Guiding you to good food & best restaurants in Singapore

Plump pork ribs with a nice herbal soy braise that is super tender and fall-off-the-bone. The al-dente noodles have that perfect bounce, well-tossed in a flavourful and slightly spicy sauce without the signature alkaline taste that sometimes overshadows the dish.

The dumplings are plump and generously stuffed with juicy, savoury filling. Meanwhile, the fried wontons are pretty normal and nothing to rave about.

Queue can get a little long during peak hours.

Pork Rib Noodle 》$5 + $2 Dumplings
Fried Wanton 》$4

The steamed egg dish was a bit of a letdown. It lacked savouriness and had a plain taste. Its texture was neither fluffy nor custardy enough on the inside. While it looked good from the top, the inside dried up quickly, which was disappointing.

Boiled pork belly, served with radish kimchi sauce and greens for wrapping. The meat was soft and mildly chewy, with a delightful combination of savouriness and spiciness from the accompanying sauces and condiments. Wrapped in fresh, crunchy lettuce, it provided the ultimate enjoyment. It was so good that it disappeared in no time.

The free-flow banchan includes five types, such as kimchi and pickled radish, to complement the meal.

Doenjang Jjigae, a traditional Korean bean paste stew loaded with tofu and vegetables, was served with a bowl of rice. The soup was comforting, heartwarming, and savoury.

Tangsuyuk, also known as the Korean version of sweet and sour pork, sparked mixed opinions. Some prefer the "dip" method, while others follow the traditional "pour-over" style, where the sauce is poured to give the meat a chewy texture akin to sticky rice cake. Personally, I am a fan of dipping, as it preserves the crunchiness rather than making it soggy and chewy. The meat had a soft crunch, and the thick sauce was intensely sweet and sour. Let me know which team you are?

The Jjajangmyeon (Black Soybean Sauce Noodles) was marvelous. The sight of that big bowl of noodles radiating its brilliant shiny black aura tells a story of its own. You know it is good just by looking at it. Indeed, the rich, savoury dark sauce fills your mouth, leaving black stains as you slurp the chewy noodles. The uniquely sweet-salty caramelised sauce is loaded with onions and pork belly. Mix it well before eating to ensure every strand is beautifully coated. The portion is generous and suitable for two people.

Set A ($55)
This set consists of Jjajangmyeon, Tangsuyuk, and Jjamppong or a Korean stew with rice. We chose the Doenjang Stew.

The Jjajangmyeon (Black Soybean Sauce Noodles) was marvelous. The sight of that big bowl of noodles radiating its brilliant shiny black aura tells a story of its own. You know it is good just by looking at it. Indeed, the rich, savoury dark sauce fills your mouth, leaving black stains as you slurp the chewy noodles. The uniquely sweet-salty caramelised sauce is loaded with onions and pork belly. Mix it well before eating to ensure every strand is beautifully coated. The portion is generous and suitable for two people.

Tangsuyuk, also known as the Korean version of sweet and sour pork, sparked mixed opinions. Some prefer the "dip" method, while others follow the traditional "pour-over" style, where the sauce is poured to give the meat a chewy texture akin to sticky rice cake. Personally, I am a fan of dipping, as it preserves the crunchiness rather than making it soggy and chewy. The meat had a soft crunch, and the thick sauce was intensely sweet and sour. Let me know which team you are?

Doenjang Jjigae, a traditional Korean bean paste stew loaded with tofu and vegetables, was served with a bowl of rice. The soup was comforting, heartwarming, and savoury.

The free-flow banchan includes five types, such as kimchi and pickled radish, to complement the meal.

Bossam (R) ($35)
Boiled pork belly, served with radish kimchi sauce and greens for wrapping. The meat was soft and mildly chewy, with a delightful combination of savouriness and spiciness from the accompanying sauces and condiments. Wrapped in fresh, crunchy lettuce, it provided the ultimate enjoyment. It was so good that it disappeared in no time.

Korean Steamed Egg ($9)
The steamed egg dish was a bit of a letdown. It lacked savouriness and had a plain taste. Its texture was neither fluffy nor custardy enough on the inside. While it looked good from the top, the inside dried up quickly, which was disappointing.
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🚩Itaewon Jja Jang, 64 Peck Seah St, Singapore 079325
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The citrusy honey lemon hits just right, not too sweet, and the aiyu jelly is light and silky. The peach gum adds that unique, bouncy texture and makes it feel extra wholesome. Served with slices of fresh lemon, this bowl not only tastes vibrant but looks as inviting as it feels on the palate. It’s light, cooling, and doesn’t leave you feeling heavy.

Its super refreshing, perfect for SG’s heat and even better, it’s redeemable with Burpple Beyond! (U.P. $7.90 Each)

Tender pork belly char siew with a sweet caramelised crust. The char siew strikes a balance between lean and fatty cuts.

The rice base isn’t exactly prefect but it absorbs the caramelised sauce well enough while the sous vide egg unfortunately lacks the expected runny yolk, slightly missing the mark on delivering that creamy richness.

I also ordered the fried king oyster mushroom but unfortunately, it doesn't quite hit the mark. While the mushroom are naturally juicy and earthy, the batter overwhelms the dish. The coating is excessively thick, muting the delicate, meaty texture and flavour of the mushrooms.

Caramelised Char Siew Don 》$7
Grilled Chicken Don 》$6
Fried King Oyster Mushroom 》$4.50