2 days ago
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!
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