Nestled in the heart of Tanjong Pagar lies Badaro Korean. The tastefully outfitted 20-seater is easily recognisable from the road with a neon sign up front.
While the Korean wave brought in now house-hold familiarity with Korean style Barbeque, Fried Chicken, Noodles or even side dishes (Banchan), Badaro’s menu offers something different – raw seafood.
A range of dishes often associated with Japanese cuisine, where we interchangeable use the term Sashimi and raw seafood that is safe to consume. However, Korean cuisine does not lack for a range of similar dishes with their own take and flavours.
While the restaurant offers ala carte dishes, I recommend just grabbing a set. The set comes with both hot and cold dishes, letting you have a bite of everything. We went ahead with the XL set with 5 of us, and ended the night sated. A wide selection of drinks, including premium soju is also available.
The Badaro XL Set
The table is set with a range of small accompaniments. Perilla and lettuce leaves, sliced garlic and chillies are set for communal use. Set in front of everyone are three small bowls, with soy sauce, gochujang (red chilli paste), and a mix of minced garlic with the previous two sauces.
The set is presented in waves, a ceaseless feast of little bites. Starting it off is a Pumpkin Porridge (Hobakjuk). Warm, velvety smooth. It eased the stomach in preparation for the courses ahead.
Right after, we were presented with Japchae (stir-fried glass noodles) and Kkongchi-jorim (Daikon with Saury, braised in a spicy sauce). Both a delight to have in their own right, but we were ready for the raw dishes.
In quick succession, ‘classic’ salmon and tuna sashimi were brought out alongside plump oysters and a beef tartare. If you are put off by gamey flavours, the beef tartare had none of that. Even without the pear and greens, each chew of the tartare imparts a sweet and savoury note. On the side, tabasco sauce and horseradish-wasabi is provided if you wish to spice things up. The wasabi seemed to have been blended with ginger lending it some measure of sweetness.
Reminiscent of the ocean floor, with shells atop mossy-green stones.
From the recognizable shrimp and abalone, to trying out the Gaebul (Penis Fish) and Sea Pineapple. The Sea Pineapple has a bitter taste to it, wrapping it up in a bundle together with a dab of soy sauce and gochujang suited my preference much better. A clear peppery fish soup was then served.
With the arrival of the next course, it seemed we have migrated to yet another ocean flour – one with servings of flounder sashimi.
Compared to Salmon or Tuna, the flounder sashimi is firm and has a subtle taste.
Boiled pork so tender we could believe it has been cooked via sous vide. With almost no give, a contrast to the previous few plates.
A rare delicacy, soy marinated raw crab. Tender flesh that you have to pry, pick, and suck out of the disassembled mud crab. This was served together with a tasty Jeon (pancake). Ending the night was a spicy soup with flour dumplings.
While the flounder and sashimi does not suit my personal taste, I am a heathen who cannot appreciate sashimi to begin with. Even so, the quality cannot be faulted here. No fishiness or gaminess were present. I recommend trying the place out at least once for the experience.