HazelDiary

Korean food lovers, take note. A legendary name from Seoul’s culinary scene is making its way to Singapore. Gwanghwamun Mijin, a heritage restaurant that has been serving up traditional Korean fare since 1954, is opening its first overseas outlet at Far East Square on 22 August 2025. Known for its signature cold buckwheat noodles and an impressive run of Michelin Bib Gourmand awards ( 8 consecutive years), the brand is set to introduce Singapore diners to a slice of authentic Korean tradition.

At its Seoul flagship, Gwanghwamun Mijin is best known for its Makguksu — refreshing cold buckwheat noodles paired with a deeply flavorful dipping broth. It’s so popular that queues often form during peak hours, with both locals and tourists flocking to get a taste. Now, Singaporeans won’t have to fly to Korea to experience it.

The new outlet will accommodate up to 90 diners and aims to stay true to the brand’s heritage, while also offering exclusive items tailored to the local taste. Similar to its Seoul flagship, the Singapore branch will showcase its signature dishes with a few additions created specially for the Singapore market.

Here’s what you can look forward to at their first international outpost:

The Signature Buckwheat Noodles are served in elegant two-layered lacquered trays, showcasing perfectly al dente noodles. Accompanying the noodles is a chilled kettle of seafood-rich dipping broth, both prepared in South Korea and flown directly to Singapore to preserve authenticity. The hero broth is made from a blend of 14 natural ingredients including premium katsuobushi, dried anchovies, green onion, and ginger and is simmered for 8 hours, cooled for 12, and finished with a unique slush process using a specialised machine from Korea. This gives it a fine-ice texture and a refreshing, umami-packed flavour. The broth leans sweet, but you can easily balance it with the provided condiments. Condiments include grated daikon, wasabi, crispy seasoned laver, and chopped green onions.

Instead of your usual bibimbap, Gwanghwamun Mijin switches things up with their refreshing Bibim Buckwheat Noodles. This cold noodle dish features their signature chewy buckwheat noodles tossed in a vibrant house-made bibim sauce—a unique blend of fresh fruits and minced beef that’s true to the original Seoul recipe. Topped with crisp bean sprouts, lettuce, cucumber, cabbage, radish kimchi, and a half-boiled egg, it offers the same satisfying mix of textures and flavours you’d expect from bibimbap, but with a cool, tangy twist that’s perfect for Singapore’s warm weather.

A personal favourite and highly recommended, the Perilla Buckwheat Noodles with Marinated Salmon is a standout dish at Gwanghwamun Mijin. This dish with marinated salmon topping is a Singapore-exclusive. The noodles are tossed in fragrant perilla oil and perilla powder, giving them a nutty, savoury depth that’s flavourful without being overpowering. The firm, chewy texture of the buckwheat noodles pairs beautifully with the aromatic dressing, making it incredibly moreish even on its own.

The Bossam (Boiled Pork Wraps) features tender, succulent slices of pork that are perfectly boiled to retain their juiciness and delicate texture. The meat pairs wonderfully with the accompanying kimchi, which offers a crisp, refreshing contrast. However, the bossam kimchi leans towards a milder flavour profile.  We prefer a bolder kick of spice and a richer seasoning.

For meat lovers craving a hearty bite, try Gwanghwamun Mijin’s Fried Pork Cutlet. This generous slab of pork is prepared using the traditional Korean method of machine-pressing and marinated for over eight hours to achieve exceptional tenderness. The cutlet is then expertly coated through a meticulous three-step process involving egg, flour, and freshly made breadcrumbs before being fried to a crispy, golden finish. Served alongside a small portion of rice (perfect for those watching their carbs), crunchy coleslaw, and a house-made tonkatsu sauce crafted fresh in Singapore. 

Gwanghwamun Mijin’s Steamed Korean Dumplings live up to the generous reputation Korean dumplings are known for. These large, ingot-shaped parcels are filled with a hearty mix of marinated minced pork, diced spring onions, leek, garlic, and tofu, all hand-wrapped in-store and made fresh daily in limited quantities. Each dumpling is substantial, packed with a satisfying blend of pork and glass noodles. While the size and craftsmanship impress, the flavour could benefit from a bit more depth and seasoning to fully bring out the richness of the filling.

Buckwheat spring onion seafood pancake where the crispy buckwheat pancake filled with fresh spring onions and tender seafood. Golden on the outside, soft and savoury inside.

With prices kept accessible and portions generous, it looks set to be a great option for both casual lunch crowds and after-work dinner plans.

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