Mondrian Singapore • Bottega di Carna • Chef Bang Ki Su & Chef Alvin

At the Mondrian Singapore, we had the privilege of participating in the menu review for "Seoul of The Party 2.0," an event under Netflix's Culinary Class Wars. This featured the white spoon competitor and Chef-Owner of the renowned restaurant Gitdeun, Chef Bang Ki Su (@gitdeun_bang). On the evening of July 12, 2025, we met Chef Bang and Chef de Cuisine Alvin Lian as they took charge of the Bottega di Carna's bustling kitchen on level 3 of the Mondrian.

What followed was a remarkable showcase of innovation, creation, curation, and discovery as we experienced an extraordinary 6-course menu. It effortlessly blended the bold flavors of Korean cuisine with Western cooking techniques, resulting in a truly memorable combination of delicious dishes. The portions were well-balanced, not overwhelming, and the flavours were artfully crafted—subtle yet lingering.

Rosette Media Tasting Panel Rating : 9.4/10

(Highest rating in the past 5 years)

The evening commenced with a classic rendition of an Amuse Bouche by Chef Kang in the form of literally a plum tomato (yes it was plum), a flatfish kimchi roll that was well enveloped in a root buttress palette and an eggplant delight - this was the best eggplant curation I have ever eaten for an eggplant mini-curation, so I can inform you that this was just absolutely brilliant (9.5/10 rating) ; as tiny as it looks, the structure and taste was well prepared.

European restaurants are absolutely marvelous and meticulous at turning pumpkins, carrots, cauliflowers into delicious thick-rich soups, but this is my first encounter with a Chestnut Soup, well garnished and thickened neatly with roasted chestnuts, this delight of a soup was truly well prepared by Chef Bang (so you can see the number of years a chef trains to learn the mastery of European soups and create a new soup based on improved techniques and taste creation), and you can testify to the richness and taste along with it's structure for this Chestnut of a dish delivery, Splendid as a starter!

The next dish was this amazing Steamed Abalone that was well embellished to it's true core flavour of delivering the portion of abalone in a miniscule format and that went very well with the porridge (they call it that), and meticulously aligned with seaweed cut bits to deliver an extraordinary concoction. You can truly see the way how the ingredients are placed neatly in the presentation of this abalone delight by Chef Bang; I keep thinking of this concoction of a dish until today!

As a sub-main as part of the menu, Chef Alvin brought out an extensively-cooked innovation in the form of a "Gnocchetti con Fegato Grasso" which is essentially a Homemade Gnocchetti sardi decorated with certain pieces of beef cheek, foie gras and summer truffles. I enjoyed the fact that beef cheek was interspersed with only 3 pieces over the Gnocchetti, which are basically soft-wheat flour prepared with water gnocchi are very easy to make, but the way it was delivered with the jus-sauce, presented itself neatly as a bedside with truffle, but what blew me away was the attention given to the slightly tossed foie gras, the portion was just sufficient and not over-bearing, which is what we get when we typically order as a foie-gras dish (fatty and indulgent and excessive), and certainly the BEST FOIE GRAS I have eaten in my culinary journey over the years!

Grilled Tteokgalbi was the term given by Chef Bang on the Main dish, that came along in an expression of Sirloin patties that is well marinated in soy sauce (we love soy sauce) so the pattie was truly well done, and then it was served with some black garlic sauce and sides.

Interesting way to taste some sirloin! Innovative. 

I checked on Chef Bang's background and realised that Chef Bang Ki-soo served as the Executive Chef at Bicena, a contemporary fine-dining Korean restaurant that earned a Michelin star when the guide was first launched in Seoul and he now owns and operates Gitdeun, a Korean BBQ restaurant in Seoul, offering traditional Korean dishes alongside BBQ. 

For the Dolce or dessert, a Peach Makgeolli Panna Cotta was prepared by Chef Alvin, and it's so pretty that I would think twice about devouring on this amazing rendition of a

Peach Makgeolli with basic Vanilla and garnished with Pistachio bits, that sits atop a sweet and pretty panna cotta, exquisitely done and yummy!

The 4-hands Dinner with Chef Bang and Chef Alvin

° Bottega di Carna, Mondrian Singapore $198++ per person, with additional $50++ per

person for wine pairing.

The event was powered by: Manimal Korea (@manimal_tribe) in tandem with partnerships from A Good Swallow (@agoodswallow) and Rosette Media (@rosettemedia). Thks to A Good Swallow team of inviting us for this amazing dinner!

Bottega Di Carna

16A Duxton Hill, Singapore 089970

+65 6019 8888

enquiry.sg@mondrianhotels.com