Latest news with #GwanghwamunMijin
Yahoo
2 days ago
- Business
- Yahoo
First dibs: 71-year-old MICHELIN Bib Gourmand Korean cold buckwheat noodle icon opening in the CBD
CBD folks, are you growing sick of the same-old makan options around your office? If you want to indulge a little after a hectic morning, then 71-year-old Korean institution, Gwanghwamun Mijin, with an 8-year consecutive MICHELIN Bib Gourmand award might just do the trick at lunchtime. Officially opening on 22 Aug 2025 at Far East Square, this legendary Korean-style cold buckwheat noodles, since 1954, has been devoted to retain the rich culinary practices of the Gwanghwamun area. With its consistent quality and value, Gwanghwamun Mijin gets crowds returning for its signature QQ buckwheat noodles and robust dipping broth made from 14 natural ingredients. To stay true to their identity, the Singapore outlet uses air-flown broth and noodles from Korea with a daily lineup of freshly house-made kimchi and sauces. So diners, cast your doubts aside as you'll experience the same uncompromising standards of flavour and craftsmanship that have built the brand's reputation. Now, let's dive into what you can expect from the menu. To have a pure taste of the house-made buckwheat noodles without any distractions and embellishments, go for the Signature Buckwheat Noodles (S$15). You'll get 2 trays of noodles ALL TO YOURSELF (it's hard to share when it's this good), together with freshly-brewed broth that's chilled to a slushie-like form and stored in a quaint metal kettle. To experience pure bliss, simply add your noodles and drizzle the broth over. Then, I recommend to add the grated daikon, crispy seasoned seaweed, chopped green onions, and wasabi for a kick of spice. Let me convey my sincere apologies to the bowl of Buckwheat Noodles With Marinated Salmon (S$20). I sneered at its unrecognisable appearance and the words 'it just looks like a mess' came out of my mouth. Who knew that this Singapore-exclusive dish turned out to be my favourite of the afternoon? Upon tossing everything, there was soba hidden underneath the greenish-black layer with specks of sesame seeds and marinated strips of raw salmon. Each strand was coated with a herbaceous, nutty-like taste that was foreign to my taste buds. It was memorable and with each subsequent bite, I became mysteriously drawn to this unique flavour profile. I'm guessing there's perilla oil and perhaps ground perilla seeds? Love bibimbap? Then wait till you meet its cold, slurp-worthy cousin — Buckwheat Noodles (S$16). Just envision cold soba topped with gochujang, radish kimchi, and other veggies. Mix everything up to enjoy a cold, tangy treat loaded with texture. To satisfy your love for fried food, try the Fried Pork Cutlet (S$18) that's marinated for over 8 hours before it's coated with fresh breadcrumbs and then deep-fried. The Buckwheat Spring Onion Seafood Pancake (S$19) is great for sharing and complements the soba well. Made from the same flour as the noodles, the pancake is filled with small mussels, squid, chives, kimchi, and more. Top up your protein and collagen intake with the (S$15 for small), featuring steamed pork belly slices served with sweet napa cabbage, radish and burdock root kimchi. It comes with saeujeot (fermented shrimp in brine) that's similar to a Korean cincalok, and gochujang. If you want little bites, there's also Steam Korean Dumplings (S$7 for 3 pieces). Do swing by Gwanghwamun Mijin on 22 Aug for its grand opening and, hopefully, it'll not be so packed! 22 best Korean BBQ restaurants in Singapore [Aug 2025 update] The post First dibs: 71-year-old MICHELIN Bib Gourmand Korean cold buckwheat noodle icon opening in the CBD appeared first on
Time Out
3 days ago
- Time Out
Gwanghwamun Mijin Review: New Korean buckwheat noodle restaurant in Far East Square
Naengmyeon (cold noodles) is arguably Korea's most iconic summer food after bingsu, so it's not hard to see why it makes perfect sense in Singapore's endless heat. Soon, you'll be able to try one of Korea's most popular cold noodles right here in Singapore. On August 22, Gwanghwamun Mijin, a 70-year-old Seoul institution, will open its very first international outlet at Far East Square. Unlike the usual mul naengmyeon you might be familiar with – with noodles swimming in an icy beef broth – this version comes with a separate dipping sauce. Gwanghwamun Mijin has been around since 1954, serving freshly made buckwheat noodles milled in an in-house factory in its basement. The restaurant earned a spot on the Michelin Bib Gourmand guide in 2018 and has managed to remain on the list every year since. On an average day, waiting times at the original Gwanghwamun outlet in Seoul can stretch up to 40 minutes or even longer. The star of the show at the Singapore branch is the signature buckwheat noodle set ($15), good for two people or one hungry diner. Each order comes with two trays of chilled noodles and a kettle of Gwanghwamun Mijin's signature broth, made from dried seafood and a secret blend of 14 ingredients, then boiled overnight. Both the noodles and broth are flown in directly from Korea directly, so you're definitely getting the real deal here. Dig into the noodles once they arrive so they don't lose that slippery, glistening texture. These strands are thicker than your typical naengmyeon noodles, and though we expect something chewier, they've still got a little of that spring and elasticity, so we're not complaining. You'd also be hard-pressed to find a better pairing than these noodles and dipping broth, the latter having this delicate balance of sweetness and umami without being salty. Customise your bowl with condiments on your table, including spring onions, grated daikon, seaweed and wasabi. An unexpected favourite of ours is the perilla buckwheat noodles topped with marinated salmon ($20), which despite its unassuming appearance, turns out to be nutty, fragrant and light enough for a midday meal. The dish can also be made vegetarian by removing the marinated salmon ($16). The bossam ($15 for small, $30 for large) also earns nods around our table. These tender pork belly slices are tender and juicy, and best enjoyed in a ssam (wrap) with nappa cabbage, a generous slather of ssamjang, some salty fermented shrimp sauce, and a side of spicy kimchi, which is freshly prepared daily. Another must-order: the buckwheat kimchi pancake ($19). Made from the same flour as the noodles, it has a satisfying chew and a crisp exterior. Bonus points go to the fact that it doesn't come pre-sliced, so you get to tear it apart into irregular shapes the traditional way. If you're still peckish, you won't go wrong ordering the Korean-style donkatsu (fried pork cutlet, $18), battered and fried to perfection, with an addictive homemade sweet donkatsu sauce. Gwanghwamun is open from Monday to Saturday from 11am to 9.30pm at 47 Pekin St, Far East Square, #01-01, Singapore 048779.
Time Out
04-08-2025
- Business
- Time Out
This 70-year-old Korean buckwheat noodle restaurant is opening in Singapore this month
Beat the eternal summer heat in Singapore at this new Korean cold noodle restaurant, opening in Singapore on August 20, 2025. Gwanghwamun Mijin is a 70-year-old institution from Seoul, which has been around since 1954 and has been listed on South Korea's Michelin Bib Gourmand guide since 2018. Its claim to fame? Freshly made chewy buckwheat noodles, served cold and paired with a rich dipping broth made of dried seafood and 14 other ingredients. This new 68-seater store in Singapore will be Gwanghwamun Mijin's first international outlet, located at Far East Square in Chinatown. It goes without saying that the signature buckwheat noodles ($15) will be the main star. Each set comes with two trays of house-made buckwheat noodles for sharing, a kettle of chilled broth and traditional Korean side dishes to pair. The dipping sauce can be customised to your liking with an array of condiments – grated daikon, wasabi, seasoned laver and green onions. Not a fan of cold noodles? Gwanghwamun Mijin also serves a hot option ($16) with the same fixings as the cold set. You can also opt for the bibim-style noodles doused in a rich beef sauce ($16), or buckwheat noodles served with marinated salmon ($20). Vegetarian options like the perilla buckwheat noodles are also available ($16). Apart from buckwheat noodles, Gwanghwamun Mijin is also popular for its bossam ($15), a traditional Korean dish of tender boiled pork belly slices, meant to be wrapped in napa cabbage and enjoyed in one mouthful. Other items on the menu include fried donkatsu (pork cutlet, $18), as well as buckwheat kimchi pancakes ($19) and buckwheat spring onion seafood pancakes ($19), which use the same flour that the noodles are made of. To mark the opening of its very first international outlet, the restaurant is also introducing several Singapore-exclusive dishes, including pan-fried salmon ($20) and fried chicken cutlets ($17). Gwanghwamun Mijin's Singapore store will start serving customers on August 20, from 11am to 9.30pm. Find it at 47 Pekin St, Far East Square, #01-01, Singapore 048779.
CNA
31-07-2025
- Business
- CNA
One of Korea's oldest noodle restaurants is opening in Singapore
Sure, you're familiar with Japanese soba – but did you know chilled buckwheat noodles are a thing in Korea, too? Gwanghwamun Mijin, the Seoul institution that's been serving naengmyeon (cold noodles) since 1954, is opening its first overseas flagship at Far East Square on Aug 20. The Michelin Bib Gourmand restaurant has quite the pedigree – among its notable regulars was the late former South Korean President Park Chung-hee, who was reportedly a frequent diner back in the day. With 11 franchise locations across Korea plus its original flagship in Seoul's historic Gwanghwamun district, this isn't just another Korean restaurant riding the Hallyu wave. FOUNDED IN 1954 The restaurant was founded in 1954 by Ahn Pyung-soon, who later entrusted it to fellow restaurateur Lee Young-joo. The two met when Ahn became a regular at Lee's Japanese eatery in Seoul. Before Ahn's death in 1980, she handed over the responsibility for continuing Mijin's legacy to Lee. Lee has also since passed on, and the restaurant is now in the care of the Lee family. They continue to keep the tradition of halmeoni (grandma)-style Korean cooking alive. The restaurant's name references its location in the historic Gwanghwamun area of Seoul, where it has been serving authentic Korean cold buckwheat noodles for over seven decades. FROM SEOUL TO SINGAPORE The idea to bring Gwanghwamun Mijin to Singapore came from Kimmy Tang Jiawen, a Chinese national and fan of healthy eating, who first discovered the brand through its signature buckwheat noodle frozen meal kits. She shared it with her Korean-American husband, Roger Kim, who had a personal connection – his grandfather was a regular at the original shop back in Seoul. In August 2024, the couple flew to Seoul, queued for 40 minutes, and after one slurp of the icy noodles, Tang knew: 'Let's bring this to Singapore.' The two now helm Mijin's Southeast Asia expansion, with Tang leaving her role as a public equity team leader at the Singapore office of an American consulting firm earlier this year, to go all-in on the brand's first overseas restaurant. Her hubby runs his own investment advisory company and they live in Singapore. THE NOODLES ARE AIR-FLOWN FROM KOREA To maintain the same flavour and texture as the Seoul flagship, Gwanghwamun Mijin Singapore airfreights its buckwheat noodles from Korea, where it's made in the basement factory of the OG restaurant. The team decided not to produce them locally, as water quality and ingredients can affect the final product. So you're basically getting the real deal, minus the plane ticket. It's not just the noodles either – an estimated 95 per cent of Gwanghwamun Mijin Singapore's sauces and ingredients are also flown in, including ssamjang, soya bean paste, chilli paste, salted shrimp, breadcrumbs, sesame, seaweed flakes and perilla oil. The noodles, while made with buckwheat (a gluten-free grain packed with protein, fibre, and antioxidants), are blended with some wheat flour, which gives Korean buckwheat noodles their signature chewy, springy texture. Japanese soba is typically more delicate and served with a lighter soya-dashi-based broth. Gwanghwamun Mijin's version, on the other hand, features a seafood-rich dipping soup that's colder and slushier. SINGAPORE KITCHEN TEAM TRAINED BY KOREAN CHEFS To ensure consistency, Gwanghwamun Mijin's Korean head chef will oversee training of the local team for a month in Singapore. Franchisee Tang herself also underwent months of hands-on training at the Seoul flagship earlier this year. The Singapore outpost features 68 indoor seats and 22 outdoor seats. While the original restaurants in Seoul shop keeps things old-school, the Singapore space adds a modern, minimalist touch, while preserving the brand's signature colours and homey spirit. WHAT TO EXPECT The star of the show is their signature buckwheat noodles (S$15). It comes with two trays of noodles, a kettle of chilled broth, and a full condiment station at your table – including grated daikon, wasabi, chopped spring onions and crispy seaweed. In Seoul, the same dish goes for 12,000 KRW (around S$11.10). The dipping broth is a secret family recipe made with 14 ingredients, including dried anchovies, katsuobushi (bonito flakes) and kelp, which is brewed fresh and then chilled into a refreshing icy broth. Other noodle variations include: Hot buckwheat noodles with soup (S$16), bibim buckwheat with savoury beef sauce (S$16) and a vegetarian-friendly perilla buckwheat version (S$16), which can be upgraded with marinated salmon for S$20. Beyond noodles, the menu features Korean comfort food favourites like the crispy Korean fried pork cutlet (S$18), bossam (tender pork belly slices wrapped with napa cabbage, S$15) and pancakes made from buckwheat flour – like the kimchi buckwheat pancake (S$19) and spring onion seafood pancake (S$19). DISHES EXCLUSIVE TO SINGAPORE The Singapore outlet is also introducing exclusive items like a pan-fried salmon (S$20) and a fried chicken cutlet ($17).
