8 Korean BBQ, named after the 8 flavours of pork belly on its menu, is a Korean barbeque restaurant located at Clarke Quay Central. Its modern industrial style reminds me of the restaurants I’ve been to in Seoul, a nostalgic reminder of the days when travelling was a norm.
Mangalitza Hog
8 Korean BBQ uses a rare breed of Mangalitza Hog from Hungary. There’s a number of interesting facts like how it’s considered a Hungarian National Treasure and how it’s often mistaken as sheep for its woolly coat. But all you have to know is that its fats melt at a lower temperature than the average pork fat, rendering a juicier and more tender bite. Its natural diet of fresh acorns, pumpkin and sugar beet also results in a sweeter flavour. This reminds me of Aburi En‘s Premium Buta Bara Don (S$16) that uses a special Grilled Chestnut Pork Belly that is derived from infusing chestnuts in the pigs’ diet. Lastly, as healthy as pork belly goes, it has higher levels of zinc, copper, iron and oleic acid and is lower in cholesterol, for anyone who’s concerned.
4 Colours
Interestingly, 8 Korean BBQ refer to their flavours as colours, which I found quite poetic. What’s more amusing is that the flavours weren’t chosen randomly. Neither was it just to satisfy our tastes and preferences. According to its website, each flavour was curated for its respective health benefits. For example, Ginseng stimulates metabolism and Herbs alleviates stress and depression.
The 8 Colours include: Wine, Original, Ginseng, Garlic, Herb, Curry, Miso, Red Pepper Paste and Kalbi.
The 4 Colours Set (S$58), perfect for 1-2 pax, includes 4 flavours of pork belly, kimchi, vegetables and a stew of your choice.
Don’t expect heavy, overly-marinated flavours on the meat, as it would do injustice to mask the natural sweetness of the Mangalitza Hog. Instead, they extract subtle notes of what the marinate promises. For instance, umami for Kalbi and a touch of spice for Red Pepper Paste.
The staff prepared the meat for us to ensure that we got the best dining experience. No dried out, chewy meat here! Skillfully, she unrolled the 4 thick-cut pork belly on the screaming hot cast-iron grill in ascending order of richness; Garlic, Miso, Red Pepper Paste and Kalbi for our set. Immediately, the meat released a smokey aroma in the restaurant as it sizzled away till it reached a golden brown exterior. She cautiously flipped them over, repeating the process till the meat is fully cooked before snipping them into bite-sized pieces.
The different flavours were distinct at the start but the more you eat, especially if you’re eating it with kimchi and sauces, the more muddled it gets. Lowkey, everything tasted the same towards the end of the meal. But, no complains, given how juicy and tender the pork belly was. But, that’s no surprise, as the Magalitza had double the marbling of regular pork.
The following options for the stew include Beef Kimchi Stew, Pork Belly Kimchi Stew, Sardine Kimchi Stew, Seafood Bean Paste Stew, Seafood Soft Tofu Stew and Army Stew. We upgraded S$6 for the Army Stew (the Seafood Soft Tofu Stew requires an add-on too). It was a pretty standard army stew.
We ordered an extra portion of Seafood Pancake (S$20). Either there was an abundance of batter or a scarcity of ingredients, but they can definitely improve on the proportions.
Verdict
Don’t come here with high expectations for the 8 colours because you’ll be disappointed. As mentioned above, the different flavours aren’t exactly the most distinct. But its choice Mangalitza Hog places it in the spotlight, setting it apart from your average Korean BBQ restaurant in Singapore.
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Location: 6 Eu Tong Sen Street, #02-79/90 The Central, Singapore 059817
Tel: +65 8692 1188
Opening hours: 11:30am – 2:30pm ; 5:30pm – 10:30pm
Location: Shaw Centre #04-20/21, 1 Scotts Rd Singapore 228208
Tel: +65 90189212
Opening hours: 11:30am – 2:30pm ; 5:30pm – 10:30pm
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