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Cave-core dining rooms seem to be a thing these days. Why? No one really knows. But we've seen enough to notice the trend, from the faux grottos in Mandai's Cavern Restaurant to the textured stone walls in Gochu and Modu. The latest addition to the list is Korean barbecue restaurant Drim Gold at Weave in Resorts World Sentosa, where guests enter through a sculpted stone passageway that leads into a main dining hall inspired by modern Hanok aesthetics.
This newest outpost of Drim builds on the success of its Mandarin Gallery flagship, offering a wider menu, a larger seating area with more private dining rooms and a focus on premium cuts of meat – yes, Hanwoo beef and Jeju black pork included. The price point, of course, reflects that step up, with set menus at Drim Gold ranging from $169 to $248 per person for the Hanwoo beef set, compared to Drim's, which range from $145 to $189 per person.
If you've dined at the original outlet, you'll notice one major similarity, and that's the tableside grill station. The setup in both restaurants is cleverly designed. A raised platform at the side keeps the action visible (and near enough for photos) and prevents the heat from the charcoal from getting into your face, or the hand movements from getting in the way of your conversation. Some tables at Drim Gold seat groups of six, so you may find yourself sharing with other diners when the restaurant gets busy, which can be a trade-off for some, or a plus if you don't mind a bit of friendly conversation with the next group.
To ease your way into the heavier, fattier flavours of barbecued meat, you can kick things off with seafood. Drim Gold imports some of the freshest catches of oysters, Jeju abalone, scampi, eel and more – some even shipped to the restaurant daily. The raw scampi arrives glistening and sweet, lightly torched tableside to impart some smokiness. It's meant to be eaten simply, with a squeeze of lemon and a dab of housemade kimchi XO sauce. We also sample some steamed and butter-grilled Jeju abalone with king oyster mushrooms, tossed in confit garlic and cheese. The pieces are succulent and tender, but at $77 for the scampi and $88 for the abalone, respectively, we'd skip straight to the main course: meat.
Drim Gold is one of the several new spots in Singapore serving Hanwoo beef, and they claim to have locked in a supply deal that gives them first dibs on the cuts imported by Culina. Some must-tries include the house-marinated Hanwoo short ribs and yukhoe (beef tartare), but there's also the 'special cut of the month', which, as the name suggests, changes every other month. On our visit, we get to try a prized Hanwoo cut called rib fingers or 늑간살 (neuk gan sal) in Korean, which are thin strips of beef between the individual rib bones of the cow, known for their even marbling and exceptionally juicy texture. Jeju black pork rib fingers are expertly grilled up as well, and these have a more robust flavour, with the same firm, juicy bite. No surprises here, but our pick is the Hanwoo, which has that signature rich, buttery flavour that's second to none.
And it's not just the quality of the meats that are commendable, but the whole supporting cast – think smoked Maldon salt (the wagyu of salt in our opinion), pickled wild garlic leaves, fresh wasabi, pickled radish and homemade kimchi. There's even a special ssamjang which is mixed in with sea snails for an added chewy texture and a subtle seafood flavour. And of course, you've got your usual platter of greens, loaded with fresh lettuce, perilla leaves, cucumber sticks and even sheets of crunchy endives. DIY your ssam (wrap) however you wish, but our favourite combination involves a tiny dab of salt and wasabi, topped off with a small amount of fish roe and chased with a slice of kimchi for that satisfying acidic kick.
If you've got the stomach space for it, Drim Gold's signature buckwheat noodles ($33) are a must. Served chilled and made of 100 percent buckwheat flour, these noodles are equal parts nutty, fragrant and refreshing – perfect for pairing with fatty slices of meat. We also try the Korean beef and vegetable hot pot (eobok jaengban, $138) which feeds around three. The dish hails from the Joseon Dynasty and is traditionally enjoyed by royals. That explains why it's packed with Hanwoo beef brisket, beef shank and a slew of nutritious ingredients like white fungus, minari, gingko nuts and cordyceps. These are all simmered in a 24-hour slow-cooked broth, with beef trimmings added to deepen and intensify the flavours.
Wash it all down with one of Drim's signature caffeine-free teas, like the roasted sunchoke tea, tangerine peel tea or Nightgate tea ($9 each), each boasting different health benefits. Or sip on the earl grey highball ($20), which is gentle on the booze but surprisingly refreshing – another good accompaniment for Korean barbecue.
Time Out's rating: 4/5
So, is Drim Gold worth the trip out to Sentosa? If you're after a fuss-free Korean barbecue experience without all the frills, and you prefer your ssam to come with the standard garlic, gochu and ssamjang, then perhaps not. But if you want to experience Korean barbecue on steroids – with picture-worthy interiors, premium cuts of meat, upgraded condiments and all the hard work done for you by the tableside – then Drim Gold is definitely worth adding to your Eat List. Just know that you're paying the 'Sentosa premium' for the glossier location tag. For us, we're happy with a reservation at the Mandarin Gallery flagship instead, where you can pretty much get a similar experience for less, save for the Hanwoo of course.
Drim Gold is open daily from 11am to 10pm at 26 Sentosa Gateway, Resorts World Sentosa, WEAVE, B1-204-206, Singapore 098138. Find out more and make a booking here.
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