Singapore’s dining scene just got hotter—right at 29 Keong Saik Road. GU:UM, a modern Korean steakhouse by the team behind MICHELIN-starred NAE:UM, has launched a refreshed menu. It now includes a weekend steak brunch, new à la carte dishes, and a signature tasting set. If you enjoy smoky meats and contemporary Korean flavours, this could be your next go-to brunch ritual.
Weekend brunch at GU:UM is all about good meat, good company, and a little buzz. Prices start from S$98++ per person. You’ll get a hearty platter with premium grilled meats, seafood, banchan, and ssam. Sides and dessert are included too. Prefer your brunch with bubbles? Top up S$50 for free-flow drinks. It runs every Saturday and Sunday from 11.30 am. Sunday brunch goes on till 4.30 pm. It’s unhurried, generous, and the perfect kind of indulgent.
The refreshed menu doesn’t stop at brunch. GU:UM now offers an expanded à la carte lineup designed to showcase both classic Korean street food and unexpected reimaginings. Small plates like the yukhwae jeon—crispy potato pancake topped with hand-chopped beef tartare and egg yolk jam—or the mulhwae sashimi salad offer light, vibrant starts to the meal.
A cheeky take on a croquette, GU:UM’s K-roquette is all golden crunch outside and bacon-fish béchamel inside, while cauliflower KFC with chewy rice cakes rethinks the traditional fried chicken snack with a sticky, tangy finish.
From the charcoal grill, Chef Louis Han and his team have introduced new premium cuts such as Woodae galbi short ribs, Sakura pork tomahawk, and Maple Leaf duck breast. These are joined by regulars like Tajima wagyu ribeye and Iberico presa, all charred to perfection and served with house-made Korean marinades—sweet soy galbi, spicy gochujang, or a punchy, fermented fish option inspired by Jeju.
I enjoyed the new Al Bibimbap—a bold, contemporary take on Korea’s beloved mixed rice dish. In place of the usual gochujang, it’s dressed with fragrant perilla oil, allowing the dish’s richness to come through without overwhelming heat. Generous chunks of abalone or lobster are folded into the rice and topped with glistening fish roe, adding briny depth and a satisfying pop.
Served in a traditional cast-iron pot, the rice forms a crisp golden crust at the base—pure comfort. For an extra hit of umami, a house-made XO makjang sambal is served on the side, packing a punch of heat, savouriness and spice. Designed for two to three to share, it’s light on the palate yet layered with flavour—an elegant, satisfying bowl that delivers both nuance and nostalgia.
If you’re dining in a group, the Surf & Turf platter offers a rotating selection of meat and seafood, including grouper, Jeju abalone and Atlantic red prawns, complete with grilled vegetables and side dishes.
GU:UM is very much a continuation of Chef Han’s storytelling through food. If NAE:UM is the delicate, poetic fragrance of memory, GU:UM is the fire and smoke of the backyard barbecue—refined, but still full of heart. The idea was sparked by a 2023 NAE:UM menu inspired by his childhood cookouts, and brought to life in April 2024 with the opening of GU:UM. He’s since passed the torch to Chef Sanggil Byeon, a junior from his culinary school days and now the man at the grill, bringing a confident balance of Korean tradition and international flair.
