Tasting Korea’s Finest: Hanwoo Beef and Handon Pork Arrive in Singapore

I had the chance to attend the official launch of Korea’s Hanwoo beef and Handon pork at Marina Bay Sands on 30 January 2026. The event was hosted by the Ministry of Agriculture, Food and Rural Affairs of Korea, supported by the Korean Hanwoo Board and Korea Pork Board, and brought together chefs, government officials, and food professionals.

First was the chef-led presentation by Anh Sung-jae of three-Michelin-starred Mosu.

I found it fascinating to hear how professionals evaluate meat quality beyond marbling, taking into account factors like breeding practices and ageing. The discussion also covered Handon pork, highlighting the care in raising these pigs for aroma, cut clarity, and freshness. Listening to this, I felt I had a better understanding of why Singapore is such an important market for premium Korean meat.

Another highlight for me was the live butchery showcase by Lim Chi-ho and a master butcher from Byeokje Galbi.

Watching their precision and craftsmanship made me appreciate the level of expertise behind every cut. Knowing that Byeokje Galbi focuses only on BMS 9 Hanwoo beef, one of the highest grades in the world, made the tasting even more special.

Chef Sun Kim from two-Michelin-star restaurant Meta prepared dishes using both Hanwoo beef and Handon pork. We got to try five gourmet meals during the evening, each showing off the quality of the ingredients.

The first dish was the Ansim salad, made with Hanwoo tenderloin, bamboo shoot, and burnt leek. I found it refreshing and tangy and it was a light way to start the meal that really let the beef shine.

Next came the Gyeran Jjim, made with Handon pork belly, minari, and haemultang. It reminded me of an elevated mapo tofu. The pork belly was tender and juicy, and the combination of flavours was surprisingly harmonious.

The third dish, Ddeok Galbi, featured Handon pork collar, gangdoenjang, and geotjori. It was a creative take on a meatball with lettuce. I loved how tender and flavourful the pork was, cooked perfectly in every bite.

Then we had Bibimbap with Hanwoo middle loin and namul jang. I could not stop admiring the marbling on the beef. It was silk smooth and melted in my mouth. Combined with rice and the usual bibimbap ingredients, it was hearty, satisfying, and a true showcase of what premium Hanwoo can do.

Finally, the meal ended with a dessert of Korean Strawband Shine Muscat, paired with yoghurt, mint, and a surprising hint of ginger. It felt like a party of flavours in one dish. The fresh strawberries and grapes worked beautifully with the icy yoghurt. It was light, refreshing, and the perfect way to finish the evening.

Overall, I feel this launch successfully introduced Hanwoo beef and Handon pork as more than just ingredients. They represent careful craftsmanship, consistent quality, and a new chapter in premium Korean produce entering Singapore.