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TUCKED away in the Buona Vista area at Science Park I, there is a new Korean restaurant which promises modern Korean dining combined with the intricate nuances of traditional Korean cuisine.
Taking its name from the Korean word for love, Sarang aims to share the heritage of Korean cuisine with food lovers as well as to introduce others to the experience of modern Korean food. If your notion of Korean food has thus far consisted mainly of barbecue and kimchi, Sarang has set out to change that opinion. For one, you will not find tables with smoky do-it-yourself barbecue grills; instead you will be served with nutritious items flavoured with natural ingredients and entirely without traces of any artificial enhancers such as monosodium glutamate. Love is one of the most important virtues in Korean family culture and a table laden with wholesome, scrumptious dishes is an expression of the love with which the meal has been prepared.
Wholly owned by a Korean turned Singaporean entrepreneur whose main business is in information technology, Sarang is his first foray into the food and beverage industry. It is also a personal venture born from a passion about food and a desire to bring Korean cuisine to wider communities. The restaurant spots many personal touches by the owner, from the selection of the furniture, which were imported from Korea; to the modern and chic interior decor; and to the large black and white photographs decorating the walls, which were taken by the owner on his tra-vels.
Although Sarang has operated only for a few months, there are ambitious plans for expansions driven by the aim of making Korean food more accessible to the masses. More outlets in town as well as in the heartlands are being explored and catering provides another reach. The kitchen at Sarang is built to become the central kitchen and it occupies a sizeable area that is two times the size of the main dining hall.
The restaurant prides itself on having an all-Korean culinary team and it has 10 Korean chefs who were assembled over a year. They include experienced chefs who have worked at major hotels and the top graduates of culinary programmes in Korea. Together, they serve up a variety of authentic traditional Korean items as well as more contemporary creations.
We started our meal with some Korean favourite healthy teas. The Sujeonggwa, a cold serving of persimmon tea, was a sweet brew of persimmon accented by a cinnamon fragrance. The Maesil Cha, a cold serving of plum tea, was refreshing with a slight tanginess of preserved plum. If you prefer a hot tea, you may try the Yuju Cha or critron honey tea, which was soothing with the sweetness of honey and nicely intertwined with a citrus flavor.
Korean food shares various similarities with Chinese food in terms of ingredients and cooking methods and you will find some items familiar but with their own special characteristics. The Sarang Japchae was a dish of stir-fried vermicelli with seasonal vegetables in sesame oil. The Korean vermicelli is a thicker version of our local glass noodles and had a nice chewy consistency. The vermicelli was al dente and smooth with sesame fragrance. There were thin strips of sliced bell peppers, bean sprouts and mushrooms which provided a contrast in texture and enhanced the colours of the dish. The light sour taste of the dish was both refreshing and appetising.
For something packed with stronger flavours, we had the Kimchi Jjigae, a stew of aged kimchi, zucchini, bean curd and enoki mushrooms. The soup was appetisingly spicy and the bean curd and mushrooms have absorbed the flavour of the aged kimchi lightly without losing their own taste.
We also tried the Dwaejigogi Bossam or steamed pork belly. It was a simple dish with a mild taste. While steamed mainly with hot water, red wine and tea leaves have been added here for more flavour. You can also get different tastes by having it with the accompanying bean or prawn paste. Go easy on the prawn paste which has been perserved with salt and was very salty. The dish was also served with two varieties of kimchi on the side.
Korean cuisine is characterised by its many side dishes (known as banchan) and these dishes could be seafood or meat or vegetables or seasonal produces prepared in any number of ways. As the Koreans have mastered the art of preserving food, it is not surprising to see many pickled, salted or fermented dishes at the table.
Kimchi, Korea's unique spicy vegetable, has over a hundred varieties. It is high in fibre, rich in minerals and vitamins, and best of all low in calories. As side dishes, Sarang's aged kimchi was pungent and spicy, while its fresh Kimchi was a sweeter version. Sarang also serves a non-spicy version of white Kimchi that is somewhat similar to the western Sauerkraut in taste. The restaurant has over 200 side dishes and six are served with each meal. The side dishes are also changed every day ensuring that diners always have new options.
On the afternoon when we visited, the restaurant was well filled even though it was a Monday. The dinners consisted mainly of working executives from the neighbouring offices, a testament that though it is a new-comer, Sarang has hit the right notes with local people.
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Kelvin Sia, the group sales and marketing manager shared that despite not having embarked on any concerted marketing campaigns as yet, the restaurant has managed to attract a consistent flow of dinners largely through referrals and word of mouth. About 10 to 20 per cent of its patrons are made up of residents from nearby estates while the majority of those who lunch there are working groups from the surrounding offices and factories.
Sarang's location at the Science Park is not conveniently accessible. Thus, it must target and capture the lunch crowds within the Science Park enclaves and efforts have been made towards this. For example, it offers a set lunch which can be quickly served for those without the luxury of time but who would still like to enjoy a good lunch. The set lunch at $14.40++ is reasonably priced and includes side dishes, a soup, and dessert. The set lunch menu is also changed every fortnight to attract repeat patronage.
The restaurant also has two private rooms which overlook the lush surrounding greeneries. Glass panels running from floor to ceiling at one end of each room allow a good view and let in natural light. Unlike standard private rooms at most restaurants which cater to small groups, the two private rooms at Sarang each seats up to 20 and 30 people comfortably. This enables corporate bookings not just for meals and meetings but also for seminars and presentations. To encourage such corporate events, the restaurant provides the use of basic equipment such as projectors at no extra charge.
Service at Sarang is polite and professional though you may have to wait for your food when the restaurant is packed. The service staff has had opportunities to try items from the menu themselves and this enables them to have basic knowledge to make recommendations. For Singaporeans looking out for new concepts Sarang is worth a visit.
Sarang
87 Science Park Drive #02-02 Science Hub Singapore Science Park 1
Tel: 6773 1322
Monday to Saturday
1130 to 1530 hours
1830 to 2200 hours
Sunday
1100 to 1530 hours
Dinner is not available on Sunday and Monday
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