Say annyeong to Jeju meat: Singapore restaurants put Korean beef and pork on the menu
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665F's selection of Hanwoo beef cuts (left) and 8 Korean BBQ's Hanwoo bibimbap.
PHOTOS: ANDAZ SINGAPORE, 8 KOREAN BBQ
- Since late 2025, Singapore has been importing Hanwoo beef and Handon pork from Jeju, South Korea, following a trade agreement.
- High demand for the K-meats is driven by controlled supply and quality, with many restaurants creating special menus and dishes using them.
- Retail availability has increased, with Culina and Meat Co offering premium cuts for home cooking and demonstrations at supermarkets.
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SINGAPORE – From bistros to Korean barbecue joints to upscale steakhouses, restaurants here are putting Hanwoo and Handon on their menus. More are expected to follow in the coming months.
And to think the first shipments arrived from Jeju, South Korea, only in late 2025.
A spokesman for Meat Co, which supplies to more than 600 restaurants here, says: “The response has been overwhelming. We even had a food tasting with a bak kut teh restaurant, which will soon have it on the menu.”
Drim Gold, a Korean steakhouse opening in Sentosa, will serve both Hanwoo and Handon. On the menu at the 120-seat restaurant will be Hanwoo short rib ($108 for 100g), marinated Jeju pork collar ($75 for 200g) and Hanwoo Yukhoe Tartare with sea urchin ($65), among other offerings.
Putting Korean meat on the menu can pay dividends.
Chef Anthony Yeoh, 44, owner of French bistro Summer Hill at Claymore Connect, has three Hanwoo offerings on the menu.
“When we launched the dishes on Jan 17, we had a full house, with about 90 per cent of tables ordering one or more of the Hanwoo beef dishes,” he says. “Diners know that if they’re hearing ‘Hanwoo’, they’re hearing ‘quality’. Because the beef supply is so controlled and limited, there isn’t a cheaper, inferior meat with the same name on menus. This is a problem that plagues wagyu (Japanese beef) after so many years of it being on the market.”
The pent-up demand might be because Singaporeans could eat Korean beef and pork to their hearts’ content on trips to South Korea, but until recently, Korean beef and pork were not allowed for import into Singapore.
That changed when Singapore and South Korea upgraded bilateral ties to a strategic partnership in November 2025, on the back of the Asia-Pacific Economic Cooperation summit in Gyeongju.
Aside from agreeing to work more closely on trade, sustainability and defence technology, there was also an accord to allow beef and pork from Jeju. The island had also been recognised by the World Organisation for Animal Health as a zone free of foot-and-mouth disease without vaccination.
The floodgates opened.
To underscore how important the Singapore market is, South Korea’s Ministry of Agriculture, Food and Rural Affairs hosted an event at Marina Bay Sands on Jan 30 to mark the official launch of Korean beef and pork here.
At the event were members of the Korea Hanwoo Board and Korea Pork Board, and beef and pork suppliers, together with representatives from Singapore hotels, restaurants, supermarkets and online grocers.
SoGoodK founder Olivia Lee, 43, organised the event. Her company imports South Korean food products, and worked with local supplier Culina to bring in Hanwoo and Handon.
She says the event enabled “Singapore stakeholders to better understand Hanwoo and Handon’s quality assurance systems, government oversight and real culinary applications”.
Providing star power were chefs Anh Sung-jae of Mosu in Seoul, who is one of two judges in Netflix reality show Culinary Class Wars (2024 to present), and Sun Kim of two-Michelin-starred Meta in Mohamed Sultan Road.
Guests watched a live butchery session and dined on bibimbap with Hanwoo middle loin, and gyeran jjim (steamed egg) with Handon pork belly, among other dishes.
Meat matters
Chefs and purveyors wax lyrical about what makes Hanwoo and Handon special.
Chef Isaac Tan, 53, head of culinary and product innovations at Commonwealth Concepts, which runs the Bedrock steak restaurants, says: “Hanwoo beef is defined by its exceptional marbling and a fat profile that melts at a slightly higher temperature, resulting in clean, precise flavours rather than excess richness.
“This creates a pure, meat-forward sweetness with a taste that is elegant, balanced and savoury, allowing the natural character of the beef to take centre stage. The experience is luxurious yet refined, offering depth and a satisfying chew without heaviness.”
Hanwoo is graded from 3 to 1++, with 1++ being the highest grade. There is also a marbling score which runs from 1 to 9, with 9 being top quality. For diners at restaurants which reveal the grading and marbling scores of the beef they serve, grade 1++, marbling score 9 is the pinnacle of Hanwoo.
A spokesman for Korean steakhouse Cote Singapore at Como Orchard says: “Rather than competing with other premium beef offerings, Jeju Hanwoo adds a new expression to the table, reinforcing our position as a destination for thoughtful, ingredient-led dining grounded in Korean culinary culture.”
Its rarity adds to its cachet.
Executive chef Martin Satow, 42, of Andaz Singapore in Fraser Street, says: “During my time in Jeju, I visited a Hanwoo farm and discovered that the island’s production is relatively small – about 300 to 500 farms with 20,000 to 30,000 heads of cattle, compared with the mainland, which has 3,200 to 4,000 farms and 180,000 to 200,000 heads of cattle.”
The hotel’s 665F steakhouse is offering a four-course Hanwoo tasting menu showcasing free-range beef from the Boudulgyeol brand, with Hanwoo from cattle raised in Jeju’s mid-mountain region.
He adds: “Despite its smaller scale, Jeju stands out for exceptional quality and a unique terroir. That sense of place is what makes Boudulgyeol Hanwoo truly special.”
As for Handon, the Meat Co spokesman says: “While less marbled than Iberico, it offers a firm, steak-like texture and a pronounced aroma.
“The meat’s deep red hue sits closer to beef than conventional pork. Rather than overwhelming the palate with intense umami, its flavour is refined, balanced, clean, savoury and quietly compelling, inviting you back for yet another bite.”
Meat Co gets Korean pork from Montrak Jeju Pork Farm.
PHOTO: MEAT CO
K-meat fever
Mr Ray Poh, founder of Merchant Brothers, brought in four shipments of pork and is awaiting a fifth. The food purveyor imports frozen Handon from Jejudony, a brand from Seogwipo in Jeju.
Mr Poh, 40, adds that he has been in talks with more than 30 restaurants – including Chinese fine-dining, Korean and hotpot ones – eager to order the Jeju pork he brings in.
The company will launch online sales on RedMart in February, pending shelf life testing.
A spokesman for Culina, which brings in Hanwoo and Handon, says it has received many inquiries. She adds that its imports have increased significantly in the last two months, fuelled by festive demand, and the stabilisation of supply chain and import clearance. Retail sales have been brisk.
She adds: “Unsurprisingly, retail consumers are very interested to buy these premium meats for home preparations. The popular cuts are not dissimilar from the restaurants – loin for Korean beef and pork belly.
“Repeat customers call ahead to reserve Hanwoo and Jeju pork to ensure the meats are available when they visit.”
For Chinese New Year, it is offering Jeju beef and pork shabu shabu and yakiniku packs in the coming weeks. Prices for beef start at $48 for 150g of Jeju Hanwoo Beef Shabu Shabu. For pork, 150g packs of Jeju Black pork belly or pork collar shabu shabu, and pork loin yakiniku, are priced at $38. These will be available at FairPrice Finest supermarkets, and on Amazon and RedMart.
Curious cooks can also check out cooking demonstrations at FairPrice Xtra at Parkway Parade on Feb 7 and 8, and FairPrice Finest at Zhongshan Park on Feb 14 and 15, from 10.30am to 12.30pm.
At Meat Co’s retail stores at Paragon mall and Cluny Court, customers can buy Hanwoo brisket ($19.50 for 100g) and upperloin ($23 for 100g) for shabu shabu; ribeye ($25.50 for 100g), striploin ($27.50 for 100g), Denver steaks ($28.50 for 100g) and tenderloin ($33 for 100g). These are grade 1++, with marbling score of 9. Also available is oyster blade steak ($32 for 100g) at grade 1++, marbling score 7 to 8.
Its Jeju pork selection includes collar ($7.80 for 100g), belly ($8.25 for 100g), skirt and secreto ($16 for 100g), fillet ($21.50 a piece) and tomahawk ($28 a rib).
Food supplier Toh Thye San Farm, known for supplying poultry, is also bringing in chilled Hanwoo striploin, tenderloin and ribeye. For now, it supplies to other businesses, but chief strategic officer Kenny Toh, 42, is looking to launch retail sales soon.
The family-run business has sold two tonnes of Hanwoo since late 2025.
Mr Toh, 42, says: “We aim to be a one-stop protein solution. We also aim to be ahead of the curve. Carrying Korean beef gives us this advantage.”
With more restaurants adding Korean beef and pork to their menus, and butcher shops and supermarkets selling it, the runway in Singapore seems long. At least until some other prized meat captures the imagination of restless Singapore diners.
Some restaurant owners, however, are waiting for the clamour to die down a little before going in.
Ms Annabelle Lee, 36, co-founder and director of Kko Kko Na Ra and Hansik Dining Collective Group, which runs eateries such as Korean barbecue restaurant The Gogijip, says: “We are closely monitoring prices, as we do not want to pass higher costs on to our customers.
“While there is strong interest in Korean beef and pork, our priority is to keep the menu accessible and reasonably priced, rather than positioning these dishes at a premium due to current supplier costs.”
But can meat-centric restaurants afford to wait?
Fat Cow, a restaurant at Camden Medical Centre which specialises in wagyu, now serves Hanwoo too.
Its general manager Dax Taparan, 46, says: “I am certain the arrival of Hanwoo and Jeju pork will give other meats a fight.”
Meat feast: Where to get your fill of Hanwoo and Handon
8 Korean BBQ
8 Korean BBQ's Hanwoo Galbi Tang.
PHOTO: 8 KOREAN BBQ
Where: 04-20/21 Shaw Centre 8koreanbbq.com
Open: 11.30am to 2.30pm, 5.30 to 10.30pm daily
Info: Call 9018-9212 or go to
What: On the menu are Hanwoo Galbi Tang or Hanwoo Beef Noodle Soup ($26) and Hanwoo Beef Bibimbap ($18.90). For barbecue, Hanwoo striploin ($60 for 100g) and flank ($40 for 100g) are available at Shaw Centre and at its other restaurant at 02-79/90 The Central.
54 Steakhouse
Where: 54 Amoy Street 54steakhouse.sg
Open: 11.30am to 2.30pm, 6 to 11pm (Mondays to Saturdays), closed on Sundays
Info: Call 8893-7701 or go to
What: Get Hanwoo striploin or ribeye, grade 1++, marbling score 9, wet-aged 14 days, then dry-aged seven days and grilled on an open fire (from $178 for 270g).
665F
665F's four-course Boudulgyeol Hanwoo Experience.
PHOTO: ANDAZ SINGAPORE
Where: Level 38 Andaz Singapore, 5 Fraser Street str.sg/vGaZ
Open: Noon to 2.30pm, 6 to 10.30pm daily
Info: Call 6408-1255 or go to
What: Until end-February, enjoy a four-course Boudulgyeol Hanwoo Experience featuring grade 1++ meat. Courses include beef tartare; grilled ribeye cap, eye of ribeye, chuck flap and tenderloin; Hanwoo beef pot rice; and dessert ($198 a person, minimum two to dine).
Selected Hanwoo cuts will be on the a la carte menu after February.
Bedrock Bar & Grill
Where: 01-05 Pan Pacific Serviced Suites, 96 Somerset Road www.bedrock.com.sg
Open: Noon to 3pm, 6 to 10.30pm (Sundays to Thursdays), noon to 3pm, 6 to 11pm (Fridays and Saturdays)
Info: Call 6238-0054 or go to
What: Customers can order Hanwoo striploin grilled over applewood fire ($138 for 200g) or the Hanwoo Horizontal Tasting, which has 50g each of ribeye, striploin and Hamburg steak ($148 a person).
Until March 31, the restaurant will serve Korean Jeju Premium Hanwoo striploin ($128 for 150g) and a 6-Course 2026 World Meat Series Edition with 10 different meats, including Jeju Premium Hanwoo ribeye cap ($158 a person).
Bedrock Origin
Where: 01-02 Oasia Resort Sentosa Hotel, 23 Beach View, Palawan Ridge www.bedrock.com.sg
Open: Noon to 3pm, 6 to 10.30pm daily
Info: Call 6818-3333 or go to
What: Order the Applewood Grilled Hanwoo Ribeye Fillet ($128 for 150g), the Hanwoo Ribeye Platter with 280g of ribeye cuts including fillet, cap and tail ($188) or Hanwoo Striploin ($138 for 200g).
Chang Korean Charcoal BBQ
Where: 71 Loewen Road changbbq.com.sg
Open: Noon to 3pm, 6 to 10pm daily
Info: Call 6473-9005 or go to
What: There are two tasting menus: the Hanwoo Tasting Menu (ribeye, rib cap and brisket, $138 a person for 200g) and the Handon Tasting Menu (Jeju black pork collar and belly, $58 a person for 200g).
Cote Singapore
Hanwoo on the grill at Cote Singapore.
COTE SINGAPORE
Where: Level 3 Como Orchard, 30 Bideford Road str.sg/vXay8
Open: Noon to 3pm, 5 to 10pm daily
Info: Go to
What: Available until March 3 is Feast Of The Fire Stallion ($178 a person). It includes Gogi Cha (USDA Prime beef bone consomme); five selected cuts of USDA Prime, Australian Wagyu, and Korean grade 1++, marbling score 9 Hanwoo ribeye grilled tableside; banchan, salads, red leaf lettuce with ssamjang, savoury egg souffle, stews; and signature vanilla soft serve with soya sauce caramel.
Also available are Jeju Hanwoo striploin (grade 1++, marbling score 9, $32 for 30g, $158 for 180g) and Jeju Hanwoo middle loin (grade 1++, marbling score 9, $34 for 30g, $162 for 180g).
Fat Cow
Where: 01-01/02 Camden Medical Centre, 1 Orchard Boulevard fatcow.com.sg
Open: Noon to 3pm, 6 to 10.30pm daily
Info: Call 6735-0308 or go to
What: From Feb 1, Fat Cow will serve charcoal-grilled black Jeju pork collar with shichimi, garlic chips, lime, gingersauce and sea salt ($70 for 250g).
Gu:um
Where: 29 Keong Saik Road guum.sg
Open: Noon to 2.30pm (Wednesdays to Sundays), 6 to 10.30pm (Tuesdays to Sundays), closed on Mondays
Info: Call 8831-6308 or go to
What: This Korean grill restaurant offers Jeju Hanwoo lower loin, grade 1+ at $238 for a 300g steak.
Pujim BBQ
Where: 82 Amoy Street pujim.com.sg
Open: 11.30am to 2pm (Tuesdays to Thursdays), 4.30 to 11pm (Mondays to Saturdays), 4.30 to 10pm (Sundays)
Info: Call 6224-1588 or go to
What: Order the aged Jeju pork belly or collar ($38 for 150g); or the Hanwoo & Handon Set ($179.90) with 150g of oyster blade, 200g of pork belly, a choice of tteokbokki or japchae, and drinks.
Seorae Jib (launches on Jan 31)
Where: Nex, Plaza Singapura, JEM, Northpoint City, Compass One, Tampines Mall seoraejib.com.sg/menu
Info: Go to
What: Various cuts of Jeju Black Pork are available: skirt ($32.90 for 150g), belly ($39.90 for 150g) and neck ($39.90 for 150g).
Until Feb 28, pay an extra $10 for 150g of Jeju Black Pork skirt, belly or neck meat as an upgrade to Chef Yoon Pork Set (from $98), the Chef Yoon Pork & Beef Set (from $118) and the Chef Yoon Pork, Chicken & Beef Set (from $108).
Until Feb 28 there is an optional $6.90 lunch upgrade to Jeju Black Pork for Samgyeobsal Kimchi Jjim ($21.90 without the upgrade). This grilled pork belly with kimchi set comes with soup, kimari (fried seaweed rolls) and three banchan.
Seoul Restaurant
Where: 03-02 Conrad Singapore Orchard, 1 Cuscaden Road seoul.com.sg
Open: Noon to 3pm, 6 to 10.30pm daily
Info: Call 6338-8548 or go to
What: Handon pork belly is available a la carte for barbecue ($32 for 150g). It is also included in the restaurant’s barbecue buffet spread, priced at $49 a person at lunch and $79 a person at dinner.
Hanwoo grade 1++, point end brisket and inside skirt cuts are available as seasonal items in the premium barbecue buffet, priced at $119 a person for lunch and dinner.
Summer Hill
Where: 02-17 Claymore Connect, 442 Orchard Road summerhill.sg
Open: 11.30am to 2.30pm (Tuesdays to Thursdays), 6.30 to 10.30pm (Tuesdays to Saturdays), closed on Mondays
Info: Call 8690-5907 or go to
What: Hanwoo Oyster Blade Beef Bourguignon, grade 1++, marbling score 9, is braised in red wine with mushrooms, pearl onions and lardons, and served with mashed potatoes. It costs $48 for an appetiser portion and $88 for a one-person main course.
Hanwoo Rib Fingers, grade 1++, marbling score 7, is grilled over binchotan and served with Montpellier butter ($60 for 120g).
Hanwoo Vegas Strip Steak, grade 1++, marbling score 9, is a steak cut from the shoulder, grilled over binchotan and served with Sauce Perigueux or persillade ($53 for 160g).
Correction note: The spelling of Summer Hill owner Anthony Yeoh’s name has been updated in this version of the story.
