A new Korean restaurant has opened at Far East Square, and it serves a noodle dish that few places in Singapore offer. Kimpson’s Table is chef Patrick Kim’s first permanent home after ten years of cooking Korean food in Singapore.
Chef Patrick Kim’s New Restaurant
Kim did not originally set out to become a chef. He studied at Dongguk University and was on track to become an engineer. However, after graduating in 2013, he switched paths and enrolled in a hotel cuisine course at Korean Tourism University instead. There, he trained in various restaurant kitchens, including Italian and Japanese establishments.
Kim moved to Singapore from Korea in 2016. He spent eight years as head chef at two Korean restaurants here before starting Kimpson’s Table as a home-based delivery business in 2025. The brand also completed a two-month residency at Chef X earlier this year. Now, Kim has his own restaurant. The permanent space lets him share both his family recipes and the way he grew up eating with his family.
The restaurant’s interior draws inspiration from traditional Korean eateries and Seoul’s Seongsu district, a neighbourhood known for its converted warehouses and industrial-chic cafes.
What makes Kimpson’s Table different
The restaurant’s standout dish is dak kalguksu, a Korean noodle soup that Kim describes as “the Korean cousin of Singapore’s ban mee”. Both dishes share hand-cut noodles and a comforting broth base, though the flavours differ.
Dak kalguksu features chewy, hand-cut wheat noodles in a chicken broth. The kitchen simmers the broth for up to five hours. Shredded chicken and leeks finish the bowl. Notably, this is the same broth used in the restaurant’s signature samgyetang, or ginseng chicken soup.
Diners who prefer bolder flavours can order dak bibim kalguksu instead. This dry version tosses the same noodles in a house-made gochujang sauce, then tops them with shredded chicken, cucumber and sesame seeds.
What is dak kalguksu? Dak kalguksu is a Korean dish of hand-cut wheat noodles served in chicken broth. It is a home-style comfort food in Korea, though it remains uncommon on menus in Singapore.
Menu highlights
Samgyetang (S$18) remains the dish that built Kimpson’s Table’s following before it had a shopfront. The soup uses half a French chicken, simmered with red dates, garlic and ginseng for up to five hours.
Beyond the noodle dishes and samgyetang, the restaurant serves Hansang-style set meals. Hansang is a Korean tradition where a main dish, rice and several banchan, or side dishes, arrive together on one tray. Options include beef bulgogi hansang (S$16), spicy pork jeyuk bokkeum hansang (S$15) and Chuncheon-style dak bulgogi hansang (S$15).
The restaurant also fries boneless chicken in four styles: original (S$15), yangnyeom (S$16), soy garlic (S$16) and a new bburinkle cheese flavour (S$17). A trio of Korean pancakes rounds out the menu, including kimchi pancake (S$12), potato pancake (S$12) and cheese potato pancake (S$14).
Kim says he prepares his dishes with reduced sugar and no MSG. His bulgogi marinade, for instance, gets its sweetness from pear rather than sugar. Furthermore, he imports most ingredients directly from Korea or sources them fresh from local markets daily.
Kimpson’s Table
Far East Square, 134 Amoy Street, #01-01
Singapore 049963.
Opening hours
Monday to Friday, 11am to 3pm and 5.30pm to 9pm
Saturday, 12pm to 7pm
Closed on Sundays
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