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Famous in Seoul for drawing daily queues of up to 80 people near Seoul Station, cult-favourite restaurant OJEJE is making its global debut at Raffles City (#B1-12). Following a soft launch, the restaurant officially opens its doors on 2 Oct 2026.
Founded in 2020 by Chef-Owner Kim Ji-hoon — who named “Ojeje” after his military nickname and Jeju roots — the concept relies on adapting to local ingredients rather than rigid formulas. Ahead of its debut, Chef Kim spent a year sourcing local produce and perfecting a bespoke wet-ageing process. He likens each pork cut to a unique personality, evaluating texture, fat and moisture so only peak-condition pork hits the fryer.
The same standards apply to their house-made udon. Chef Kim spent a year sourcing local flour and researching Singapore’s water quality, and even installed a Japanese filtration system for maximum purity. Every batch of dough is prepared in-house daily, and anything unserved is discarded.
Chef Kim also introduced Singapore-exclusive menu items like the Prawn Bisque Curry Udon (S$22) — inspired by his first taste of laksa — alongside Carbonara Udon (S$22) and Chicken Tenderloin Katsu (S$24).
Here’s what we tried at OJEJE Singapore’s soft opening.
We started strong with the Premium Matcha Zaru Udon (S$17) featuring hand-stretched, matcha-infused chilled noodles, served with a savoury tsuyu dipping sauce and a side of spring onion, grated daikon radish and wasabi.
The noodles have a delightful chew and an addictive QQ texture that Chef Kim compares to that of a rice cake, and I have to agree. The matcha aftertaste adds just a hint of earthiness, making this clean, chilled dish super refreshing on a hot day. The noodle texture is definitely springier than the noodles used for Carbonara Udon, which leaned more on the silky side.
Pro tip: Mix the dollop of wasabi with the tsuyu sauce for an extra fiery kick!
Next, we tried their Pork Tenderloin Katsu + Kadaif Prawn Set (S$38). It features fresh wet-aged pork air-flown straight from Jeju, alongside a massive tiger prawn enveloped in delicate kadaif pastry, with an accompanying white truffle sauce.
The pork is cooked low-and-slow to preserve its natural juices, which you can literally see pooling on the meat when it reaches your table. Due to this cooking method, the meat retains a light pink hue in the centre, caused by natural myoglobin in it.
Calling this pork tender feels like an understatement — the meat practically falls apart, bursting with rich juices in every bite. Those looking for a leaner protein should go for the Pork Loin Katsu (S$28), which is specially trimmed for a more balanced cut.
OJEJE recommends you taste the tonkatsu on its own first, before taking a bite with their special house-made sauce for a deeper flavour. If you want a punchier taste, try adding a little wasabi to your meat and dipping lightly in salt.
The Kadaif Prawn is eye-catching with its thread-like crust, but played second fiddle to the katsu. Though the prawn was meaty and paired well with the creamy truffle sauce, the outer kadaif layer felt a bit too thick for my liking.
With its tender wet-aged pork, freshly pulled udon, and thoughtful local adaptations, this Seoul export is a solid new dining option in Raffles City. OJEJE officially opens on 2 Oct 2026, and its signature cutlets and noodles make it well worth checking out.
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