True-blue fans of Korean food would know how expensive raw marinated crabs can be in Singapore. Cue Pohang Seafood & Butchery, a Korean restaurant that offers this labour-intensive dish at half the price of what you would get in most restaurants. Even better news: they have two outlets across the country, Beauty World and Lavender.
Image credit: Dennis Toh
The Marinated Raw Crab Meal takes the limelight here, and you can enjoy this at $18++ during lunchtime, and $20++ for dinner. Each set comes with two raw marinated crabs, a huge bowl of sashimi rice topped with seaweed bits, and about four different types of banchan.Â
Image credit: Leecia
They only serve about 200 servings of crabs every day, so we encourage you to head down as early as possible to avoid a wasted trip.
If you’re there just for the crabs, we recommend opting for the Marinated Raw Crab ($58++) instead. This huge plate can feed up to three people, and tastes best when paired with a warm bowl of rice—mix the sweet-salty soy sauce, plump crab meat, and short-grain rice for the full experience.
Image credit: Black Raven
Your visit to a Korean restaurant isn’t complete without getting a stew. Their Army Stew ($45++) is a popular choice as you get a bit of everything in a single dish: tofu, kimchi, sausages, noodles and more. For something a little more refreshing, get the Fishcake Stew ($35++) that’s perfect for two or three diners.Â
For more legit Korean restaurants in Singapore, read our Sodam Korean restaurant review, where you can indulge in K-BBQ till 6am in Tanjong Pagar. Alternatively, read our guide to the best Korean cafes in Singapore to experience a slice of Seongsudong here!
Beauty World outlet
Address: Jalan Jurong Kechil, #01-52, Singapore 596152
Opening hours: Tue-Sun 11:30am to 3pm, 5pm to 10:30pm
Lavender outlet
Address: 12 Kallang Avenue, #02-10, Aperia Mall, Singapore 339511
Opening hours: Daily 11:45am to 3pm, 5:30pm to 10:20pm
Website
Pohang Seafood & Butchery is not a halal-certified eatery.
Feature image adapted from @pohang_seafoodandbutchery2 and Dennis Toh
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