Even though the place was busy, service was still good and prompt. The wait staff was very happy to top up any of the side dishes (complimentary). The side dishes were all pretty tasty, especially the glass noodles and the kimchi, which is the more fiery type.
- The side dishes
- Seafood pancake
- Beef short ribs
- Suyuk
- Dakgalbi
- Fried rice
Located in the newly developed (food-wise) precinct, Tiong Bahru, it was a chore trying to get seats around the popular restaurants down the stretch, without a reservation, and BigMama Korean Restaurant was one of them. You ought to know that if you walk in, they will not be able to commit an exact time f0r when the table will be ready.
Appetizers: Complimentary, as in almost all other Korean Restaurants. Their kimchi is particularly satisfying, what with it being slightly more spicy, and not soggy at all. The rest were forgettable. The appetizers are unlimitedly refillable.
Dakgalbi ($15+): This pan-fried chicken is one of their signature items. Stated price is for 1 person, and a minimum order for 2 persons is needed. The waitperson would bring out a stove at your table to cook it there and then. Pros and cons. While it’s entertaining to watch the cooking done, the smoke and smell that gets to you might stink your clothes up, though that’s pretty much to-be-expected whilst at a Korean Restaurant with BBQ items. So there, in your face, they would pan-fry the chicken with vegetables, rice cakes, sweet potato, and spicy sauce. I’ve learned that Korean chili are not all that spicy more often than not. And it is true for this dish, in case you are pondering back and forth in fear of spiciness. I would strongly recommend adding Fried Rice ($3+) to the chicken. This is how it works. They would cook the chicken. You eat slightly more than half of them up. They would again, come in to fry the rice with the remaining portion. Seaweeds and seasonings are added in the process. Poof! Comes a better presented and better tasting creation. The seaweed was the most memorable and fragrant. Worth the $3. Otherwise, the Dakgalbi itself did not quite live up to the name of signature dish.
Dwaeji Moksal Yangnyum Gui ($18+): Grilled, pork collar slices, with Gal-bi seasoning. I held high expectations for this, mainly because I love pork collar, and more so with it grilled. But the meat turned out tougher than assumed, even dry, I’d say. The seasoning was mildly sweet and did not help with the poor quality of meat. Major disappointment.
Haemul Buchu Jeon ($15+): For a pancake accompanied with chives and seafood to be $15, I thought it too expensive and had better be of top class quality. Unfortunately, it failed to water down the disappointment. The seafood was insufficient and was not distinct at all. We agreed that it was slightly too floury as well.
Bigmama doesn’t have the polished skills of a professional restaurant, which really does resemble home cooking a lot. However the problem is I don’t really have a affinity to Korean home-cooking since I’m Singaporean, so I couldn’t really appreciate the homeliness of the dishes. Also, Bigmama might have tuned a few dishes to suit Singaporean preferences as the taste profile differed from the ones in Korea. It’s a smart business move in a way, but then it starts drifting away from being authentic which conflicts the entire style.
The kimchi pancake. it looks very ordinary but it has a uniqyue taste maybe because of the kimchi. i like how the crispyness on the outside. its not too spicy so dont be afraid.
Fried rice. See the colour of the rice. Its due to the kimchi. I just love korean food although some may not like it due to its spicyness. but korean food just taste nice with Kimchi. Its the kimchi that makes korean food yum yum
Yummy japchae - probably my favourite besides kimchi
Glorious Crunchy Anchovies
Don't know how to cook? Fret not, for their service staff are trained to make the simplest ingredients to the signature, mouth-watering Dakgalbi!
Their Dakgalbi reminded me of the ones I had in Korea a few years back. The well-marinated spicy chicken chunks were incredibly good and tasty, while the rice cakes were so so soft and chewy (I am putting heavy emphasis on "so"). This is definitely one of the best Korean dishes I had in Singapore.
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