GOCHU Singapore Review: Oakwood Grilled BBQ and Cheese Wrapped Ribs in a Cave Inspired Hideaway

Tucked inside Orchid Country Club beside the golf driving range, GOCHU Singapore is surrounded by greenery and designed with textured stone walls and warm lighting that give the space a cave inspired character. It is an unusual setting for Korean BBQ, but one that has helped GOCHU stand out since opening. We have visited GOCHU several times before, and this latest dinner gave us an opportunity to explore some of its evening offerings, including its premium BBQ selections and signature pork ribs. The restaurant’s approach to Korean BBQ centres on oakwood flames, which gives the meats a smoky aroma and a nicely charred exterior.

Rather than leaving diners to manage everything themselves, the cooking is handled with care before the meats are brought to the table for the final stages, making the experience considerably less messy than some conventional Korean BBQ restaurants.

We started with the Galbitang Bansang (S$30), a comforting set built around beef short ribs and a broth that is simmered for 24 hours.

The soup has a clean yet deeply beefy character, with the long cooking time giving the broth plenty of flavour without making it feel excessively heavy.

The beef ribs were tender enough to come away easily, making this a comforting choice between the richer BBQ dishes. We have enjoyed this dish on previous visits as well, and it remains one of the more dependable options on the menu.

For the BBQ, the Woodae Galbi (S$65) was one of the main highlights of the evening.

This premium beef short rib cut has plenty of natural richness and develops an appealing caramelised exterior over the oakwood flames. The smoke is present without completely overpowering the beef, allowing the meat’s own flavour and tenderness to remain at the forefront.

GOCHU describes Woodae Galbi as one of its signature cuts and it is easy to understand why after you have tasted it.

The Dry Aged Pork Collar (S$52) offered a different profile.

Compared with the beef, the pork has a more pronounced savoury character and a satisfying bite, while the dry ageing gives it additional depth.

Grilled over the oakwood flame, the outer surface picks up a lovely smokiness and slight caramelisation. It is a good companion to the Woodae Galbi because the two meats have distinctly different textures and flavours rather than simply duplicating each other on the plate.

Next came one of the more playful dishes, Gochu’s signature Big Crispy Chili with Special Spicy Sauce (S$14).

The large chilli is stuffed with minced pork and served with tzatziki and a spicy sauce. Despite its imposing appearance, the chilli itself is not overwhelmingly hot.

Instead, the crispy fried exterior gives way to a savoury filling, while the creamy tzatziki provides a cooling contrast. The spicy sauce then brings the heat back into the picture. The dish draws inspiration from Korean traditional market food and has become one of GOCHU’s recognisable signatures.

Then came the pork ribs, which made for the most dramatic part of the dinner. We tried both the Sweet and Savoury Grilled Pork Ribs (S$62 for 1/2 slab) and the Spicy Grilled Pork Ribs (S$62 for 1/2 slab).

Both versions are grilled over oakwood, giving the ribs a smoky exterior and juicy interior.

The Sweet and Savoury version has a more approachable balance, with the glaze complementing the natural sweetness of the pork. The Spicy version brings more heat and a bolder Korean flavour, making it the better choice for those who enjoy a stronger kick.

What makes these ribs particularly memorable is how they are served. The ribs arrive sizzling and are finished with melted cheese, which is then used to wrap around the meat for an extra creamy and savoury hit.

The combination of smoky pork, sticky glaze and melted cheese is indulgent without being unnecessarily complicated. The cheese also makes the dish feel more like a communal experience as we tear into the ribs and enjoy them together.

To round off the meal, we had the Nurungji Sikhye (S$5), a traditional Korean sweet drink made with scorched rice.

After a dinner built around smoky grilled meats, spicy chilli and rich melted cheese, the drink provided a gentle and refreshing finish.

Beyond the food, GOCHU’s setting remains a major part of its appeal. The restaurant’s cave inspired design, greenery and location within Orchid Country Club give it a very different atmosphere from the typical Korean BBQ restaurant in Singapore. Its position is admittedly more out of the way, but that also contributes to the feeling of discovering a destination rather than simply dropping by for dinner.

For us, the latest dinner reinforced what makes GOCHU interesting. The restaurant is not simply relying on Korean BBQ staples. Its oakwood grilling, premium Woodae Galbi, dry aged pork collar, oversized crispy chilli and cheese wrapped pork ribs give the meal its own identity. If you are looking for a Korean BBQ experience with a little more theatre and atmosphere, GOCHU remains worth the journey north.

GOCHU Korean Dining & BBQ

Address:
1 Orchid Club Rd, Golf Driving Range, Singapore 769162

Opening Hours:
Monday to Friday, 11am to 3pm and 5pm to 10pm;
Saturday, Sunday and Public Holidays, 11am to 10pm

Contact:
+65 8802 3567

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