Step into 88 Seoul BBQ at Serangoon Garden, Singapore, and be transported to the bustling streets of 1980s Seoul. https://danielfooddiary.com/2023/10/1...

It was an era when pork started carving out its spot on barbecue grills, challenging the traditional Korean penchant for beef. The rationale was simple: pork offered an economical yet nutrient-rich alternative to beef.

At 88 Seoul BBQ, the spotlight shines on meticulously dry-aged Duroc pork, a delicacy that promises an explosion of flavours and textures, thanks to a diligent three-week ageing ritual.

But for those who lean towards beef, worry not, as the restaurant also offers prime beef cuts for BBQ.

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