorative properties. The menu offers six varieties of samgyetang, anchored by two JIHO signatures: the Healthy Samgyetang, a long-simmered broth fortified with a patented mixture of Korean traditional herbs traditionally used to relieve fatigue and support joint health, and kalopanax bark for restoring energy; and the Spicy Samgyetang, featuring Cheongyang chilli peppers, chives and enoki mushrooms for a fiery bowl that warms twice over.

Four ingredient-led variations complete JIHO’s samgyetang selection: the Beauty Samgyetang for skin nourishment and anti-aging; the Perilla Samgyetang, rich in dietary fibre; Mung Bean Samgyetang helps promote metabolism, and the Black Garlic Samgyetang features garlic from Namhae on Korea’s southern coast, aged for 60 days to increase its antioxidant potency tenfold.

DRIM GOLD

Resorts World Sentosa, 26 Sentosa Gateway, #B1-204-206

Image credit: DRIM GOLD | Supplied

If Korean BBQ had a villain origin story and came back richer, moodier and more dramatic, it would be DRIM GOLD. The Sentosa offshoot of the cult-loved DRIM at Mandarin Gallery has levelled up at Resorts World Sentosa with what’s arguably Singapore’s most theatrical Korean steakhouse setting: a full-blown cave-inspired dining sanctuary tucked inside WEAVE. You enter through sculpted stone passageways and warm timber beams before landing at tables where trained grill masters take over, so you don’t torch a $100 cut while gossiping.

The flex here is serious. We’re talking rare Hanwoo beef and Jeju black pork, both prized in Korea for their marbling and depth of flavour, alongside Jeju abalone, Korean eel and a tight lineup of premium seafood. The marinated Hanwoo short rib is sweet-savoury perfection with proper char, while the Jeju pork collar delivers that juicy, fatty chew Korean BBQ fans chase. Start with yukhoe (beef tartare with pear and perilla oil), add a bubbling black pork kimchi stew, then finish properly with 100% buckwheat noodles slicked in perilla oil because meat first, noodles after is the move.

There are counter seats for date nights, dramatic cave-wall tables for group flexes, and private rooms when you need to close a deal or celebrate like you’ve just sold a startup.

MODU

Mandarin Gallery, #02-37, 333A Orchard Road

Image credit: MODU Samgyetang | Supplied

If Korean comfort food had a glow-up and started shopping Hermès, it would probably look like MODU. Touted as Singapore’s first premium samgyetang specialty restaurant, this Orchard Road spot is all about boyang-sik (Korea’s restorative cuisine) served in a serene, modern hanok-inspired space. The star, of course, is samgyetang, slow-simmered for 12 hours into collagen-rich, deeply nourishing bowls that are designed to heal rather than knock you out.

There are six variations to work through, from the classic Hanbang Samgyetang to the creamy Perilla Seed version, beauty-boosting collagen bowls, and a spicy hangover-friendly number. The latest addition, Nokdu Samgyetang, swaps heaviness for clarity with mung beans lending a lighter, cleaner broth that still delivers on flavour and comfort. The banchan lineup is generous, and there’s a thoughtful drinks programme featuring makgeolli and traditional Korean liquors to round things out.

With just 40 seats, counter dining, and private rooms overlooking Orchard Road, MODU feels quietly exclusive without being intimidating.

MODU High

96 Amoy Street Singapore

Image credit: MODU High | Supplied

Born from Singapore’s first Samgyetang specialty restaurant MODU, MODU High continues MODU’s legacy with a modern Hanok-inspired space in the heart of Singapore’s CBD, embodying the principles of boyang-sik, Korea’s restorative culinary tradition.

Each dish here is crafted to support wellbeing, restore energy and nourish the body, transforming centuries-old practices into a modern dining experience through its menu of twelve signature Samgyetang flavours. Premium 21-day-old halal-certified organic spring chicken (prized for its tender texture and clean, natural flavour) is paired with ginseng, jujube, garlic, and glutinous rice, delivering authentic flavors and wellness benefits in every bowl, slow-simmered for 12 hours at low temperature to draw out the deepest essence of every ingredient. Unlike other samgyetang restaurants in town, MODU High uses two birds, so expect a broth with a richer body and a deeper natural umami.

Signature Premium & Speciality Samgyetang flavours include Yang Vitality (Energy Boosting); Yin Nourishing (Vitality Balancing); Chicken & Premium Seafood (The Ultimate Nourishment); Scorched Rice (Crunchy & Comforting); Wild Mushroom (Earthy & Deep Umami); and Luxury Black Truffle, and the latest additions of Black Garlic Samgyetang and Beauty Collagen Samgyetang.

JEJU HAENYEO Singapore

The Arts House Annex Building, 1 Old Parliament Lane, #01-04

Image credit: JEJU HAENYEO Singapore | Supplied

JEJU HAENYEO Singapore lands as something far more ambitious than a new Korean restaurant opening. It’s an immersive, omakase-style seafood experience rooted in the cultural heritage of Jeju Island’s legendary haenyeo, the female free-divers who harvest the sea without oxygen tanks.

Housed within The Arts House, each two-hour evening unfolds as a tightly choreographed dining show, pairing multi-course seasonal seafood with live performance, soundscapes and visual storytelling that trace Jeju’s landscapes, seasons and seafaring traditions. The menu leans heavily into Jeju’s coastal bounty, with dishes such as horned conch mulhoe, buckwheat bingtteok crêpes, hansang-style shared plates, and optional seasonal fish like Jeju tilefish, all designed to echo the rhythms of the island rather than chase modern Korean fusion trends.

This Singapore outpost marks the brand’s first international debut, following two highly acclaimed locations in Jeju, and brings with it a strong sense of place. Expect restrained plating, deeply narrative pacing, and seafood that takes centre stage without unnecessary theatrics. With limited seatings per night and reservations required, JEJU HAENYEO is best suited for diners looking for a destination-worthy experience that sits at the intersection of Korean cuisine, seafood-focused dining, and contemporary performance art.

Song Gye Ok

176 Orchard Road, #02-53 & 54, The Centrepoint and 113 Telok Ayer Street

Image credit: Song Gye Ok | Supplied

If you’ve ever queued in Seoul wondering whether chicken is worth suffering for, Song Gye Ok has your answer and now it’s landed on Orchard Road. Korea’s cult grilled chicken specialist is famous for its unhinged tagline (“Waiting in Hell, Tasting in Heaven”) and its obsessive approach to poultry: whole chickens broken down into six cuts, each grilled individually over charcoal by trained staff who know exactly when to flip, rest and serve. The result? Juicy, smoky, surgically precise bites that feel closer to omakase than BBQ.

The new Singapore outpost at The Centrepoint ups the ante with an exclusive all-day collaboration with MODU Samgyetang, meaning you can also get your ginseng chicken fix without the usual soul-testing wait. There are four nourishing samgyetang variations on rotation: think traditional herbal, nutty perilla seed, hangover-spiced, and a truffle-laced version for when you’re feeling fancy but still want comfort. Round it out with dakgomtang or kalguksu in a collagen-rich chicken broth, then wash it down with a tea-spiked highball or classic nurungji sikhye.

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DRIM

333A Orchard Road, #02-14, Mandarin Gallery

Image credit: DRIM | Supplied

DRIM is a full-spectrum celebration of Korean dining, set within Mandarin Gallery with a contemporary Hanok-inspired interior. Behind the scenes, a team of Korean chefs focuses on doing things properly, from long-simmered soups to freshly prepared noodles and meticulously seasoned classics.

Beyond KBBQ, the menu dives deep into Korean comfort territory. The perilla oil buckwheat noodles are made with 100% buckwheat and ground in-house, delivering nutty, aromatic depth, while the Galbitang (beef rib soup boiled for a full 24 hours), is the kind of dish you crave on a bad day, a good day, or any day ending in “y”. Even newer additions like the Yukhoe Mulhoe show DRIM’s commitment to authenticity, refined through tastings with Korean diners before landing on the menu. It’s Korean food done with care, confidence, heart, and you'll want to put that on your list of must-eats in Orchard Road.

GOCHU

1 Orchid Club Road, Golf Driving Range

Image credit: GOCHU | Supplied

Singapore just welcomed a new Korean dining destination that’s all about fire, flavour, and finesse. Named after gochu (고추, chili pepper), a symbol of Korean taste, GOCHU delivers an immersive culinary experience tucked within the tranquil greenery of Orchid Golf Club. The restaurant’s signature Deep-Fried Chili Peppers are a must-try: crispy green chilies stuffed with seasoned pork, tofu, and vegetables, capturing the bustling taste of Korea’s traditional markets in a single bite. BBQ lovers will rejoice at the Pork Ribs BBQ, slow-cooked to juiciness and finished over aromatic oakwood at your table for a deep, smoky flavour that’s as fun to eat as it is to watch being prepared. GOCHU’s noodle offerings are equally impressive, with rich Black Soybean Noodles and hand-crafted buckwheat noodles bringing authentic Korean homestyle comfort to Singapore.

The dining space itself is part of the experience. GOCHU’s cave concept features natural stone walls and glass panels that frame lush greenery, while the smokeless grill system ensures you savour the aroma without the fuss. To round out the meal, Korean-inspired highballs like the earthy Ginseng Highball or sweet-tart Bokbunja Highball bring a refreshing touch. At GOCHU, every dish is a careful balance of authenticity, artistry, and oakwood-fired flavour, and the space is a rare Korean culinary escape right in the city.

Nae:um

161 Telok Ayer Street

Image credit: NAE:UM | Supplied

Michelin one-starred NAE:UM has reopened its doors with a refreshed identity, and Chef-founder Louis Han is calling it “NAE:UM 2.0.” After four years, nine episodic menus and over 120 creations, the restaurant is leaving behind its short-form storytelling and unveiling a more cohesive “storybook” menu titled Moments. Rooted in Korean heritage yet shaped by Han’s global influences, the eight-course tasting menu ($268++) and abbreviated five-course lunch option ($198++) present layered narratives of memory and place. Highlights include a chilled tomato dongchimi shot paired with raw seafood, buckwheat noodles with grilled morel mandu, five-day dry-aged turbot finished with a maeuntang butter sauce, Iberico ribeye glazed with galbi, and Hansang—a comforting spread of cast-iron rice with seasonal banchan and mushroom gomtang. The signature dessert, daechu, brings back his charcoal jujube in a new truffle-dusted, multi-layered form.

Drinks are equally thoughtful. Head Sommelier Ocean Kang curates both wine and Korean rice wine programmes, with full ($188) or half ($108) alcohol pairings, a zero-proof option, and artisanal Korean labels like Hana Makgeolli from Brooklyn and Cheongmyeongju by master fermenter Han Yeong Seok.

The reimagined space, designed by Tsukurto, channels the hanok’s balance of tradition and modernity with travertine walls, origami-inspired lighting, sliding doors, and warm oak tables. Even the uniforms—white jackets for the kitchen and simplified hanbok-style tops for service—nod to Korean roots. NAE:UM 2.0 is sharper, more grounded, and more personal than ever: a complete vision of contemporary Korean dining in Singapore.

Na Oh

2 Bulim Link, Level 3

Image credit: Na Oh | Supplied

A fine-dining Korean restaurant... inside a Hyundai innovation centre? Trust us, Na Oh is not your average carpark discovery. This sleek 40-seater is the brainchild of three-Michelin-starred chef Corey Lee (yes, that Corey Lee), who teamed up with the South Korean automotive giant to create a space that’s part culinary showcase, part cultural flex. Since opening in mid-2024, it’s quietly become one of the city’s most coveted tables, and with good reason.

Menus here change with the seasons, and brings both fresh surprises and returning favourites. Among the highlights: Gungjung Japchae, a court-style noodle dish tossed with marinated beef, vegetables and a sesame-forward dressing; Half-Dried Yellow Croaker Sotbap, where house-cured croaker is cooked with barley rice in a traditional pot; and new banchan like soy-braised lotus root with ginkgo nuts, pear-laced dongchimi, and mushrooms glistening with perilla oil. Popular signatures are back too, including the charcoal-grilled pork bulgogi with belly and cheek cuts, long-simmered seolleongtang beef soup, and the autumnal dessert duo of gotgam and walnut tartlet with goguma sikhye. All produce is harvested daily from HMGICS’ on-site Smart Farm, and every dish carries the unmistakable depth of traditional Korean jang.

Chef Lee flies in to train the team with each menu refresh, while Head Chef Younghoon Kim steers the ship day-to-day. A destination restaurant in every sense, Na Oh makes the trip to Jurong more than worth it, even if you’re not there to pick up a car.

Seoul Restaurant

1 Cuscaden Road, #03-02, Conrad Singapore Orchard

Image credit: Seoul Restaurant | Supplied

Tucked inside the Conrad Orchard, Seoul Restaurant has been quietly dishing out authentic Korean flavours since forever. It’s family-run, polished without being stiff, well-oiled operation and serves up everything from bulgogi to gejang (raw marinated crab).

Skip the basic spread and head straight for the premium buffet at $119. You’ll get free-flow samgyetang, saucy yangnyeom gejang, buttery wagyu-grade cuts, and even seasonal specials (just ask the staff what’s sizzling that day). For the sheer quality you’re getting at that price point, this one’s an absolute repeat offender on my personal hit list.

If you're craving a Korean meal that feels like a luxe weekend in Seoul without the red-eye flight, this is it, refined, indulgent, and unapologetically extra. Bonus: You can head right down to Manhattan, one of the best bars in Singapore, for a post-food tipple.

GU:UM

29 Keong Saik Road

GU:UM
Image credit: GU:UM | John Heng

GU:UM, which means to grill or to cook over fire, is a brand-new Korean-touched contemporary grill restaurant by NAE:UM Group. Serving Korean flavours with a cosmopolitan twist, the Keong Saik Road venue is housed within a heritage shophouse and was inspired by Chef Louis Han’s Korean heritage as well as his fond memories of nostalgic barbecue gatherings.

A departure from the typical Korean grill experience, at GU:UM the dishes are prepared and cooked at an open kitchen before being served to your table. Seasonal and sustainable ingredients are sourced from around the world, with prime cuts of red meat and poultry seasoned with a selection of house-made marinades, or you can choose to have them ‘ssaeng’ or unmarinated to savour the natural flavours. You can pick from prime cuts such as the Tajima Wagyu Ribeye MBS 8, USDA Prime New York Striploin, and Iberico Pluma.

Pohang Seafood

182 Jalan Jurong Kechil, #01-52 and Aperia Mall, 12 Kallang Ave, #02-10

Image credit: Pohang Seafood & Butchery | Facebook

Seafood lovers, this one's for you. Pohang Seafod and Butchery has two no-frills spots in Singapore serving up legit Korean-style sashimi sets, think fresh flatfish, fatty salmon, crunchy ocean bites, and enough banchan to carpet your table.

The vibes for both restaurants are simple, with echo-chamber acoustics and zero pretense. But the food slaps, especially the sashimi wrapped in perilla leaf with spicy gochujang, and the stews hotpot that lands at the end like a warm edible mic drop. Personally, I go often for the ganjang gejang, which is less salty than many I've had in Singapore, with no less flavour.

Pro tip: bring three hungry mates and split a sashimi set. You’ll leave stuffed, slightly tipsy (on food), and totally smug.

Fish & Bones

81 Clemenceau Avenue, #01-13

Image credit: Fish & Bones | Instagram

Fish & Bones is the cool kid on the block for Korean-inspired seafood with a twist. The interiors are sleek but chill, and the menu brings fresh sashimi, grilled fish, and creative dishes that’ll have you feeling like you discovered a hidden gem.

Did you know Koreans often eat raw fish (or hoe) with a spicy dipping sauce called cho-gochujang? It’s sweet, tangy, and packs a punch, and this is where you want to try it, along with some grilled fish dishes that are all about bold flavours and clean freshness.

Perfect for those nights when you want something familiar but with a splash of adventurousness.

Anju

62 Tras Street

Image credit: ANJU | Instagram

Anju means “food for drinking,” and this spot knows how to do both well. From charcoal-grilled dishes to delicate seafood plates, everything is made for sharing over a round (or three) of makgeolli or soju. In Korea, anju dishes are crafted to enhance your drinking experience, often salty, spicy, or fried, like pajeon (green onion pancake) or tteokbokki (spicy rice cakes). Perfect for sharing and sipping your night away.

The vibe is modern and intimate and ideal for those nights when you want serious flavour without the loud BBQ crowds.

The Best Korean Restaurants In Singapore