Samgyetang restaurant Modu with hour-long queues opens second outlet in town with more seats, flavours and free ice cream

You might have tried getting a table at Modu in Mandarin Gallery before, only to be turned away by the hour-long queue and no-reservations policy. Some foodies have even discovered alternative ways to make sure they get their samgyetang fix, whether it's by dining at its sister establishment, Drim, or at Song Gye Ok – the Korean barbecue chicken restaurant in town that features Modu's soups on its menu. Now you can skip the plotting and planning because Modu has just opened its second outlet on Amoy Street, and it's bigger in both size and scale. 

Modu High still doesn't accept reservations, but with 100 seats at its new space – about twice the size of the Mandarin Gallery store – it's safe to say that the queue situation will be much more manageable. The space is also similarly furnished, taking on a modern Hanok-inspired look, and featuring a spacious main dining hall, semi-private Hanok-style booths, corridor seating and a private lattice room for those who require even more privacy.

You'll also have more to choose from on the menu. Signatures like the black chicken, perilla seed and beauty collagen versions remain, but Modu High will also offer new flavours like chicken and premium seafood, scorched rice, wild mushroom and truffle samgyetang. Here's a quick look at the 12 flavours available, and their prices: 

1. Classic herbal ($38)
2. Spicy herbal ($38)
3. Beauty collagen ($38)
4. Black chicken ($42)
5. Mung bean ($42)
6. Perilla seed ($42)
7. Scorched rice ($48) 
8. Wild mushroom ($48)
9. Truffle ($48)
10. Yang Vitality ($52)
11. Yin Nourishing ($52)
12. Chicken and premium seafood ($62)

At the heart of each bowl is a whole, halal-certified organic spring chicken, paired with nourishing ingredients like ginseng, jujube, garlic and glutinous rice. The broth blend is simmered over a low temperature for 12 hours. Beyond its signature samgyetang, Modu High will also offer a range of chicken porridge, which uses the same base broth. At launch, there are three flavours – Modu chicken ($24), dried pollack chicken ($26) and abalone chicken ($30). And while the soups are filling on their own, there are 10 shareable plates on the menu for those seeking more variety – think crispy mung bean pancake ($16) and even fried fresh ginseng ($18). 

From now till April 30, Modu High is running a limited-time promotion where each guest is entitled to a complimentary scoop of Tofu G gelato, with flavours available while stocks last. For more information about the promotion, check out Modu High's Instagram page here.

Modu High is open from Sunday to Thursday 11.30am-10pm and Friday to Saturday 11.30am-11pm at 96 Amoy Street, Singapore 069916. Find out more here.

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