## Odem: Uncorking the World of Artisanal Makgeolli in Singapore
Makgeolli, one of Korea’s oldest alcoholic beverages, holds a special place in the hearts of Koreans. It’s more than just a drink; it’s a symbol of companionship, shared over cups during celebrations and moments of reflection. This profound human connection is the soul of Odem, Singapore’s first dedicated makgeolli bar, nestled in the vibrant heart of New Bahru.
At Odem, the traditional meets the contemporary in a harmonious embrace of Korean cuisine and culture. While many might perceive makgeolli as a simple rice wine, Odem unveils the true artistry behind this humble beverage. Forget the mass-produced bottles found in supermarkets; here, you’ll embark on a journey into the world of artisanal makgeolli. Each bottle is a testament to meticulous craftsmanship, brewed in small batches using local fruits, flowers, and the finest Korean rice. The absence of preservatives allows the natural flavors to shine, creating a spectrum of aromas and textures that defy expectations.
Odem boasts an impressive selection of over 30 artisanal makgeolli labels, carefully curated from independent breweries across Korea. Step into the beautifully designed space and you’ll be greeted by a colorful array of bottles, each one a unique expression of flavor, color, and texture. The menu delves deep into the stories behind each brewery, revealing the ingredients and processes that define each bottle. The friendly staff is eager to guide you, helping you discover the perfect makgeolli to suit your palate.
The brainchild of local entrepreneur Dominic Tan, founder of the beloved Korean restaurant Ajumma’s, Odem’s concept was born during a business trip where Tan encountered the captivating world of small-batch makgeolli. “It fascinated me how flavorful and complex makgeolli could be, with a huge variety of aromas, complexity, styles, and with more breweries popping up every year all over the country. Because of how makgeolli is made, fermented and aged, its ability to retain flavor surpasses that of most other spirits,” Tan shares.
At Odem, the art of fermentation extends beyond the beverage, permeating the restaurant’s culinary offerings. Led by head chef Bae Yumi, Odem celebrates the authenticity of Korean flavors and traditional cooking techniques, while presenting them with a contemporary touch. “With the food at Odem, I wanted to highlight the deep traditions that exist in Korean cuisine,” Bae explains. “One example is how I incorporate fermentation into different dishes. Fermentation is a significant part of Korean culture, from kimchi to doenjang (soybean paste). These elements are woven into the menu, not only in traditional forms, but also in more modern, creative applications, like fermented sauces or seasonings for unexpected pairings.”
Take, for instance, Odem’s signature dish, Barbecued Kalbi. This succulent dish is infused with a luscious barrel-aged soju butter sauce, a testament to Bae’s mastery in blending modernity and tradition. The dark fermented dressing, perfectly balanced, complements the juicy, tender ribs that melt in your mouth.
For Bae, the essence of Korean cuisine lies in harmony, a principle she strives to achieve in every dish. “The key is understanding each ingredient’s unique characteristics and using seasoning to enhance its natural flavors,” she emphasizes. This harmony extends beyond individual dishes, encompassing the perfect pairings between food and drink.
Korea’s love for culinary combinations, like ChiMaek, the popular pairing of chicken and maekju (Korean beer), is deeply ingrained in the culture. Odem pays homage to this tradition with specially curated pairings between its dishes and makgeolli. “When considering food pairings, I usually think about introducing contrasting flavors. For example, pairing an umami-forward dish with a sour and appetising makgeolli,” says Odem’s sommelier, Tony Bittner. “Our hope is for guests dining at Odem to learn to appreciate the true craftsmanship and variety of makgeolli.”
Tan eloquently summarizes the essence of Odem with the concept of *son-mat*, a cornerstone of Korean cooking, translating to ‘taste of the hand,’ or ‘flavor imbued by the craftsman.’ “In Korea, there is great significance in food and drink being handmade and going through a long process of aging to draw out complex flavors from the best ingredients. Most of us have heard that Korean food emphasizes fermentation and aging, but it was only after learning about how makgeolli is brewed and aged, that I fully understood how central fermentation is to Korean culture.”
At Odem, you’ll not only discover the exquisite flavors of artisanal makgeolli but also gain a deeper appreciation for the rich history, craftsmanship, and cultural significance behind this cherished beverage. It’s an experience that will leave you savoring the taste of tradition, innovation, and the warmth of shared moments, all encapsulated in a single, exquisite glass.