It was my first time dining in Bornga at JB's City Square few weeks back. I have not even tried them out in Singapore but in JB, it was too good a deal to miss. The pricing was reallyreasonable, imagine the same price tag and instead of SGD, priced in RM Ringgit instead( exchange rate at this point is: 1 SGD= 2.66 RM). Cheers!
Here are some side dishes to start off before the mains! So finger-licking good, we can have these all day. Fact is they are so filling, you can just order 1 main dish but often than not it's all too tempting to order much more. :)
My favourite of all times. Also known as Army Stew, this originated from the war times when people have to make do with remaining leftover ingredients and cooked in a large pot to boil.
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In themoderndays, this dish has evolved to be become a mixed pot of spicy soup filled with yummy ingredientssuch assausages, spams, kimchi, rice cakes, veges and even add-ons like baked beans, instant noodles and sliced cheese.
Spicy, delectable and oh-so-yum! Suitable for 2-3 pax but for us even 4-5 pax can share this huge pot, especially if more dishes are ordered.
We love their Pajeon really. Unlike typical ones which are thin layers of pancakes, Bornga's versions are thick fluffy ones almost like egg omelette and embedded withplentyof seafood and scallions which are the Jeons of this dish. Often treated as a side, this pancake came in such a huge portion it could easily be considered as a main initselfand easily suitable for 4 to 5 pax.
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Total damage for 3 pax is $135.85 RM which could easily costs us double if we were to dine in Singapore's Bornga outlet. 10% Service charge is inclusive but with no GST.Lovey meal at the vastly popular korean restaurant right in city Square. Grill and cooked food patrons are separated so not everyone will smell like bbq after. The haemul pajeon which is the korean version of seafood pancake goes very well with the dipping suace. The crispy exterior enters every mouthful with a satisfying crunch. The number of side dishes provided are also very generous. Try the dduk jjim to spice up your life
I love watching Korean celebrity chef Baek Jong Won's shows. With his good natured grin, his dreamy and mouth-watering look as the chef prepares the food and folksy ahjussi mannerisms, he makes the audience feel part of the entire dining experience.
This manifests in Chef Baek's restaurants too which focuses on Korean home staples. The food is often homely, delicious and full of goodness. The Bornga Bulgogi pictured here was stacked full of thin sliced beef which were juicy and tender and a bulgogi beef stock which was good on its own and truly luxurious over rice.
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It's a tad expensive in Singapore (as with all Korean BBQ restaurants in Singapore...) but hop over the causeway and you will get some good Korean BBQ at 60% of the prices they charge in Singapore!
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With the favourable exchange rate, you just have to cross the causeway to enjoy a greasy but yet an indulging meal at the renowned Bornga restaurant.
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Famed for their Korean BBQ over charcoal, you definitely wanna order some BBQ meat besides the usual stew pots and Korean dishes. The entire meal was fuss free and there will actually be someone stationed at table-side to BBQ your meat to ensure you get the best grilled experience without the oily stench on your clothes or oil splattering all over your hands. Served with a long platter of different fresh greens, the chilled leafy vegetables was an excellent complement to the grilled meats.The very first time i heard of Bornga, it was a negative review; not so much about the food but on the terrible customer service that my colleagues faced at their Vivocity branch.
I personally don't see the point of supporting dining establishments, especially restaurants, with bad customer service and was only mildly keen when friends suggested travelling to Johor where Bornga had another branch. Of course, Johor is in Malaysia with a likely different management.
Without further ado, let's start with the side dishes that often accompanied main Korean dishes and are usually refillable (at least in many Korean restaurants). Nothing spectacular except for the spicy strips of radishes which came with a fresh crunch.
Restoran Ya Wang, Johor Bahru
Nothing beats charcoal as the fuel for barbecue! Please be assured that there would be minimal smoke and even if there is, a device would help to reduce the greasy stench on your clothes!
The smoke funnel - a helpful equipment that acts like a vacuum to suck in the smoke! Although quite common nowadays, i am embarrassed to say that it was my virgin experience with it..
Bornga's signature meat - thinly sliced beef brisket in a pool of specially concocted sauce! Given its reputation (and that we have a total of six persons), it's a must to have at least two servings!
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Truth was, the slices shrivelled rapidly in the presence of heat and you should have seen the aghast expressions on our faces; one serving was hardly sufficient to feed even me!
Whatever the case, it was indeed delicious with a marination that didn't taste as heavy as expected from most barbecued meat in Korean restaurants yet addictive enough to almost entice us to call for a third serving!
Pork ribs marinated in yet another special sauce! Frankly, their dark appearance gave one the impression they were beef rather than pork!
Entree Kibbles: Bornga Korean Bbq Restaurant @ City Square Shopping Mall [ Johor Bahru, Malaysia]
They were more yummy than the slices of beef brisket; maybe because the texture was chewier and every bite was an automatic generation for more of that delicious meat juice!
I was proven right when i took a bite. The parsley did add to the fragrance but was overall pretty negligible for easygoing taste buds like mine.
This was seriously so good that i almost wanted to ask for one plate just for myself! What's amazing was the palatable yet subtle flavour released as i chewed through the noodles; coupled with sesame oil, this should honestly be the signature dish for Bornga!
Pinkypiggu: Seoul Jjimdak @ City Square Mall
The popular army stew which came into existence after the Korean War! Ingredients that would give this Korean-American dish away; luncheon meat, baked beans, hot dogs and a slice of cheese!
The taste wasn't as weird as i thought it would be; the broth was darn spicy although the cheese helped by mitigating the spiciness and enhancing the flavour! The Western ingredients in fact went very well with the kimchi and spicy taste! My only complaint? Can we request to add in more ramen?!
Wait! Don't leave your table until you are given your complimentary bowl of cold vinegar-based fruit tea! Nowadays, even Ju Shin Jung serves this which was a tad too sour for me. Bring back the sweet rice tea please!!!
Bornga Korean Bbq Restaurant, Johor Bahru
Since our dining experience is in Malaysia, the question on many Singaporeans' mind is whether the food at Bornga is cheaper than its Singapore counterpart.
Answer: it is! As a comparison, Woo Samgyup is S$28 a serving while Budae Jigae is S$42. Based on the current exchange rate of roughly S$1 = RM2.50, the saving to dine in Malaysia is about 39%.
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