D’RIM Korean Steak House takes inspiration from the Korean term “deu-rim” which directly translates to “sincerely yours” – it means to present with utmost sincerity in all they do. And that’s what this modern hanok-style steakhouse at Mandarin Gallery offers, fusing together traditional flavours with new culinary techniques. The Korean barbecue is the star of the show, using a smokeless charcoal grill so you won’t have to worry about cooking fumes lingering on your clothes. Choose between two set menus: beef (from $125) or pork from $90). The former features 100g of sirloin, tenderloin, and rib finger each while the latter includes kurobuta pork belly, kurobuta pork collar, and Iberico pork jowl. Here, the waitstaff offers tableside service, helping grill these premium cuts so you wouldn’t have to lift a finger.
From the a la carte menu, it’s obvious that the chefs have recreated traditional Korean dishes from centuries back. To share, order the gujeolpan ($36) which is a showcase of nine delicacies, including buckwheat crepe, carrot, cucumber, shiitake, beef, egg, chive, capsicum, and bamboo shoots. You’ll also want to try the D’Rim Signature Noodle $26) which is made with 100 percent buckwheat noodles, using an earthy perilla seed sauce. Other specialty dishes include the galbitang ($34), a beef rib soup that’s been slow-boiled for 24 hours, and the beef yukhoe ($32), a Korean beef tartare with a tinge of mustard seed pickle and perilla oil.
