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Be the FIRST to taste the Master in Precision Chef Jung Ho-young’s first-ever Singapore collaboration menu with BULGOGI SYO!
Indulge in the exclusive collaboration menu available at Bulgogi Syo Suntec City and VivoCity outlets on the 9 March 2026 and Bugis Junction and The Woodleigh Mall outlets on 16 March 2026.
게 소스 바다장어 렌콘만주
Grilled Fresh Sea Eel Renkon Manju
with Crab Sauce
This dish showcases Chef Jung’s signature technique, utilizing a precise balancing blend of mashed and cubed Lotus Root to create a Renkon Manju that is uniquely velvety yet crisp. The fresh sea eel or cod fish is slow-braised for tenderness, then char-grilled on one side to add a sophisticated layer of texture.
Finished with a thick, rich, and savoury crab sauce.
Served with Pickled Radish, Stir-fried Korean Fish Cake and Seaweed Sotbap Rice
Fresh Sea Eel: 39.90 | Cod Fish: 25.90
감귤간장 대구 & 우엉
Citrus-Soy Grilled Cod Fish
with Lotus Roots
A masterclass in patience. Premium Cod is steeped for a meticulous 22 hours in Chef Jung’s special Yuzu-Soy reduction an aromatic infusion of dashi, Koiguchi, sake, and fresh citrus. This extended maturation allows zesty, bright notes to penetrate deep into the buttery flakes.
Finished with Bulgogi Syo’s fire-grill mastery and served with earthy burdock roots, it is a delicate balance of smoky depth and refined umami.
Served with Pickled Radish, Stir-fried Korean Fish Cake, Seaweed Sotbap Rice and Soup.
25.90
시그니처 소고기 카레 우동 가덴
& 야키부타
Signature Beef Curry Udon with Grilled Yakibuta
Straight from Seoul’s legendary Udon Caden, Chef Jung Ho-young brings his celebrated signature to Bulgogi Syo. This masterpiece features generous Beef Chuck Eye Roll slow-simmered in a robust, multi-stock curry until tender. Further elevate the experience with Grilled Yakibuta skewers made with premium Chestnut Pork, glazed in Chef's artisanal House-made Tare, a rich reduction of grilled chicken bones and black sugar then flame-seared with Bulgogi Syo’s fire-blaster torch for a perfect texture and fragrant finish.
Served with Pickled Radish and Onsen Egg.
19.90 *Udon Only. | Add On Skewer: 3.00
아귀간 차완무시
Monkfish Liver Chawanmushi
Experience the "Foie Gras of the Sea" in its most refined form. Chef Jung Ho-young transforms premium Ankimo (Monkfish Liver) into a silken, steamed egg custard that is an exercise in pure culinary luxury. Each bowl is a testament to precision, achieving a buttery, melt-in-your-mouth texture that balances oceanic depth with delicate creaminess. A signature dish that showcases the sophisticated technical craft of a "White Spoon" Culinary Class Wars 2 master.
10.90
참깨 소스 새우크림 고로케
Creamy Prawn Croquette
with Sesame Sauce
The art of contrast, this dish embodies Chef Jung’s signature "Dancing Fairy" flair, playful and elegant. Beneath a shattering, golden-crisp shell lies a decadent, molten center of luscious cream and succulent prawns. This symphony of textures is finished with a velvet House-made Sesame Sauce, adding a deep, toasted nuttiness that perfectly balances the sweetness of the sea. A refined bite that captures the joyful and light hearted energy.
12.90
