Myung Ga (명가) II Korean BBQ @ Bukit Timah Plaza

by | Dec 28, 2025 | Uncategorized | 0 comments

Restaurant Overview

Myung Ga (명가) II at Bukit Timah Plaza has established itself as a neighborhood gem for authentic Korean home-style cooking. While “Korean BBQ” appears in its name, the restaurant’s true strength lies in its extensive menu of traditional Korean comfort dishes that transport diners straight to Seoul’s cozy family-run eateries.

Ambience & Atmosphere 3.8/5

The restaurant exudes a casual, no-frills atmosphere typical of neighborhood Korean eateries. The dining space feels homey and unpretentious, with simple wooden tables and straightforward décor that prioritizes function over flash. During peak hours, the restaurant buzzes with energy — the sound of sizzling pans, animated conversations, and the aromatic steam rising from bubbling stews create an authentically lively Korean dining experience.

The lighting is warm and practical, and while the space isn’t particularly spacious, it manages to maintain a comfortable dining environment. The open kitchen setup allows diners to catch glimpses of the cooking action, adding to the authentic feel. It’s the kind of place where you come for the food rather than Instagram-worthy interiors — and that’s precisely its charm.

Menu Overview

Myung Ga II offers an impressively comprehensive menu that goes well beyond typical Korean BBQ fare:

Stews & Soups (찌개/탕)

  • Sundubu Jjigae variations (seafood, beef, pork, kimchi)
  • Doenjang Jjigae (soybean paste stew)
  • Kimchi Jjigae
  • Altang (fish roe stew)
  • Galbitang (short rib soup)
  • Yukgaejang (spicy beef soup)

Rice Dishes (밥)

  • Various dupbap (rice bowls) including Jaeyuk, Bulgogi, Ojingeo
  • Bibimbap variations (stone pot and regular)
  • Kimchi Bokkeumbap (fried rice)

Pancakes & Fried Dishes (전/튀김)

  • Haemul Pajeon (seafood green onion pancake)
  • Kimchi Jeon
  • Buchu Jeon (chive pancake)
  • Various fried items

Noodles (면)

  • Japchae (glass noodles)
  • Naengmyeon (cold noodles)
  • Various ramyeon options

Grilled Items (구이)

  • Samgyeopsal (pork belly)
  • Bulgogi (marinated beef)
  • Dakgalbi (spicy chicken)
  • Various grilled fish

Banchan (반찬)

  • Complimentary and refillable side dishes including kimchi, pickled radish, seasoned spinach, bean sprouts, and rotating seasonal items

Detailed Dish Analysis

Jaeyuk Dupbap – Spicy Stir-Fried Pork Belly 4.5/5

Cooking Technique: This dish showcases the Korean mastery of balancing sweet, spicy, and savory elements. The pork belly is first blanched or parboiled to render excess fat, then stir-fried over high heat with gochujang (Korean red chili paste), gochugaru (chili flakes), soy sauce, garlic, ginger, and a touch of sugar or corn syrup for that characteristic glaze.

Texture Profile:

  • Pork belly: Tender yet with a slight chew, the meat maintains its structure without being tough
  • Vegetables: Crisp onions and peppers provide textural contrast
  • Rice: Short-grain white rice, slightly sticky and fluffy

Flavor Components:

  • Primary: Intense gochujang spiciness with umami depth
  • Secondary: Natural pork sweetness, caramelized edges
  • Finish: Lingering heat with subtle garlic notes

Recipe Approximation: Ingredients:

  • 500g pork belly, thinly sliced
  • 3 tbsp gochujang
  • 2 tbsp gochugaru
  • 2 tbsp soy sauce
  • 2 tbsp rice wine
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 onion, sliced
  • 1 green pepper, sliced

Instructions:

  1. Marinate pork belly with gochujang, gochugaru, soy sauce, rice wine, sugar, garlic, and sesame oil for at least 30 minutes
  2. Heat a wok or large pan over high heat
  3. Stir-fry marinated pork until edges caramelize (5-7 minutes)
  4. Add onions and peppers, cook until slightly softened but still crisp
  5. Adjust seasoning and serve over steamed rice

Haemul Sundubu – Seafood Soft Tofu Stew 4.5/5

Cooking Technique: Sundubu jjigae is traditionally cooked in a ttukbaegi (stone pot), which retains heat exceptionally well and continues cooking the stew even after reaching the table. The base is typically anchored by a seafood or anchovy stock, enriched with gochugaru for heat and gochujang for depth.

Texture Profile:

  • Tofu: Extraordinarily silky, almost custard-like, disintegrating gently on the tongue
  • Seafood: Tender shrimp, squid, and clams with varying textural qualities
  • Broth: Medium-bodied, coating the spoon with slight viscosity
  • Egg: When cracked raw on top, creates ribbons of soft-cooked protein

Flavor Components:

  • Base: Deep seafood umami with subtle brininess
  • Heat: Building warmth from gochugaru, not overwhelming
  • Aromatics: Garlic, scallions, and sesame oil finish
  • Essence: Ocean-forward with earthy tofu balance

Recipe Approximation: Ingredients:

  • 1 tube soft tofu (sundubu)
  • 200g mixed seafood (shrimp, squid, clams)
  • 2 cups anchovy or seafood stock
  • 2 tbsp gochugaru
  • 1 tbsp gochujang
  • 2 cloves garlic, minced
  • 1 tbsp fish sauce
  • 1 egg
  • Scallions, sesame oil for garnish

Instructions:

  1. Bring stock to boil in stone pot or heavy pot
  2. Add gochugaru, gochujang, garlic, and fish sauce
  3. Add seafood, cook for 2-3 minutes
  4. Gently add soft tofu in large spoonfuls
  5. Crack egg on top, let cook 1-2 minutes
  6. Garnish with scallions and sesame oil
  7. Serve immediately while bubbling

Altang – Spicy Fish Roe Stew 4.2/5

Cooking Technique: Altang is a more specialized Korean stew that requires careful handling of delicate fish roe and milt (shirako). The roe must be gently simmered to prevent it from becoming rubbery, while the milt should retain its creamy texture. The spicy broth is built on a foundation of anchovy stock, radish, and Korean chili paste.

Texture Profile:

  • Fish roe: Pop-in-your-mouth texture with individual eggs bursting
  • Milt: Creamy, almost butter-like consistency
  • Broth: Rich and slightly thickened from roe proteins
  • Radish: Tender-crisp, absorbing the spicy broth

Flavor Components:

  • Primary: Intense oceanic brininess from roe
  • Secondary: Creamy richness from milt
  • Spice: Robust gochugaru heat
  • Umami: Deep, multi-layered from seafood and fermented elements
  • Finish: Mineral notes with lingering spice

Culinary Significance: This dish represents authentic Korean comfort food that’s often overlooked in overseas establishments. Fish roe (myeongnan or al) and milt (gonja) are prized ingredients in Korea, appreciated for their unique textures and intense umami. Finding this dish in Singapore showcases Myung Ga II’s commitment to authentic offerings beyond the usual suspects.

Recipe Approximation: Ingredients:

  • 300g fish roe (pollock or cod)
  • 200g fish milt
  • 1 Korean radish, cubed
  • 4 cups anchovy stock
  • 3 tbsp gochugaru
  • 2 tbsp gochujang
  • 1 tbsp fermented shrimp paste (saeujeot)
  • 4 cloves garlic, minced
  • 1 onion, sliced
  • Crown daisy or watercress
  • Tofu (optional)

Instructions:

  1. Prepare anchovy stock, strain
  2. Soak roe and milt in cold salted water for 30 minutes to remove impurities
  3. Boil radish in stock until tender
  4. Add gochugaru, gochujang, shrimp paste, garlic
  5. Gently add roe and milt, simmer on low heat for 5-7 minutes
  6. Add onions and greens in final minutes
  7. Adjust seasoning with salt or fish sauce

Haemul Buchu Jeon – Seafood Chive Pancake 4/5

Cooking Technique: Korean pancakes (jeon) require a specific batter consistency — not too thick (which creates dense, doughy pancakes) nor too thin (resulting in crepe-like results). The key is achieving a crispy exterior while maintaining a tender, fluffy interior. High heat and adequate oil are essential for that golden, crispy edge.

Texture Profile:

  • Exterior: Crispy, golden-brown with slight crunch
  • Interior: Fluffy, almost cloud-like with air pockets
  • Chives: Tender with slight bite, distributed throughout
  • Seafood: Tender pieces of squid and shrimp maintaining their texture

Flavor Components:

  • Savory base: Wheat flour and egg providing neutral canvas
  • Seafood: Sweet brininess from shrimp and squid
  • Chives: Fresh, mild onion-garlic flavor
  • Dipping sauce: Soy-vinegar based with subtle sweetness and tang

Flavor Pairings: The dipping sauce (cho-ganjang) typically consists of soy sauce, rice vinegar, a touch of sugar, and gochugaru, creating a perfect counterpoint to the rich, oily pancake. Some variations include sesame seeds and scallions for additional complexity.

Recipe Approximation: Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1 egg
  • 1/2 tsp salt
  • 1 cup Korean chives (buchu), cut into 2-inch lengths
  • 150g mixed seafood (shrimp, squid)
  • Vegetable oil for frying

Dipping Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp gochugaru
  • Sesame seeds

Instructions:

  1. Mix flour, water, egg, and salt until smooth
  2. Fold in chives and seafood
  3. Heat generous oil in large pan over medium-high heat
  4. Pour batter to form pancake, spread evenly
  5. Cook 3-4 minutes per side until golden and crispy
  6. Cut into squares and serve with dipping sauce

Banchan – Korean Side Dishes 4/5

Cultural Significance: Banchan represents the Korean philosophy of balance in dining — no meal is complete without various small dishes that provide contrasting flavors, textures, and nutritional elements. The refillable nature of banchan at Myung Ga II reflects traditional Korean hospitality.

Typical Offerings:

  • Kimchi: Fermented napa cabbage with gochugaru, garlic, ginger
  • Pickled radish (danmuji): Sweet-tart, bright yellow, crunchy
  • Seasoned spinach (sigeumchi namul): Blanched, sesame oil, garlic
  • Soybean sprouts (kongnamul): Nutty, seasoned with sesame
  • Fish cakes: Pan-fried or braised in sweet-savory sauce
  • Potato salad: Korean-style with apple, cucumber, creamy texture

Flavor & Texture Aspects: The banchan selection typically covers the full spectrum:

  • Sour: Kimchi, pickled radish
  • Sweet: Braised fish cakes, potato salad
  • Spicy: Kimchi, occasionally spicy cucumber
  • Savory: Seasoned greens, bean sprouts
  • Crunchy: Radish, fresh vegetables
  • Soft: Potato salad, certain braised items

Flavor Philosophy & Culinary Style

Korean Flavor Foundations: Myung Ga II exemplifies traditional Korean flavor-building techniques:

  1. Fermentation: Kimchi, doenjang, gochujang provide funky, complex umami
  2. Balance: Sweet-spicy-salty-sour elements in every meal
  3. Layering: Multiple aromatic components (garlic, ginger, scallions, sesame)
  4. Heat management: Gochugaru and gochujang create warmth without overwhelming

Cooking Styles Represented:

  • Jjigae (stews): Long-simmered, communal pot dishes
  • Bokkeum (stir-fry): High-heat, quick cooking with intense seasonings
  • Jeon (pancakes): Pan-fried, crispy-tender contrast
  • Gui (grilled): Direct heat, caramelization, smoke
  • Namul (seasoned vegetables): Blanched or raw, simply dressed

Texture Preferences: Korean cuisine celebrates diverse textures within a single meal:

  • Crispy (jeon, fried items)
  • Silky (tofu)
  • Chewy (rice cakes, certain meats)
  • Crunchy (banchan vegetables)
  • Tender (braised meats)
  • Pop-able (roe, corn)

Portion Sizes & Value

One of Myung Ga II’s standout features is its generous portioning. Most stews and rice dishes easily satisfy hearty appetites, and some items are large enough to share. Prices range from $15-$30 for most mains, positioning it as a mid-range option with above-average value given the portion sizes and refillable banchan.

Service & Dining Experience

Service is efficient and straightforward, typical of casual Korean eateries. Staff are functional and accommodating, though not particularly chatty. They’re knowledgeable about the menu and can provide recommendations. Banchan refills are provided upon request. The dining pace is comfortable — neither rushed nor overly leisurely.

Delivery & Takeout Options

Delivery Platforms: Myung Ga II is available on major delivery platforms including:

  • GrabFood
  • Foodpanda
  • Deliveroo

Delivery Considerations: Korean food can be tricky for delivery, as stews and soups may cool down and lose their bubbling, piping-hot appeal. However, certain dishes travel better:

Best for Delivery:

  • Jaeyuk Dupbap (maintains flavor and texture well)
  • Bibimbap (can be mixed at home)
  • Jeon/pancakes (crispy exterior survives decently)
  • BBQ items (can be quickly reheated)

Less Ideal for Delivery:

  • Sundubu jjigae (best enjoyed bubbling hot)
  • Altang (delicate roe texture may suffer)
  • Any stews (significant temperature loss)

Packaging: The restaurant typically packages stews in sturdy containers with rice separately. Banchan is often provided in small compartmentalized containers.

Recommendations & Tips

Must-Try Dishes:

  1. Jaeyuk Dupbap — quintessential Korean comfort
  2. Haemul Sundubu — perfect for stew lovers
  3. Altang — for adventurous eaters seeking authenticity
  4. Haemul Buchu Jeon — excellent sharing dish

Dining Strategy:

  • Go with 2-4 people to try multiple dishes
  • Order at least one stew for communal enjoyment
  • Don’t skip the banchan — request refills freely
  • Pair spicy dishes with plain rice to balance heat
  • Visit during lunch for potential set lunch deals

Who Should Visit:

  • Korean food enthusiasts seeking authentic flavors
  • Diners who appreciate generous portions and value
  • Anyone craving comforting stews and home-style cooking
  • Adventurous eaters willing to try less common items like Altang

When to Visit:

  • Lunch hours (11:30 AM – 3:30 PM) tend to be busy but turn over quickly
  • Early dinner (5:30-6:30 PM) for a more relaxed experience
  • Avoid peak weekend dinner hours if you prefer shorter waits

Final Verdict: 4.2/5

Myung Ga (명가) II succeeds in delivering authentic Korean home-style cooking in a casual, accessible setting. While the ambience won’t win design awards, the food speaks for itself with robust flavors, generous portions, and a commitment to traditional preparations. The inclusion of less common dishes like Altang demonstrates a dedication to authentic Korean cuisine that goes beyond typical Korean restaurant offerings in Singapore.

The restaurant excels at comfort food — those hearty, soul-warming dishes that make you want to return again and again. It’s not trying to be trendy or modernized; instead, it embraces its identity as a neighborhood Korean spot where locals can find reliable, satisfying meals.

Strengths:

  • Authentic, well-executed traditional dishes
  • Generous portions offering good value
  • Adventurous menu with less common items
  • Complimentary, refillable banchan
  • Consistent quality across multiple visits

Areas for Improvement:

  • Ambience could be more inviting
  • Service, while efficient, could be more engaging
  • Wait times during peak hours

Myung Ga (명가) II Korean BBQ
Bukit Timah Plaza
1 Jalan Anak Bukit #B1-55
Singapore 588996
Tel: +65 6469 5123
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Nearest MRT: King Albert Park (DT Line), Beauty World (DT Line)

Opening Hours:
Tue-Sun: 11:30 AM – 3:30 PM, 5:30 PM – 8:30 PM
Closed on Mondays

Getting There:

  1. From King Albert Park MRT: Exit A, turn left on Bukit Timah Road, cross at traffic junction (~8 min walk)
  2. From Beauty World MRT: Exit C, cross at Upper Bukit Timah Road junction, walk down to destination (~8 min walk)