MAEK JEOK

Maek Jeok combines Korean barbecue with Western dry-aged meat to present modern Korean BBQ dining with a difference. With stylish burgundy décor featuring wooden booths and round teppanyaki grills, the steakhouse adds elegance to the grilling experience.

To produce its gourmet offering, including the signature striploin and rib-eye, Maek Jeok carefully selects premium beef, placing it in the dry-ageing cabinets under a constant temperature and humidity for a full 28 days to allow it to naturally soften to become more tender and flavoursome than regular beef.