Joong San by Um Yong Baek in Singapore

The Um Yong Baek folks have opened another restaurant diagonally across the street from the original location (28 Stanley Street #01-01). The lunch menu focuses on three things: naengmyeon, soondubu, and gomtang, the last of which isn't available yet because they don't have the right beef supplies. So I got that soondubu above; I selected a version featuring bracken fern leaves, which I had never heard of before and thus wanted to try. It was almost like shredded beef but lighter. It worked for me.

The more exciting thing was how much care went into the ingredients here, with many of them made on-site each day including their noodles, tofu, and even sesame oil and grilled seaweed. Indeed, one can see them toasting these in front when one walks past the open kitchen. Their sesame oil was super nutty and I loved how they took pride in all of that. There was quite a bit of stuff in the fermentation fridge in the back too. Yes, I'm coming back here to try more, including those mung bean pancakes that I saw them frying.