{"id":74231,"date":"2026-08-04T21:56:01","date_gmt":"2026-08-04T13:56:01","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=74231"},"modified":"2026-08-04T21:56:01","modified_gmt":"2026-08-04T13:56:01","slug":"top-bartender-uno-jangs-gen-z-forward-korean-drinks-offer-new-experiences-in-singapore","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=74231","title":{"rendered":"Top bartender Uno Jang\u2019s \u2018Gen Z forward\u2019 Korean drinks offer new experiences in Singapore"},"content":{"rendered":"


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Most South Koreans are familiar with somaek<\/em> \u2013 a humble, almost ritualistic pairing of soju and beer, long the backbone of social drinking in the country. Affordable and commonplace, it is often the default choice for everything from barbecue gatherings to post-work dinners with colleagues.<\/p>\n

It is also the favourite \u201ccocktail\u201d of Uno Jang, winner of the Bartenders\u2019 Bartender Award at last year\u2019s World\u2019s 50 Best Bars awards<\/span> \u2013 the only category voted for by bartenders themselves \u2013 and the creative director of Singaporean hospitality company Jigger & Pony Group.<\/div>\n

It is, in every sense, ordinary, but in the best way. What would that look like in a high-end cocktail bar?<\/p>\n

At BOP (Bartenders of Pony) \u2013 Singapore\u2019s first South Korean cocktail dining bar, founded earlier this year by Jang \u2013 somaek<\/em> is far from just a cheap pour.<\/p>\n

In a wink to both Seoul and Singapore, Jang first freezes soju into solid blocks, then shaves it using a traditional Singaporean ice kacang<\/em> machine \u2013 the kind typically reserved for local desserts \u2013 and piles the delicate flakes atop a pour of crisp, ice-cold beer.<\/p>\n

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To make the BOP somaek, Jang first freezes soju, then shaves it using a Singaporean ice kacang machine and piles the flakes atop beer. Photo: Instagram\/bop_bartendersofpony<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

The result retains the familiar soul of somaek<\/em> while introducing an unexpected textural play: the fluffiness of the shaved soju, the chill of the foam and the gentle fizz of the beer.<\/p>\n<\/div>\n


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