133 New Bridge Road
#02-35 Chinatown Point
Singapore 059413
Friday:
11:30am - 03:00pm
05:30pm - 10:00pm
Enjoy dining without burning a hole in your pocket, no membership required
i super love this. the edges were damn crispy
Came back to Hyang Yeon after a while and it's truly my favourite BBQ place with good quality meat and a good variety of items to choose from. You get 20% off their buffets on weeknights too! 😍😍
Hyang Yeon's Premium Buffet ($42) entitles you to a huge plethora of food dishes, including different cuts of meats, stews and appetisers. To start of, the small dishes or panchan that came had a huge variety and they were all so good! The appetisers that we chose, steamed egg and seafood pancake were very freshly made as well, especially the pancake as it was crispy on the outside 🥺. I honestly think its one of the best I've had!
The meats were very fresh as well, and we especially love the pork belly, marinated pork belly and beef short rib. All were so juicy, sweet and delicious! Though we only can get a portion of beef each for the normal premium buffet, it's good enough because there's so much food and we ordered only a portion for all meats. The stew was very comforting as well!
Long story short, all are fresh and delicious and will be back again for their ala carte dishes!
Their mixed pancake is super crispy and nice with lots of ingredient added. I prefer the seafood than the kimchi pancake😆🤗🤤👍They also served side dish for us so yummy 😋Cost $18
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📍BBQ Hyang Yeon
Chinatown point # 02-35
I love their chicken bibimbap , big portion with pretty egg 🍳 and when i add in the sauce and mixed it is so good , when eating until the end of it i can eat the scorched rice 😍Cost $19
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📍BBQ Hyang Yeon
Chinatown point # 02-35
It taste great the Jeyuk bokkeum and it has quite a big portion of the meat 🥩 The spicy korean pork bulgogi are marinated in gochujang based sauce topped with chopped onion and spring onions .So chewy and tender the meat, i can finish my rice in no time. It cost $23
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📍BBQ Hyang Yeon
Chinatown point # 02-35