Gold Pig Seoul, the Michelin-listed Korean barbecue legend, takes over COTE Singapore for two nights only, as part of a city-wide Korean meat movement you’ll want to know about.
Korea’s most celebrated pork barbecue restaurant is about to land in Singapore for the very first time. Gold Pig Seoul, known in Korea as Geumdwaeji Sikdang, is touching down at COTE Singapore on June 29 and 30 for a two-night residency.
This pop-up serves as the headline event of Meet the K-Meat Week, a two-month city-wide showcase that brings Korea’s premium meat culture, Hanwoo beef and Handon pork, to six Singapore restaurants simultaneously. Oh, and 600 bottles of traditional Korean alcohol that have never been sold here before. More on that later.
What Gold Pig Seoul is serving
Gold Pig Seoul’s reputation is built on a very specific obsession: premium Korean pork from a rare crossbreed of Yorkshire, Berkshire and Duroc. The marbling is almost steak-like in its richness, while the grilling technique that brings it to life is the result of decades of refinement.
For the Singapore residency, the full philosophy comes with it.
Things begin with Gogi Cha, a warm Jeju pork bone consommé that immediately sets the tone. Then comes the Feast of Jeju Pork: 15+ days of dry-aged, bone-in pork loin, Jeju black pork belly, marinated ribs, traditional Korean accompaniments, and a house-made Jeju anchovy dipping sauce you’ll want to use on everything.
Dessert is a vanilla soft serve with soya-sauce caramel; a bittersweet edge against cold cream that sounds odd and tastes exactly right.
All of this happens inside COTE Singapore steakhouse, on state-of-the-art smokeless grills. Seoul flavours, modern comfort.
The Bigger Picture: Two Months of Korean Meat Culture
From July 1 to August 31, five more restaurants join the movement, each presenting exclusive Hanwoo and Handon menus through their own culinary lens. Here’s the breakdown:
DRIM runs a structured Hanwoo course: beef brisket salad, beef bone soup, and Korean beef tartare to open; grilled Hanu beef tongue and sweet-glazed deodeok to close.
GU:UM, Chef Louis Han’s fire-led concept in a Keong Saik heritage shophouse brings a Premium Korea Platter: 400g of Jeju black pork BBQ-glazed ribs alongside premium Hanwoo 1++ lower loin.
SODENG does things differently with its signature cast-iron cooking lids. The Jeju Meat Noodle Jeongol is a deeply comforting hotpot. It comes with your choice of Hanwoo beef knuckle or Handon pork belly.
Bedrock Bar & Grill Singapore is going with a 200g Jeju Hanwoo Striploin and a Nuruk-Marinated Jeju Black Pork Rack.
Ju Shin Jung brings its Dip & Grill featuring premium Jeju cuts.
What makes the whole thing interesting is how differently each restaurant interprets the same premium ingredients. Hanwoo and Handon work as the heroes of a refined tasting course. They work in a communal hotpot. They work over a wood fire. Six restaurants, six answers to the same question.
About That Alcohol
Every participating restaurant receives 100 bottles of traditional Korean alcohol that has never been sold in Singapore before. The first 100 tables at each venue to order Hanwoo or Handon get a complimentary bottle. It’s the single largest introduction of new Korean traditional beverages the city has ever seen.
The pairings are specific to each venue:
DRIM: Maruna Yakju: single-brewed, no artificial sweeteners, made from 100% Baekok rice. The white-wine-like acidity cuts right through the richness of the meat.
GU:UM: Cheongmyeongju Godoju 18.6%: a high-strength yakju with notes of summer stone fruit and tropical aromas.
Bedrock: Seoul Silver: a naturally fermented takju with a yoghurt-smooth texture and bright tropical character.
At the Gold Pig Seoul x COTE event, paid RYU soju pairings with three exclusive selections: Ryu 40 Origin, Ryu 24 Classic, and West Sea 25.
Make your reservations
Gold Pig Seoul x COTE Singapore: June 29–30. Reservations required, book here.
The two-month K-Meat showcase: July 1–August 31. All six venues, direct reservations with each restaurant. First 100 tables ordering Hanwoo and Handon receive complimentary traditional Korean alcohol.
Two months of some of Korea’s best meat culture, landing in a city that already takes food more seriously than almost anywhere else in the world. It would be a shame to miss it.