Memories on a Plate: Bulgogi Syo Presents Exclusive Collaboration with Celebrity Chef Choi Hyun-seok

Bulgogi Syo, known for its theatrical 3-step grilling experience—Sear, Torch, and Flambé, is set to ignite the dining scene once again! They will be entering a collaboration with renowned celebrity chef Choi Hyun-seok, best known for his bold culinary creativity on Culinary Class Wars and as founder of Choidot. The collaboration makes its debut on 27 September 2025 at Bulgogi Syo Suntec City and Bugis Junction, before firing up on 30 September 2025 at VivoCity and The Woodleigh Mall.

Titled “Memories on a Plate”, the collaboration introduces four exclusive dishes inspired by Chef Choi’s TV appearances on Culinary Class Wars and Chef & My Fridge.  Each of the four was inspired by Chef Choi’s most memorable culinary moments — from iconic dishes he presented on television to his bold reinterpretation of the classic Jang Trio.

Each dish tells a story, blending nostalgia, tradition, and creativity, while capturing the fiery essence of Bulgogi Syo’s unique dining philosophy of Experience, Artistry and Flavour.

This collaboration with Chef Choi Hyun-seok is Bulgogi Syo’s way of bringing fresh, worldclass accessible culinary experiences to Singaporeans. By combining his storytelling through food with Bulgogi Syo’s signature fire-meets-meat approach, they are giving diners a truly unique meal that is as meaningful as it is memorable.

Memories on a Plate

The collaboration menu unfolds like a personal diary, told through four dishes that reflect Chef Choi Hyun-seok’s journey with food.

The first dish presented is the Fresh Omugi Beef Yukhoe Sotbap ($25.90). A beloved delicacy in Korea, yukhoe (fresh seasoned raw beef) is elevated by Chef Choi with premium Australian red barley–fed Omugi beef with spring onions, delicately seasoned to showcase the fresh beef’s bouncy texture and clean flavour. The yukhoe is lightly torched to enhance deeper aromas and a subtle, satisfying texture. Served alongside fluffy sotbap — rice cooked in a traditional iron pot to achieve a light, airy texture with a golden crust, and a medley of assorted vegetables. This dish can be enjoyed two ways — savour the yukhoe beef on its own for pure elegance, or mix it into the rice for a harmonious blend of flavour and texture. Complemented by soup and stir-fried Korean fish cake, this artistry dish offers diners refined culinary experience.

The second dish, Maeun Dwaeji Galbi Jjim with Triple-Cheese Risotto or Spicy Pork Stew ($25.90), is inspired by the soulwarming stews of his Korean heritage, Chef Choi presents mokjeonji, or US pork shoulder, marinated in his signature spicy sauce and slow-simmered with gochugaru and aromatics, reminiscent of cherished family meals.

This hearty stew is paired with a luxurious three-cheese risotto — silky Mascarpone, 12-month aged Parmigiano-Reggiano, and Mozzarella torched to golden perfection — creating a comforting Korean classic elevated with Italian indulgence experience.

The third dish is his take on the classic Jang Trio with Omugi Beef Tenderloin ($39.90). At the heart of Korean cuisine lies the foundation of jang — ganjang (soy sauce), doenjang (soybean paste) and gochujang (chili paste). Chef Choi’s ‘Jang Trio’ celebrates these time-honoured flavours with premium Australian Omugi beef, lightly marbled and barley-fed for a distinctive depth of taste.

Sear the meat to your preferred doneness on your personal hotstone with homemade aged doenjang butter that melts luxuriously coating each slice — unlocking layers of umami with every bite. Crisp ganjang-pickled radish with truffle offers a refreshing counterpoint and cuts through the richness of the meat, while Bulgogi Syo’s homemade gochujang sauce ties the trio together in perfect flavour harmony.

The final dish is the member-exclusive Vongole Sujebi ($21.90 for members only). First introduced on Culinary Class Wars, Chef Choi’s Vongole Sujebi reimagines the traditional Korean hand-torn noodle with a dramatic twist — squid ink lends the sujebi a striking black hue and a delicate briny note.

Served in a rich clam broth infused with butter, garlic and aromatics, the dish is a cross-cultural artistry dialogue between Korea’s rustic noodle tradition and the Italian vongole that propelled Chef Choi’s rise in Culinary Class Wars, blending cultural tradition with modern culinary innovation.

While each dish may be rooted in memory, it is at Bulgogi Syo where these stories truly come alive. Expressed through a cross-cultural menu where Korean heritage meets global inspiration, Chef Choi’s creations embody the essence of Bulgogi Syo’s philosophy — Experience, Artistry and Flavour. Here, memories are not just served; they are ignited, seared and flambéed into a dining spectacle that engages every sense.

Sear It Your Way

While Chef Choi’s collaboration brings stories and memories to the menu, Bulgogi Syo’s signature philosophy of experience, artistry and flavour, remains at the heart of the dining experience, further enhanced by Chef Choi’s collaboration. That means every diner gets to be in control of their own grilling adventure, crafting each bite exactly how they like it.

Enter the Syo Signature Hotstone Steak Cut series, a hands-on experience that puts the diner front and center of the fire and flavour. Each premium cut is served sizzling on its own imported Korean hotstone, letting diners sear each slice to their preferred doneness, from delicate medium-rare to a deep, smoky char.

What truly sets this apart is the hand-blended artistry sauces, crafted in-house to elevate every bite. From the nutty richness of sesame oil with salt and pepper, to the punchy depth of house-made garlic hangari, to the fiery kick of our Spicy Jeyuk sauce and last but not least – the signature gochujang blend that is slightly sweet and spicy, each sauce is designed to complement and enhance the meat. Diners can mix, match, and layer flavours, creating a steak experience that is as personal as it is memorable.  

This is Korean BBQ reimagined—interactive, sensory, and deeply satisfying. The ritual of grilling, seasoning and curating each bite transforms the meal into an unforgettable experience.

Starting from only $12.90, each set comes as a complete feast with sotbap rice, geotjeori (fresh kimchi salad), and soybean paste soup, delivering both visual impact and a satisfying, layered flavour journey.

For more information on the menu, please refer here: https://www.bulgogisyo.com/