Makgeolli, one of Korea’s oldest alcoholic beverages, is more than just a drink—it’s a symbol of companionship and tradition. From farmers enjoying cups of this sweet yet piquant rice wine to families toasting over dinner, makgeolli has long been a part of Korean culture. Odem, Singapore’s first makgeolli bar located in New Bahru, brings the rich history and craftsmanship of this beverage to life. With a focus on artisanal brewing and authentic Korean cuisine, Odem offers an immersive dining experience that bridges the gap between the traditional and modern.
The Art of Craft Makgeolli
While makgeolli is often viewed as a simple rice wine, Odem showcases the meticulous process behind it. At Odem, the spotlight is on artisanal makgeolli, sourced from independent breweries across Korea. Hand-brewed in small batches using high-quality Korean rice, local fruits, and flowers, the makgeolli here is free of preservatives and boasts a wide variety of flavors. With over 30 labels on offer, diners can explore a range of taste profiles, guided by detailed menus and knowledgeable staff who are ready to help you find the perfect bottle.
Founder Dominic Tan, also behind the popular Korean restaurant Ajumma’s, was inspired to create Odem after experiencing small-batch makgeolli on a business trip. His fascination with the complex flavors of the drink led him to bring this hidden world of makgeolli to Singapore, offering patrons a rare opportunity to appreciate the craft behind each bottle.
A Culinary Homage to Korean Fermentation
Makgeolli may take center stage at Odem, but the food also tells a story of Korean tradition. Head chef Bae Yumi infuses her menu with the art of fermentation, a cornerstone of Korean cuisine. From kimchi to doenjang (soybean paste), the deep traditions of fermentation are woven into both classic and contemporary dishes at Odem.
One standout dish is the Barbecued Kalbi, paired with a rich, barrel-aged soju butter sauce. The marriage of tender ribs and dark fermented sauces exemplifies Odem’s approach: blending old-world techniques with modern culinary finesse. Chef Bae’s philosophy is rooted in achieving harmony in every dish, showcasing the essence of each ingredient while drawing on the depth that fermentation brings.
Perfect Pairings
At Odem, the experience extends beyond individual dishes and drinks—it’s about the synergy between them. Sommelier Tony Bittner carefully curates makgeolli pairings to complement the restaurant’s menu. Whether it’s a rich, umami-forward dish paired with a tangy, refreshing makgeolli, or a bold flavor profile balanced by the soft sweetness of the drink, each pairing enhances the dining experience.
Odem’s focus on craft and harmony, both in its food and beverages, offers diners a true taste of Korean culture. As Tan reflects on the concept of son-mat, or “taste of the hand,” he emphasizes the importance of craftsmanship in both food and drink. At Odem, every element—be it the aged flavors of makgeolli or the traditional yet innovative dishes—speaks to the art of fermentation and the significance of handmade creations in Korean culture.
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