Masizzim, an amalgamation of the Korean words ‘masi’ (delicious) and ‘jjim’ (stew), features traditional Korean stews and other Korean staples with a modern take on its menu.
Eileen Lai, 38, tried the modern Korean cuisine at Masizzim.
The industrial-looking yet cosy restaurant was brimming with diners when we arrived and the lively casual atmosphere was a much-welcomed pick-me-up after our long day at work.
Our party of three started off the meal by having fun shaping our own Anchovy Rice Balls. We liked how the crisp anchovies gave a flavourful crunch to each bite of the rice ball.
As we could customise the stews, we ordered the Beef Rib Stew in Spicy Level 2 and decided on the soy flavour for the Pork Rib Stew. Living up to its name, Masizzim impressed us with the tender meat texture and the full-bodied flavour in a single pot of stew.
Served in cast-iron pots placed over flames at the table, the meats in the stews were succulent and melt-in-the month, especially the beef which mopped up its gochujang (red pepper paste) sauce well! What left us with the strongest impression, however, was the soy sauce used in the pork rib stew – it’s really addictive with a clean sweet-salty flavour.
To round off our meal, we also had a Steam Egg, a typically comforting homey food, and a Squid & Leek Pancake. The pancake, full of stuffing and griddled golden-brown, is worth a mention.
Crispy on the outside, chewy on the inside, I’ll recommend it eating as soon as it’s served as it does ooze oil the longer it sits. Be sure to order the refreshing chilled malt barley and rice drink too. No doubt, I’ll be heading over to Masizzim again soon for afterwork respite!