Featuring modern interpretations of Korean BBQ, Si Jin is, first and foremost, a steakhouse where
Korean grilling method is practiced. Still, each table is outfitted with a smokeless grill, but diners aren't
required to season and cook their own meats before eating, like the traditional Magal. Here, chefs will
not only help you navigate the menu, they prepare the meat for you, ensuring that every morsel of steak
is hot, every bite caramelized and the desired cooking respected.
As the restaurant proudly displays its dry-ageing chambers, you can see chefs behind a large glass
window, preparing each and every cut to be served. No doubt Si Jin positions itself as a high-end
steakhouse. And indeed, modern and cosy interior with large concrete beams ceiling, dim lighting,
40 seats only, an extensive selection of dry-aged beef from 30 days up to 200 days and some
super-premium wet aged meats, set new standards in Korean barbecue restaurant.
South Korean chef, Joel Lim Si Jin's passion for meat is obvious. Almost religious. Drawing on
his Michelin star experience at Cut in Singapore, followed by several openings from Jakarta
to Dubai, Joel chose Bali to share his cuisine, a blend of his native roots with Japanese techniques,
and his carnivorous vision and expertise.
Chef Joel Lim Si Jin in action - Photo courtesy of Si Jin
We started with Grilled Romaine Lettuce with herb aioli, parmesan tuile & balsamic; Yellow Tail Jalapeño,
similar to a fish carpaccio with white kimchi, chojang & shiso; Uni “Yukhoe”, a Wagyu tartare with
seaweed & caviar; and the funky and massive Crispy Pork Rind. Delicate in every way. Then the meats
came out while the gas-charcoal-grill warmed up. The wire cage over is slightly wiped with a cube of
beef fat then the beef is placed on. As the spices/herbs were burning, the melting beef fat raised the
flames of the barbeque. 30 days Picanha MB9+, from the new purebred Australian wagyu, Wylarah;
Black Angus 60 days USDA Prime Ribeye from Nebraska; 60 days Bone-in Ribeye aged with Andong
Soju - a Korean liquor blending fermented and distilled rice and grains - and the California Cut 8+ from
Japanese genetic Sanchoku Wagyu from Darling Downs, Australia. Different origins and ageing times
create marbling, flavour and texture so distinctive that none are tasting alike. Add to that a few sides
like the Dancing Eggplant with den miso, mozzarella & sesame or the silky and rich Pomme Purée,
the feast is complete.
Si Jin Steakhouse offers a unique, convivial and interactive atmosphere, accompanied by high-quality beef
and cuisine, an impeccable wine list, craft beer selection and a suite of creative cocktails not to be skipped.
One-of-a-kind, sizzling experience perfect for a small group of friends or even dates alike, to enjoy great
Korean barbecue with a twist!