Food News

Long-Queue BOMUL Samgyetang To Open In Orchard With XL Ginseng Chicken Pot And More

BOMUL Samgyetang will open at Scotts Square in September 2026

If you love a good bowl of samgyetang as much as we do, you’ll want in on this news. BOMUL Samgyetang, a popular Korean ginseng soup restaurant that first launched in CHIJMES in 2025, is opening its second outlet, this time at Scotts Square.

The upcoming outlet is slated to open in September 2026 at Basement 1 of the mall, a five-minute walk from Orchard MRT Station.

Fans can look forward to the brand’s signature samgyetang, alongside an expanded lineup of dishes exclusive to the Scotts Square restaurant.

During our visit in November 2026, we tried and loved Rejuvenation ($36++), a wellness-centric broth prepared with aged black garlic, chestnuts, red dates, ginkgo nuts, and, of course, ginseng.

Other popular Korean ginseng soup flavours include Spicy Cure ($32++), spiked with chilli pepper, and Energy ($36++), infused with Korean perilla powder for a nutty flavour.

Image credit: BOMUL Samgyetang

The Ibuk-style Samgye Baekban is one new and outlet-exclusive dish we’ve got our eye on. This is essentially a deconstructed take on samgyetang, featuring shredded chicken, short-grain rice, and a rich Korean beef broth simmered for over 12 hours, served with four sauces.

Noodle fans can also check out the hand-tossed Abalone Perilla Bibim Noodles and Spicy Octopus and Prawn Kalguksu, which comes with fresh seafood and springy noodles in a spicy sauce.

There’s also the XL Samgyetang Pot, which sounds like the perfect feast if you enjoy sharing with friends!

Prices are TBD, and we’ll update this article once we get more information.

In other food news, Cloudsmills Bakery has opened in Orchard with innovative shio pan and doughnut flavours! For more dining options in the area, check out our Orchard food guide.

Address: 6 Scotts Road, #B1-08/09, Scotts Square, Singapore 228209
Opening hours: TBD
Website
Bomul Samgyetang is not halal-certified.

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.

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