ED 47: January-February 2013

62
ga s t r o n o m i a
the Korean wave has been suffusing through Singapore
in recent times, with the Korean style of music, drama
and food occupying lofty positions within the general
consumer psyche. A simple walk down any of the local
food enclaves will turn up at least one Korean eatery
or gastronomic establishment, ready to delight and excite the
taste buds with unique cuisine from the Asian peninsula.
BORNGA, South Korea’s leading BBQ restaurant chain, has
opened its first Singaporean outlet after establishments in
China, Indonesia and the United States. Located in the swanky
new mall that is The Star Vista, BORNGA’s local joint
boasts a modern, contemporary look and feel,
inviting diners into its spacious interior to
partake in its internationally well-loved
offerings. The brainchild of Jong Won
Paik, one of Korea’s most renowned
celebrity chefs, BORNGA has
cemented itself as a household
name with 33 in Korea and 13
international ones.
Only a month old, BORNGA
has already attracted popularity
for its patented Woo Samgyup,
thinly sliced beef seasoned in
BORNGA’s secret marinade.
Served only in the BORNGA chain,
the beef is different from other outlets
in that the meat is doused with the
marinade only moments before sizzling
on the pan, rather than marinated for hours
prior to cooking. It is also sliced unbelievably
thin, resembling shabu shabu (thin sliced pork)
in colour, texture and marbling. Ready to eat after a few
Bornga
Address: The Star Vista, #02-23, 1 Vista
Exchange Green, Singapore 138617
Opening Hours: 11.30AM to 10.00PM daily
Contact: 6694 4696
Ja n | FE b 2013
En t r E p r E n E u r s’ Di g E s t
BORNGA
Style BBQ
Dining
The popular Korean dining chain has opened its first outlet in Singapore
Woo Sam Gyup
moments on the hot plate, the beef can be enjoyed on its
own, with a special sauce or eaten with a selection of ten
vegetables provided with the dish. Other restaurants typically
offer only lettuce to go with BBQ meat, but BORNGA serves
up lettuce, cabbage, carrots and other greens in a patented
serving trough specially designed by Chef Jong.
In addition to a robust BBQ meat selection encompassing
beef ribs, pork slices and the crowd-favourite pork belly or
samgyupsal, BORNGA serves up several other interesting
creations from its extensive menu. The Chadol Duenjang
Jjigae is a dish that is at once rare and also intriguing;
with a classic Korean beef stew reduced to a
thick concentrate before being mixed in with
a bowl of rice and vegetables. The dish
is actually enjoyed as a bibimbap (a
rice dish) rather than as a stew, an
interesting reiteration of a common
Korean staple.
No Korean meal would be
complete without the assortment
of banchan, or side dishes
that accompany any Korean
mealtime. BORNGA’s kimchi is
done in-house, boasting a unique
spicy kick not easily replicated
elsewhere. It also has wet kimchi,
a version of the fermented cabbage
that is served in a broth of other
vegetables and seasoning.
With unique dishes that push the boundaries
of culinary innovation, BORNGA is set to fire up the
stakes in Singapore’s growing BBQ-dining scene.
Chadol Doenjang Jjigae