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Even though it has been over a year since Culinary Class Wars aired on Netflix, some chefs left an impactful impression — and one of them is Chef Choi Hyun-Seok. With a fine dining background, Chef Choi is one of Korea’s most prominent culinary masters.
After the dramatic cooking competition where he gave a bold twist to Korean cuisine, he instantly gained worldwide recognition. Landing in Singapore, Chef Choi has collaborated with Bulgogi Syo, known for its signature hotstone grilling, to present a lineup of 4 dishes which combines tradition and creativity without compromising the soulful flavours of Korean food. These special creations are about sharing pieces of his own story to Singaporean diners.
This special Bulgogi Syo menu is already available at its Suntec City and Bugis Junction branches, while the restaurant’s 2 other outlets, VivoCity and Woodleigh Mall, will only be starting from 30 Sep 2025.
Curious on what to expect? I won’t waste any time; let’s dive right into each dish! One thing’s for sure — they were all very good.
Anyone remember the Culinary Class War moment where Chef Choi had prepared his vongole pasta dish but forgot to add garlic? Upon tasting, Judge Chef Anh instantly caught it. As a result, Chef Choi felt silly and said that it was the equivalent of missing out chilli powder for tteokbokki.
Inspired from that dramatic scene, the Vongole Sujebi (S$21.90, O.P. S$28.70) resurfaces on the menu. It takes a bold spin on the classic Korean sujebi, infusing squid ink into the sheets of hand-torn noodles, together with white clam, zucchini, and onions.
It’s served with a rich and creamy clam broth that’s infused with butter, aromatics, and garlic (relax, the chefs didn’t forget). Enjoy it with fresh kimchi salad and stir-fried Korean fish cake.
The Jang Trio (S$39.90) was also made famous from the cooking competition. Premium Australian Omugi beef, known for its barley-fed depth of flavour and light marbling is served with aged doenjang (soy bean paste) butter together with juicy zucchini and earthy mushrooms.
This dish comes with crunchy truffle-infused ganjang pickled radish and Bulgogi Syo’s sweet and spicy gochujang for a truly unforgettable culinary experience. Don’t forget to enjoy it with the soup and sotbap rice as well.
Prepare your taste buds for a multi-dimensional journey as you try the Daegu-style Maeun Dwaeji Galbijjim with Triple-Cheese Risotto (S$25.90), as Chef Choi pays homage to his mum’s aromatic pork stew. Pork shoulder is marinated with Chef Choi’s spicy sauce, which is then simmered slowly until the broth is robust and fragrant. The risotto is cooked with a trio of cheeses: mascarpone, 12-month-aged parmigiano reggiano and mozzarella.
I was prepared for a mouth burn, but the spice reminded me of smoked paprika instead. Don’t worry, Singaporeans — it’s not spicy for us (mini flex)! To cut down the richness of the dish, fresh kimchi salad and stir-fried Korean fish cake are served together.
Finally, the Fresh Omugi Beef Yukhoe Sobap (S$25.90) features strips of raw Omugi beef lightly seasoned to boast its bouncy texture and clean flavour. It’s then lightly torched to enhance its aroma. Mix everything like a bibimbap and savour it. If the heat of the pot has left you with crisped rice at the bottom, try pouring in the soup to rehydrate the grains and enjoy a comforting, soupy second course.
To get a taste of Culinary Class War royalty, gather your family and friends and head over to any Bulgogi Syo location to try the new dishes.
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