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All Branches (3)
Telephone
6376 8268
Introduction
Bornga is the first outlet in Singapore of a well-known chain from South Korea, started by a celebrity chef, Jong Wom Paik. The chain started in 1992 and sells a variety of Korean cuisine. continue reading
Opening Hours
Today
11:30 - 22:00
Mon - Sun
11:30 - 22:00
Payment Method
Cash
Other Info
Takes Reservations
Signature Dishes
Sliced Beef
Review (6)
Level1 2014-11-12
131 views
Service is prompt. Ordered the beef and pork for bbq since you are required to order a minimum of 2. Server helped to cook the food and serve us. Both meats were decently marinated and tasted alright.Also ordered the korean pancake and chicken soup with glutinous rice stuffed in it. Average as well, nothing to recommend but not poorly cooked as well.Would not recommend unless you do not mind the price. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Dear all, just to let you know that Bornga (본가), is now having a business set lunch promo!Their stews go for $9.90++ now. This also includes side dishes house dessert and tea! I love the (wheat) tea they served!As usual, I went for my doenjang jjigae (된장 찌개) today. They will cook/ heat this up in front of you!!Ta-dah! Its done and ready to eat!Laced with sesame oil, the bornga way would be to eat it mixed with rice and doenjang jjigae, like bibimbap (비빔밥)!Something like that, I think! Mine doesn't look too reddish because I didn't put too much chilli paste Our normal potato salad banchan (반찬) ran out when we asked for a refill. But what was served was a very refreshing sweet purple potato salad banchan!In it, there are small red pepper and black bean bits, topped with peanut crush. LOVELY. Couldnt stop eating this despite me being too full after my chiggae.My friend was also very pleased with her dolsot bibimbap (돌솥 비빔밥) a.k.a stone pot bibimbap!!Happy!!Visit Bornga here:Rating: 3.8 / 5 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2014-07-29
36 views
So I have been on the hunt for naengmyun and this place serves it. With all the 'authenticity' and the beef-filled menu, I was really looking forward to it.The naengmyun has the right ingredients: icy cold stock, noodles which were a little chewy, sliced beef, sliced korean pear, sliced cukes (cucumber) and the hard boiled egg. Sides of vinegar and mustard totally get the thumbs up for the authentic! Seoul Yummy used to serve this but without this level of authenticity.But is it good? I'd say OK, the beef stock was not as flavorful even after I added my desired sides, and the noodles were a bit on the soft side. But we are a little hard-pressed to find something as close to the real deal in SG, so this shall be my go-to. Prices at $15, so it's a little steep! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2013-12-29
44 views
The layout of the restaurant is sort of odd. Sometimes it's rather tough to get the attention of the waiter. The exhaust system doesn't seem to be very good as we exited the place smelling like bbq and korean food.Cutlery with teaBanchans were a little odd tasting. I understand that Bornga is opened by a celebrity chef, but the cold potatos were odd and the kimchi didn't quite taste like authentic kimchi. It tasted rather sweet and metallic-- that's the closest way I describe it.This tasted more like a hot and oily omelette, though it was larger size than I had expected.Never seen this minced beef and bean stew before. They pretty much put it on a stove in front of you and it was bubbling for a while and spewing out of the pot. Apparently, the waiter assured us that they were keeping track of the time so it wouldn't be burnt or overcooked but we were worried for a bit.Stew with rice. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2013-07-29
25 views
When I visit Korean restaurants, I must have Japchae. The noodles are made of sweet potato and it is thicker and much more springy than the traditional tanghoon. I like that this japchae has tons of sesame seed and black fungi. The black fungi is cooked till it is rather soft and the texture of it really blends and complements the noodles well. This can be eaten with spicy soy paste to enhance the flavour of the dish. Love it! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)