Ten years after arriving in Singapore from Korea, Chef Patrick Kim is finally opening his very first restaurant on 6 August 2026. Kimpson’s Table is unveiling its first permanent home at Far East Square, marking a significant milestone as the brand evolves from a humble home-based delivery business into a full-fledged restaurant.
Alongside the brand’s signature Samgyetang, the very dish that earned Kimpson’s Table a loyal following, diners can also look forward to the debut of Dak Kalguksu. Still relatively uncommon in Singapore, this traditional Korean dish features hand-cut noodles served in a comforting chicken broth and is fondly described by Chef Kim as the Korean cousin of Singapore’s ban mee. The new restaurant will also offer an expanded menu of authentic Hansang-style favourites, giving diners a broader taste of the Korean home-style cooking at the heart of Kimpson’s Table.
“Opening a restaurant of my own has always been my dream. From running a home-based delivery service and cooking comforting Korean meals, every stage of the journey has shaped Kimpson’s Table into what it is today,” says Chef Kim. “Having a permanent space now allows me to share not only my treasured family recipes, but also the way I grew up enjoying food with my family.”
More Than A Decade In The Making
Before he found his place on the stove, Chef Kim was on track to become an engineer. However, after graduating from Dongguk University in 2013, he chose to pursue his passion for food instead and enrolled in the Hotel Cuisine course at Korean Tourism University. There, he trained across a diverse range of restaurant kitchens, from Italian to Japanese, where he developed the disciplined, ingredient-first approach that continues to shape his cooking today.
Upon graduation, Chef Kim relocated to Singapore and honed his craft as head chef at two Korean restaurants between 2016 and 2024. Cooking for the Korean community in Singapore reinforced his desire to preserve the familiar flavours and traditions that reminded them of home, planting the seeds for what would become Kimpson’s Table.
Chef Kim found himself wanting to share a different side of Korean cuisine with diners, such as the simple, wholesome meals that he grew up eating around the family table. He then launched Kimpson’s Table as a home-based delivery business in 2025, where he prepared freshly cooked Hansang-style meals inspired by cherished recipes passed down from his omma and grandma.
Bringing The Warmth Of Hansang Dining To Far East Square
Today, that vision comes to life at Kimpson’s Table’s new home in Far East Square: a warm and cosy space designed to recreate the feeling of gathering around the family table. Inspired by the convivial atmosphere of traditional Korean eateries and Seoul’s contemporary Seongsu district, the restaurant embraces Hansang dining, which is a cherished Korean tradition where nourishing mains, rice, and freshly prepared banchan are served together as one complete meal.
Beyond recreating the authentic experience of dining in Korea, Chef Kim believes that good food should not only comfort the soul, but also nourish the body. That philosophy shapes every dish that leaves the kitchen, where recipes are thoughtfully prepared with reduced sugar and no MSG, allowing the natural quality of each ingredient to shine.
A great example is the signature house-made bulgogi marinade, made with reduced sugar and naturally sweetened with pear. That same ingredient-first approach extends across the menu, where most of the ingredients are imported directly from Korea or sourced fresh from local markets daily.
A New Take On Korean Comfort Food
Making its debut at Kimpson’s Table is the Dak Kalguksu (S$15), a traditional Korean hand-cut noodle dish that Chef Kim fondly describes as the Korean cousin of Singapore’s ban mee. While still fairly uncommon in Singapore, it remains one of Korea’s staple comfort dishes that features delightfully chewy hand-cut wheat noodles steeped in a flavourful chicken broth.
The broth is the very same one used in Chef Kim’s signature Samgyetang, where it is simmered for up to five hours to develop its rich depth of flavour. Rooted in a treasured family recipe and refined over the years during Chef Kim’s time in Singapore, the broth forms the heart of the dish, bringing warmth and soul to every bowl. Finished with shredded chicken and leeks, the Dak Kalguksu is a simple yet satisfying dish that showcases the simplicity of authentic Korean home cooking.
For those who prefer bolder flavours, the Dak Bibim Kalguksu (S$15) offers a dry interpretation of the Korean classic. The same chewy hand-cut wheat noodles are tossed in Chef Kim’s secret house-made sauce crafted with gochujang and a blend of ingredients before being topped with shredded chicken, fresh cucumber, and sesame seeds. The result is a fragrant, savoury dish with a gentle heat and subtle sweetness that lingers on the palate.
At the heart of Kimpson’s Table is Chef Kim’s signature Samgyetang (S$18), the very dish that first earned the brand its loyal following. Featuring a half French chicken in a nourishing broth that is simmered for up to five hours with a medley of herbs such as red dates, garlic, and ginseng, the soup is prized for its restorative properties and tender, fall-off-the-bone meat.
Rich in flavour yet remarkably light on the palate, the Samgyetang is a timeless Korean dish that embodies Chef Kim’s philosophy of wholesome cooking that nourishes the body and soul. It was also this very broth that inspired the creation of the Dak Kalguksu, allowing diners to experience Kimpson’s Table’s flavours in an entirely new way.
A Hearty Spread Of Korean Favourites
True to the spirit of Hansang dining, Kimpson’s Table offers a selection of Hansang-style sets that feature mains, rice, and various banchan on a single tray. Diners can choose from favourites such as the Beef Bulgogi Hansang (S$16), Jeyuk Bokkeum (Spicy Pork) Hansang (S$15), and Chuncheon-style Dak Bulgogi Hansang (S$15).
Each protein is marinated in Chef Kim’s signature house-made sauce crafted from a fresh blend of fruits and vegetables, imparting a delicate natural sweetness while the meat remains aromatic and tender.
No Korean meal is complete without fried chicken, and Kimpson’s Table serves its Boneless Fried Chicken in four irresistible flavours: Original (S$15), Yangnyeom (S$16), Soy Garlic (S$16), and the new Bburinkle Cheese (S$17). Fried until crispy and golden while remaining juicy within, each variation offers its own unique appeal: from the sweet-and-spicy glaze of the Yangnyeom and the savoury depth of the Soy Garlic, to the addictive cheesy finish of Bburinkle Cheese.
To complete the spread, diners can also tuck into a trio of pancakes: the Kimchi Pancake (S$12), Potato Pancake (S$12), and Cheese Potato Pancake (S$14). Freshly pan-fried to order, each pancake boasts a crisp exterior and soft centre, making them perfect for sharing around the table.
Opening Promotion
In light of the upcoming 61st National Day, both the Dak Kalguksu and Dak Bibim Kalguksu will be offered at a special opening promotion price of S$8.90 (S$6.10 discount off the regular price of S$15) until 31 August.
