Seoul Noodle Shop opens at Tanjong Pagar with 12 different Korean noodle dishes

Following a successful run at Tanglin Mall’s Market Blue space — first as a pop-up, then subsequently a permanent outfit — Seoul Noodle Shop has opened its second at Tanjong Pagar Road. 

With its launch comes a staggering 12 different noodle types to choose from, with different protein toppings, a small selection of gukbap (soup rice) and sharing dishes, such as mandu dumplings, kimbap, pancakes, and meat dishes. 

What it does not have, however, is sotbap (Korean pot rice), which its Tanglin Mall outlet served up — but hey, the noodles are clearly the star here, so we’re not complaining. 

While some might think the brand is from Seoul — thanks to its name — it actually started off in Hong Kong earlier this year (and has four outlets there now); but it is by no means any less authentic.

The brand is backed by Korean household names — celebrity chef Lee Won-il and celebrity Hong Seok-cheon, both of whom were in town together in July to launch the now-permanent Seoul Noodle Shop at Market Blue.

Chef Lee Won-il was also in town for Seoul Noodle Shop’s grand opening on September 14 at Tanjong Pagar, getting his hands deep in the operations and even obliging diners with selfies. 

While its space at Market Blue was a tad more bare-boned — it started off as a pop-up — the new Tanjong Pagar shop is simply yet stylishly furnished with wooden finishings, complete with a full view of its noodle-making magic.

Every day, the team kneads, and then ages each batch of dough for 24 hours so the noodles come out chewy and bouncy. The dough is then rolled and cut by machine into noodles and used fresh for every bowl served up. 

Prior to its grand opening, we had the chance to try several new noodle dishes that weren’t previously available at its Market Blue outlet — pork bone spicy noodles (S$20.50) and Busan shrimp noodles (S$20.50).

The pork bone spicy noodles came with two hunks of pork backbone and a chilli-red-looking pork broth flavoured with perilla powder. The pork portions and the stew reminded me of a gamjatang stew (pork bone soup) I ordered on a breezy day in Korea — huge, comforting and very hearty.

Given its fiery appearance and name, I was personally expecting a bit more heat in the soup, but the broth barely toed the spice line. 

Considering that Singaporeans love their spice and the freedom to add as much chilli to their dishes, it would be amazing if the restaurant had the option to “jia la” or “add spice” to your soup. But for now, the pepper condiment on the table is a good go-between. 

The Singapore-exclusive Busan shrimp noodles was an interesting dish. Digging into it, we immediately felt it tasted like a bowl of local prawn noodles, except maybe with a clearer and cleaner-tasting broth. The use of shallots and fish balls, ingredients commonly found in local noodle dishes, only solidified this opinion.

When we spoke to chef Lee Won-il at the media preview, he said that they had added a Busan-style dish because half of the kitchen crew hailed from this Korean coastal city. He added that typically these noodles would be served in quainter Busan restaurants and typically came with eomuk (Korean fish cake). Here, fishballs are used, instead. 

Understandably, the distinct Singaporean-ness of the noodle dish is to be expected since the team relies on ingredients readily found here. To say we loved this harmonious combination would be an understatement — it was downright delicious. 

We also tried the perilla noodles (S$16.50), which comes with a thick, creamy perilla seed-infused broth. While it was a very flavourful dish, it bordered on cloying and the grounded perilla seeds gave the noodles a somewhat “sandy” mouthfeel — we’d get one to share around the table, if we were you.

If these didn’t quite sound up your alley, the menu also comes with a smattering of other noodle variations, including chicken, clam and even squid.

We also saw some items on its menu that aren’t all that common for Korean restaurants in Singapore, including a beef pancake (a Korean pancake with sliced beef and mushrooms, S$24.50) and cold pork bossam (essentially steamed pork, served cold, S$19.50).

Most bossam versions here are served hot, but the cold variation sounds amazing for those insanely hot days. And especially so if you order it with bibim noodles (S$16.50), a cold noodle dish topped with spicy sauce, kimchi and beef. 

For its opening month, Seoul Noodle Shop at Tanjong Pagar is offering a free cup of makgeolli or yuja (or yuzu) ade with every purchase of a bowl of noodles, until October 14. 

If you’re thinking of a bowl of noodles at the shop, expect queues, especially during peak mealtimes. Otherwise, just wait till the brand opens its third outlet, slated for October at Suntec City.

This was a hosted tasting.  

For more eats, check out our latest articles on Origanics, a new vegetarian shop at Buangkok Hawker Centre owned by a 32-year-old hawker, and our top picks for Japanese food in Singapore.

Market Blue is on the GrabFood delivery service and offers free delivery (up to S$3 off) with GrabUnlimited. 

Do explore the GrabFood Dine Out service for awesome deals. 

You can also book a ride to Seoul Noodle Shop at Tanjong Pagar.