BORNGA probably the biggest chain of Korean BBQ restaurants globally has opened in Singapore. Located at Star Vista, it is joins the 33 outlets in Korea and 12 others in China, US and Indonesia.
This was an invitation to try out their cuisine and we were hosted by their PR folks and a Korean lady in charge of BORNGA. If you have not heard, they have patented recipes here that has been created by Korean celebrity chef Jong Won Paik.
What a big long plate of veggies. You think it’s a lot? You will finish it with all the delicious meat that you eat here! Read on to see how to wrap the meats and you know these veggies won’t be enough!
Both my parents and parents-in-law have been to South Korea and they were always talking about all kinds of kimchi. I can’t remember if they told me they have tried this before, but this was my first time having cold kimchi soup. It’s usually hot and spicy kimchi soups that I had.
Quite a selection of banchans and these were quite good too!
Some of these goes well with other dishes too. It’s always good to have Koreans eating with us to tell us exactly how to eat things. We have a habit of finishing everything up don’t we?
Jap Chae ($23)
For those who have a liking for chewy korean glass noodles, this has been stir fried with beef and vegetables. Nicely flavoured and fragrant. I thought of my cousin who loves korean jap chae!
It was a lunch for 5 of us that day and this was our tables and mess. The grill that you see in the middle of the table had been designed that uses gas to heat up a layer of stones inside. Interesting eh?
The heated stone radiates an even layer of heat. Wonder is it why the grilled stuff here taste so much better?
There are those who likes marinated meats and those that prefer unmarinated ones. Which do you prefer? Dining at another place and was hosted once by Koreans too, it seems that many Koreans prefer unmarinated ones.
You just need to cook it just nice and not too long. Look at the marbling. It will all melt away when you grill it. All is left will be the tender pieces of beef.
The meats are unmarinated, so if you prefer, you can dip a little of the 3 types of oils and sauces that you will get depending on your orders. The dark one is the patented signature Woo Samgyup sauce that’s imported from Korea to maintain consistency.
Their signature dish, with their patented recipe! Everyone that goes to BORNGA around the world will order this. Prepared from nicely marbled beef ‘short plate’ that has been very thinly sliced, it’s only seasoned slightly with BORNGA’s secret marinade and ready for us to cook. You don’t get dark bulgogi meats, but natural colours of the meat.
The Korean lady showed us how she cooks it. Everyone does it differently, but her family does it this way. Put the nicely stacked meats as you see above. Just let it cook for a while, when it gets a bit cooked, it’s really easy to take them apart.
Another way to make it taste better and healthier is to grab some lettuce and the other darker leave that I forgot what it was (think it was baby bock choy), some leeks, some radish kimchi and the warm grilled meat.
It’s a wonderful way of having the meats. The veggies were so fresh and crunchy. It really makes you eat your veggies! There’s no hard and fast rules, just eat it the way you like it and add your banchans in.
If you like cold noodles, try the ones here. The cold broth had slurpee like texture. It’s so cold, it’s so so refreshing.
I like it. I love Cold Vietnamese Noodles, Cold Japanese Noodles, so I have found another new love. Cold Korean Noodles! This is different from my usual Vietnamese and Japanese version. This has ice in it!
Something similar to the previous cold noodles, this is the Bibim Naeng Myun (buckwheat noodles in a spicy chilli sauce, $15)
This version is less wet and has very very spicy chilli sauce. Prepare to cry! It’s spicy and delicious. Something about cold and spicy noodles just makes you want to try more of it. This is very subjective. Some of you might just not like it.
Chadol Duenjang Jjigae (a traditional Korean soybean paste stew with beef, $16)
Another of their signature dishes, this is the Chadol Duenjang Jjigae. When you order this, they will cook it at a stove beside your table. It takes time to cook it. A pot with very watery soybean paste mixture and ingredients will be brought to you. It will be boiled until it becomes around half the liquid is left. A stew that’s cooked in front of you.
Can you already imagine the taste as you look at the photo above?
Carbo lovers will love it.
Meat eaters, this might be something you might want to order!
I was told this is just ground beef with seasoning. No other fillers.
At the end of your meal, this unique tasting drink will be served. Complimentary, this is Omija. It’s a 5 flavoured tea, so some might not like it at all. It’s combination of taste. I thought it was weird on the first mouth, but I boldly took the 2nd and it became better. I did drink a few more mouths but did not finish it. 😉
Note: Like all Korean BBQ places, expect to smell (good) with all the food being grilled. So do not plan to have meetings after this meal.
1 Vista Exchange Green
#02-24, The Star Vista
Tel: 6694 4696
Hours: 11:30am to 10pm daily