SINGAPORE – Fans of authentic Korean cuisine will soon be able to enjoy one of Seoul’s most beloved noodle experiences without leaving the country. Gwanghwamun Mijin, a legendary Korean restaurant famed for its grandma-style chilled buckwheat noodles, will open its first overseas flagship at Far East Square on August 20, 2025.
Known for its chewy, springy noodles and refreshing cold broths, this Michelin Bib Gourmand-awarded eatery is set to bring a slice of Korea’s culinary heritage to Singapore.
A Heritage Brand Since 1954
Gwanghwamun Mijin is not a new player in Korea’s vibrant food scene. Founded in 1954 by Ahn Pyung-soon, the restaurant quickly became famous for its naengmyeon, or Korean cold buckwheat noodles.
Its reputation grew to legendary status, attracting prominent diners including former South Korean President Park Chung-hee, who was a regular at the original flagship in Seoul’s historic Gwanghwamun district.
After Ahn’s passing in 1980, the restaurant was entrusted to Lee Young-joo, a fellow restaurateur and long-time friend. Today, the Lee family continues to uphold Mijin’s legacy, maintaining its signature halmeoni (grandmother)-style recipes that have been perfected over seven decades.
With 11 branches across Korea and its original shop still operating in Gwanghwamun, Mijin’s arrival in Singapore marks the first step in its international expansion.
From Seoul to Singapore
The decision to bring this historic brand to Singapore is a story of passion and nostalgia. Kimmy Tang Jiawen, a health-conscious food enthusiast from China, first discovered Gwanghwamun Mijin through its frozen noodle meal kits. She introduced them to her Korean-American husband, Roger Kim, who had a personal connection to the brand — his grandfather was a loyal customer at the original Seoul outlet.
In August 2024, the couple traveled to Korea, waited 40 minutes in line, and tasted the chilled noodles straight from the source. Tang recalls that moment clearly:
“After one slurp of the icy noodles, I knew we had to bring this to Singapore.”
Tang has since left her role in the finance sector to focus full-time on this franchise, while her husband continues to manage his investment advisory business. Together, they are spearheading Gwanghwamun Mijin’s Southeast Asian expansion.
Authentic Flavors Flown in from Korea
To preserve the authentic taste and texture of the original, the buckwheat noodles served in Singapore will be air-flown directly from Korea. They are produced in the basement factory of the Seoul flagship, where decades of expertise ensure each noodle has the perfect QQ chew.
Approximately 95 percent of the restaurant’s ingredients are imported from Korea, including:
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Traditional ssamjang and doenjang (soybean paste)
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Gochujang (Korean chili paste)
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Salted shrimp, sesame seeds, seaweed flakes, and perilla oil
This commitment ensures that diners in Singapore enjoy the same flavors as the original restaurant, without compromising on quality.
Unlike delicate Japanese soba, Korean buckwheat noodles blend buckwheat with wheat flour for a springier, chewier texture. The signature dipping broth, served icy cold, is made from a secret 14-ingredient recipe featuring dried anchovies, bonito flakes, and kelp. The result is a rich, umami-packed slushy broth that is both refreshing and satisfying.
Singapore Kitchen Trained by Korean Chefs
To maintain the brand’s high standards, Gwanghwamun Mijin’s head chef from Korea will personally oversee the local team’s training for the first month. Franchisee Kimmy Tang also spent months undergoing intensive, hands-on training in Seoul to fully understand the restaurant’s methods and philosophy.
The Singapore outlet will seat 68 guests indoors and 22 outdoors, blending a modern, minimalist design with nods to the brand’s heritage colors and homely atmosphere.
Menu Highlights and Exclusive Singapore Dishes
The star of the menu is, of course, the signature cold buckwheat noodles priced at S$15, served with two trays of noodles, a chilled broth kettle, and a DIY condiment station with grated daikon, wasabi, spring onions, and crispy seaweed.
Other must-try options include:
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Hot Buckwheat Noodles in Soup – S$16
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Bibim Buckwheat Noodles with Savory Beef Sauce – S$16
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Perilla Buckwheat Noodles (Vegetarian-Friendly) – S$16, with an option to add marinated salmon for S$20
Beyond noodles, the menu features classic Korean comfort dishes such as:
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Crispy Korean Fried Pork Cutlet – S$18
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Bossam (Tender Pork Belly with Napa Cabbage Wraps) – S$15
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Kimchi Buckwheat Pancake – S$19
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Spring Onion Seafood Pancake – S$19
Exclusive to Singapore, diners can also enjoy pan-fried salmon (S$20) and a crispy fried chicken cutlet (S$17).
Opening Details
Gwanghwamun Mijin Singapore will officially open on August 20, 2025, at Far East Square, 47-49 Pekin Street, #01-01, Singapore 048779. The restaurant will operate daily from 11 am to 9.30 pm.
With air-flown ingredients, authentic family recipes, and a rich 70-year heritage, this opening is set to be one of Singapore’s most anticipated culinary debuts of the year.
