Yangnyum Kalbi From Auntie Kim’s. Why Not?

Posted on February 4, 2010 by Justin Pereira


Its a Sunday and I didn’t know what to eat. Occasionally, times like these do happen. Times where the tastebuds simply go null and the stomach blanks out in a perpetual dream state. I was itching to go somewhere, and like a kid jumping on a moving bandwagon with thinking, I said lets go eat Korean at Upper Thomson.

In ten minutes, I was out with my Canon 1000D in a taxi and zooming in accelerator-clutch crazy fashion towards Upper Thomson road. I arrived exactly at 5pm, only to find the restaurant still snoozing in its afternoon break (so its here when I went to Miss Clarity Cafe, Click here to read the article)

When I did go back in the evening, I must say that I did not make a wrong choice in thinking about Korean food.


 IMG_2555 IMG_2547

As tradition to Korean restaurants, Auntie Kim’s serves up a serving of Banchan (side dishes) to whet and sate the appetite.


Kimchi was good enough for multiple servings. Spicy, a little sweet and traditionally robust red in colour, this is definitely an appetite stimulant. Though I still prefer the more flavoursome and crisp ones served in Korea. The pan fried tofu was ok, not too oily yet tastefully touched with a drizzle of light sauce.


Beansprouts were served au nature, and the fried fish was salty with a little too much oil. Yet good with rice.


For a main, I ordered the Yagnyum Kalbi. Traditional Style Beef Short Ribs Marinated In Special Sauce. The last time I had Korean marinated beef was from Hangari. Comparatively, Hangari’s beef was more tender and the meat was grilled at the table by the servers. At Auntie Kims, you can grill the beef if you order in portions of 2 and more. Since I had only 1 serving, the dish was done in the kitchen.

I found  the meat to be tough though the marinade is not to be belittled. However it goes exceptionally well with the dip of soy bean paste. $27 for a portion.


The Samgyea Tang (Spring Chicken Stew Stuffed with Korean Ginseng Root, Glutinous Rice & Herbs) was too me a little clear with a slightly hearty aftertaste of ginseng and the fowl’s goodness.

Glutinous rice sweetens the overall flavour of the soup with the herbs not being too strong in flavour. Acceptable enough for the lighter palates yet not too mild for the tasty desirees. $25 for a portion big enough for 4.


And before slurping down the soup, the little wine cup of essence is to be poured into the broth. Dip the meat in the chilli soy sauce for extra kick and flavours. Speaking of Samgyea Tang, I still remember the time I had an excellent serving during my Table for 4 review with The Newpaper.

The Hae Mool Joon, Korean Pan Cake Mixed With Vegetable And Seafood was huge. At $16.00, 3 people simply cannot finish the dish. Crispy, tasty, and the kitchen was generous with the seafood, it was a dish that made me happy to the extent that I couldn’t stop eating it even after my stomach told me that I was too full. Weird?

Looking for Korean fare in the Thomson district, Auntie Kim’s Korean Restaurant is able to serve up traditional Korean cuisine at a price for the Singaporean palate. With this, I need not travel so far as to Bukit Timah for similar foods though I miss the wide serving of Banchan so at Kim’s Family Restaurant.

IMG_2517 Auntie Kim’s Korean Restaurant
265 Upper Thomson Road
Tel : 6452 2112
Opens : 11am – 3pm, 5.30pm-10pm
Korean cuisine that is served at a price with dishes tasty and appetizing.

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