Modu High: A bigger, more elevated version of Modu’s samgyetang concept, now at Amoy Street

It’s been more than a year since Modu opened at Mandarin Gallery with its ingredient-packed bowls of samgyetang (Korean ginseng chicken soup), but it still draws queues daily, with eager diners after a taste of its nourishing broth. 

If we could hazard a guess, part of its unrelenting queue situation could be due to Modu’s limited seating — it can only seat 40 diners at a time.

Since then, the group behind Modu has introduced its signature samgyetang across newer concepts, such as at its grilled chicken K-BBQ brand Song Gye Ok, so that diners have more opportunities to try the soups. It even introduced a truffle version that’s exclusive to the concept.

Even so, it seems like the appetite for Modu’s signature soups hasn’t slowed.  Fresh off its expansion into Kuala Lumpur in late 2025, Modu is now taking things up a notch, with the all-new Modu High in Singapore.

Opened today (March 31) along Amoy Street, Modu High boasts a larger 100-seater space, spread across two floors, and an expanded menu with a staggering 12 samgyetang variations.

It’s a significant step up from the six offered at the original Modu at Mandarin Gallery — and the truncated menu of four soups at Song Gye Ok. 

But it’s not just the expanded menu offerings that’s on offer here.

Modu High, so named because this store is an “elevated evolution” of the original Modu, also takes on a more refined, slightly more luxurious look. 

You’ll still spot the warm, hanok-style (Korean traditional house) wood finishings that its other concepts embody, but the look here is more polished, perhaps owing to its location in the thick of Singapore’s business district. 

There are a lot more solo or counter spots (20, rather than the nine counter seats its OG outlet had) — ideal for the average CBD-dweller who would want to pop in and out quickly, during lunch. 

There are also comfortable booth seats across its first and second floors for larger groups, with private rooms for bigger groups on the upper floor, too.

What’s on Modu High’s menu

If you enjoy samgyetang, you’ll know that most Korean spots typically dish up only a small number of menu items.

By contrast, Modu High takes things, well, a level higher, doubling its samgyetang offerings from its original six — including classic herbal (S$38) and perilla seed samgyetang (S$44), among others — to 12. 

Notably, the more unique of the new flavours are the Yang Vitality (S$52), Yin Nourishing (S$52), and chicken & premium seafood (S$58).

Representing masculine energy, the Yang Vitality features yagwanmun, a herbal plant that is said to support liver health and boost one’s energy. 

Conversely, the Yin Nourishing comes with mugwort and peony root, which are said to be beneficial for women’s wellness.

Feeling lethargic from too many late nights, I dug into the Yin Nourishing, which was slightly sweet with a bitter aftertaste — owing to the herbs it was made with — though it wasn’t too overwhelming. 

This is definitely one of the more herbal-centric ones of the lot.

While each of the soups seem more well-suited to a specific gender, the friendly crew assure us that there would be no physical repercussions if I, as a woman, consumes the Yang Vitality, and vice versa. 

If medicinal-leaning soups aren’t your thing, go for the more approachable and delicious chicken & premium seafood, which comes with black chicken, Korean abalone and octopus.

In Korea, abalone and octopus are seen as premium seafood ingredients, and are often enjoyed for good health. 

At S$58, this is the concept’s priciest item, but you do get tender slices of octopus, two whole pieces of abalone, and the more premium black chicken for the splurge. 

Modu High’s remaining new soups — the scorched rice (S$48), wild mushroom (S$48), and truffle (S$48) — are more mainstream. Song Gye Ok fans might recognise the truffle, a mainstay at its outlets.

Of the three, the wild mushroom is an easy standout. It features neungi mushroom, an aromatic variety prized in Korea for its medicinal properties. 

The broth here is thicker and pleasantly earthy, without tipping into muddiness. That said, the mushroom flavour is pronounced, and you should only order this if you’re a fan.

As a whole, the soups are admittedly pricey, starting at S$38 a bowl. For comparison, bowls at another local samgyetang concept, Bomul Samgyetang, start from S$29. 

Still, each bowl has been slowly simmered for 12 hours, packed with a whole chicken stuffed with ginseng, jujube, garlic, and glutinous rice, and is served bansang style, which helps justify the cost.  

A bansang approach means that Modu High now serves up three quality appetisers — eggplant, tomato, and ginseng — on top of Modu’s original sides of salad, kimchi, and dipping sauces. 

More than just soups 

Beyond its star dish of samgyetang, Modu High also serves a small selection of porridge (from S$24), and close to a dozen shareable plates, all brand-new and unique to Modu High.

Expect crowd-pleasers such as mung bean pancake (S$16), sweet & sour chicken (S$18), alongside more uncommon picks such as grilled Korean mountain root (otherwise known as deodeok, S$26). 

I rarely see deodeok served here in Singapore, but Modu High’s version — grilled and glazed with a spicy-sweet gochujang (red pepper paste) makes it approachable, even for first-timers. 

Like Modu, Modu High offers a value-for-money 2-Gather set, typically for two diners to share, which includes tea, appetisers, two bowls of samgyetang (with top-ups for more premium options), a shared plate, and dessert for S$118. 

There’s only one dessert on the menu, the Korean honey cookie with homemade jujube & cinnamon punch (S$12), but there’s a solid line-up of drinks, which include ginseng makgeolli (sweet rice wine with ginseng, S$20), a non-alcoholic and citrusy ginseng ade (S$15), and Korean herbal teas (S$9 per pot) for after your meal. 

Alternatively, you can also head next door to the brand-new Tofu G outlet — the brand’s sister concept — for a tofu gelato treat, because from now till April 30, every dine-in guest at Modu High can enjoy a complimentary scoop.

It’s clear the team behind Modu knows exactly how to draw crowds, and keep them coming back. The pace, too, is telling — this latest offshoot opens barely a year after its predecessor, alongside a steady stream of other new concepts in between.

It’s also impressive how the group has managed to weave elements of its different concepts into each other, and yet still manages to preserve a distinct identity — and loyal following — for every brand.

At this rate, we think another photo-worthy, crowd-pleasing concept is probably not too far off, but as we wait, we’ll be working our way through Modu High’s line-up of 12 soups — and staying very well nourished while we’re at it.

This was a hosted tasting.

For more places to dine, check out the group’s other new opening, Drim Gold at Sentosa’s Weave, as well as this affordable, new French restaurant that’s a stroll away.