Gwanghwamum Mijin @ Far East Square - Famous Halmeoni-style Korean Cold Buckwheat Noodles from Seoul Opens in Singapore

Gwanghwamun Mijin, an institution since 1954, has finally made its way to Singapore with its first overseas flagship. A stalwart in Seoul’s dining scene, the restaurant has been listed on the MICHELIN Guide Seoul since 2018 and has earned the coveted Bib Gourmand for eight consecutive years. Known for its traditional halmeoni-style (grandmother’s style) Korean cold buckwheat noodles, the brand draws long queues in Korea. For its Singapore debut, the broth and noodles are flown in directly from Korea to maintain authenticity, while kimchi and sauces are freshly prepared on-site daily.

Signature Buckwheat Noodles 4/5

A must-have at Gwanghwamun Mijin is the Signature Buckwheat Noodles ($15), served with or without slush ice. The proper way to enjoy the dish is to add ground radish, chopped green onion, seaweed flakes, and mustard sauce into the seafood-rich dipping broth before dipping the noodles in for that refreshing slurp. While the flavours were light and delicate, I found that the noodles and broth during my visit were not chilled enough, which slightly diminished the full appreciation of this traditional cold noodle dish.

Bibim Buckwheat Noodles 4/5

For those who prefer something punchier, the Bibim Buckwheat Noodles ($16) is tossed with a variety of vegetables (beansprouts, lettuce, radish kimchi, cucumber, cabbage), and topped with a half-boiled egg. The noodles are coated in a spicy, sweet, and tangy gochujang sauce, delivering bold flavours with a delightful crunch from the vegetables.

Perilla Buckwheat Noodles with Marinated Salmon 4.2/5

Exclusive to Singapore, the Perilla Buckwheat Noodles with Marinated Salmon ($20) features nutty buckwheat noodles infused with fragrant perilla oil and powder. The freshly cut salmon sashimi, marinated in soy sauce, cooking wine, and minced garlic, adds a savoury-silky element to the dish. A vegetarian version of this noodle is served in Korea and is also available in Singapore.

Steam Korean Dumpling 4/5

Handmade daily, the Steam Korean Dumplings ($7 for 3pc) are generously sized and filled with marinated minced pork, spring onions, leek, garlic, and tofu. Juicy and flavourful, these dumplings are limited in quantity each day, making them a worthy side to the noodles.

Buckwheat Spring Onion Seafood Pancake 3.8/5

A twist on a Korean favourite, the Buckwheat Spring Onion Seafood Pancake ($19) uses buckwheat flour in the batter for a lighter texture with nutty undertones. Pan-fried to golden perfection, the pancake strikes a balance of crisp edges and chewy interior, generously studded with kimchi and fresh seafood like shrimp, squid, clams, mussels, and fish.

Bossam 3.8/5

The Bossam ($15 Small, $20 Medium, $30 Large) here is tender and succulent, seasoned with a medley of herbs such as Chinese Angelica, Star Anise, and Cinnamon Bark, imparting a rich, aromatic flavour. Best enjoyed wrapped in fresh napa cabbage leaves with a spoonful of house-made kimchi and sauces like ssamjang or punchy saeu-jeot.

Fried Pork Cutlet 3/5

Mijin’s Fried Pork Cutlet ($18) is prepared the traditional Korean way, with pork machine-pressed and marinated for over 8 hours before being coated in egg, flour, and fresh breadcrumbs. Fried until golden, the cutlet is served with rice, coleslaw, and a house-made tonkatsu sauce crafted locally.

Overall, Gwanghwamun Mijin brings with it a taste of tradition and history from Seoul. While some execution details (like the temperature of the cold noodles) could be improved, the variety of dishes and dedication to authenticity make it a noteworthy addition to Singapore’s Korean dining scene.

Note: This is an invited tastng.


Gwanghwanmum Mijin
Far East Square
47-49 Pekin Street
#01-01
Singapore 048779
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 11am - 930pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Telok Ayer Street. Turn left onto Pekin Street. Walk to destination. Journey time about 3 minutes. [Map]

Morita Unigoro @ Stanley Street - An Exclusive 1-for-1 Six-course Dinner at $298++

Osaka’s acclaimed uni omakase specialist Morita UNIGORO at Stanley Street launches an exclusive 1-for-1 six-course dinner at $298++, available daily for dinner until 31 July 2025. This limited-time offering presents a more accessible way to enjoy the restaurant’s premium uni-focused omakase, showcasing Hokkaido sea urchin alongside seasonal Japanese ingredients.

Duo Sashimi 4.8/5

Our first course is a sashimi dish featuring two different cuts of tuna - Chutoro and Otoro. To enhance the enjoyment of the fatty tuna, diners can pair it with the accompanying sea salt and wasabi.

New "Uniku" (Uni & Meat) 5/5

The next course is the New "Uniku" comprising Uni and Meat. The A5 Wagyu Uchimomo (top round) is slightly torched and served together with egg yolk and uni. The three ingredients seem unassociated or unrelated, but when you have them all together, the combination of flavour and texture is out of this world. It was almost heavenly, deliciously good.

Tempura Scallop with Uni 4.5/5

Following that, we were served the Tempura Scallop with Uni. The plump and juicy scallop was lightly coated in a delicate, crispy batter, perfectly complementing the creamy sweetness of the uni. A touch of roasted seaweed tied all the elements together, enhancing both the aroma and umami, making for another beautifully executed and well-balanced dish.

The highlight of the six-course dinner is the Signature Uni Hot Pot. The hot pot comes with premium ingredients, including Uni, Lobster, Clam, Abalone, A5 Wagyu Beef Ribeye, Japanese Pork Belly, and Vegetables.

Signature Uni Hot Pot 4.8/5

The hot pot is brought to a boil, with uni added to the broth. Parmesan and olive oil are further added to elevate the taste profile. The ingredients are top-notch quality, too. The clam was the biggest I had ever seen and eaten; it was as big as my palm. The other highlight is the melt-in-the-mouth A5 wagyu.

Uni Mixed Rice 4.2/5

To fill one's up, the last savoury course is the Uni Mixed Rice. The rice was fluffy and well-infused with the robust flavour from the uni. My only complaint is that the portion is too small. I don't understand why the restaurant is reluctant to offer a larger portion or provide diners with the option to choose a different-sized portion of rice to their preference.

Homemade Granita 3.5/5

Last but not least, we wrapped up the meal on a sweet and refreshing note. The Homemade Granita was ideal after all the richness.

To book, make reservation at https://reserve.toretaasia.com/moritaunigorosg#/


Morita Unigoro
10 Stanley Street
Singapore 068729
Tel: +65 85256553
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Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 2pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street, walk to Boon Tat Street. Turn left onto Boon Tat Street. Turn right onto Stanley Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to Mccallum Street. Turn right onto Mccallum Street. Turn left onto Stanley Street. Walk to destination. Journey time about 8 minutes. [Map]

Jiak Bar @ Far East Square - A Day-to-Night Taiwanese Eatery Bringing the Spirit of “Re Chao” to China Street

Tucked away on China Street, Jiak Bar is a charming dual-concept eatery that effortlessly morphs from a casual Taiwanese lunch spot by day into a vibey izakaya-style bar by night. Inspired by Taiwan's beloved "Re Chao" culture – where small, wok-fried dishes are served at bustling local joints – Jiak Bar introduces Singapore to its take on "Xiao Chao," with comforting street-style plates and a solid lineup of cocktails and Taiwan beers perfect for winding down.

Braised Pig's Ears 3.5/5

We started with a few small bites to warm up the palate. The Braised Pig's Ears ($5.80) offered that signature crunch from the marinated and tender cartilage, a classic Taiwanese snack done well.

Golden Kimchi 4/5

Unlike its spicier Korean cousin, the Golden Kimchi ($5.80) has a refreshing balance of sweet and tangy flavours that nicely whet the appetite.

Mala Soft Bone 3/5

Another crunchy option was the Mala Soft Bone ($6.80), mildly spicy with an addictive, numbing hint of mala, offering a textural contrast from the soft cartilage.

Oyster Popcorn 3.5/5

The Oyster Popcorn ($9.80) came golden and crispy on the outside, hiding juicy, briny oysters within. Accompanied by keropok and crispy basil, it was a playful and aromatic dish, though it could use just a touch more seasoning.

Taiwanese Stir-fried Pork 4/5

One of the more comforting dishes on the menu is the Taiwanese Stir-fried Pork ($9.80), which felt like something straight out of a home kitchen. Pork belly, tofu, and greens come together in a familiar stir-fry, with a touch of heat from red chillies rounding out the dish.

Three Cup Century Egg 3.8/5

The Three Cup Century Egg ($7.80) was a standout for those who love century eggs. Deep-fried for a crispy edge, then cooked in the classic Taiwanese "three cup" style — soy sauce, sesame oil, and rice wine — this dish also featured basil and peanuts for added texture and aroma.

Naked Pepper Chicken Soup 4/5

A personal favourite was the Naked Pepper Chicken Soup ($12.80), a unique offering in the Taiwanese repertoire. The addition of clams gave the broth an oceanic sweetness, while green peppercorns added a vibrant, peppery zing. It was comforting yet bold in flavour.

Claypot Mala Tofu Stew 2.8/5

Not every dish was a hit, though. The Claypot Mala Tofu Stew ($12.80) was a miss for me. While inspired by Taiwan's classic duck blood mala stew, the tofu substitute here didn't quite capture the essence. It lacked both the expected heat and the numbing intensity of real mala.

Hsinchu Fried Vermicelli Meal 4/5

For something more filling, the Hsinchu Fried Vermicelli Meal ($7.80) was satisfying and hearty. Springy, chewy rice vermicelli came paired with a fried egg and wu xiang, making this an affordable and complete one-dish meal

Crispy Chicken Braised Meat Rice 4.2/5

Another crowd-pleaser was the Crispy Chicken Braised Meat Rice ($10.80), which arrived as a generously loaded bowl. The braised pork had the right fat-to-meat ratio for richness, paired with a whole slab of crispy chicken cutlet, braised egg, pickled cucumber, and stewed cabbage. This dish really delivered on flavour and satisfaction.

Whether you're swinging by for a comforting Taiwanese lunch or settling in for a night of drinks and nibbles, Jiak Bar manages to channel the spirit of a true Taiwanese "Re Chao" joint with a contemporary twist. While not every dish was a knockout, the playful flavours, casual vibes, and thoughtful touches throughout the menu make this a spot worth checking out — especially if you're craving a taste of Taiwan in the heart of Singapore.

Note: This is an invited tasting.


Jiak Bar
Far East Square
22 China Street
#01-01
Singapore 049564
Tel: +65 9733 9157
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Nearest MRT:

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 830pm
Fri-Sun: 11am - 9pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Cross Street to China Street. Turn right onto China Street. Walk to destination. Journey time about 5 minutes. [Map]

Sodeng @ Amoy - Singapore’s First Korean BBQ with Grilled Duck

If you're a fan of Korean BBQ and looking for something beyond the usual beef and pork, Sodeng at Amoy Street is a must-visit. Brought to you by the same folks behind Um Yong Baek, Sodeng is not only dishing out premium cuts of meat but is also Singapore's first Korean BBQ restaurant to serve grilled duck.

While there are two Sodeng outlets in the Telok Ayer vicinity, I visited the one located along Amoy Street. This sleek and modern space offers a traditional Korean BBQ experience elevated by meticulous service and tableside grilling by the attentive staff.

Exclusive Butcher's Cut 4.5/5

We began our meal with the Exclusive Butcher's Cut (Seasonal Price), a premium beef selection featuring cuts with gorgeous marbling. Grilled to perfection by the staff, what stood out was how the team went above and beyond by demonstrating multiple ways to enjoy the beef—pairing it with peppercorn, grilled kimchi, or wrapping it with shiso leaves. These extra touches helped bring out different flavour profiles in the meat and enhanced the entire dining experience, setting Sodeng apart from many other K-BBQ spots.

Fresh Plain Duck 4.2/5

One of Sodeng's biggest draws is its grilled duck, a first for Korean BBQ in Singapore. The Fresh Plain Duck ($34/pax), made from young duck, is thinly sliced and boasts succulent, tender meat once grilled. The staff guided us through the grilling process and even suggested the best way to enjoy the duck with different condiments. It's a refreshing alternative to the usual meats offered at K-BBQ joints.

3072 Woo-Dae Galbi 4.8/5

The 3072 Woo-Dae Galbi ($45/pax) is the undisputed star of the dinner. This premium prime-grade beef rib is marinated for 72 hours in a special house-made sauce that includes a whopping 30 ingredients. Served whole on the bone and cut tableside before grilling, the beef is juicy, rich, and deeply flavourful, with each bite bursting with umami. For an extra indulgent twist, you can pair the grilled galbi with melted cheese – a sinful but delicious touch.

Frice Rice 4.5/5

Once you're done with the galbi, the staff can use the remaining beef fat and trimmings to cook up a glorious Fried Rice ($17 for 2 pax) on the grill. Cooked with kimchi, seaweed, vegetables, and cheese, the result is a plate of deeply flavourful, hearty fried rice that perfectly rounds off the meal.

Grilled Pork Collar 4.5/5

Not to be missed is the Charcoal Grilled Pork Collar ($27/pax), made from the finest pork neck, marinated in a special soy blend, and grilled over charcoal. The result is tender, juicy pork with a satisfying smoky flavour that lingers on the palate. It's a great alternative if you're not in the mood for beef or duck.

Spicy Toft Tofu Stew 4.2/5

Beyond BBQ, Sodeng also offers a solid range of a la carte dishes. The Spicy Tofu Stew ($17) is comforting and robust, with silky soft tofu in a spicy broth made from house seasoning. It's well-balanced, rich, and flavourful – exactly what you'd expect from a great Soondubu Jjigae.

Spicy Kimchi Cold Noodles 3/5

We also tried the Spicy Kimchi Cold Noodles ($17) to balance the grilled meats. The noodles were chewy and bouncy, tossed in a tangy and spicy kimchi sauce. While the flavour profile was on point, the broth wasn't cold enough, and the portion was slightly too dry with minimal broth.

Sodeng isn't your typical Korean BBQ joint. From exclusive cuts and thoughtful service to being the first in Singapore to offer grilled duck, it brings a unique and elevated K-BBQ experience that's both traditional and modern. Whether you're a Korean BBQ regular or a curious foodie looking to try something new, Sodeng's impressive selection and execution make it worth the visit. Don't skip the 3072 Woo-Dae Galbi, and be sure to save space for that fried rice at the end!


Sodeng
88 Amoy Street
Singapore 069907
Tel: +65 96158785
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Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 5pm - 1030pm
Sat: 1130am - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]