Another Korean grill that has set up shop is D’RIM at Mandarin Gallery, Orchard Road. Launched in December 2023, D’RIM offers smoke-less charcoal barbecue in a modern hanok setting. D’RIM is pronounced as “deurim” (드림), a Korean term that translates to “sincerely yours” in English. “Here at D’RIM, it signifies the act of ‘presenting’ with utmost respect and sincerity,” says founder Luke Yi.
In the last several years, Luke has set up casual eateries like Korean fried chicken joint Chicken Up in Singapore and Malaysia, along with other lifestyle brands like Walking on Sunshine (hair salon and café) at Orchard Central. The South Korean-born entrepreneur wants to introduce these Korean experiences, as well as the entire culture too. He decided to set up D’RIM because he wants diners here to “experience authentic Korean cuisine with modern treatment and presentation”.
“Korean steakhouses are commonly seen in Singapore, but what we wish to create is beyond that. We’ve introduced the unique Korean counter-dining, where the server presents and serves in front of you. Grilling at the counter’s smoke-less set-up is to ensure a totally different experience (unlike the usual exhaust pipe hanging from the ceiling),” Luke says, adding that the restaurant uses binchotan to impart a balanced smoky flavour to the meats.
Each beef and pork cut is not seasoned to ensure customers enjoy the natural, unadulterated flavours. Three-types of salts: Maldon sea salt, smoked Maldon salt, and truffle salt are offered at the table. However, those who prefer marinated options can go for the boneless beef short ribs and pork collar.
Although hanwoo is not available in Singapore, Luke is reportedly aiming to bring in Korean beef soon. “Currently we are using Japanese wagyu and USA Prime beef for our beef cuts. Whereas for pork, our chef uses Iberico and kurobuta,” he says.
Other unique items that D’RIM’s head chef Jaewoo Ahn rolls out include house-made buckwheat noodle, which is made freshly daily, and over 10 varieties of house-pickled kimchi. At lunch, diners can also savour the Bansang set (a style of cuisine enjoyed by the kings of the Joseon dynasty).
Guests can look forward to bi-weekly air-flown Korean ingredients like perilla oil, vegetables, Korean sunchoke tea and soju. “We also foresee healthier trends in dining, so we introduced our house-made buckwheat noodle, which is gluten free,” he shares.
“Every time when people talk about Korean Food, the first thing that comes to mind is always BBQ, banchan and kimchi. At D’RIM, our Korean chefs aim to break that perception. We take pride in bringing the best of Korea to your table,” Luke adds.