Korean

Korean

Featuring O.BBa Jjajang (Tanjong Pagar), O.BBa (Bukit Timah), MukJja, ANJU, Itaewon Jjajang
Cafehoppingkids .
Cafehoppingkids .

Dry-aged pollack fish coated with rich sweet-spicy sauce that overpowered the natural fish flavours. It reminded us of cuttlefish but with a chewier and less crisp texture.

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Besides being highly tender, this braised boneless beef short rib was the biggest disappointment of the evening. At a highly pricey $38/portion with minimum order of 2 portions, we definitely expected more. The braising sauce lacked complexity and was largely one note - salty ๐Ÿง‚. We caved in and paid the extra $2 for a bowl of rice which helped with the saltiness. But given the salty nature of this dish, rice should be a given ๐Ÿฅฒ.

Wouldnโ€™t recommend

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Fresh red snapper garnished with yuzu-marinated seaweed and Barley Makjang. Refreshing but nothing particularly memorable and a tad over seasoned.

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Ultra crispy potato pancake that leaned more towards a plain rosti than regular Korean pancakes. Found it too carb heavy and would have preferred more ingredients. The $3 addition of mozarella cheese was also subtle and dismal.

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Seafood Jjajangmyeon ($29)
โญ๏ธ 4.5/5 โญ๏ธ
๐ŸดWould you choose classic meat or seafood Jajangmyeon? Obbaโ€™s classic Jjajangmyeon ($12) is our current favourite for its springy noodles well-coated with delicious savory and smoky black bean sauce. Tried their upsized seafood version (before current restrictions) thatโ€™s meant for 2-3pax, and is about 2.5x the original portion. It comes with fresh small prawns and squid in addition to the classicโ€™s addictive fried pork belly pieces, cucumber, and generous amounts of sweet onions.

For the price and size, would recommend it for seafood lovers and sharing around. Personally prefer the classic meat that has deeper savory flavours compared to the seafood that doesnโ€™t have much taste on its own, but slurp-worthy goodness nonetheless.

๐Ÿ“@O.bba_bbq_jjajang, 19 Cheong Chin Nam Road, Singapore (other outlets at 59 and 63 Tanjong Pagar Road)

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๐’๐ฉ๐ž๐œ๐ข๐š๐ฅ ๐›๐ž๐ž๐Ÿ ๐›๐›๐ช ๐ฌ๐ž๐ญ ($99) includes 650g of beef, steamed egg, and choice of soup. Everything was well-marinated, delicious, and we were left thoroughly satisfied. Bonus points to the efficient service staff that help to cook and serve the meat, albeit left us feeling slightly rushed ๐Ÿ˜…

Our favourite Jjajangmyeon rendition in Singapore thus far. Al-dente and springy noodles well-coated with a savory and slightly smoky black bean sauce enhanced by sweet onions and fatty fried pork belly. Truly slurp worthy!

Decided to check out the latest Korean-Chinese restaurant entrant that people have touted as Obbaโ€™s competitor. While some reviews have praised it for being โ€˜authenticโ€™, we personally found it to fall short. Still a good place to satisfy Korean food cravings but not worth the 30-45min wait and would rather opt to queue 30+ mins more at nearby Obba. We appreciated the accompanying sides of kimchi, preserved vegetables and radish. While not particularly memorable on their own, they provided a refreshing sour/spicy balance to the main dishes. We also completed the meal with ๐Œ๐š๐ค๐ ๐ž๐จ๐ฅ๐ฅ๐ข ($20) which made for an enjoyable sweet-tangy-milky pairing.

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We enjoyed the ๐“๐š๐ง๐ ๐ฌ๐ฎ๐ฒ๐ฎ๐ค that was crisp deep fried pork paired with sweet-sour sticky sauce. While the meat could have been more tender, the fragrant potato starch batter was nicely crispy, making for addictive bites. P.s we always choose to leave the sauce on the side for dipping so that the meat stays crispier for much longer!

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The ๐‰๐ฃ๐š๐ฆ๐ฉ๐ฉ๐จ๐ง๐  while rich in seafood flavour, felt somewhat watered down and lacking spice and depth beyond the predominant prawn taste. While quite generous in ingredients with mussels, squid, mushrooms, bell peppers, felt that they could have been fresher and less cooked for better texture and taste.

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In general, their wheat noodles were soft, lacking the springy and al-dente texture we enjoy. Their ๐‰๐ฃ๐š๐ฃ๐š๐ง๐ ๐ฆ๐ฒ๐ž๐จ๐ง had distinct savory black bean flavour but leaned towards the sweeter side, was highly stingy with meat, and lacked the wokhei that we love in Obbaโ€™s version.

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๐‰๐š๐ฃ๐š๐ง๐ ๐ฆ๐ฒ๐ž๐จ๐ง - Always enjoy black bean noodles and they serve a decent version. Generous amounts of sauce coats the ultra springy and chewy noodles. While the sauce was savory with just the right salty-sweetness (from the cameralised onions), personally felt that it was quite one-note, lacking the flavour complexity and wok hei of our current favourite version from Obba Jjang. Also felt that texture contrast from the incorporation of more crunchy cucumber/ soft mushrooms would have elevated this standard dish. It could also do with some spicy kick and we found pairing it with the cut chilli peppers from the spicy noodle soup / kimchi side to add another dimension

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