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Tanjong Pagar Road is often called the ‘Little Korea’ of Singapore. With so many good Korean restaurants and eateries along this road, it’s hard to decide what to eat. Today, 15 Dec 2025, Obongzip joins the fray, opening their first Singapore outlet.
Obongzip is located on the 1st floor of 77 Tanjong Pagar Road, where O.BBa Jjajang used to be. Don’t worry, they haven’t closed! O.BBa Jjajang has simply shifted to the 2nd floor.
For those who don’t know, Obongzip is a renowned Korean restaurant chain with over 300 outlets in South Korea, as well as establishments in Japan and Australia.
They are known for two things — their Fire-Grilled Spicy Octopus (S$55 for 2 pax) and Pork Belly Bossam (S$52 for 2 pax, S$65 for 3 pax), both of which are served in their much-loved Obongzip Special (S$108). It also comes with a plate of hearty Makguksu (S$20), a bowl of warm Miyeok-guk, and a platter of Banchan dishes.
Obongzip’s Fire-Grilled Spicy Octopus comes in 3 spice levels — Mild, Hot, and Extra Hot. I was served the Mild spice level, and look at how red the giant plate was! My mouth drooled at the thought of the Hot and Extra Hot levels.
You can use the provided scissors and tongs to cut the octopus up into smaller bites. Fun fact: these octopi are imported directly from South Korea, so they’re as authentic as it gets. I was pleasantly surprised by how soft and tender the tentacles were, with the dark-red chilli adding a slightly sweet dimension.
This dish pairs well with Soju, and Obongzip offers a plentiful 6 flavours — Chamisul Soju (S$20), Chum-Churum Soju (S$20), Jinro Soju (S$22), Saero Soju (S$22), Green Grape Soju (S$20), and Peach Soju (S$20).
Their mouth-wateringly tender Pork Belly Bossam comes with flavourful radish and their house-made kimchi, prepared with love every day before the doors open.
Lay the simmered pork belly slices on a bed of lettuce with kimchi and radish, which is the traditional way to enjoy this dish. You can also top it with green peppers and garlic from the plates of banchan dishes. My personal recommendation is to have the octopus and pork belly with their ssamjang paste, which adds a slight crunch and a heavy spice.
While this dish also pairs well with soju, I honestly recommend trying it with a bottle of Rice Wine (S$27).
Their Makguksu was quite the treat, too. It’s a platter of buckwheat noodles mixed with a spread of vegetables and chilli, with the taste reminding me of soba noodles. In a way, it’s similar but different. Spin some noodles onto your spoon and eat them with the pork belly.
If you’re looking for a unique way to enjoy the grilled octopus, I suggest adding it to a bowl of Seaweed Flake Rice (S$4). Simply toss a spoonful or two into the bowl and mix, mix, mix! Don’t forget to drizzle a generous amount of their locally sourced sesame oil, which is found tableside.
It was almost like eating a spoonful of Korean Fried Rice, just without the wok hei. Each rice grain was fully coated with the clear sheen of the sesame oil and the mild spiciness of the grilled octopus, which formed a complex symphony of flavours.
If you’re looking for a fun Korean dining experience to celebrate Christmas, Obongzip might just be calling your name! They open on 15 Dec 2025, and are almost guaranteed to draw a crowd.
