When I think of the Clarke Quay and Fort Canning region, the first food spots that come to mind are Clarke Quay Central, Funan and various restaurants along the Singapore River. But located a short walk away is UE Square, which is home to Korean BBQ Restaurant WHUCHU.
On my first visit to WHUCHU, I was intrigued by the restaurant’s textured stone wall entrance. It resembled the entrance to a cave, and made me wonder if the theme continued inside. Contrary to my expectations, the decor consisted of wooden furniture and warm lighting, creating a cosy, welcoming atmosphere.
WHUCHU, which opened in May 2026, is home to Singapore’s first Himalayan salt-ageing room. When I checked it out with my colleague Yi Xuan, the chamber was lined with pink salt bricks. This process is used to dry-age the meat, enhancing its tenderness.
What to order at WHUCHU
We ordered 2 of WHUCHU’s signature BBQ items: the Aged Bone-In Pork Belly (S$98++) and La Galbi (S$89++). We also opted for Tofu & Stir-Fried Kimchi (S$18++) and the Crispy Cheese-Stuffed Fish Cake Fritters (S$14++). As you can see from the photo above, our table was soon heavy with dishes.
I’m a grilling passenger princess, and the friendly staff was there to help us. We watched as they expertly cut the meat into smaller pieces, then flipped and prodded them on the sizzling grill, transforming the huge platter of red meat into mouthwatering, golden-brown slices.
There was a wide platter of greens, sides and dips to accompany the meat. This is exactly what I love about Korean food — I can enjoy the dish in my unique way by mixing and matching different side ingredients.
My favourite combination was perilla leaf with white pickled radish, as it added a bitter, fermented flavour to the savoury chunks of pork. But there are many other ways to eat it, too!
The pork came with a slight crisp on its edges and wasn’t too salty, unlike what I have encountered at some BBQ eateries. However, it also came with a thick layer of fat. While it resembled my favourite lard cubes, the meat here was a little too fatty for me.
Although the meat wasn’t tough, I wouldn’t say it was the most tender I’ve had. It’s possible that was because we left the meat for some time before eating — I guess I’ll have to attack the food more quickly next time!
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Meanwhile, the La Galbi was sweeter and juicier, with its pleasant beefy flavour lingering amiably after we swallowed each mouthful. However, tenderness was a matter of luck; some parts were easier to bite while others required some dogged pulling before the meat separated.
Up next were the Crispy Cheese-Stuffed Fish Cake Fritters, which were well-coated with tempura batter and accompanied by a spicy chilli mayo dip.
We initially expected to find stringy, melted cheese within the fritters, but when we took a bite, we realised it was a solid piece of cheese. The cheese also tasted surprisingly mild — if I’d eaten it blindfolded, we wouldn’t have known it was cheese!
The fishcake was very firm, which Yi Xuan enjoyed. But personally, I prefer it a little softer.
Nevertheless, the tempura made the dish more special by adding a contrast to the non-crispy fishcake. It was also fried just right — the crisp was there, but it wasn’t overly fried and too jelak.
Finally, we had the Tofu with Stir-Fried Kimchi. It had a distinctive flavour; while slightly spicy, it had a stronger tangy profile than we are accustomed to.
As someone who can’t take much spice, this version was more suited for me. If you prefer the traditional kimchi, it is also served as a side dish.
The tofu, meanwhile, came with a smooth surface and a clean flavour. While some may find tofu too plain on its own, I enjoyed it both with and without the kimchi.
We ended our meal with Gelato (S$8 per scoop) from WHUCHU’s sister company, Tofu G, which is located right next to WHUCHU. There are many flavours to explore, but we enjoyed the Vegan Black Sesame and Sweet Potato most.
Who is WHUCHU best for?
If you’re looking for a more customisable way to enjoy your BBQ meat, WHUCHU is suitable for you. Not only will you have a mix of greens, sides and dips to enjoy your grilled meat however you like, you can also let the staff know how you’d like your meat cooked.
How to get to WHUCHU
The nearest MRT station to WHUCHU is Fort Canning (DT20). Head for Exit A and walk for roughly 3 minutes to UE Square. The restaurant is located at #01-18.
Do we recommend WHUCHU?
I’d recommend WHUCHU if you’re looking for a cosy BBQ spot with attentive service. However, the meat here isn’t the most tender of the different grilled meat spots I’ve tried, so I believe there are better options.
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