Here are some Anju (food that goes well with alcohol) to kickstart the evening!
I liked the presentation styles of all platters of bites that are meant for sharing. Bucket of sheets of deep-fried baby eel served with drizzle of chilli salt and lime zest was an addictive snack indeed. It paired faultlessly with alcohol and injecting the lime zest has undoubtedly completed the dish.
I liked that many of their sides were home-made as it showed chef's sincerity and culinary skills to the diners, and makes us appreciate the feast more. House-made kimchi with onion and scallion that was tuned to local taste buds, not overly spicy nor sour, the combination with tofu and spam was interestingly palatable.
*Tiny hexagonal-shaped icons on the menu indicate suggested alcohol pairings with these bites.
Joo only picks the best Hungarian Mangalitsa pork for cooking, about 200g of meat on this plate was brined with salt, pepper, soju and makgeolli before it was steam-roasted for 2 hours and 45 minutes. The thick cut pork belly was served with a side of chive salad seasoned with chilli flakes and soy sauce, as well as Dijon mustard. The meat was succulent with a crackling skin and packed with a flavourful porcine flavour.
Unlike the former, this Mangalitsa pork belly was boiled with doenjang (fermented bean paste) and served with spicy radish salad and yucha-vinegar-pickled cabbage. The premium quality of the cut can be tasted but it was tad fatty and still carried a bit of pork stench when consumed on its own. However, the smell was quickly concealed if being wrapped in cabbage and radish. Overall, it was delicately demonstrated.
Beneath the golden crisp puff pastry was kimchi béchamel gravy muddled with chicken tenderloin and vegetables such as celery, carrot, mushrooms, onions and corn. The gravy was creamy and carried a full of kimchi punch.
This plate was probably the hot favourite at the table and so was mine! The hand-chopped US prime minced rib meat was marinated with garlic flakes, soy, honey and yucha, hand-shaped, then flame-grilled and lastly sprinkled with chopped nuts on top. The flesh was so tender, juicy and packed a robust beefy aroma, yum!
Korean rice was used in this risotto and stock was gradually added to it during the cooking process, then mixed in the fresh shrimps, black mussels, clams, squids that were sautéed with hot pepper paste, finished with cream and parmesan cheese.
The chickens were deep-fried with soy glaze that have been infused with chilli flakes, then garnished with chopped mixed nuts which included sunflower seeds, sliced almonds, walnuts and pine nuts. Loved the succulent meat encased in a crispy scrumptious skin, definitely a must-try!
I was quite surprised that it was full house on a Thursday night. The price tag might come across slightly on the high side, but considering the quality served and experience obtained, it was well worth the price! Joo is certainly on our list of Friday hipster chill-out places, it won't be long until my next visit.
Overall Verdict: 8.0/10
5 Tan Quee Lan Street
Tel: +65 8138 1628
P.S. Photos were taken with D610, with thanks to Nikon Singapore!
P.P.S. Many thanks to Noelle for the invite and Joo for having us!