With the opening of Bulgogi Syo’s fourth outlet at Suntec City, look forward to a new lineup of smoked meat dishes. Featuring Bulgogi Syo’s unique 3-step Hot Stone Grilling process – Sear, Torch, and Flambé — this is a technique that merges flavour with a touch of performance.
Additionally, Bulgogi Syo is set to expand further with a fifth outlet slated for opening at Tampines Mall in early December 2024, bringing more good food closer to home.
To mark the launch, Bulgogi Syo has introduced a special smoked hotstone menu available exclusively at Suntec City.
Featuring selections such as Smoked Angus Ribeye, Smoked Duroc Pork Belly and Smoked Hangari Chicken, each dish undergoes the signature 3-step grilling process, bringing bold smoky flavours and tender textures that create an unforgettable experience.
The 3-Step Hot Stone Grilling: Sear, Torch, Flambé
Central to Bulgogi Syo’s dining experience is its innovative 3-step grilling process:
- Sear: Prime cuts are seared on custom stone pans imported from Korea, heated to 180°C, to lock in moisture and enhance flavours through the Maillard reaction.
- Torch: Fire Blasters reaching up to 1400°C add a smoky layer and caramelized crust, delivering an intense flavour profile.
- Flambé: Finished tableside, this flambé technique adds Bulgogi Syo’s Special Essence, creating a memorable dining experience with added richness.
Bulgogi Syo’s menu will also showcase their latest creation: Smoked Meat Sotbap. Sotbap, or “pot-rice,” is a hearty dish that brings comfort and satisfaction. The meat in each sotbap is smoked in a custom chamber, finished with blowtorching to achieve the ideal balance of juiciness and char.
With traditional side dishes accompanying each sotbap, offerings include Smoked Hangari Chicken, Smoked Duroc Pork Belly and Smoked Mentai-Mayo Scallops, blending authentic flavors with modern twists.
For more information, visit https://www.bulgogisyo.com/
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