[Review] Bae Sik Dang Brings Old School Korean Naengsam BBQ To Tanjong Pagar

Tanjong Pagar is already well known for its concentration of Korean restaurants, but Bae Sik Dang brings something a little different to the neighbourhood. Located along Tanjong Pagar Road, the Korean BBQ restaurant takes inspiration from the old school dining culture of Seoul and focuses on naengsam, an ultra thin style of flash frozen pork belly that is cooked quickly over a tabletop grill.

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The restaurant has a distinctly nostalgic feel, with its retro Korean aesthetic designed to evoke the atmosphere of neighbourhood eateries from decades ago. The concept ties in nicely with the restaurant’s focus on naengsam, a style of pork belly associated with Korean dining culture from the 1960s.

We started with the banchan, which arrived in a large metallic tray.

The generous selection adds to the old school feel of the meal and gives us plenty of options for building our own combinations with the grilled meat. Depending on the spread, you can expect leafy vegetables, kimchi and other Korean side dishes and condiments.

The banchan is not merely an accompaniment here. It is an important part of how the thin pork is meant to be enjoyed, whether wrapped in lettuce, paired with kimchi or combined with different sauces. You can also grill them to enjoy them hot.

The main attraction is naturally the Signature 3mm Jeju Naengsam (S$36 for 150g).

The pork belly is flash frozen before being sliced to an unusually thin 3mm thickness. Due to how thin the slices are, they cook extremely quickly on the grill.

The result is quite different from the thicker pork belly commonly served at Korean BBQ restaurants. The thin slices develop lightly crisped edges while retaining enough fat to remain juicy, and the rendered pork fat also helps add flavour to some of the accompanying ingredients on the grill.

The thinness does mean that timing is important. Leave the pork on the grill for too long and it can quickly become overly crisp. When cooked properly, however, the combination of smoky edges, rendered fat and the tanginess of the accompanying kimchi makes for an enjoyable bite. This is why the grilling is done by the staff at the restaurant. It is better to leave it to the experts.

We also tried the 3mm Duroc Naengsam ($28 for 150g), the regular version of their signature pork belly. This features a fattier cut compared to the Jeju line. It delivers almost the same indulgence and is an great alternative to complement the Jeju signature for variety.

Although we did not try it, for those who prefer something with a little more bite, the Duroc Pork Shoulder (S$26) is worth considering for a leaner cut.

We also tried the Mixed Kimchi Soft Tofu Stew (S$20) and the Soybean Paste Stew ($22) which provided a welcome contrast to the grilled meat.

The broth of the kimichi stew has a gentle spicy kick and a comforting savoury depth, while the broken soft tofu gives the dish a grainy texture. The soybean paste stew gives a richer, nourishing feel without the spice and will appeal to wider palates.

The Chapagetti Black Bean Noodles (S$24) was another fun add on to the grilled meat.

The springy noodles are coated in a thick, savoury black bean sauce and accompanied by pork, melted cheese and a fried egg. Mixing the egg into the noodles adds richness and makes the dish feel indulgent, but it is also the sort of Korean comfort food that works naturally alongside BBQ.

To finish, the signature Pear Slushie provides a simple but effective palate cleanser.

Its fruity sweetness and icy texture are refreshing after a meal dominated by grilled pork, kimchi and savoury sauces. It is an especially useful drink to have towards the end of the meal when you want something cool and light.

One of the more interesting aspects of Bae Sik Dang is how the restaurant makes the cooking process part of the experience. The thin pork cooks quickly, the fat renders onto the grill and the banchan provides numerous combinations for diners to experiment with. It is less about simply ordering several cuts of meat and more about putting together different bites throughout the meal.

There is also a fried rice finale available for those with enough room left. The restaurant can combine leftover meat, kimchi and other ingredients with rice, seaweed, cheese and egg on the grill.

Bae Sik Dang is not trying to compete with the polished, modern Korean BBQ restaurants that have become increasingly common in Singapore. Its appeal lies in its more nostalgic approach, from the retro surroundings and metallic banchan tray to the distinctive 3mm naengsam and casual tabletop grilling.

The concept will appeal particularly to diners who enjoy trying different styles of Korean BBQ rather than sticking to the familiar thick cut samgyeopsal format. It is also conveniently positioned for late night dining in Tanjong Pagar as the restaurant now operates until 5am daily, making it an option for supper or post drinks cravings.

Bae Sik Dang

Address:
48 Tanjong Pagar Road, Singapore 088469

Contact:
+65 8127 6902

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