SILBI TABLE

Name: SILBI TABLE
Address: 55 Trần Ngọc Diện, Khu phố 7, An Khánh, Hồ Chí Minh, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 901319615
Rating: 5

★ 5.016 reviews55 Trần Ngọc Diện, Khu phố 7, An Khánh, Hồ Chí Minh

Daily 09:00 – 21:30₫33K–389KDelivery / Menu available+84 901319615

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About this place

SILBI TABLE is a Korean restaurant located at 55 Trần Ngọc Diện, Khu phố 7, An Khánh, Hồ Chí Minh. Available for both dine-in and delivery, its signature menu highlights include Direct-Fire Grilled Marinated Ribs, Gochujang Pork Bulgogi Set, Flame-grilled spicy chicken.

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Menu & Prices

✓ Verified Menu & PricesSource: Google Maps · GrabFood · Delivery KMenu verified: 2026-11-01

Prices are listed in VND based on Google Maps, GrabFood, Delivery K and official store menus. Actual dine-in or delivery prices and seasonal items may vary slightly.

Signature & Popular Highlights (Official Menu)SIGNATURE8 items

BESTDirect-Fire Grilled Marinated Ribs
216,000 VND
Tender marinated pork ribs grilled over an open flame for a smoky, savory-sweet flavor. Served with rice, soup, and side dishes.
POPULARGochujang Pork Bulgogi Set
205,200 VND
Pork marinated in a savory and spicy gochujang sauce and grilled over an open flame. Served with rice, soup, and side dishes.
POPULARFlame-grilled spicy chicken
205,200 VND
Chicken coated in a fiery Korean-style sauce and grilled over an open flame. Served with rice, soup, and side dishes.
Soy Sauce Pork Bulgogi Set
205,200 VND
Pork marinated in a savory-sweet soy sauce and grilled over an open flame. Served with rice, soup, and side dishes.
Fire-grilled spicy pig's trotters
291,600 VND
Tender pork feet coated in a spicy sauce and grilled over an open flame. Served with vegetables, soup, and side dishes.
Braised Pork Kimchi - À la Carte
194,400 VND

Korean food guide

Get to know the food

Origins, history, and how to cook and enjoy our signature Korean dishes.

Heritage of Korean Claypot Stews (Jjigae & Gukbap), Braised Specialties & Hansik

Traditional Korean dining (*Hansik*) centers on the comforting interplay of steamed rice (*bap*), slow-simmered broths or stews (*guk*, *tang*, *jjigae*), and seasonal fermented side dishes (*banchan*).

Earthenware Claypots (Ttukbaegi) & Slow-Simmered Depth

Heat-Retaining Claypots: Silky soft-tofu stew (*Sundubu Jjigae*), pork bone & blood-sausage soup (*Sundaeguk*), and spicy kimchi stews are served bubbling in glazed earthenware bowls that keep the broth piping hot to the last spoonful.
Braised & Marinated Specialties: From aromatic herb-braised pork trotters (*Jokbal*) and soy-marinated raw crab (*Ganjang-gejang*) to wok-fired spicy seafood noodle soup (*Jjamppong*), Korean kitchens layer deep umami through patient simmering and fermentation.

How to Dine: Seasoning Broths at the Table, Banchan Pairing & Rice Etiquette

Customizing Clear Bone Broths: For soups like *Sundaeguk*, taste the broth first, then season to your liking with salted fermented shrimp (*saeujeot*), toasted perilla seed powder (*deulkkae*), fresh chives and spicy chili paste (*dadaegi*).
Soft-Poached Egg in Sundubu: Crack a fresh egg into bubbling *Sundubu Jjigae* right when the claypot arrives so the yolk gently poaches in the residual heat.
Pairing with Crisp Kimchi: Alternate rich spoonfuls of stew or braised meat with crunchy cubed radish kimchi (*kkakdugi*) and seasoned greens.