Tanjong Pagar is no stranger to Korean restaurants, but Bae Sik Dang (배식당) still manages to stand out — not with a sleek, minimalist fit-out like most new openings, but with a nostalgic, 1960s Seoul-inspired interior that feels like it’s been lifted straight out of a Reply 1988 set. We were invited down to try the menu, and here’s everything we thought.
The Concept: Old-School Seoul Meets Modern K-BBQ
Bae Sik Dang draws its design cues from 1960s Gangnam, back when the area was still known for its pear orchards rather than luxury high-rises. The result is a cosy, unpretentious space with vertically written Korean menu boards and warm, homey styling — a deliberate departure from the polished K-BBQ concepts that usually populate this stretch of Tanjong Pagar.
The specialty here is naengsam: premium pork that’s flash-frozen at ultra-low temperatures before being precision-sliced to a paper-thin 3mm thickness. It’s a style of K-BBQ that’s still relatively rare in Singapore, and it’s the reason Bae Sik Dang has been generating buzz since its soft launch.
What We Ordered
3mm Jeju Naengsam
The namesake dish, and rightfully the star of the meal. The ultra-thin pork belly is grilled the old-school way on foil-lined tabletop grills, cooking in under a minute and crisping up beautifully at the edges while staying tender within. It’s designed to be wrapped ssam-style with lettuce, banchan, and condiments — a fun, hands-on way to eat that suits the retro, communal vibe of the space.
Mixed Kimchi & Soft Tofu Stew
A hearty, piping-hot stew that combines the tang of kimchi with the silkiness of soft tofu. It’s the kind of dish that cuts through the richness of the grilled pork belly nicely, and it’s a solid pick if you want something warming to share at the table.
Chapagetti
Bae Sik Dang’s take on chapagetti (black bean noodles) comes with savoury pork pieces, melted cheese, and a fried egg on top. The noodles have a good springy bite, and it’s a comforting, slightly indulgent addition to the spread — especially if you’re after something beyond the usual K-BBQ sides.
Kimchi Fried Rice
A reliable way to close out the meal. The fried rice is a good vehicle for whatever grilled pork fat is left on the table, giving it that extra savoury depth.
Menu & Pricing
Note: prices below are gathered from Bae Sik Dang’s current menu and other diner reports. Please reconfirm before publishing, as pricing can shift post soft-launch.
- 3mm Jeju Naengsam (150g) — S$36
- Duroc Pork Belly — S$28
- Duroc Pork Shoulder — S$26
- Soft Tofu Stew — S$20++
- Kimchi Stew — S$22++
- Soybean Paste Stew — S$22++
- Chapagetti — S$24
- Kimchi Fried Rice — S$14
Should You Visit?
If you’re after a K-BBQ experience that doesn’t leave you smelling like a barbecue pit, and you’re curious about naengsam as an alternative to the usual thick-cut pork belly, Bae Sik Dang is worth the visit. The retro styling adds a lot of charm, and the food backs it up — particularly the naengsam and chapagetti.
Seating is limited, so reservations are recommended!
Bae Sik Dang
📍 48 Tanjong Pagar Road, Singapore 088469
📞 +65 8127 6902
🕐 Late — reported hours vary by source (some list till 3am, others till 4–5am). Please confirm current operating hours before publishing.
This tasting was hosted by Bae Sik Dang. All views and opinions remain our own.
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