It seems like the Korean food trend has been hitting our shores non-stop, beginning with frozen yogurt, moving on to “bing-su”, fried chicken and finally, heartwarming meat stews and pancakes. Brought to you by the same team behind popular Korean fried chicken chain, Chir Chir, Masizzim is the newest Seoul import at 313 Somerset. An amalgamation of the Korean words ‘masi’ (delicious) and ‘jjim’ (stew), Masizzim (pronounced ma-see-zim) distinguishes itself from all other Korean eateries with three headline acts: Beef Rib Stew, Pork Rib Stew and Spicy Chicken Stew. These are complemented by a supporting cast of scrumptious side dishes, such as mix grain Rice Balls and three types of savoury Pancakes.

Here’s when the fun begins! After putting on gloves, we proceeded to mixing and shaping rice balls ($8). You have a choice between crispy anchovy or tuna flakes with mayonnaise and kimchi, both of which comes packed with seaweed crumbs and crushed chili padi atop three mixed grains. The mixture of medium-grain white rice, Korean black rice and barley simply complements each other. You can mix the ingredients and conjure them into any shape you like. Both the Anchovy and Tuna rice balls are crowd pleasers, the former, being well-liked for its crispy texture while the latter, popular for its strong and flavourful taste.

It’s finally time for the grand arrival of Masizzim’s bubbling hot stew with chunks of succulent meat – Australian beef short ribs (priced $18/$32), Australian mixed pork ribs (priced $16/29) and mixed chicken parts (priced $16/29). They are marinated overnight and slow-cooked in secret sauce for at least 6 hours until tender. Each stew is available in two sizes – for individuals or two.

You can choose to have their stews spicy or non-spicy (for beef and pork versions only), then customise them by selecting either Korean glass noodles or udon to be added to their pick. The non-spicy soy flavour has an umami blend of soy sauce, pineapples and Korean pear while the spicy base is made with gochujang (red pepper paste) and can be adjusted to four different levels of spiciness. For extra pizzazz, add on cheese ($2) and toppoki (Korean rice cakes, $2).

I can’t decide which was my favourite. That day, my first love was the non-spicy soy pork ribs because it has that attractive sweetness in the savoury stew. Then, I get a spicy kick from the chicken stew which is great for a cold day. The thick beef stew had a wicked depth of flavour. All the stews can be paired with a Sikhye Jar (660ml, $9.50), a Korean home-style chilled beverage of malt barley and rice that is brewed in-house every day. It can be your “life saviour” after you’ve had a taste of their fiery hot spicy stews.

Unlike most Korean restaurants, Masizzim’s Korean side dishes are limited. But that works for me because I just need kimchi and I’m good. What made me really happy was, they served steamed egg ($6) as well which brings back so much memories in Korea. It is cooked with beef stock and even though it has the right amount of fluffiness, I felt that it wasn’t as smooth as it should be.

We ended the meal with two Korean pancakes. Squid & Leek Pancake ($14) is a traditional Korean pancake with tender silvers of squid and leek, served with house-blended dipping sauce of soy sauce, vinegar, sugar, chili and onions. Customers who are fans of pizzas will love Masizzim’s Tomato Cheese Kimchi Pancake ($13) which consists of kimchi and minced beef, topped with tomato paste, mozzarella and chopped basil.

Although Masizzim’s menu isn’t comprehensive, it’s a place where we would return to whenever we crave comfort food and warm soup, especially on rainy days. The meal was such a pleasant experience and left us in such good moods.

Masizzim

Address: 313@Somerset, #B3-02, 313 Orchard Road, Singapore 238895
Tel: (65) 6509 5808 (For Reservation)
Opening Hours: 11am – 10pm (Sun-Thu), 11am – 11pm (Fri & Sat)
Facebook: https://www.facebook.com/masizzimsingapore

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