Discover three Singapore restaurants specialising in samgyetang, from classic ginseng and herbal broths to black garlic, collagen and truffle variations. By Amy Van
There is something inherently fortifying about a bowl of samgyetang. The Korean dish of young chicken simmered with ginseng, jujube, garlic and glutinous rice has long been associated with nourishment and replenishment, particularly during the hottest days of summer. In Singapore, restaurants specialising in samgyetang and its variations have opened recently. We speak to the founders and restaurateurs behind three of them to find out why the dish is increasingly sought after here.
MODU HIGH
Billed as Singapore’s first samgyetang speciality restaurant, Modu’s original outlet at Mandarin Gallery became known for queues and sold- out bowls. Its next chapter, Modu High at 96 Amoy Street, opened a few months ago with a larger space and a more refined approach to Korean restorative cuisine.
“Based on Modu’s experience, we have seen a growing demand in Singapore for food that is not only delicious, but also nourishing and wellness-focused. Diners today are becoming more conscious of what they eat and how food supports their overall well-being,” says Luke Yi, CEO of INITIA, which owns Modu. “We felt this was the right moment to introduce a dedicated samgyetang concept because there was a gap in the market. Rather than offering samgyetang as just one item on a broad Korean menu, we wanted to showcase the depth of Korean boyang-sik (restorative cuisine) through a restaurant entirely focused on this centuries-old culinary tradition.”
Modu High’s samgyetang is prepared with organic chicken sourced from halal-certified suppliers. Each bird is accompanied by ingredients traditionally associated with Korean hanbang practices, a traditional approach to medicine and wellness centred on maintaining balance within the body.
“Using a 21-day-old organic spring chicken allows the meat to remain naturally tender, delicate, and juicy, while maintaining a clean flavour that complements the broth rather than overpowering it,” Luke explains. “The broth is slow-simmered for 12 hours over low heat with traditional herbs, ginseng, jujube, and other natural ingredients. This gradual cooking process develops a deeper, richer flavour while allowing the ingredients to release their natural essence into the soup.”
The result is a silky, full-bodied stock with a higher proportion of chicken used to intensify its natural umami. Modu High also broadens the repertoire beyond classic samgyetang through its seven types of premium chicken soup, including Beauty Collagen Samgyetang and Black Garlic Samgyetang.
The latter offers a particularly robust interpretation. Black garlic lends natural sweetness, smoky aromas and savoury depth to the broth, resulting in a darker, more concentrated profile than the traditional clear soup. Conceived as a comforting option after demanding workdays or travel, it reflects Modu High’s wider idea of turning samgyetang into a contemporary wellness ritual. The collagen version features a gently simmered broth with a lighter, clean and smooth flavour profile. The restaurant is also willing to stretch the boundaries of tradition. Truffle, for instance, brings a distinctly Western ingredient into the hanbang-inspired repertoire.
“Our philosophy has always been to respect the foundations of traditional Korean hanbang cuisine while introducing modern ingredients that enhance the overall experience. Ingredients like truffle are not used to replace tradition, but to complement it by creating a new layer of flavour and aroma,” says Luke, adding that this represents a natural evolution of samgyetang for today’s generation.
The evolution extends to the dining experience. Guests begin with a bansang selection of three appetisers before the main course, while premium side dishes and a wider range of samgyetang distinguish Modu High from its predecessor. The setting follows suit: warm timber, soft lighting and hanok-inspired details frame a main dining room, semi-private booths and a lattice-screened private room.
“The goal was not to change Modu’s identity, but to build upon it by creating a more complete wellness dining experience while remaining rooted in the traditions of Korean boyang-sik,” Luke says. He is also looking to open more outlets across Singapore, Malaysia, and Indonesia, allowing more diners to experience the tradition of samgyetang.
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BOMUL
At Bomul Samgyetang in Chijmes, co-founder Jackson Lee hopes to bring samgyetang’s longstanding association with nourishment and stamina into a setting perfect for Singapore diners. Its name means “treasure” in Korean, reflecting the restaurant’s belief that wellness is something worth nurturing — ideally over a steaming bowl of chicken soup.
“I think people today are more aware of how they feel, not just what they eat. Singapore is fast-paced, a lot of people are tired, stressed, not sleeping enough. Samgyetang fits into that naturally,” says Jackson. “Looking at what Singaporeans are gravitating towards in terms of trends and concepts, it led us to believe that now is the right time as they move towards more health-conscious, protein rich cuisine which has good value and much variety.”
Rather than offering a single rendition, Bomul has built its menu around 10 varieties of samgyetang, ranging from traditional versions to more contemporary interpretations. Different bowls are positioned around ideas including rejuvenation, vitality and restoration, making the dish the restaurant’s central focus.
Each begins with locally sourced organic free-range spring chicken, raised for around 50 to 60 days for meat that is tender yet retains some bite. The birds are stuffed with Korean glutinous rice before being simmered in Bomul’s hanbang broth, made with more than 18 herbs and ingredients.
These include familiar components such as jujube, goji berries and four- to six-year- old Korean ginseng, alongside less commonly encountered ingredients such as dried gardenia fruit, polygonatum odoratum, morus alba, mulberry leaf, milk vetch root and deer antler. Many have longstanding uses within traditional Korean medicine, where they are valued for qualities associated with vitality, balance and general wellbeing.
Yet Jackson, a trained chef, says technique is equally important. “A lot of people focus on the ingredients, but I think the process is just as important. It’s about understanding how each ingredient interacts with the others and giving it the time it needs. Small details like the order ingredients are added, the cooking time, and maintaining the right balance of flavours can make a significant difference to the final bowl.”
That respect for tradition also informs Bomul’s more adventurous creations. “Traditional hanbang philosophy is always our starting point. The purpose of samgyetang has never been just to taste good, it’s about nourishing the body, restoring balance, and helping people feel their best. That’s something we never compromise on,” Jackson says.
“When we introduced creations like Black Truffle or Collagen Samgyetang, we weren’t trying to reinvent the dish for the sake of being different. We asked ourselves how we could offer new experiences while staying true to the core values of hanbang.”
Samgyetang’s seasonal origins are equally intriguing. In Korea, it is traditionally eaten during Boknal, the hottest days of summer, according to the principle of iyeol chiyeol — essentially, fighting heat with heat. “Most people question it at first. But after they try, they do understand,” says Jackson of Singapore diners encountering the idea. “It’s not about the temperature, it’s about how your body reacts.”
Bomul even offers ginseng liquor as a complement. “In traditional samgyetang establishments in Korea, sometimes they do add a shot of ginseng liquor to enhance the broth. It’s something small, but it adds another layer to the meal.”
Beyond the food, the Chijmes restaurant’s warm timber interiors and rustic brick façade are intended to evoke the comfort of a modern Korean home. For Jackson, that sense of respite is integral to the idea of nourishment.
“For me, balance isn’t about perfection, it’s about creating moments to slow down and take care of yourself, even in the middle of a busy day,” shares Jackson who’s already preparing Bomul’s next step: a second outlet at Scotts Square, slated to open at the end of September.
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JIHO: 35 Years in the Making
SBCD F&B Group believes the time is right to introduce Jiho Samgyetang, one of Korea’s established samgyetang specialists, to Southeast Asia for the first time. With more than 80 locations across Korea, Sydney and Shanghai, its first Singapore restaurant is located at 18 Cross Street.
Founded in 1991 by Dr Lee Ji-ho, Jiho has built its identity around a simple philosophy: good food and good health belong in the same bowl. Its samgyetang recipes draw on hanbang principles, using selected traditional herbs and ingredients that are slowly simmered to develop both flavour and the restorative qualities traditionally associated with them.
“Singaporeans are already familiar with the idea of food as nourishment through TCM and herbal soups. There’s also a growing appreciation for meals that are both comforting and wholesome,” says Brandon Chu, head of strategy at SBCD F&B Group.
That philosophy is expressed through six varieties of samgyetang in Singapore. The Healthy Samgyetang is one of Jiho’s signatures, built around a patented blend of traditional Korean herbs developed by Dr Lee.
For those who prefer more heat, Spicy Samgyetang is added with Cheongyang chilli peppers, chives and enoki mushrooms. Four further variations explore ingredients with longstanding places in Korean food culture: Beauty Samgyetang, Perilla Samgyetang, Mung Bean Samgyetang, and Black Garlic Samgyetang, made with 60-day aged garlic from Namhae on Korea’s southern coast.
Importantly, Jiho’s approach is not to treat wellness and flavour as separate concerns. “We’ve always believed that a nourishing meal should never come at the expense of flavour,” Brandon says. “For today’s urban diners, that means serving meals that are comforting, wholesome and convenient enough to enjoy as part of everyday life, not just on special occasions or when you’re feeling under the weather.”
The core recipes remain closely aligned with those served in Korea. Key ingredients, including the proprietary herbal blend, are imported directly from Korea, while SBCD spent six to eight months sourcing fresh chicken from Malaysia to meet Jiho’s standards for size and tenderness.
The Singapore menu, however, has been broadened to reflect local dining habits. Other dishes available here include knife-cut Samgye Kalguksu noodles with full chicken in samgye broth and Spicy Braised Chicken Stew comprising tender chicken braised in a spicy gochugaru-based sauce.
There are also less conventional ways to experience Jiho’s herbal broth. Samgyejuk replaces the whole chicken with boneless cuts in a soothing porridge format and has proved particularly popular here. “We wanted to offer different ways for diners to enjoy Jiho’s signature herbal broth while catering to different dining preferences,” adds Brandon.