Red Pig Original Charcoal Korean Restaurant

I'd been so busy with work that I couldn't meet up with Guan in November for our once-a-month appointment. Besides, she'd been away on holiday so it was just as well. So, we decided to skip our November appointment and meet up in December instead.

I brought her to try the $10 set lunch deal at Red Pig. I remember the food was good and value-for-money. The restaurant is relatively lively but everyone seems occupied with their own business so this place was perfect for us to chat and laugh and generally make our own noise without causing a disturbance to the other diners.


First up were the obligatory side dishes, or banchan. They had a lot more dishes this time round. The Kim Chi seemed okay, even if I don't really know much about it or like it very much. At least it was spicy.


I liked the Seasoned Spinach (sigumchi namul), blanched and served chilled, with enough soy for flavour. This was simple but refreshingly delicious.


I've always liked Anchovies (Myulchi Bokkeum) and these had a nice Korean twist to the usual dried anchovies. Hot pepper paste and sesame seeds were added to spice up and cut through the natural saltiness of the anchovies.


The Chilled Par-boiled Beansprouts, while not my favourite vegetable, was delightfully fresh and clear.


The Omelette, packed tightly in many layers, was not bad, lightly spiced with chilli and onions.


The Potato was just perfectly crunchy yet soft, with soy and chilli flakes slathered over it for flavour.


Guan got the Haemul Sundubu Jjigae ($10), seafood tofu soup and liked it. It was rich and spicy, pure comfort food. The bubbling soup was lightly spiced and chock full of silky beancurd cubes, crunchy zucchini, onions, scrambled eggs, fresh squid and prawns.


I got the Doinjang Jjigae ($10) stewed bean paste. I liked the fermented edge to the salty soup, but not the firm beancurd. I would have preferred the soft beancurd instead. That said, the plentiful presence of oyster and shimeiji mushrooms grounded the soup with its distinctive earthiness.




Red Pig Original Charcoal Korean Restaurant
93 Amoy Street
Tel: 6220 7176 / 9230 0765
Open Mondays to Fridays from 12 noon to 2.30pm for lunch and 5pm to 11.30pm for dinner; weekends and public holidays from 5pm to 10pm

Comments

Post a Comment

Popular posts from this blog

ABC Brickworks Food Centre

Image
싱가포르에 호커 센터 중에서 에이비씨 브릭워케 호커 센터를 우리가 제일 좋아해요. 실제로 싱가포르에서 가장 크고 유명한 호커 센터 중 하나예요. 가끔 외국인 여행자들이 이 호커 센터에서 식사하고 관광도 해요.  호커 음식은 내가 우리 나라 싱가포르에서 제일 사랑하는 것이에요. 호커 푸드는 내 컴포트 푸드여서 내 마음에 들어와요. 음식도 싸고 맛있고 종류도 많아요. 해외여행 가면 그리운 음식이 호커푸드인데 싱가포르에 돌아와서 가장 먼저 먹는 음식이 박초미예요.  박초미은 아마도 내가 제일 좋아하는 호커푸드예요. 나는 식초맛을 좋아하고 버섯볶음이 제일 맛있고 용기가 제일 맛있어요.   =========================   ABC Brickworks is one of the more well-known, and beloved, hawker centres in SG. The fact that tourists can sometimes be seen traipsing down the rows of neon-lit stalls is testament to its fame.  We hit up ABC a couple times a month, at least; the hawker centre is central enough that satisfying a local food craving here doesn't require an hour+-long round trip (unlike with Fengshan Bedok); there's ample enough lots that parking doesn't require the patience of a saint (unlike with Serangoon Gardens); seats are plentiful enough that large groups are able to find a table fairly easily, and ...
Read more

Janggut Laksa vs 328 Katong Laksa, Queensway Shopping Centre

Image
Queensway Shopping Centre , where locals flock to for all things sports and optical-related, is also known for good laksa. There are 2 laksa stalls, within a stone's throw of each other, both claiming to serve up the best. Both tout to be affiliates of world-famous Katong ones, and the accolades, writeups and publicity plastered all the utilitarian facades will attest to the fierce competition. Seating at both eateries is cramped and constrained, so dining is really a touch-and-go affair. Both are manned by efficient, if a little curt, bevy of staff, and so turnover is high. Good news for the 5-minute-on-average long line of diners waiting their turn. The menu is similarly limited, with laksa being the primary dish of choice, and its fixins' like otah and lime juice as regular side orders. Curry chicken, Chinese-style, is also a popular option. Janggut Laksa  The Laksa ($3.50 for small) here was disappointingly lackluster. It was insipid, and the milk had obviously cur...
Read more

The People vs Cheapo Food Bloggers and Bad English

This is a mini rant. Friends know that my one guilty indulgence is reading food blogs ("flogs"). ("guilty" because I read them at work...yes, my boss reads this flog too) And Singapore, despite its little size, has a very developed food blogging scene. A quick surf on the internet will prove that there is an inordinate number of flogs for a country as tiny as ours. I suppose it's really due to the connectivity of our island, its technologically savvy netizens and their insatiable appetite and love for food. But lately, I've noticed a worrying trend. There is a growing number of flogs that I've stopped reading entirely, simply because almost 90% of their posts are all based on invited tastings. Don't these cheapos ever pay for their meals anymore?!? I've always thought that the ( one of the primary ) purpose( s ) of writing a flog is to introduce to the good people of Singapore the various culinary treasures on our little island. An invited ...
Read more