There are a few hidden gems on Tras street. Dae Gweol, a modern design Korean restaurant is one of them.
Dae Gweol took over the space previously occupied by May May. You can still spot some of the previous traces left behind by May May.
Once we arrived, the friendly restaurant manager offered us some drinks. They have a few choices of beverages on the memu, such as Sik-Hae (Korean seet barley tea) – $4, Hong-Cho (Pomegranate vinegar drink) – $4. I ordered hot Korean seet barley tea for a cool evening.
Look at their side dishes, they are simple, colorful and tasty.
If you go to a Korean restaurant, Bibimbab (Korean rice bowl) is a must try. It is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables), some sliced meat and gochujang (chili pepper paste), soy sauce, and a bit of doenjang (a fermented soybean paste). I have tried many Bibimbabs in different Korean restaurants, usually the rice become a bit dry and tough after being put into the hot stone bowl. But surprisingly, the rice here are still very soft (tasted like Japanese rice) though the bowl is hot.
Haemui Sundubu (Seafood Tofu Soup) – $26 is enormously popular both in and outside Korea. This stew reminds me of my trip to Seoul. It was my first meal after I arrived in Seoul. The manager told me that the secret of making good Sundubu is the broth. Usually they use anchovy broth which is typical, but beef or vegetable broth will also work well. Always let Toufu be the star of the soup, you can put fresh prawns and mussels together with some zucchini to give the sweet taste but never make the dish overcrowded.
GalBi – Tang (Beef short ribs soup) – $26 is one of my favorite Korean dishes. Dae Gweol is specializing in Galbi – Tang. It is a clear soup made with beef short ribs. It is a hearty, nourishing soup with a delicate flavor. The ribs are boiled with radish and leek until fork tender, a good soup soy sauce is also important for the flavor of this soup. The starch noodles are added at the end of the cooking to absorb all the nutrients. I remember that one of my Korean friends told me that beef short ribs are an expensive cut of meat, so this soup is considered a luxury among Korean soups and often served for special occasions such as wedding receptions.
We ordered Mixed Melon BingSu ($12) – ice milk flakes with assorted melon and watermelon, coconut flakes served with ice cream and condensed milk. With the condensed milk poured over the coconut ice cream, it gives another creamy layer. It goes with melons so well.
InJeolMi BingSu – $12 is a traditional Korean dessert, it comes with iced milk flakes with mixed grain powder, InJeolMi (Korean rice cake), red bean paste and sliced almonds served with ice cream and condensed milk. I like the mixed grain powder so much, it balances the sweetness, with it, you should never feel guilty about eating this dessert.
If you are looking for a restaurant with modern design and authentic traditional Korean Cuisine, Dae Gweol might worth a try.
65 Tras Street Singapore 079004
Tel: +65 6222 1828
Mondays – Sundays 1130 to 1500, 1800 to 2200 | Closed Sunday
- East West line – Tanjong Pagar station
- Either before Wallich Road or after Craig Road 80, 145
*Disclaimer: This was a media invite.