Um Yong Baek Telok Ayer Gukbab

Post by Chiefeater Luke Soon

Um Yong Baek Telok Ayer. This is probably the most bustling restaurant in Telok Ayer. I’ve quite a few Korean friends living in Singapore (and visiting Singapore), and this is it - the halcyon of pork rice soup (a Busan delicacy, albeit other regions like Seoul have their own) or Gukbab.

Gukbab is essentially a Korean dish featuring rice immersed in boiling soup. To keep the dish hot longer, it is often served in a ttukbaegi (earthenware pot). On the menu, the rice and pork soup base is topped off with pork slices, thus achieving its name — daejigukbab, which translates to “pork, soup, rice”.

Keeping the menu simple and straightforward, just 3 main items are offered — 2 types of soup and rice dishes and a boiled pork platter. We were focused on trying out the soup-based items first — the Busan style Daejigukbab (SDG21) and Milyang style Daejigukbab (SGD21).

These rice soup dishes are only served during lunch time - in the evenings, the full bbq selection is available. If you like pork, Um Yong Baek Telok Ayer will be your respite. There’s rock salt and prawn sauce (like cincalok) as condiments for your rice soup. Most southeast asians would find it a tad bland - but it’s the way it’s meant to be. I’ve had versions in Busan and Seoul - it’s like this. Add to your hearts desire - or if you prefer a pre-seasoned / heavier version, there’s Todamgol nearby at Tanjung Pagar (the OG K-town).

The pork belly (boiled) - we are used to in pepper soup. This rendition was interesting as it came with a sour chilli dip. Refreshing.

The overall dining experience at UYB is authentic and positive. Braving the lunch crowds on weekdays might not be your thing - but I’d imagine an even more premium vibe come nightfall. This is definitely a place you’d hear the ooms and aahs of local and visiting Koreans. You know when you down that first shot of soju / makgeolli. Recommended.

Business Hours
Monday to Saturday
11:00 am to 03:30 pm
05:30 pm to 10:00 pm