From Makgeolli and Soju to kimchi, sauces, and modern Korean fermentation culture, Korean Craft Collective was about showing a different side of Korea one rooted in craft, artistry, and the people driving this new wave of Korean fermentation culture.
Over two days, brewers, makers, and artisans from Korea gave us a glimpse into their world through craft alcohol, artisanal products, fermentation-led workshops, and conversations that went far beyond the usual idea of Korean food and drinks.
Somewhere between the pours, tastings, workshops, and conversations, a space full of strangers started to feel like a community.
Thank you for showing up with curiosity, appetite, and open minds.
Judging by the crowds all weekend, Singapore’s definitely ready for more.
See you at KCC 2027!
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#soolcellar #koreancraftcollective
With experience in bars across Melbourne and London, and training at the world-renowned Ardbeg Distillery, Sumin Oh founder of @hwasimjujo does soju differently.
A little smoke, toasted, nutty notes and hints of caramel, it's far cry from your usual green bottle soju.
He’ll be pouring this Friday, 24 April, 7–11PM
See you at the bar.
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#sgbars #odemsg
A little BTS with Chef Kang and his two-day special menu for Korean Craft Collective.
He’s got more than just tattoos up his sleeve, trust us, you don’t want to miss the Dubai chocolate-inspired gelato.
25 & 26 April
12pm–9pm
New Bahru, School Hall
Get your tix.
We’re officially announcing a shift in our kitchen.
Chef Yumi, who’s been at the heart of Odem since day one, building, refining, and baking that Brioche we all love, now steps into a Group R&D Chef role.
Stepping in as Head Chef is Chef Kang Haegwang, whose experience includes time at Tetsuya's and Jungsik Seoul. He’s wasted no time settling in and is already shaping what’s next for the menu.
He’s hard to miss. If you see him around, say hi.
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#odemsg
MARK YOUR CALENDARS! Korean Craft Collective is coming to New Bahru School Hall on 25–26 April 2026. A snapshot of Korea’s modern craft scene, right here in Singapore.
The event brings together Korean brewers, fermentation specialists, food concepts, and lifestyle brands, organised by Sool Cellar’s Dominic Tan, who’s also behind Odem.
Got an early taste of Odem’s food preview and it’s looking good. The Akami Tuna Gimbap ($18) is fresh and generous with the tuna. The kind of thing you order twice without thinking. Beef Bibimbap ($18) hits with smoky bulgogi, the Yangnyeom Chicken Burger ($16) is crispy, sweet-spicy, and the Brioche & Gamtae Seaweed Butter ($16) stands out with that rich, umami butter, and if you’re looking for something lighter, the Pulled Pork Gamtae Taco ($14) is an easy pick. There’s also a Yachae Bibimbap ($16) for a plant-based option that still feels hearty enough.
Beyond that, there’s fermentation sessions, Korean tattoo artistry, skincare, food fair, and craft culture weekend.
Tried it firsthand, the food from Odem and makgeolli from Sool Cellar alone are worth showing up for.
Chef Kang Haegwang and @johnnykyunghwo Sheldrick come together for a fermentation focused dinner.
Johnny is known for his precise yet experimental approach that’s brought new energy and interest to fermentation. A 6-course menu, created by Odem's new Head Chef Kang Haegwang, will showcase some of Johnny's garums, sauces and vinegars, along with other unique aged produce. The Nuruk-aged Beef Ribs? Not something you want to miss. This course dinner includes a curated pairing of Alternative Makgeolli brewed by Johnny, using novel techniques he developed.
Two nights only, 28 and 29 April
Reservations via link in bio.
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#odem #sgrestaurants
A sneak peek of what we’re bringing to Korean Craft Collective. Of course, we’re bringing the Brioche too.
A special menu, two days only.
Tickets via link in bio.
