Events
A Sunday in Seoul
A generous Korean table, set for a lingering Sunday in the Churchill Room. Expertly rolled kimbap, charcoal-grilled meats, bubbling jjigae, live pancake griddles and delicate sweets inspired by the hanok kitchen.
15, 22 November
11.30am - 2.30pm
Churchill Room
Enjoy 1-for-1 dining (applicable to adults only)*
$99.90 for Members | $28.00 for Child
$119.90 for Guests | $38.00 for Child
For reservations, please contact churchill@tanglinclub.org or enquire at 6622 0432
Cancellation policy: A charge of $20 per person applies to cancellations made within 48 hours. No-shows will incur a charge of $40 per person.
*This offer is applicable to adults only. The complimentary ticket must be of equal or lower value. For Member-Guest pairings, the higher Guest rate will apply.
The Menu
Live Station
DIY Fresh Fruit Juice
Green Apple, Red Apple, Celery, Carrot, Japanese Cucumber, Watermelon, Beetroot, Orange, Red Dragon Fruit
DIY Salad Station
Sangchu-Geotjeori
Korean Green Leaf Lettuce, Mesclun Salad, Pink Radish, Cucumbers, Red Onions, Sliced Carrots, Toasted Sesame, Sliced Chicken, Gochugaru Dressing
Myeolchi Bokkeum
(Stir-Fried Anchovy)
Kkakdugi
(Cube Radish Kimchi)
Namul
(Marinated Vegetables)
Sukjunamul-Muchim
(Korean Bean Sprouts)
Baechu Geotjeori
(Korean Kimchi Salad)
Kimbap
(Seaweed Rice Roll with Vegetables)
Oi-Muchim
(Spicy Cucumber Salad with Sesame)
Gamja Salad
(Potato Salad with Boiled Egg and Vegetables)
Soup
Eomuk-Guk
(Fish Cake Soup)
Assorted Fish Cakes, Daikon, Tofu, Spring Onions, Napa Cabbage
Freshly Shucked Oyster Bar
Seasonal Live Oysters
Condiments: Thousand Island Sauce, Red Wine Vinaigrette, Tabasco Sauce
Seafood on Ice
Snow Crab Legs, Tiger Prawns, Lobsters, Green Mussels, Clams
Condiments: Thousand Island Sauce, Red Wine Vinaigrette, Tabasco Sauce, Lemon Shoyu Sauce, Tomato Salsa, Lemon Wedges
Korean Dipping Sauce: Cho Ganjang (Vinegar Soy Sauce), Chojang (Spicy Vinegar Sauce)
Under the Light
Yangnyeom-Chikin
(Spicy Fried Chicken)
Ganjang-Chikin
(Garlic Soy Fried Chicken)
Dakgogi Mandu with Cho-Ganjang
(Chicken Dumplings with Vinegar Soy Sauce)
Kimchi-Buchimgae
(Kimchi Pancake)
Live Station
Gogi-Gui
(BBQ Marinated Beef & Pork Belly)
Perilla Leaves, Korean Green Leaf Lettuce, Garlic, Kimchi, Green Chilli, Carrot Sticks, Cucumber Sticks, Ssamjang Dips, Sesame & Salt Sauce
Jajangmyeon
(Black Bean Paste Noodle)
Perilla Leaves, Pork Belly, White Onions, Sliced Cucumbers, Spring Onions, Wheat Noodles
Gyeran-jjim
(Korean Steamed Egg with Spring Onions)
DIY
Bibimbap
Steamed Rice, Carrots, Cucumbers, Shiitake Mushrooms, Kongnamul, Sesame, White Onions, Furikake Nori, Bok Choy, Spinach, Garlic, Gochujang Sauce
Hot Selection
Japchae
(Stir-Fried Glass Noodles with Vegetables)
Kimchi-Bokkeumbap
(Kimchi Fried Rice)
Tteokbokki
(Korean Fried Rice Cakes)
Dak-bokkeum-tang
(Braised Chicken Stew with Potatoes)
Eomuk Bokkeum
(Korean Spicy Fish Cake)
Dessert
Apple Crumble Tart
Korean Strawberry Shortcake
Matcha Roll Cake
Caramel Egg Pudding
Pat Sirutteok (Layered Rice Cake)
Bungeoppang (Fish-shaped Puff with Bean Paste)
Danpatjuk (Sweet Red Bean Porridge with Peanuts and Sesame Rice Ball)
Assorted Ice-Cream
Taro, Vanilla, Chocolate
Condiments: Rainbow Rice and Almond Flakes
Selection of Tropical Fresh Fruits