MODU: SG’s First Samgyetang Specialty Restaurant With Hanok-Style Interiors That’s Worth A Visit

MODU is samgyetang specialty restaurant at Mandarin Gallery

One dish I always have when I return home to Korea is samgyetang, better known as ginseng chicken soup in Singapore. I love everything about this comforting, healthy dish: from the clear, bubbling soup, to the whole, tender chicken packed with dates, glutinous rice, and ginkgo nuts simmering within, down to the salt and pepper on the side. But I’ve never had one in Singapore that was memorable enough for me until I visited MODU at Mandarin Gallery. Dubbed the first samgyetang specialty restaurant in Singapore, this newly opened Korean restaurant offers ginseng chicken soup in six different flavours, alongside appetisers, sharing dishes, drinks, and desserts.

Food at MODU

At MODU, all the dishes are available a la carte, but there’s also the option of 2-gather ($98++), a five-course meal for diners visiting in pairs. This hearty meal includes two samgyetang of your choice, an appetiser, a sharing dish, and Korean tea. The finale is their oh-so-delicious dessert, which I’ll get into soon.

My 2-gather experience started with the HwangTaeChae ($20++), a MODU appetiser featuring dried pollack strips served with a creamy mayo sauce.

For the uninitiated, this snack is meant to be dry, slightly flaky, and extra crispy. You’ll find the dehydrated fish snack moreish when you dip it into the mildly spicy mayo sauce. Here’s a tip: pair this snack with an alcoholic drink as the two go especially well together.

The appetiser was followed by a sharing dish, which you can choose from five options. I got to try two of the lot: Tofu SamHap ($18++) and MiNaRi Pancake ($18++), both of which were delicious in their own right.

I recommend the Tofu SamHap to those who appreciate textural variety. Comprising tofu grilled to a pretty golden brown, fresh fish roe, soft braised cabbage, and gamtae, diners can assemble everything for the best bite!

In case you haven’t heard of gamtae, I like to call this the Chanel of seaweed; it’s expensive and luxurious. More importantly, the seaweed goes through a meticulous production process from harvesting to drying, making it rare and valuable. Gamtae, to me, is incomparable to regular seaweed as each thin and silky piece brings out the distinct taste of sea with its aromatic and mildly sweet aftertaste.

The MiNaRi Pancake, on the other hand, is for people who appreciate peppery, herbaceous dishes. Minari is a fragrant herb typically used in making fish stews, bibimbap and more. To me, minari tastes like a milder and tastier version of celery, 

Each bite is balanced, with the umami shrimp and grassy minari playing off each other. Dipping it in the sweet-salty soya sauce on the side makes the pancake even better.

What I liked most was how thin and crispy the batter was. Plus, I could taste how fresh the minari was. Despite them being deep-fried in oil, there was no greasy or cloying aftertaste.

Moving on to the highlight: samgyetang. There are six types of ginseng chicken soup here, ranging from the classic Collagen Herbal ($35++) and Black Chicken ($37++) to the lesser-seen Black Sesame ($38++) and Perilla Seed ($38++). My colleague and I got the Collagen Herbal and Hangover ($37++) to alternate between light and punchy broths.

Every samgyetang order comes on a tray with glutinous rice and radish kimchi. It’s pricey, yes, but my gripes were allayed by the quality of the ingredients. FYI, everything you see and eat at MODU is imported from Korea.

I can’t decide on a favourite between the two soups as I liked them for different reasons. The Collagen Herbal was easy and soothing on the stomach, while the Hangover was, to put it simply, shiok. 

When you cut each chicken in half, you’ll see glutinous rice, leek, dates, chives, pine nuts, and ginseng root stuffed within. I recommend adding a pinch of salt and a dash of pepper to bring out the flavours of the broth.

At first blush, the size of the chicken was smaller than what I was used to seeing in most Korean restaurants. But I was impressed with how soft and moist the meat was—you can expect a fall-off-the-bone situation with a simple poke from your chopsticks. I didn’t find this necessary, but you can dip the meat in some salt and pepper that comes on the side for added seasoning.

I usually prefer my samgyetang non-spicy, but the Hangover option at MODU was incredibly delicious. The soup is made with a secret spicy sauce, which boasted pronounced notes of chilli powder and minced garlic, which I didn’t get in the Collagen Herbal soup.

The spice level was just right for someone who enjoys a bit of heat. But my colleague—who doesn’t take spice well—reached for a glass of water after trying a spoonful, so I only recommend the Hangover samgyetang to those who can take the heat.

Here’s a bonus dish you should try: the Black Sesame samgyetang. I love anything with black sesame, but pairing it with a whole chicken in soup sounded unappetising as I was commonly used to seeing black sesame in desserts.

To my surprise, there was something oddly addictive about the thick, nutty broth that was distinctly different from the previous two I had. I still prefer my ginseng chicken soup with a clear broth, but this is worth a try if you appreciate richer, denser flavours.

Before rounding off my meal with dessert, I cleansed my palate with some Ginseng Tea ($9++). The tea got slightly cloying towards the end, and I would have liked it better if the bitter, earthy tones of ginseng had been stronger to mellow down the sweetness of the brew.

Aside from the samgyetang, their Black Sesame Ice Cream ($8++) was the real deal. Decadent and nutty, there was a lovely crunch to each scoop thanks to the black sesame crumble and black sesame seeds.

In terms of texture, it was velvety smooth; somewhere between a sorbet and a gelato. The white sesame powder atop was a nice finishing touch as well!

Ambience at MODU

Of all the Korean restaurants I’ve visited in Singapore, MODU was one of the prettiest I’ve been to. The overall theme follows a woody, hanok style to resemble a traditional Korean house, exuding a warm and inviting atmosphere.

Being a 40-seater restaurant, it’s not the most spacious but allows for a cosy, intimate dining experience instead. There’s also an open kitchen with a row of counter seats where you can watch the Korean chefs at work.

For easy access, MODU is conveniently located at Mandarin Gallery, which is an easy three-minute walk from Somerset MRT Station.

The verdict

MODU delivers a memorable experience with their delicious offerings and gorgeous interiors. I recommend this spot for corporate meals and special occasions such as the upcoming Valentine’s Day!

Fans of Korean fare can read our TONSHOU review, a Korea-famous pork cutlet restaurant in Singapore. There’s also Seoul Noodle Shop for legit knife-cut noodles in Tanjong Pagar. 

Address: 333A Orchard Road, #02-37, Mandarin Gallery, Singapore 238897
Opening hours: Daily 11:30am to 10pm
Website
MODU is not a halal-certified eatery.

Photos taken by Paula Formantes.
This was a media tasting at MODU.