Kott-Don (꽃돈) 360, a Korean barbecue restaurant specialising in aged meat and a meticulous meat preparation method called “flower-cut”, has proven that good food and top-notch customer service are what draw diners back time and time again. The brand’s first outlet at Tanjong Pagar, Flower Pig 360, has been fully booked every day since opening two years ago.
Launched with little fanfare, Flower Pig 360 was Frank Jin’s and Chef Jeon Woohyun’s first venture in Singapore’s “tough market” after running restaurants in India, Cambodia, Korea, and the United Kingdom. The pair decided to move to Singapore as it was a more “authentic market” with more direct business dealings and processes, aiming to bring authentic Korean barbecue to Singapore, even without Korean meat imports. Singapore does not allow direct import of Korean meat products, so the pair invested significant effort into developing a supply chain that mirrors the taste, texture, and quality of real Korean cuts. Through months of testing and calibration, they finally created a flavour profile that is as close as possible to Korea’s Hanwoo Beef and Jeju Black Pork.
Flower Pig 360’s success has spurred the pair to expand into malls to raise awareness for their specialty meats and preparation style, and the profile of their brand. The move is also a professional challenge to elevate their operational techniques and processes to make the brand truly global. Singapore’s efficient business climate offers a perfect testbed for the brand.
The evolution begins with a new name — Kott-Don 360. In Korean, “Kott” (꽃) means ‘flower’ and “Don” (돈) means ‘money’—a playful pun that captures the joy of spending on what truly makes one happy: good food and good company. The word ‘flower’ also honours the brand’s signature flower-cut technique, where each piece of meat is delicately scored by hand to open its surface and absorb flavour more deeply. 360 – not just a number – it represents the 360 hours of patient aging that transforms every cut into memorable perfection. Together, Kott-Don 360 symbolises craftsmanship, celebration, and the beauty of taking time to do things right.
To showcase the artistry of aged meat, Korean marination and balance, Kott-Don 360 begins with carefully aged premium cuts, which they manually flower-cut to enhance natural tenderness and depth of flavour, then bring to life through masterfully balanced marinades and precise temperature control. Instead of relying on heavy smoke or charcoal, Kott-Don 360 highlights the pure taste of craftsmanship—a delicate science that turns every bite into a memorable Korean barbecue experience. While the main speciality is pork, the restaurant also uses the same preparation method for beef, which has also drawn rave reviews from diners tasting aged and flower-cut meat for the first time. The flower-cut method of preparation is not practised by many restaurants as it is meticulous and time-consuming and must be done by hand.
“I want to represent the new generation of Korean dining, taking it from Singapore to the world. With Kott-Don 360, we show how Korean cuisine can grow with time—still authentic, but with new ideas from global cultures,” shares Frank Jin, Kott-Don 360’s Co-founder and Chief Executive Officer. “In our first in-mall restaurant, we decided to pay tribute to the charms of Singapore, blended with the warmth of Korea. Amid modern, dazzling neon Korean signs and traditional black Korean barbecue retractable exhausts, our restaurant is infused with deep green tones and flower-patterned floors inspired by the Nyonya style.”
The restaurant is already in talks with other malls to open subsequent outlets. Kott-Don 360 will open its doors at PLQ Mall at the beginning of November 2025.
