Duroc pork belly, sliced to 4.5mm and grilled on bare cast iron.
Served with banchan we make fresh every morning —
a lunchtime regular for the Telok Ayer crowd.
Three cuts of pork belly. Same pig — the preparation is what changes everything.
Duroc pork belly — a breed prized worldwide — flash-frozen and sliced to a golden 4.5mm. No foil: it goes straight onto the iron. Wrap it in lettuce with our own ssamjang and you'll see what the fuss is about. And it always ends with fried rice in the leftover fat. Always.
1kg SGD 68.80++600g SGD 48.80++
Springy baby octopus and sliced pork belly tossed in our own chilli sauce and stir-fried. The heat builds slowly as you chew, and keeps you reaching for more.
Per serving SGD 48.80++
Pork belly browned on a screaming-hot cast iron plate, then piled with crisp pickled spring onion, enoki mushrooms and garlic chives. Take a piece with the chives and it tastes like a different dish altogether.
240g SGD 48.80++Soups, stews and rice bowls to round out the barbecue.
Oxtail soaked for 6 hours to draw out the blood, then simmered another 8. Deep, clean and restoring — a bowl that puts you back together.
Long-bone short rib simmered for hours into a clear, deep broth, with the meat falling off the bone.
Fresh cockles in our own seasoning — bibimbap the way they make it down south.
Well-aged kimchi simmered into a hearty, punchy stew. Anyone can make kimchi jjigae. Ours is harder to copy than it looks.
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The lunch Koreans keep coming back to. We haven't dressed it up — this is the sundubu you'd find in a small back-street place in Korea.
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Soybean paste stew, brought to the table still bubbling in its earthenware pot. Not an imitation of doenjang jjigae — the real thing, done properly.
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Sharp and spicy, with a clean finish. In Korea this is the stew that came out of a big pot on student trips — a bowl of the nineties, for anyone who was there.
Our own take on bak kut teh — pork ribs in a clear Korean-style broth. You won't find this anywhere else.
Dried pollock and bean sprouts in a clean broth — the Korean cure for the morning after.
Ask usRice cooked to order in a stone pot — with the crisp nurungji at the bottom to finish.
Tender short rib, rice cooked to order, and the crisp nurungji waiting at the bottom of the pot.
Sweet marinated LA galbi over hot pot rice — a quiet favourite here.
Glazed freshwater eel over rice — rich and restorative.
Grilled cod roe over rice — deeply savoury, quietly addictive.
Grilled Duroc pork belly over stone pot rice.
Braised eggplant and beef over rice — soft, savoury, and everything soaks in.
A small Korean restaurant on a Telok Ayer side street. Come with the team, or come alone — both work here.
For our ox tail soup, the oxtail soaks for 6 hours to draw out the blood, then simmers for another 8. It takes as long as it takes — that's how we do it.
Small restaurant, big effort. We season and pickle the side dishes fresh every day, so they reach you tasting the way they should.
Gochujang, doenjang, sundubu — brought to the table still bubbling in the earthenware pot. A bite of meat and a spoon of hot broth, and the meal is complete.
New dishes, ingredient stories and what's happening at the restaurant.
CheongDamChae's Korean menu in Telok Ayer with prices: naengsam grilled on cast iron, dishes with flavours you'll only find here, and comforting soups served in hot earthenware pots.
In Korea, people say a plate of grilled pork belly washes the dust out of your throat. With the haze hanging over Singapore, here's that old Korean habit at CheongDamChae in Telok Ayer.
At CheongDamChae in Telok Ayer, sundubu, doenjang and kimchi jjigae are each cooked in their own earthenware pot. Nothing fancy, just everyday Korean food that tastes like home.
Whether you're eating alone, having a quiet drink, or booking for the whole team — you're welcome here. Reserve online, or just give us a call.
