If you’re thinking of paying a visit to new-ish eatery Masizzim (pronounced ma-shi-zhim) — it’s supposedly Singapore’s first Korean stew restaurant — you’ll get to try its new range of meat stews and DIY rice balls. Its signature is the beef, pork or chicken stew that’s slow-cooked in secret-recipe sauce and served in cast-iron pots. You get to choose from spicy or non-spicy options, and customise your bowl with sweet potato glass noodles, Korean udon, cheese and topokki (rice cakes). Each serving comes with bowls of mixed grain rice.
A new introduction to the menu is the spicy seafood stew ($36.80) — it’s packed full of prawns, mussels, crayfish and squid in a clam-based broth with beef rib stew sauce. Top it up with hunks of Aussie beef short rib when you get the spicy seafood beef stew ($38.80). Or try the kimchi beef rib soup ($16.80), a blend of kimchi, stewed beef ribs, glass noodles and an egg. It’s the stuff you’ll wanna dig in to on slow, rainy days.
As for the DIY rice balls, a new addition to the bestselling tuna and anchovy is the crabmeat and roe option ($10.80), where you’ll get to ensemble your own piece of snow crab chunks, seaweed, ebiko (shrimp roe) and furikake (Japanese seasoning) with white rice, Korean black rice and barley.
If you’re after a snack or something to share, try the egg rolls in tuna seaweed ($10.80) or honey mustard cheese ($9.80). These traditional omelettes are sliced into bite-sized pieces for easy eating. For a no-carb item, try the hotplates of spicy beef ($15.80) and spicy pork belly ($14.80), stir-fried with carrots, onions and gochujang (red pepper paste).
Masizzim is at #B3-02 313 @ Somerset, 6509-5808. Sun-Thur 11am-10pm, Fri & Sat 11am-11pm.
