Um Yong Baek, a small but popular Korean restaurant known for serving aged pork, doesn’t rely on flashy lights or Instagrammable interiors to pull in the crowds. It’s here for one thing: pork perfection. The vibe is laid-back, the decor is simple, and the focus is all on the meat. They take pork seriously, with a three-step aging process that’ll make you rethink every BBQ pork belly you’ve had before, maybe.
Tucked away on 27 Boon Tat Street, It’s easy to pass by it during lunch and dinner hours and wonder what everyone’s lining up for. They’re so popular they’ve opened a second restaurant at 80 Telok Ayer Street, and walk-in wait times have been reported to be an hour or even two. So, if you’re coming here, remember to make your reservations well ahead.
The decor is simple and understated. You won’t find glitzy neon lights or loud K-pop tunes blaring here. Instead, the restaurant opts for wooden tables, traditional Korean grills embedded into the surface, and a clean, minimalist vibe that lets you focus on one thing: the food. It’s a relatively small space, which adds to its intimate, no-frills charm.
The Food
Um Yong Baek’s secret weapon is their pork, which goes through a fancy-sounding three-way aging process (water-aging, dry-aging, and wet-aging) before it hits the grill. I won’t bore you with the science behind it, but let’s just say: the pork here has got flavour, and somehow manages to be both rich and light at the same time.
Tongmoksal Jumeokgogi (Pork Collar)
Tongmoksal Jumeokgogi or Pork Collar ($28/150g) is one of those dishes that gets you excited when it first hits the grill. The pork collar itself is flavourful, with a nice balance of fat and meat. I loved the charred exterior, which added a smoky depth that’s a hallmark of great BBQ. That crispy, caramelized outer layer makes each bite a little more exciting.
However, while the flavour was good, the texture was a bit of a letdown. The pork collar had a slightly tough bite, which kept it from being as tender and melt-in-your-mouth as I hoped. It wasn’t bad, but it could’ve been more enjoyable if it had a bit more juiciness and softness.
Still, if you love a charred, smoky flavour and don’t mind a bit of chewiness in your pork, it’s definitely worth a try. Just don’t expect it to steal the show entirely.
Ohgyeopsal (Pork Belly)
The Ohgyeopsal ($27/150g) or five layer pork belly is always one of the MVPs at any Korean BBQ, and here it doesn’t disappoint in terms of flavour.
The pork has that fatty richness you’d expect, balanced nicely with the meat for an indulgent bite.
If you’re into the crispy charred taste, Ohgyeopsal will hit the spot.
Hangjungsal
The Hangjungsal ($30/150g) was hands down the best meat of the meal. The pork jowl was tender, greasy and delicious.
Yes, it’s greasy, no getting around that, but in the best, most indulgent way possible. The fat elevates the flavour, making it rich without feeling overly heavy.
While the juiciness was not off the charts, it’s that perfect balance of that makes this dish so addictive. Definitely the highlight of the meal, and worth ordering more of.
Ggakdook Deungsim (Beef)
The Ggakdook Deungsim ($60/150g), is a solid cut of Prime Angus Ribeye. While the beef is tender and has a nice, rich flavour, it’s abit on the pricey side and doesn’t quite justify the cost when compared to the other dishes on the menu. If you’re going all out for a ribeye, you might as well save up a little more and go for A5 wagyu or Hanwoo in Korea, where the quality jumps to a whole new level.
Honestly, I’d rather order more of the pork instead, especially the Hangjungsal (pork jowl), which was the real winner. So, while the ribeye is decent, it’s not what you should be focusing on here. Stick to the pork—it’s what Um Yong Baek does best.
Truffle Duxelles Yangsongi Gui
The Truffle Duxelles Yangsongi Gui ($12 for 8) sounded promising on the menu—stuffed mushrooms with the rich, earthy flavours of truffle? Sign me up. Unfortunately, the truffle flavour was barely there, too subtle to stand up to the smokiness of the BBQ. Whatever hint of truffle oil might have been present was completely lost somewhere.
Mui Makguksu
After all that meat, you’ll need something to cool things down. The Mui Makguksu ($16) or cold buckwheat noodles served in a slightly spicy, tangy broth, is refreshing enough to bring you back from meat coma. The noodles have the right amount of chew, and the broth cuts through the richness of the BBQ like a pro. Order this.
Um Yong Baek Review
I’ve heard what truly sets Um Yong Baek apart is their Daejigukbab, a pork and rice soup that’s available on the lunch menu (sadly, no luck if you’re there for dinner). Based on my BBQ dinner experience, the grilled meats were decent, but they didn’t hit the mark. The flavours were there, sure, but the chewiness of the meats left me wanting more. We also ordered a variety of dishes like Doenjjang Jigae, boiled stomach, mushrooms, and cold noodles, but the meal as a whole just didn’t have that “shiok” factor—that satisfying feeling that makes you leave the table happy and full.
Another thing that could’ve improved the experience was the banchan. While the quality was good, the variety felt lacking, and I found myself wishing for more options to mix things up.
On the bright-er side, the service was excellent—casual, friendly, and the staff went above and beyond to grill the meats for us, giving tips on pairing sides and even plating some of the bites for us. It definitely adds a nice touch to the overall experience.
I’ll definitely be back to try the Daejigukbab—maybe thats where the real magic is.
Taste: 7/10
Ambience: 7/10
Service: 8/10
What to eat:Hangjungsal (Pork Jowl), Mui Makguksu (Cold noodles)
Expect to spend $50-90 per head.
Um Yong Baek
27 Boon Tat St, Singapore 069623
8843 5968
80/82 Telok Ayer St, #01 Singapore 048466
84791360
How to get into Um Yong Baek Singapore:
Highly recommended to make a reservation here
Best way to get to Um Yong Baek Singapore:
Nearest MRT: Telok Ayer MRT.
Nearest Parking: Boon Tat Street or surrounding street parking.
Um Yong Baek Singapore opening hours
Daily. 11am-3:30pm, 5:30pm-10pm
OMG! Um Yong Baek is so hard to get a table on a weekend dinner!