Brought to you by the same folks who debuted @chirchirsg earlier this year, Masizzim is set to be the next big Korean thing in Singapore.

Yesterday, I had a taste of their signature rib stews – beef, chicken and pork – and was utterly blown away by how fall-off-the-bone all the meat was, credit to at least 6 hours of stewing in a proprietary sauce. Special mention goes to the chicken, which we all know can get tough and chalky if overcooked; here, even the breast meat was delightfully tender.

There are two varieties for each meat stew – a non-spicy soy sauce base and a spicy gochujang (red pepper paste) one that is further customisable with 4 levels of spice. But regardless of whichever stew base you choose, the meat itself is absolutely delicious, reeking of a marinade in which it's soaked overnight for guaranteed flavour.

I could go on about the DIY mixed grain rice balls – I still can't decide whether I love the anchovy or tuna better! – but I'll leave that for another time. Also, the crispy-chewy Korean pancakes are a MUST-TRY, with not-so-traditional flavours like potato and tomato & cheeeeeeeeese.

Okay, now please excuse me while I wipe the drool off my face.