ED 47: January-February 2013

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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 <strong>2013</strong> 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
ga s t r o n o m i a Served on a Hot Stone Chocolate Tart A twist on the conventional table barbeque dining concept If there is one thing that characterises the table barbeque dining concept in Singapore, it will have to be the circular metal pans with smoke diffusers that sit in the middle of the tabletop, surrounded by an assortment of dishes, condiments and side plates as well as enthusiastic patrons. This style of dining has persisted for quite a bit, since it is just that bit more exciting when the food is being prepared right before your eyes. Hot Stone Steak and Seafood Restaurant delivers a twist on the conventional table barbeque concept. Tucked in the trendy lanes of Clarke Quay, the restaurant uses a heated tile – the titular hot stone – in place of the gas-powered/electrical grill as the cooking mechanism. A suction device placed over the table minimises the amount of smoke that permeates the restaurant, ensuring that diners do not leave smelling like they have just finished a barbeque at East Coast Park. Combining a mixture of cuisine styles, Hot Stone features a robust selection of both cooked and uncooked items. For starters, the Prawn Quesadillas (fresh prawns, monterey jack and cheddar cheese wrapped in a tortilla shell before being pan-fried) excites the palette with an explosion of Mexican flavour, enhanced by the guacamole dip that accompanies the appetiser. Prawn Quesadillas Deluxe Surf & Turf Things get really interesting once the main courses are served. The diner has a wide range of entrees to choose from: there are seafood-only platters, meatonly servings as well as a combination of both – the house favourites Surf & Turf sets. These comprise choice offerings from both the land and the sea, with the Deluxe Surf & Turf set featuring a juicy cut of beef tenderloin with a trio of fresh prawns and completed with two thick slices of fresh salmon. As the heated tile is brought to the table, a server will patiently explain the basics of preparing the food before dousing the tile with squirts of olive oil. As the hot surface cackles satisfyingly, the server then uses the natural fat from one of the entrees to further prepare the tile for cooking, before finally allowing the meat and seafood to sizzle delightfully on the hot stone. Depending on individual preference, the hot stone steak and seafood restaurant Address: Clarke Quay, 3D River Valley road, #01-06, Shophouse Row, Singapore 179023 Contact: 6333 4868 Operating Hours: Monday – Thursday 12.00pm – 3.00pm Lunch 6.00pm – 11.00pm Dinner Friday 12.00pm – 3.00pm Lunch 6.00pm – 2.00am Dinner Saturday 6.00pm – 2.00am Sunday 6.00pm – 11.00pm items can be left on the stone longer for them to be well done, or removed after a short while to preserve its natural taste. All hot stone sets also come with two side dishes of your choice, from fluffy mashed potatoes to green salads, ensuring a complete and full meal. Aside from the main courses, Hot Stone also has a lengthy menu of wines and spirits, perfect for rounding off a heavy meal. In addition, the desserts are nothing to scoff at as well, with the Chocolate Tart exuding a full-flavoured taste that is rich but not too sweet. Hot Stone is a little steep on the price factor, but quality fresh ingredients coupled with good service and an interesting concept ensures that it will always remain a hot favourite among local diners. Ja n | FE b <strong>2013</strong> En t r E p r E n E u r s’ Di g E s t 63
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