For Korean BBQ lovers who stay around West side of Singapore,
BORNGA (
본가 - 本家) is a Korea’s leading chain of authentic BBQ restaurants which newly open at
The Star Vista (beside
Buona Vista MRT Station, EW21/CC22). And the grand launch of BORNGA also marks renowned celebrity Chef Jong Won Paik first chain restaurant in Singapore and the 13th in addition to its worldwide outlets out of Korea.
Overall BORNGA offers an authentic Korean dining experience with taste of home which makes it a nice place for a cozy meal together with family and friends. Moreover their servings are big enough to share among 3 - 4 person ranging from S$18.00(pork belly) to their most expensive item (beef ribs for barbecuing) at S$45.00. (just a note, you have to order at least a minimum of two portion from their BBQ meat range; example:- Samgyupsal (S$18) + WooSamGyup (S$22))
While settling down, I was quite shock when the serving staff place the Ssamcheban (assorted vegetables platter) on our table as I have not seen such a varieties of greens being served from other Korean BBQ restaurants in Singapore. Their Ssamcheban consists very fresh and generous amount of greens such as assorted lettuces, cabbages, spinach, carrot sticks and a few large green chilies which comes in handy to wrap with the BBQ meat.
On top of the Ssamcheban, we also tried some of their Banchan (Korean side dishes) such as Cucumber with Mushroom, Korean Spicy Beansprouts, Lettuce Salad, Shredded Leeks, Cabbage Kimchi, Water Kimichi and Radish Kimchi. Personally my pick from the banchan would be their Radish Kimchi which was a cross between sweet, sour and spicy making it so addicting as compared to the Cabbage Kimichi as it was a bit too spicy for my liking.
From the 3 types of Kimchi that we tried, my least favourite would be the Water Kimchi which I find it a bit too bland and also not as tasty as compared to the other two which has a stronger taste and flavour.
To pair with their BBQ meat, there are three types of dipping sauces which you might like to try. The special WooSamGyup Sauce goes well with the WooSamGyup meat where you dip on it and wrap with some lettuce and shredded leeks or kimchi for better crunch and taste. Whereas for the rest like Garlic Slices, Korean Bean Pasta Sauce an Sesame Oil flavored with salt and pepper would goes well with other meat choices like pork belly and beef too.
Ggotsal (S$38.00) a thicker cut of unmarinated beef for guests who loves beef and to enjoy its deep beef flavour. The cut is also evenly marbled and goes well with dip like sesame oil flavoured with salt and pepper.
For myself, I would prefer WooSamGyup that this Ggotsal perhaps due to its cuts.
{MUST TRY} WooSamGyup (S$22.00) is their signature BBQ choice which is a thinly sliced beef brisket with beautiful marbling that makes it often mistaken as pork belly at a glance. This meat is marinated in a unique BORNGA dressing that retains its natural colour while enhancing the traditional "bulgogi" taste.
There are many ways you could enjoy this beautiful meat such as eating it on it's own, dip it with the special WooSamGyup sauce or wrap it with some shredded leeks together with lettuces to enhance the flavour. I am sure there is a way which you enjoy but for me I would prefer to have it with some lettuce wrap and radish kimchi.
{MUST TRY} Tteokgalbi (S$20.00) is made with ground rib meat together with soy sauce and seasonings into a thin meat patties before grilling. The outlook and taste of the Tteokgalbi is quite similar to our Chinese New Year BBQ Pork (bak kwa) with a very flavousome fragrance and taste which makes you go for second and third helpings.
{MUST TRY} The Chadol Duenjang Jigae (S$16.00) is a Korean beef stew which made with rich soybean paste, sliced beef and vegetables. The stew is being reduced over the table top stove before pouring into the rice mixture which served like a bibimbap.
As you can see, when the stew is reduced and slightly thicken the serving staff would spoon it over to the rice and vegetable mixture and mix everything like a bibimbap. Also for extra flavoure, you could add in some radish kimchi while mixing the rice like what our host, LeRoy does to enhance the taste of this dish.
After the rice stew, we tried BORNGA Naeng Myun (S$15.00) which was their handmade buckwheat noodles served in an icy broth with shredded vegetables, pear, hard-boiled egg and sliced meat. It has a very refreshing taste and it is definitely a good choice for hot summer meal. You can eat it on it's own or follow the Korean, squeeze in some mustard sauce, splash of white vinegar mix well and enjoy. Personally I prefer eating it on it's own because I am not a fan of vinegar stuffs.
At the end of the meal, all guests were served with a complimentary drink known as Omija (오미자) or 五味茶 (five flavour tea) which reminds us of drinks made with Roselle (洛神果) and it has a similar sourish sweet taste like hawthorn (山楂) too. We all agreed that despite of it's sourish after taste, it is indeed a very refreshing and addicting drink to clean the palate after all the BBQ meats and dishes. Moreover Omija is also a popular drinks among women in Korean for it's beauty purpose too.
Thanks to BORNGA and LeRoy from Foodnews for the invite tasting.
BORNGA (본가 - 本家)
1 Vista Exchange Green
#02-24 The Star Vista
Singapore 138617
Reservation: (65) 6694 4696
Website: www.bornga.co.kr
Opening Hours: 11:30am – 10:00pm (Daily)
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