Premier The Samgyupsal

Angga Putra Hutama

4.0

🌟 for the place — easily spotted, well ventilated, not hot despite the indoor grilling. Although I’ve read reviews that the 2nd floor dining area is not well air-conditioned. 🌟🌟 for the food — even though some of their meat are served with no flavoring , it still tasted good and the meat is soft. I like the aged samgyupsal and the bulgogi.🌟 for the price — the price is tad higher than others, and no free ice tea, but I think the 580 for 8 kinds is okay all things considered. I would have to comment that they are understaffed, requests need to be repeated several times and can get really annoying.

Necip Tosun

3.0

There were only a few people when we came. My first impression was that there were a lot of side dishes to choose from. There was even a soup with a tiny crab on it as well as one with orange broth that kind of tasted like laksa with meat strips in it. It was too salty though. I don't know if that is a strategy to make you drink water so you will feel full faster.The meat was kind of confusing. I ordered beef bulgogi however what arrived was a bowl of meat that i couldnt distinguish whether pork or beef that looks like it was just thrown in sauce moments before. It wasn't marinated. The taste was okay though. They also served too much woo samgyeup at once so we had to finish it before we could move on to other meat. I liked the chicken though.The service was slow. We would run out of things to grill from time to time.

Tantan Hiyan

5.0

Best unli-samgyup place I've been to here in Manila.Unlike majority of well known kbbq places, you never have to wait 2++hours before you enter. We dined here at 7pm and just waited 20 mins. Btw, 24hrs sila.Despite having so many (15 in all) banchans, they all are good quality. Really love the egg, fishcake and kimchi. Haven't been back to try the new cheese dip though.We always order woosamgyup. The beef itself is tender and flavorful and it goes well with the sauces. We hardly ever order other marinated meats anymore. What we do is leave the entire kumpol of beef in the middle of the grill for about 8 to 10mins? We grill it until the oils trickle down to the coal. We only mix it when the fire is "bigger" na. Parts of the beef will be a bit tostado but still tender with all the glistening fat. Ugh the best!!!Really love this place but it can get really hot sometimes!!