Some restaurants earn a second visit because of familiarity, but GU:UM earned mine because my first experience at this modern Korean steakhouse left me impressed. It was polished, confident and memorable enough that I knew I would be back.
On my return, I ended up tasting an entirely different lineup of dishes. It felt like rediscovering the restaurant from scratch, and that made the meal all the more exciting. GU:UM, which in Korean means “to grill or roast over fire,” thrives on evolution, and this second visit revealed just how much thought and innovation continues to shape its menu.
The meal began with the Chadol Somtam, one of GU:UM’s more playful cold starters. Inspired by Thai som tam but reinterpreted through a Korean lens, the dish came with thinly sliced chadol (beef brisket), shredded cucumber, bell peppers and red onions. The textures were crisp and refreshing, and the fatty brisket added enough richness to keep the salad from feeling too light. This somtam fusion was conceived to bridge cuisines while retaining the familiar soul of Korean cooking. It was a smart, palate-awakening start.
Chadol Somtam. Photo © Katherine Goh
Next came the Mandu Wings. Each chicken wing is deboned and stuffed with a dumpling-like filling of minced chicken, glass noodles and royal chives before being deep-fried. The result is a hybrid that feels both playful and indulgent It was interesting to see how GU:UM continues to infuse Korean-Chinese influences into its menu, creating new interpretations that still feel distinctly Korean.
Mandu Wings. Photo © GU:UM
But the highlight of the meal — and the dish that reminded me why GU:UM’s reputation is built on fire, smoke and precision — was the Shimo Wagyu Anchang-sal (280g). This is a relatively rare cut, sourced from near the diaphragm of the cow, with only about 1kg to 2kg available per animal. Tender yet bold, with deep beefy notes, the beef’s flavour was intense yet clean. The marbling melted slowly as it grilled, forming a smoky crust while preserving a juicy, supple interior. Enjoyed simply with salt or soy galbi seasoning, the anchang-sal demonstrated GU:UM’s strength in coaxing the best out of unique cuts. It felt like a dish crafted for meat lovers who want more than the usual tenderloin or ribeye.
Shimo Wagyu Anchang-sal. Photo © Katherine Goh
The Tiger Prawns provided a welcome contrast after the richness of the beef. Charred lightly over fire, they retained a natural sweetness and firmness, with just enough smokiness to enhance their flavour without overshadowing it. GU:UM has always shown a confident hand with seafood, and while simpler than the other dishes, the prawns offered the same consistency and balance expected from the kitchen.
Tiger Prawns. Photo © Katherine Goh
Then came a dish that was featured in GU:UM’s SG60 menu: Uncle Lulu’s Fried Rice. The name alone brings a certain charm, and it turns out there’s a story behind it; Chef Louis imagines himself as “Uncle Lulu,” a hawker-style persona behind this Singapore-meets-Korea creation. Served in a Korean stone pot, the fried rice is a harmony of kimchi rice, stir-fried kimchi, egg, bacon and minced pork, all developing gentle char along the edges. Adding to the smoky comfort is a topping of Jeju-marinated grilled squid, intentionally reminiscent of Singapore’s grilled sotong. The dish was hearty, nostalgic and wonderfully executed. It was familiar yet distinct, and absolutely satisfying as a shared staple.
Uncle Lulu’s Fried Rice. Photo © GU:UM
Dessert was the Red and White Bingsu, GU:UM’s patriotic nod to both Korean bingsu and Singapore’s ice kacang. Conceptually, it’s a beautiful dish: layers of watermelon sorbet, hongcho-infused granita, yoghurt cream and pomelo chunks crowned with mixed berries. It tasted refreshing, bright and vibrant — the perfect cool ending after the heavier dishes. However, the presentation this time did not work in the dessert’s favour. Served in a wine glass, the bingsu melted noticeably fast, softening before we could enjoy the full contrast of textures. A colder, deeper or more insulated vessel might have preserved the icy composition better. The flavours were lovely, but the structure suffered simply because the glass wasn’t ideal for maintaining temperature.
Red and White Bingsu. Photo © Katherine Goh
Still, despite this small hiccup, the meal reaffirmed why GU:UM remains one of Singapore’s most compelling modern Korean steakhouses. The dishes continue to evolve; the flavours deepen; and the kitchen maintains a clear identity rooted in fire, technique and cultural storytelling.
And if GU:UM continues to innovate at this pace, I suspect this won’t be my last chapter either.
GU:UM
29 Keong Saik Road
Singapore 089136
