A Bowl of Comfort

To many Singaporeans, Korean cuisine is synonymous with sizzling barbecue and bold kimchi flavours. Yet nestled within CHIJMES is BOMUL Samgyetang, a Korean restaurant that offers a gentler, wellness-focused dining experience. Founded by Korean native Jackson Lee, the restaurant specialises in one of Korea's most cherished comfort foods: samgyetang – a whole young chicken delicately simmered in a nourishing ginseng broth. Traditionally enjoyed during Korea's hottest summer days, the dish reflects the Korean philosophy of iyeol chiyeol (이열치열), or "fighting heat with heat", where consuming hot food is believed to restore energy, strengthen the body, and bring balance. At BOMUL Samgyetang, every bowl is a comforting taste of Korean tradition and well-being.

At BOMUL Samgyetang, diners can savour one of Singapore's most extensive selections of samgyetang, with more than 10 distinctive broth variations. From comforting classics such as aged black garlic and perilla to contemporary creations infused with black truffle, each bowl offers a unique interpretation of this beloved Korean dish.

Every whole chicken is generously stuffed with glutinous rice, which slowly absorbs the rich, aromatic ginseng broth as it simmers. By the end of the meal, the rice transforms into a creamy, porridge-like delight, making every spoonful deeply comforting. It is wholesome, nourishing food prepared with care and respect for tradition.

Beyond its signature soups, BOMUL Samgyetang also serves a tempting selection of sharing dishes, including fragrant minari pancakes and crispy seafood pancakes, perfect for enjoying with family and friends. The restaurant's appreciation for ginseng extends to its desserts and beverages, with house-made ginseng and black sesame ice cream, alongside soothing honey ginseng tea that provides a satisfying finish to the meal.

What kind of dining experience did you want to create with BOMUL?

Jackson: In Korea, samgyetang is a dish people often enjoy whenever they feel tired or need to recharge. When I came to Singapore, I realised there were very few restaurants dedicated to this comforting dish. That inspired me to create a place where diners could enjoy a wide variety of samgyetang at any time, just as they would in Korea.

We also paid close attention to every detail of the dining experience. From the interior design and décor to the carefully curated K-pop playlist, everything is intended to immerse our guests in an authentic Korean atmosphere. We want every visit to feel as though you've stepped into a restaurant in Korea.

Why did you choose to specialise in samgyetang instead of offering a full Korean menu?

Jackson: I've always been passionate about samgyetang. While living in Korea, I made it a point to visit many of the country's renowned samgyetang restaurants to understand what made each one special. Those experiences deepened my appreciation for the dish and inspired me to develop my own recipes and interpretations. Eventually, that passion gave me the confidence to open BOMUL and focus on serving one dish exceptionally well rather than offering a broad Korean menu.

Among the 10 samgyetang varieties on the menu, which is your personal favourite?

Jackson: Honestly, I enjoy all of BOMUL's samgyetang dishes, but if I had to choose one, it would be the Black Garlic Samgyetang Rejuvenation because I'm a big fan of garlic. I also highly recommend our Minari Pancake, made with water parsley, a popular Korean superfood that's traditionally believed to support liver health while adding a fresh, aromatic flavour to the dish.

With such a wide variety of soups, how do you ensure every bowl meets your standards?

Jackson: Before BOMUL opened, I personally tested and refined every recipe until I was completely satisfied with the flavours. Of course, everyone's palate is different, so we actively seek feedback from our customers after their meal. We take every comment seriously and work closely with our kitchen team to continuously fine-tune our recipes, ensuring that every bowl we serve meets the high standards we've set for ourselves.

How do customers usually react when they discover there are 10 different samgyetang options?

Jackson: When planning the menu, I felt that offering 10 varieties would strike the right balance—not too few, yet not overwhelming. That has turned out to be exactly how our guests respond. They enjoy having so many choices and are often pleasantly undecided. Some even tell us, "I'll try this flavour today and come back tomorrow for another one." Hearing that is always encouraging.

The restaurant's interior feels simple, warm and calming. Was it intentionally designed to encourage guests to enjoy their meal at a slower pace?

Jackson: Absolutely. Samgyetang is a traditional Korean dish, so I wanted the entire dining experience to reflect Korean culture. From the interior design to the carefully selected K-pop playlist, every detail was chosen to create an authentic atmosphere. I believe that ambience allows guests to relax, savour their meal, and enjoy the experience even more.

Looking back, what has been the biggest lesson you've learned as a founder?

Jackson: Although I had previous experience in the F&B industry in Korea, this journey has reminded me that running a restaurant is never easy. Every day brings new challenges, but it has also been incredibly rewarding to see customers appreciate what we have created.

What's next for BOMUL?

Jackson: I hope to expand BOMUL beyond Singapore, and we're already in discussions about making that happen. My goal is to introduce traditional Korean cuisine—especially samgyetang—to more people around the world and share the comfort, nourishment and culture behind this beloved dish.

Visit BOMUL Samgyetang at 30 Victoria St,
#01-11/12 CHIJMES, Singapore 187996,
WhatsApp (65) 9232 3838, bomul.com.sg

Savouring Samgyetang
From the first sip of broth to the last bite of tender chicken, Jackson shares his personal tips on how to enjoy Korea's iconic ginseng chicken soup.

Start with the broth
Take your first sip while the soup is still piping hot. This allows you to fully appreciate the depth, aroma and natural sweetness of the ginseng-infused broth before tasting the other ingredients.

Know what to look for
A well-made samgyetang should have no unpleasant odour. The chicken should be moist, tender and fall effortlessly off the bone, while the broth should be clear yet richly coloured, never greasy, with a clean, well-balanced finish.

Enjoy it in the right order
For the best experience, begin with the broth, followed by the chicken, and finish with the glutinous rice, which has absorbed the rich flavours of the soup throughout the cooking process.

Is there a secret ingredient?
Jackson: "Of course there is—but that's a secret at BOMUL!" (Laughs.)

Don't skip the side dishes
Kimchi refreshes the palate and complements the richness of the soup beautifully. For a complete Korean dining experience, pair your meal with BOMUL's Makgeolli Trio, available in Fresh, Chestnut and Goesan Corn flavours, or enjoy a glass of Bohae Bokbunja, a fruity Korean black raspberry wine with a pleasantly crisp finish.

One last tip
Samgyetang isn't just a summer dish—it can be enjoyed all year round. As for the ginseng root tucked inside the chicken, it's primarily added to infuse the broth with its distinctive aroma and nourishing qualities. You can eat it if you like, but it's entirely optional.