We Tried K-BBQ Cooked On A Traditional Drum Griddle To See If It’s Any Different

SOT is a new Korean BBQ restaurant in Telok Ayer

Korean BBQ has always been about the experience just as much as it is about the food. From taking turns to flip various strips of meat over the grill to placing the very first bite into your mouth, these experiences make K-BBQ all that more memorable. 

That’s why when we heard of SOT, a new Korean restaurant in Telok Ayer, we rushed down to give it a shot. SOT pays homage to the old-school gamasot, which is a large iron cauldron traditionally used in Korean cooking. Though the cauldron isn’t anything novel—it’s been around for centuries—this is the very first restaurant in Singapore to utilise this contraption for Korean BBQ! 

Food at SOT

Situated at the end of each table at the restaurant were these large barrel-like structures, which  I’d not seen before. Instead of having your meats cooked on the usual tabletop grills, they’re thrown straight into the huge iron drum griddles sitting on top of these barrels. 

In no time, various dishes were brought out to our table, including the main event: the Beef BBQ Platter ($120++). The plate consisted of 250g of Beef Brisket, 150g of Beef Sirloin, and 200g LA Galbi AKA Korean short ribs, along with an assortment of mushrooms, cabbage, and pumpkin. Other than beef, they also have the Pork BBQ Platter ($90++), and for the more adventurous of eaters, the Large Intestine Platter ($120++), which is extra popular in Korea.

Of course, there were also the staple banchan, AKA Korean side dishes, such as sesame oil-drenched beansprouts, cabbage kimchi, cucumber kimchi, diced green chilli, and a coleslaw-type salad. 

You get three house-made condiments to pair with your protein: wasabi, ssamjang AKA spicy dipping sauce, and a salt and pepper mix. 

Curious to see how the drum griddle contraption worked, I watched closely as the staff oiled up the pot and proceeded to toss various meat and veggies into it. It was almost as if I was watching an orchestra performance; ingredients were tossed into the pot, moved around once in a while, and then laid onto a stone plate to keep warm before the next batch was thrown in. 

When I’m having K-BBQ, I often encounter the issue of the grilled meat turning cold before I get the chance to put it in my mouth. Thankfully, this was not the case here, as the hot stone plates kept the cooked meat pieces warm throughout the meal. 

The first cut of meat I tried was the Beef Brisket. Each piece was thinly sliced and accompanied with a decent layer of fat, making for succulent, tender beef. Though it was already pretty flavourful on its own, it tasted much better when paired with warm rice and the sweet-spicy ssamjang served on the side. 

Next up was the Beef Sirloin. They cooked the steak to medium-rare, which was perfect. There was a golden ratio of tenderness to chewiness, and having it medium-rare meant the beef was still juicy and flavourful after it was grilled. 

Mid-meal, I grabbed a lettuce leaf, placed the steak, cabbage kimchi, a slice of green chilli, and a dollop of ssamjang, before enveloping everything between some lettuce to form a ssam AKA wrap. The freshness of the leaves, the subtle kick of spice, and the savoury beef slices made for a heavenly combination. 

To sum up, the drum griddle was a unique and fun addition to the dining experience, but I felt that it did not particularly enhance the flavours or textures of the various meats. 

The platter also came with a pot of Korean steamed egg, which tasted a little burnt. However, this was not a major complaint from me since the main focus of the meal here was the grilled meat.

Barbecue aside, I also tried their signature JJim-dak ($60++): braised chicken stew accompanied by thick and chewy glass noodles, potatoes, carrots, cabbage, and rice cakes. The stew lent the tender chicken pieces a peppery flavour which was simple yet delicious. 

The shape of the pot helped evenly distribute the heat among the dish, locking in all the flavours and ensuring each component was cooked thoroughly. This dish can be shared by up to three people, with each diner getting a substantial portion. 

Do note that this stew, along with the Dak-doritang ($60++), Dak-galbi ($60++), and Chicken Hotpot ($60++), are only available for dinner. The $60++ portion can feed two to three diners, and the larger $70++ portion is recommended for a party of four. 

Of course, no Korean BBQ meal is complete without a serving of fried rice scrambled on the grill. Once again, my eyes were glued to the pot as the staff expertly and swiftly prepared the dish before serving it to us. 

The charred rice bits were satisfying to munch on, especially after each grain soaked up the collective juices from the stew and grilled meats. 

The meal drew to a close with a plate of Tteokbokki ($20++), one of the many side dishes offered here. The dish, consisted of spicy and chewy rice cakes topped with heaps of mozzarella cheese, is great for sharing, but it was nothing to shout about. 

Lastly, we ended the satisfying meal with the refreshing Earl Grey Highball ($14++), which had a unique citrusy, herbal-like flavour. Though the drink was pretty strong in alcohol, it was pleasantly sweet and refreshing.

We also got to try the Snow Draft Beer ($14++), an IG-worthy drink topped with freshly grated ice shavings. The beer was velvety-smooth, and was extra refreshing because of how icy-cold it was. 

Ambience at SOT

The restaurant is a five-minute walk away from Telok Ayer MRT Station and an eight-minute walk from Maxwell MRT Station. We visited the restaurant around 12pm, and there were a few diners mostly from the office crowd. I foresee this eatery becoming a popular lunch spot once it starts to gain more traction in the upcoming weeks. 

The verdict

Although I was grateful that I did not have to lift a single finger throughout my meal, there was a certain charm about grilling my meat that I missed. 

Overall, the meats served here were of premium quality, which explained the higher-than-usual price tag. However, I was expecting the unique method of grilling to impart a different flavour to the meat, and that unfortunately did not come through. Nonetheless, the meats and stews were delicious. If you are looking for a place to relax and enjoy freshly grilled meats without much effort, this place is certainly worth a shot! 

For more K-BBQ restaurants with unique cooking methods, check out our CheongDamChae review! Else, check out our Yakiniku Gyubei review for $50++ Wagyu omakase and nose-to-tail yakiniku! 

Address: 177 Telok Ayer Street, Singapore 068625
Opening hours: Daily 11:30am to 3:30pm, 5:30pm to 10:30pm
Website
SOT is not a halal-certified eatery.

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Photos taken by Marcus Neo.
This was a media tasting at SOT.