The rise and rise of K-food – get your fix at these new Korean restaurants
SINGAPORE – First came the fried chicken restaurants, then the barbecue ones and then the high-end places. Along the way came bread, bagels and pastries.
Now, as Singapore’s Korean food scene matures, more restaurants and food businesses are offering wider and deeper choices for fans.
Cold noodles appear to be the latest thing, judging by how many new restaurants are serving it. Other fresh options include gomguksi, or noodles in a rich beef broth, and a greater variety of pork and beef cuts for barbecue.
Fast-food chain Lotteria is
expected to open its first restaurant
here in February 2026, in partnership with food and beverage and hospitality company Katrina Group.
Tous Les Jours, a South Korean bakery chain famous for its 32 Layered Tissue Bread, opened its first store here in December 2024 at Northpoint in Yishun.
The chain, with 1,300 stores in its home country and 530 stores in places such as the United States, China, Cambodia and Malaysia, quickly followed up with two more stores here in 2025. In February, it opened a cafe in Bukit Pasoh and then a store at the recently revamped Tangs basement.
Cue long queues for its wares.
A spokesman thinks the appeal might be how the bakery incorporates Korean trends, in offerings such as Buttermelt Croissants, Creamcheese Walnut Bread and Chewy Sesame Ball. Singapore customers, the spokesman adds, are “increasingly mindful of healthier choices”.
Tous Les Jours, a South Korean bakery chain, opened its first store here in December 2024 at Northpoint in Yishun.
PHOTO: TOUS LES JOURS
“We take these preferences to heart and continuously develop products that delight local tastes while staying true to the Tous Les Jours experience,” the spokesman adds.
In response to feedback, the chain has bumped up its savoury offerings, with the likes of Twist Garlic Pastry and Tuna Cheese Bread.
Existing brands are not sitting still.
The owners of Hansik Dining Collective, offering several Korean dining concepts over two floors in a Tras Street shophouse, are opening a takeaway stall at Takashimaya Food Hall in October 2025 .
Hansik co-founder Annabelle Lee Bo Young, 35, says Kko Kko Na Ra OG Korean Fried Chicken will serve the brand’s signature fried chicken, plus abalone porridge and Korean street snacks. These include egg bread – essentially a muffin with an egg baked inside – and hotteok, which are yeasted pancakes filled with honey, cinnamon, seeds and nuts.
Her aunt, Ms Eon Lee, with whom she started Hansik Dining Collective, opened Kko Kko Na Ra, one of Singapore’s first Korean fried chicken restaurants, in 2008.
Check out these other new K-food options.
Where: 02-243 Jewel Changi Airport, 78 Airport Boulevard Open: 11am to 10pm daily Info:
(Instagram)
Signature offerings at Gwangjang Gaon include (clockwise from top) Gaon Galbi, Samgye-Tang, Bibimbap and Bossam.
PHOTO: GWANGJANG GAON
Actor Lee Jung-jae of Squid Game (2021 to 2025) fame and actress Han So-hee (My Name, 2021) are known to dine at Gwangjang Gaon, started in 2008 by Korean culinary researcher Park Hyo-soon, 65.
The food is made with recipes from Ms Park’s family, passed down over four generations. Signatures include Gomguksi ($17.90), knife-cut noodles in a beef broth; Gaon Galbi ($69.90), beef short ribs cooked sous vide with more than 20 herbs and ingredients for over 24 hours, then torched and served; and Modm-Jeon ($35.90), a platter of traditional Korean pancakes made with prawns, pollack, zucchini and ground pork, among other things, and served with a soya-vinegar dipping sauce.
The 52-seat restaurant in Singapore opened on July 15 and is the brand’s first one overseas. Investment and holding company Singfire Capital runs the outlet here.
Gwangjang Gaon’s 52-seat restaurant in Jewel Changi Airport, opened on July 15, is its first overseas outlet.
PHOTO: GWANGJANG GAON
Its director, Mr Lawson Chan, 50, says: “Singaporeans are very discerning, they can tell if the food is the real deal. Our dishes are family recipes passed down for four generations and cooked with ingredients flown in from Korea. At the same time, they’re hearty, comforting flavours – things like ginseng chicken soup or perilla noodles. We think that balance of authenticity and comfort will really click with diners here.”
One surprise has been how l ocal diners have taken to Deulgireum Makguksu ($21.90), cold buckwheat noodles tossed with perilla oil and topped with perilla seeds and fresh perilla leaves. “Singaporeans are curious and keen to try new flavours,” says Mr Chan.
Where: 01-01 Far East Square, 47-49 Pekin Street Open: 11am to 2.30pm (lunch), 2.30 to 5pm (drinks and snacks), 5 to 9.30pm (dinner), Mondays to Saturdays; closed on Sundays Info:
(Instagram)
Perilla Buckwheat Noodles at Gwanghwamun Mijin.
PHOTO: GWANGHWAMUN MIJIN
So serious is Gwanghwamun Mijin that it flies its housemade buckwheat noodles and broth every two weeks from Seoul to Singapore, where it opened its first overseas restaurant on Aug 22 , 2025 .
The broth in which diners dip the noodles is made with ingredients such as bonito flakes, dried anchovies, green onion and ginger. It gets turned into slush in a machine from South Korea and then served as a dipping sauce for the chewy noodles. The Singapore restaurant’s kimchi and sauces are made in-house.
Signatures include Bibim Buckwheat Noodles ($16), with the brand’s bibim sauce, made with fruit and minced beef; Perilla Oil Buckwheat Noodles With Marinated Salmon ($20), noodles tossed with perilla oil and powder, and served with salmon sashimi; and Bossam (from $15), its version of boiled pork belly given depth of flavour with Chinese Angelica or dang gui, star anise and cinnamon.
Buckwheat Kimchi Pancake at Gwanghwamun Mijin.
PHOTO: GWANGHWAMUN MIJIN
Founder Ahn Pyung-soon started Mijin in 1954 in Bukchang-dong, which has a famous food street. Before she died in 1980, she handed the business over to Ms Lee Young-joo, who was a customer before the two of them became friends. Her family runs the business now, with 12 restaurants in South Korea.
Bringing the brand to Singapore is entrepreneur Tang Jiawen, 28, who fell in love with the noodles after trying out Mijin’s meal kits.
Ms Tang says: “Cold noodles may not be as common in Singapore, but that’s exactly what makes Mijin special. Unlike heavier, carb-heavy dishes, cold noodles offer a unique balance – cool, satisfying and easy to enjoy even on hot days.”
She might be on to something – the 90-seat restaurant serves 300 to 350 customers every day.
“Customers are curious and engaged, giving feedback on how they like the dishes served,” she says. “For example, some have requested that the slushed broth be colder. While cold noodles aren’t commonly eaten here, the positive response and repeat visits show that diners are open to trying something new and have embraced the dish.”
Where: 01-229/230 Weave at Resorts World Sentosa, 26 Sentosa Gateway Open: 9am to 9pm daily Info:
(Instagram)
Its rustic French-countryside-filtered-through-a-South-Korean-lens aesthetic is catnip to lovers of the aesthetic cafe.
The rustic facade of Standard Bread Singapore at Weave at Resorts World Sentosa.
PHOTO: STANDARD BREAD SINGAPORE
That could be how Standard Bread, which opened its first store in July 2024 in Gangnam, now has five outlets in South Korea.
Spreading its wings further, it launched its first overseas outpost at the newly opened Weave at Resorts World Sentosa.
The cafe, which seats 62 inside and out, also has that rustic vibe, with sacks of flour placed with great intention here and there.
But cottagecore is not the only draw. Fresh loaves are baked every 30 minutes, and those small loaves have a literal pull factor – they are pillowy soft when pulled apart.
The all-day-brunch menu includes Creme Brulee French Toast ($19), Bacon & Mash ($19), Wagyu Beef Bolognese ($20), Toast Pudding ($14) and Jam Milk ($9.90), glasses of milk served with little jars of jam to flavour the drink.
Creme Brulee French Toast at Standard Bread Singapore.
PHOTO: STANDARD BREAD SINGAPORE
There are nine varieties of bread available, including the best-selling Salted Butter Bread ($14), and Corn Brioche Bread ($15).
Business has been great, says Mr Jason Song, 43, Standard Bread Singapore’s co-founder and chief marketing officer.
“From our customer interactions, we’ve met many Singaporeans who first tried Standard Bread in South Korea. While it’s anecdotal rather than actual data, their excitement about seeing the brand in Singapore has been very evident.”
Salted Butter Bread and Standard Spanner coffee at Standard Bread Singapore.
PHOTO: STANDARD BREAD SINGAPORE
The team is looking to bulk up its menu offerings with more savoury options for evening diners.
“At Resorts World Sentosa, many guests finish their day at the parks around 7pm and arrive hungry, so we’re working on heartier dinner items to meet those needs,” Mr Song adds.
Where: Orchid Country Club, 1 Orchid Club Road, Golf Driving RangeOpen: Opens in mid-September; 11am to 3pm and 5 to 10pm (weekdays), 11am to 10pm (weekends) Info: Call 8802-3567;
(Instagram)
Signature dishes at Gochu. The Korean restaurant opens in mid-September at Orchid Country Club in Yishun.
PHOTO: GOCHU
Have you tried Crispy Stuffed Chilli in a traditional market in South Korea? Well, you can soon order it in Singapore too.
Gochu , which opens in mid-September at Orchid Country Club in Yishun, is named after the Korean term for chillies.
The 90-seat restaurant, which is open to the public, is part of the Initia Group, which also operates gelato store Tofu G, Korean steak house Drim and Modu Samgyetang at Mandarin Gallery, among others.
The gochu is stuffed with minced pork before being battered and deep-fried .
Gochu’s Crispy Stuffed Chilli ($18 for two), which is chilli pepper stuffed with minced pork before being battered and deep-fried.
PHOTO: GOCHU
A spokesman says: “We use large Korean green chillies that appear fiery but are moderately spicy with a crisp texture. The batter is thin and crunchy, complementing the chilli and filling without overpowering them.”
Offerings include Haejangguk ($28), lightly spiced pork backbone stew; Kongguksu ($22) or cold noodles in a soya bean broth; and, to be cooked over the smokeless grills, Spicy Pork Ribs ($62 for half a slab), Beef Boneless Short Rib ($52 for 150g) and Dry Aged Pork Collar ($46 for 150g).
The spokesman says: “Our greatest strength is sincerity. We make no compromises in ingredients or preparation. Noodles are handmade daily with freshly milled buckwheat, soya milk broth is made from black soya beans , and key ingredients are flown in from South Korea twice weekly.
“This ensures a taste that is, in some ways, even more Korean than Korea.”
Where: 132 Telok Ayer Street Open: 11.30am to 3pm, 5 to 10.30pm dailyInfo: Call 8349-0391;
(Instagram)
Gamtan’s King Galbi, which includes Korean-style short ribs hand-trimmed by master butchers.
PHOTO: GAMTAN
Singapore is full of Korean barbecue restaurants, and still, Gamtan opened in November 2024 in Telok Ayer, which is full of those very same restaurants.
South Korean owner Ethan Kim, who is in his 40s, says there is more to Korean barbecue than grilling meat, adding that the country has a unique meat culture, with more than 130 different cuts of beef.
To set his restaurant apart, he has partnered master Korean butchers and chefs to elevate Korean barbecue in Singapore.
So far, diners have been responding well. The restaurant gets 150 to 200 diners a day.
Best-selling offerings include King Galbi ($108), Korean-style short ribs hand-trimmed by master butchers; Tomahawk Pork Belly ($39), thick-cut pork belly paired with housemade sauces; and Sotbap Set ($23.80), traditional iron-pot rice paired with banchan and soup.
Gamtan’s Beef Sotbap, one of the restaurant’s best-selling dishes.
PHOTO: GAMTAN
“We offer premium butchery rooted in Korean tradition, delivered in a modern and approachable way,” he says.
“Although Singapore’s food and beverage scene already has many Korean barbecue options, what sets us apart is our craftsmanship in meat cutting and our curated dining experience. We believe Singapore diners will recognise and appreciate that difference, just as they have embraced other global cuisines with depth and heritage.”
Gamtan opened in November 2024 in Telok Ayer.
PHOTO: GAMTAN
He plans to open two to three more Gamtan restaurants here in 2026, and will open one in Kuala Lumpur later in September . He is also eyeing Indonesia, Taiwan and China further down the road.
Where: 04-11 Bugis+, 201 Victoria Street Open: 11.30am to 9.30pm daily Info:
(Instagram)
With prices starting at $5.90 for Mama “Shake Shake” Rice Balls, where diners mix rice, seaweed and other ingredients to make their own rice balls, Kimchi Mama is speaking to diners who are turned off by expensive restaurant meals.
Kimchi Mama opened at Bugis+ in August 2025.
PHOTO: KIMCHI MAMA
The 70-seat restaurant, which opened in August 2025 , is part of the Gratify Group, started by Singaporean Frank Lau and his Singapore-Korean wife Laura Kim, both 45. Their journey started in 2004 with Korean stalls in foodcourts. Their stable now includes Seoul Yummy, Pizzamaru and Korean fusion restaurant Omoomo .
Mr Lau says Kimchi Mama offers a fresh take on traditional home-style dishes, adding that the restaurant is awaiting halal certification.
Offerings include Hotstone Kimchi Beef Steak Rice ($14.90); Signature Kimchi Mama Stew Pot ($25.90, serves two to three people), a kimchi stew with either beef or chicken; and Korean Army Stew Pot with Cheese ($25.90, serves two to three people), with noodles, vegetables, chicken sausages, chicken luncheon meat, chicken ham, baked beans and tofu.
Kimchi Mama Stew Pot at Kimchi Mama.
PHOTO: KIMCHI MAMA
The couple plans to open at least five Kimchi Mama restaurants in Singapore, with the second one slated for April 2026. Later that year, it wants to open in Malaysia.
He adds: “Malaysia is a natural next step for us given its proximity to Singapore, similar consumer taste profiles and attractive margins. Importantly, the country also has a large halal market, which presents a significant growth opportunity for Kimchi Mama.”
Where: Food Junction, 04-01 Junction 8, 9 Bishan Place Open: Opens on Sept 22; 10am to 10pm daily Info:
(Instagram)
Donkatsu (left) and Mul-Naengmyeon at soon-to-open Myung Ga II Minipress.
PHOTO: MYUNG GA II MINIPRESS
Since 2015, Myung Ga I and Myung Ga II have been drawing crowds at Bukit Timah Plaza, serving noodle dishes, stews and donkatsu or pork cutlet. Now, it is expanding into foodcourts.
On Sept 22, it will open Myung Ga II Minipress at the revamped Food Junction at Bishan’s Junction 8. Minipress, the word a portmanteau of mini and express, will offer dishes such as Mul-Naengmyeon ($9.90) or cold noodles; Donkatsu ($12.90), Haemul Jjambong ($12.90) or seafood with rice or noodles; Jaeyuk Dupbap ($12.90) or spicy stir-fried pork belly; and Seafood Pancake ($16).
Korea-born Vicky Jung, who also has Myung Ga II at Telok Ayer, says she wants to make authentic Korean flavours more accessible, and to bring her food closer to the homes of Singaporeans.
Junction 8, she says, has high foot traffic. “The food atrium setting allows diners – from office workers to families to students – to enjoy quality Korean meals at affordable prices, without service charge.”
……Read full article on The Straits Times - Singapore
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