3
1
1
電話號碼
6509 8364
開飯介紹
Masizzim (마시찜) is a Korean casual restaurant with stores all over South Korea. It is famous for "Galbi Jjim (갈비찜)", their beef and pork stew dishes.
"Masizzim" is a combination of two Korean words: delicious & stew. Quality and tender marinated meat is cooked with Masizzim`s secret recipe stew sauces. Customers can choose between Soy Sauce flavour or 4 levels of Spiciness.
Masizzim also serves a variety of delicious Korean dishes like Korean riceballs, Korean steamed egg, fried pancake etc.
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營業時間
今日營業
11:00 - 22:00
星期一至四
11:00 - 21:30
星期五至六
11:00 - 22:00
星期日
11:00 - 21:30
以上資料只供參考, 請與餐廳確認詳情
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相關文章
"Will not introduce to friend. Will not recommend. Will not go again""The food is nice. However, it's overpriced. On top of that, the one who took our order, a middle size man wearing glasses, was very impolite and demanding. He does not exhibit bit of customer services quality. Even when we are ready to order, and call him for suggestion and simple query, he gave us unpleasant remark. Would have walked away if it wasn't a friend who crave for Korean food that night. His attitude spoilt the whole celebration mood we have, and it's definitely a very unpleasant experience."
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Masizzim, which specialize in Korean meat stews and pancakes has reached Singapore. Masizzim means delicious stew. It is conveniently located in 313 Somerset. There is a variety of Korean food to choose from – rice balls, Korean stew, Egg roll and more...The entire dining space was spacious with kpop songs being played throughout. By about 9pm, you will realize that the staff would be starting to clean up the placeKorean Signature Stew is their specialties given their shop name. To order their stew, it is simple.Step 1: Choose beef, pork or spicy chickenStep 2: Soy or Spicy from Levels 1 to 4Step 3: Choose noodles – Korean style udon or glass noodlesStep 4: Choose optional add ons such as cheese, toppoki, or extra noodles In this visit, we have chosen the spicy chicken stew with spicy level of 1 with glass noodles. I must say that the stew is very different from those served in other Korean restaurants as this version was much drier. You can scoop out any soup. In the stew, it consist of toppokki, chicken, glass noodles and radish. The meats are well marinated and tender. The glass noodles were my favourite as they are chewy, soft and springy~ I would prefer a more soupy version. The Korean stew comes with two bowls of brown rice. To quench our thirst, we have order a grapefruit yogurt. It comes with alcohol version or non-alcohol. For us, we have chosen the non-alcoholicversion. The taste was really refreshing. It tastes sweet with tinge of sourness from the yogurt. The serving was also huge as it allows us to pour six small cups. Value for $$ for taste and huge serving. Many of my friends are egg lovers, so we have ordered Tuna Seaweed Egg Roll and Honey Mustard Cheese Egg Roll.The egg roll was really soft and fragrant. For the tuna seaweed version, it was drizzled with ketchup sauce. Within the egg roll, it was filled with tuna and seaweed. The tuna and seaweed generally taste bland, but the ketchup helps to enhance the taste. My favourite egg roll goes to honey mustard cheese egg roll. The honey mustard sauce makes the egg roll tastes more moisturize while the cheese within give a chewy texture. It was a good combination. Food always tastes nicer when you are involved in the making. That’s why we have chosen the Crabmeat & Roe Rice Ball & Anchovy Rice Ball to try. You will be served with a bowl rice together with the ingredients. The steps to making the rice balls are easy. Step 1: Put On GlovesStep 2: Mix WellStep 3: Mould into Rice balls and enjoy. Both rice ball taste great. For the crabmeat and roe version, you can taste bit of crabmeat in each rice ball. For the anchovy rice balls, you can taste anchovy in each bite. The anchovy is crispy and slightly more salty thus it gives more flavour and texture. This is also the reason why I prefer anchovy. All in all, it is worth visiting Masizzim for a try of different style of Korean cuisine in a cozy, convenient and spacious dining space. Read more at http://jacefootprints.blogspot.sg/2016/09/singapore-masizzim.htmlFollow me:Facebook: https://www.facebook.com/jacefootprints/Intsagram: http://www.instagram.com/jacefootprints
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Full review: http://nkikichua.blogspot.sg/2015/12/masizzim-313-somerset-singapore.htmlMasizzim (ma-see-sim) is yet another Korean food concept brought to you by K Food Holdings, also the folks behind Chir Chir Fusion Chicken Factory in Singapore. What distinguish them from other Korean restaurants would be their signature stews, Beef Rib Stew, Pork Rib Stew and Spicy Chicken Stew with price ranging from $16 to $32.I highly recommend these balls! Rice Ball (Tuna or Anchovy) – DIY rice balls with medium-grain white rice stained purple from Korean black rice, barley, seaweed crumbs, crushed chilli padi, and a choice of Tuna (with mayonnaise and kimichi) or Anchovy. Here’s how you do it DIY with the gloves provided, mix the ingredients well and mould them into balls or any shapes you like. It would be a tough choice to pick which is nicer, and I really like both. One gives the extra crunch with crispy anchovy and the other is packed with flavour from the flakes of tuna mayo.
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Recently another new Korean restaurant has opened in the shopping mall. It was known for its stew which is available in pork, beef and chicken. Remember to press the button on the table when one is ready to order.Water was served in a bottle.Banchan (appetizers)The Banchan available were lettuce with salad cream, pickled radish, and kimchi.Pork Rib Stew ($16 individual/$29 double)The stew was available in soy flavour and 4 different levels of spicy flavour. One can choose udon or glass noodle for the stew.I had selected level 1 of spicy flavour with glass noodle. The glass noodle was transparent flat noodle which was similar to kueh teow but with a chewy texture. The stew was served on a stove to keep warm. Quite rich and thick which one felt will nice to have plain rice to go with. The pork rib was fork tender but a bit too boney. Rice ball – Tuna ($8)Rice balls with tuna, Korean white rice, seaweeds crumbs, and crushed chilli padi.I topup $6 to upgrade the plain rice in the pork rib stew to rice ball. Step 1 : Put on gloves.Step 2 : Mix well.Step 3 : Mould into riceballs and enjoy.Quite an interesting and enjoyable experience. It tasted not bad too.Overall the food was not bad and served quite fast. Maybe it was because the place was not crowded and almost closing time.
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For more food reviews, please visit http://shokushisouseikatsu.blogspot.sg/ and url.com/hc7pgl3I've always been keen to try Korean stews locally but there were two major obstacles preventing me from doing so. First of all, many places I've been to so far tend to have such stews in sharing sizes which effectively meant that for someone like me who eats out often on my own, there was no way I could have finished the food singlehandedly. Even if I could, some restaurants had the rule that there must be at least two persons present before certain dishes can be ordered (yes, I'm referring to a particular bijin nabe which I've yet to try because of this rule). Secondly, a lot of the stews tend to use beef which I can't eat for religious reasons. It was really difficult to find a place which offers stews using anything other than beef and in a size friendly to singles.First up would definitely be the pork ribs stew. There are three types of meat stews to choose from i.e. pork, beef and chicken. Note that for the chicken stew, the default option is spicy so for those who can't really take spicy food, you might want to keep this in mind. Personally, I'm not too good with spicy stuff too but I would probably come back another day just to try the chicken stew.I really liked the pork ribs which were well-marinated and absorbed the flavours of the slightly spicy soup which goes well with the multi-grain rice served together. Although I ordered the single portion, there were more than 5 pieces of the pork ribs and they were mostly soft ribs which meant that there was more meat than the typical spare ribs used in bak kut teh. The meat texture in turn was soft and you could detach the meat from the bones very easily.After choosing your meat, you can then select the spiciness level. For a "beginner" like me, I chose Level 1 which was slightly spicy in my opinion. For those who are OK with spicy stuff, you might find this not challenging at all so by all means challenge yourself with a Level 4.Next, you get to choose between Korean udon and glass noodles. I'm not sure what Korean udon is and how it differs from its Japanese counterpart since I ordered the latter. However, I was rather disappointed to see the flat and thick version rather than the thinner one in my stew because it tends not to absorb the gravy/soup/sauce as well as the latter. True enough, I didn't like how the glass noodles tasted. As the thick glass noodles was rather stretchy and difficult to lift from the pot, I was conscious of the fact that whenever the glass noodles snapped backwards into the pot, the gravy seemed to spurt outwards to my neighbours and myself. Might be worth considering that if you want to avoid this messy situation.If you find that your stew is not filling enough, you can add other things like Korean rice cakes as a top-up. I didn't add any this time since I wasn't sure of the portion size. I guess if I am just ordering the stew without other dishes next time, I might want to try adding the rice cakes.Read the full review at http://shokushisouseikatsu.blogspot.sg/
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