Bae Sik Dang brings a nostalgic slice of old-school Seoul to Tanjong Pagar with its specialty Korean frozen pork belly, or naengsam. Inspired by the retro Korean barbecue culture of 1960s Gangnam, the restaurant focuses on thinly sliced Jeju Island pork that is flash-frozen at ultra-low temperatures before being precision-cut for a chewy yet crisp texture when grilled. The space itself leans into a warm, neighbourhood-style atmosphere reminiscent of classic Korean eateries, pairing comfort food with late-night dining energy.
At the heart of the experience is the signature frozen pork belly, served in delicate thin slices designed for quick grilling and wrapping into ssam with lettuce, condiments and banchan. The generous spread of Korean side dishes includes staples like kimchi, rolled omelette, fermented soybean paste and sesame oil dips, creating the kind of communal barbecue meal Korean food lovers would instantly recognise. Alongside the grills, the menu also features hearty stews, rice dishes and noodles that balance out the richness of the meats.
One of the highlights is the kimchi fried rice, traditionally cooked with leftover pork fat for added depth and finished with shredded seaweed and sunny-side-up eggs. Diners can also pair their barbecue feast with comforting stews such as soft tofu stew, kimchi stew and soybean paste stew for a more complete Korean homestyle experience. Open daily until the early hours of the morning, Bae Sik Dang adds another lively late-night supper option to Singapore’s growing Korean dining scene.
