Singapore Affordable Dining Guide - Maxthon

The House of Chungdam @ Duxton Road

Overall Rating: 4.3/5

Restaurant Overview

The House of Chungdam represents a contemporary approach to Korean barbecue dining, strategically positioned on the trendy Duxton Road. This establishment brings authentic Korean grilling traditions to Singapore’s vibrant culinary scene, combining quality ingredients with traditional cooking methods in a modern setting.

Ambience & Interior Design

Design Philosophy: Modern Hanok-Inspired

The restaurant successfully merges contemporary aesthetics with traditional Korean architectural elements, drawing inspiration from the hanok (traditional Korean house). Key ambience features include:

Seating Options: Counter seating and traditional table arrangements provide flexibility for different dining preferences
Grilling Stations: Both charcoal and gas grilling options available, with counter seating offering an interactive dining experience
Atmosphere: The charcoal grilling creates an immersive sensory experience with aromatic smoke filling the space
Modern Touch: Clean lines and contemporary furnishings balance the traditional elements
Lighting: Designed to create an intimate yet lively dining environment

The counter seating arrangement allows diners to watch skilled staff expertly grill meats over charcoal, adding a theatrical element to the meal. This setup is particularly appealing for food enthusiasts who appreciate the craft and technique behind Korean barbecue.

Menu Analysis & Dish Reviews

House Feast Set – $129 (2 pax)

Rating: 4.3/5 overall

This signature set offers excellent value and variety, showcasing the restaurant’s core offerings:

1. Boneless Short Rib (4.5/5)

Flavor Profile:

Natural beef richness enhanced by smoky charcoal aroma
Minimal seasoning philosophy allows meat quality to shine
Tender, juicy texture with robust beefy flavor
Clean, pure taste that celebrates the ingredient

Cooking Technique:

Expertly grilled over charcoal by trained staff
Precise timing ensures optimal tenderness
Charcoal imparts distinctive smoky notes impossible to replicate with gas

Analysis: This dish exemplifies the “less is more” approach to Korean BBQ. The quality of the beef speaks for itself, and the charcoal grilling elevates the natural flavors without overwhelming them.

2. Thinly Sliced Brisket (4.5/5)

Flavor Profile:

Excellent marbling creating melt-in-mouth texture
Rich, buttery mouthfeel from fatty content
Balanced fat-to-lean ratio
Luxurious and indulgent

Texture Analysis: The thin slicing is crucial here—it allows the marbled fat to render quickly on the grill, creating that signature buttery texture. The fat distribution ensures every bite is consistently flavorful.

3. Marinated Boneless Short Rib (4.2/5)

Flavor Profile:

Sweet-savory marinade with Korean influences
Chunky, substantial portions
Well-balanced seasoning enhancing natural juiciness
Tender texture throughout

Marinade Components (Typical Korean Style):

Soy sauce base
Pear or apple (natural sweetness and tenderizing enzymes)
Garlic and ginger
Sesame oil
Sugar or honey
Korean rice wine (mirin)

Accompaniments

Steamed Egg (4/5) – Soufflé Style

Light and fluffy texture
Well-seasoned with delicate eggy aroma
Comforting side dish that provides textural contrast
Serves as palate cleanser between rich meats

Soy Bean Soup (4/5)

Deep umami and hearty character
Tender beef cubes and daikon
Rich, satisfying broth
Perfect complement to grilled meats

Banchan & Vegetables Traditional Korean side dishes and fresh vegetables for wrapping meats, adding freshness and textural variety.

À La Carte Specialties

Jinju Cold Buckwheat Noodles – $19 (4.2/5)

Characteristics:

Chewy, springy noodle texture (key quality indicator)
Refreshing, tangy broth
Sweet pear and crisp cucumber additions
Light yet satisfying
Ideal for warm weather

Cultural Context: This dish (naengmyeon) is a classic Korean palate refresher, traditionally enjoyed during or after BBQ to cleanse the palate and aid digestion.

Cheese-Potato Jeon – $27 (4.2/5)

Innovation Analysis:

Unique twist on traditional Korean pancake (jeon)
Uses premium Gangwon potatoes (fluffy texture)
Crispy, golden-brown exterior similar to Swiss rösti
Charred texture and rich aroma
Successfully bridges Korean and Western influences

Galbi Mandoo – $17 (4/5)

From Bar Bite Menu:

Oversized Korean dumplings
Generous minced beef filling
Delicate, translucent skin
Light yet flavorful broth
Excellent appetizer or light meal option

Desserts

Both shaved ice options showcase attention to detail:

Mango Shaved Ice – $10 (4.5/5)

Soft, sweet, milky bingsu base
Fresh mango
Refreshing finale

Red Bean Shaved Ice – $10 (4.5/5)

Homemade red bean (slow-cooked)
Deep, natural sweetness
Superior to commercial versions
Traditional Korean dessert executed with care

Cooking Instructions: Korean BBQ at Home

Equipment Needed:

Charcoal grill or high-heat gas grill
Long tongs
Scissors (for cutting meat Korean-style)
Small dishes for banchan
Lettuce leaves and perilla leaves

Preparing Korean Short Ribs (Galbi)

Ingredients:

2 lbs beef short ribs, thinly sliced (0.5 inch thick)
1/2 cup soy sauce
1/4 cup brown sugar
2 tbsp sesame oil
4 cloves garlic, minced
1 Asian pear, grated (or kiwi)
2 tbsp mirin
1 tbsp ginger, grated
2 green onions, chopped
1 tbsp sesame seeds
Black pepper to taste

Marinade Instructions:

Prepare Marinade Base
- Combine soy sauce, brown sugar, and sesame oil in bowl
- Whisk until sugar dissolves
Add Aromatics
- Mix in garlic, ginger, and green onions
- Add grated pear (enzymes tenderize meat)
Finish Marinade
- Stir in mirin, sesame seeds, and pepper
- Taste and adjust sweetness/saltiness
Marinate Meat
- Place short ribs in large zip-lock bag or container
- Pour marinade over meat, ensuring full coverage
- Refrigerate minimum 4 hours, ideally overnight
- Turn bag occasionally for even marination

Grilling Instructions:

Prepare Grill
- Heat charcoal grill to high heat (gas grill: medium-high)
- Clean and oil grates
Grill Meat
- Remove ribs from marinade, shake off excess
- Place on hot grill
- Cook 3-4 minutes per side for medium
- Don’t move meat constantly—allow sear to develop
Check Doneness
- Look for caramelized edges
- Internal temperature: 145°F for medium-rare
- Meat should be slightly charred but not burnt
Rest and Serve
- Let rest 2-3 minutes
- Cut into bite-sized pieces with scissors
- Serve with lettuce wraps, ssamjang, kimchi

Unmarianted Beef (Salt-Grilled)

For plain short ribs:

Pat meat completely dry
Season lightly with salt just before grilling
Grill over high heat 2-3 minutes per side
Serve with sesame oil-salt dipping sauce

Dipping Sauce:

2 tbsp sesame oil
1 tsp sea salt
Mix and serve in small dish

Recipe: Traditional Korean Steamed Egg (Gyeran-jjim)

Ingredients:

3 large eggs
3/4 cup water or anchovy broth
1/2 tsp salt
1/4 tsp fish sauce (optional)
1 green onion, chopped
1 tsp sesame seeds
Pinch of black pepper

Instructions:

Prepare Mixture
- Beat eggs thoroughly in bowl
- Add water/broth, salt, fish sauce
- Strain through fine sieve for smooth texture
Cook
- Pour into heat-proof bowl or small earthenware pot
- Place in steamer or pot with 1 inch boiling water
- Cover with lid (slightly ajar for soufflé effect)
- Steam on medium heat 12-15 minutes
Check Doneness
- Surface should be set but still jiggly
- Insert toothpick—should come out almost clean
Finish
- Garnish with green onion and sesame seeds
- Serve immediately while fluffy

Pro Tips:

Don’t overcook or it becomes dense
The slight jiggle is desired texture
Lower heat = fluffier result

Founder Bak Kut Teh @ Hotel Boss

Overall Rating: 3.8/5

Restaurant Overview

Established in 1978, Founder Bak Kut Teh has built a reputation as a celebrity-favorite destination for authentic pork rib soup. Founded by Mr. Chua Chwee Whatt, a former pig farmer, the restaurant uses a proprietary blend of herbs and spices perfected over nearly five decades. The second outlet at Hotel Boss Jalan Sultan offers extended hours, catering to late-night diners.

Ambience & Setting

Hotel Boss Location:

Located in hotel food court setting
Casual, no-frills atmosphere
Focus on food rather than decor
Functional seating arrangements
Bright lighting typical of hawker-style establishments
Bustling, energetic environment
Open kitchen concept—can observe soup preparation

Atmosphere Notes: The ambience is unpretentious and authentically Singaporean. This is comfort food dining where the focus remains squarely on the quality of the soup and meat rather than elaborate presentation or refined decor. The late-night hours (until 5am) create a unique atmosphere, attracting supper crowds and night owls.

Menu Analysis & Dish Reviews

Bak Kut Teh Soup Base

The foundation of all dishes is the proprietary soup, featuring:

Blend of Chinese herbs and spices
Peppery flavor profile (common in Singaporean-style)
Refillable soup (excellent value)
Best enjoyed piping hot to release aromatic compounds

Key Characteristics:

Peppery rather than herbal-dominant (Singaporean vs. Malaysian style)
Rich, dark color from slow simmering
Layered umami from pork bones
Warming, comforting properties

Premium Ribs – $11.80 (4.2/5)

Description:

2 large pieces of premium ribs (“dragon bone”)
Cooked to optimal tenderness
Meat easily separates from bone
Well-infused with herbal soup

Analysis: The premium ribs represent excellent value for quality. The extended cooking time breaks down connective tissue while keeping meat moist and flavorful. The dragon bone cuts include both meat and soft bone marrow, adding richness.

Premium Short Ribs – $10.80 (4.2/5)

Description:

3 smaller pieces in peppery soup base
Refillable soup included
Tender, falling-off-bone texture
Good meat-to-bone ratio

Serving Recommendation: The restaurant emphasizes enjoying the soup hot, which maximizes the aromatic experience from the herbs and spices. As the soup cools, some volatile flavor compounds dissipate.

Side Dishes – Mixed Results

Bean Curd Skin (Tau Kee) – $3.80/$5.80 (3.8/5)

Positives:

Very soft, almost melting texture
Well-absorbed braising flavors

Negative:

Braising sauce too salty
Overpowers delicate bean curd flavor

Braised Items (3/5 average)

Includes:

Braised Egg – $1.50/piece
Dried Bean Curd (Tau Pok) – $2.00 for 2 pieces
Braised Pig’s Intestine – $8.80/$11.80

Common Issue: All braised items suffer from oversalted braising liquid, diminishing the enjoyment of otherwise quality ingredients.

Pig’s Trotter – $9.80/$12.80 (3.8/5)

Mixed Elements:

Excellent gelatinous skin (collagen-rich)
Lean portion could be more tender
Lacks sweetness and herbal fragrance in braising sauce
Possibly different braising sauce than ideal

Analysis: The pig’s trotter requires long, slow braising with balanced sweet-savory seasoning. The execution here misses the mark slightly, particularly in achieving that signature melt-in-mouth texture throughout.

Vegetables – Redemption

Bean Sprout with Oyster Sauce – $5.80/$7.80 (4/5)

Choy Sim with Oyster Sauce – $5.80/$7.80 (4/5)

Positive Surprise:

Well-balanced oyster sauce (not oversalted like braised items)
Maintains fresh, earthy character of vegetables
Proper wok technique preserves crunch
Good contrast to rich meat dishes

Observation: The successful execution of vegetables suggests the oversalting issue is specific to the braising station rather than a house-wide problem.

Cooking Instructions: Bak Kut Teh at Home

Singaporean-Style Bak Kut Teh Recipe

Ingredients:

Meat:

2 lbs pork ribs (preferably with some fat)
1/2 lb pork belly (optional, adds richness)
4-5 shiitake mushrooms, soaked and halved

Herb Packet:

2 tbsp white peppercorns
4 cloves garlic, crushed
3-4 cloves
2 star anise
1 cinnamon stick
5 dried red dates
10g dried Angelica sinensis (dang gui)
10g Solomon’s seal (yu zhu)
10g Codonopsis root (dang shen)
5g licorice root

Seasoning:

3 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
Salt to taste
Sugar (pinch)

Optional:

You tiao (Chinese crullers) for dipping
Chili padi with dark soy sauce

Step-by-Step Instructions:

1. Prepare Meat (30 minutes)

Blanch ribs in boiling water for 5 minutes
Rinse under cold water to remove scum
Pat dry with paper towels

2. Prepare Herb Packet

Toast peppercorns in dry pan until fragrant (2 minutes)
Crush lightly with mortar and pestle
Tie all herbs and spices in muslin bag or cheesecloth
This allows easy removal and prevents herbs floating in soup

3. First Boil (30 minutes)

Place 8 cups water in large pot
Add herb packet and garlic
Bring to vigorous boil
Reduce to medium heat, simmer 20 minutes to extract flavors

4. Add Meat (1.5-2 hours)

Add blanched ribs and pork belly
Return to boil, then reduce to gentle simmer
Skim any foam that rises
Cook 1.5-2 hours until meat is tender but not falling apart

5. Add Mushrooms (30 minutes before serving)

Add soaked shiitake mushrooms
Continue simmering

6. Season (Final 10 minutes)

Add dark soy sauce for color
Add light soy sauce for saltiness
Add oyster sauce for umami depth
Taste and adjust with salt
Tiny pinch of sugar balances flavors

7. Final Touches

Remove herb packet
Adjust consistency (add water if too strong)
Ensure soup is piping hot for serving

8. Serve

Ladle soup and ribs into bowls
Serve with:
- Steamed white rice
- You tiao for dipping
- Chopped chili padi in dark soy sauce
- Blanched lettuce or chai sim

Pro Tips:

For Maximum Flavor:

Use pork ribs with good fat marbling
Don’t skip blanching—removes impurities
Keep heat low during simmering (prevents toughness)
Make day before—flavors meld overnight

Pepper Balance:

Singaporean style is noticeably peppery
Start with 1.5 tbsp if unsure, add more to taste
Toast peppercorns for deeper flavor

Herb Management:

Pre-packaged bak kut teh spice mixes available in Asian stores
Can adjust herbs based on preference
More licorice = sweeter note
More Angelica = earthier, medicinal note

Meat Tenderness:

Low and slow is key
Pressure cooker option: 45 minutes on high pressure
Ribs should be tender but not completely falling apart

Recipe: Classic Braised Pork with Eggs

Since braised items are featured:

Ingredients:

6 hard-boiled eggs, peeled
2 tbsp oil
3 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rock sugar or brown sugar
2 star anise
1 cinnamon stick
3 slices ginger
2 cups water

Instructions:

Prepare Eggs
- Boil eggs for 10 minutes
- Cool in ice bath
- Peel and pat dry
- Lightly puncture surface with fork (helps absorption)
Create Braising Liquid
- Heat oil in pot
- Add star anise, cinnamon, ginger
- Fry until fragrant (1 minute)
- Add both soy sauces
- Add sugar, stir until dissolved
- Add water, bring to boil
Braise Eggs
- Add eggs to braising liquid
- Ensure eggs are mostly submerged
- Simmer on low heat 30 minutes
- Turn eggs occasionally for even color
- The longer they simmer, the deeper the flavor

Rest
- Turn off heat
- Let eggs sit in liquid as it cools
- This allows maximum absorption
- Can refrigerate overnight in liquid
Serve
- Cut eggs in half
- Serve at room temperature or slightly warm
- Drizzle with braising liquid

Balance Notes: The key issue at Founder Bak Kut Teh was oversalted braising liquid. Proper balance should be:

Sweet: from rock sugar
Salty: from soy sauces (light provides salt, dark provides color)
Aromatic: from spices

If too salty, add more water and a touch more sugar to rebalance.

Delivery & Takeaway Options

The House of Chungdam

Delivery Considerations:

Challenges:

Korean BBQ is best enjoyed fresh off the grill
Charcoal aroma and smokiness don’t translate to delivery
Meat quality and texture deteriorate with transport time
Interactive grilling experience is key value proposition

Feasible for Delivery:

Jinju Cold Buckwheat Noodles (travels well cold)
Galbi Mandoo (reheat in broth)
Cheese-Potato Jeon (can be reheated in oven/air fryer)
Pre-marinated meats for home grilling

Recommendation: This restaurant is best experienced dine-in. The counter seating, expert grilling, and immediate service are integral to the concept. However, they may offer marinated meat packages for home grilling.

Potential Delivery Platforms:

Check Grab Food, Deliveroo, foodpanda
May offer limited menu for delivery
Consider self-collection to minimize transit time

Founder Bak Kut Teh

Delivery Suitability: EXCELLENT

Why It Works:

Soup-based dishes maintain quality during transport
Can be easily reheated without quality loss
Flavors actually develop further as soup sits
Simple packaging requirements

Delivery Recommendations:

Best Items for Delivery:

Premium Ribs / Short Ribs
- Request soup on the side if possible
- Reheat soup separately for best aroma
Vegetables
- These traveled well in reviews
- Good nutritional balance
Skip braised items
- Already noted as oversalted
- Quality may vary

Reheating Instructions for Delivery:

Bak Kut Teh:

Transfer soup and ribs to pot
Heat on medium until simmering
Don’t boil vigorously (toughens meat)
Serve immediately when hot
Peppery aroma should be strong

Vegetables:

Microwave 1-2 minutes
Or quick toss in hot wok
Serve immediately to maintain crunch

Delivery Timing:

Order during off-peak for faster delivery
Late night delivery available (open until 5am!)
Perfect for supper cravings

Platforms:

Likely available on major delivery platforms
Call restaurant directly: +65 6816 2582
Self-collection recommended for best quality

Final Recommendations

The House of Chungdam

Best For:

Korean BBQ enthusiasts
Date nights or group celebrations
Special occasions
Those who appreciate charcoal grilling
Counter seating experience seekers

Must-Order Items:

House Feast Set (best value and variety)
Red Bean Shaved Ice (exceptional dessert)
Jinju Cold Buckwheat Noodles (refreshing)

Skip:

Nothing specifically—all items reviewed positively

Value Assessment: At $129 for 2 people with quality meats, sides, and desserts, pricing is moderate to high but justified by quality and experience.

Founder Bak Kut Teh

Best For:

Bak kut teh purists
Late-night diners (open until 5am!)
Comfort food seekers
Budget-conscious diners
Those seeking authentic hawker experience

Must-Order Items:

Premium Ribs or Short Ribs (signature dish)
Vegetables with oyster sauce (surprisingly good)
Extra soup (it’s refillable!)

Skip:

Braised items (too salty)
Pig’s trotter (inconsistent execution)

Value Assessment: Excellent value with refillable soup and reasonable pricing ($10-12 for mains). Late hours add significant convenience value.

Cultural Context & Dining Etiquette

Korean BBQ Etiquette

Let staff grill first round – They know optimal timing
Use scissors – Korean style is cutting meat at table
Lettuce wraps (ssam) – Place meat, add ssamjang, vegetables
Pace yourself – Enjoy slowly, drink soup between bites
Side dishes – Banchan is refillable, don’t hesitate to ask

Bak Kut Teh Etiquette

Rice or you tiao – Traditional accompaniments
Chili with soy sauce – Classic condiment pairing
Drink the soup – That’s where health benefits come from
Garlic is your friend – Eat the braised garlic cloves
Refill soup freely – It’s complimentary, enjoy multiple bowls

Conclusion

Both restaurants offer distinct experiences within Singapore’s diverse food landscape. The House of Chungdam delivers a premium, modern Korean BBQ experience best enjoyed dine-in, while Founder Bak Kut Teh provides authentic, comforting Singaporean-Chinese cuisine suitable for any time—including late-night cravings.

For First-Timers:

The House of Chungdam: Book counter seating, order House Feast Set
Founder Bak Kut Teh: Go during off-peak, order Premium Ribs, skip braised items

For Delivery:

The House of Chungdam: Consider dine-in instead
Founder Bak Kut Teh: Excellent delivery option, especially late night

Both establishments showcase the richness of Singapore’s culinary scene, offering quality ingredients and time-honored cooking techniques accessible to locals and visitors alike.

Limited Information: Most establishments appear to be dine-in focused
Takeaway Available: Several hawker stalls and coffee shops
No Delivery Mentioned: For most locations

Tourist Accessibility:

Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
Moderate Accessibility: Most hawker centres and established restaurants
Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations

Cultural Significance:

Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
Modern Innovation: Burnt Ends, Cloudstreet, % Arabica

Cooking Techniques Highlighted:

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