Welcome to Tanjong Pagar.

(Dry) (Regular) ($5.50) its not that bad but char siew was quite chewy and not that hard. The noodles texture was not that thin and chewy texture as its "al dente".

The steamed egg dish was a bit of a letdown. It lacked savouriness and had a plain taste. Its texture was neither fluffy nor custardy enough on the inside. While it looked good from the top, the inside dried up quickly, which was disappointing.

Boiled pork belly, served with radish kimchi sauce and greens for wrapping. The meat was soft and mildly chewy, with a delightful combination of savouriness and spiciness from the accompanying sauces and condiments. Wrapped in fresh, crunchy lettuce, it provided the ultimate enjoyment. It was so good that it disappeared in no time.

The free-flow banchan includes five types, such as kimchi and pickled radish, to complement the meal.

Doenjang Jjigae, a traditional Korean bean paste stew loaded with tofu and vegetables, was served with a bowl of rice. The soup was comforting, heartwarming, and savoury.

Tangsuyuk, also known as the Korean version of sweet and sour pork, sparked mixed opinions. Some prefer the "dip" method, while others follow the traditional "pour-over" style, where the sauce is poured to give the meat a chewy texture akin to sticky rice cake. Personally, I am a fan of dipping, as it preserves the crunchiness rather than making it soggy and chewy. The meat had a soft crunch, and the thick sauce was intensely sweet and sour. Let me know which team you are?

The Jjajangmyeon (Black Soybean Sauce Noodles) was marvelous. The sight of that big bowl of noodles radiating its brilliant shiny black aura tells a story of its own. You know it is good just by looking at it. Indeed, the rich, savoury dark sauce fills your mouth, leaving black stains as you slurp the chewy noodles. The uniquely sweet-salty caramelised sauce is loaded with onions and pork belly. Mix it well before eating to ensure every strand is beautifully coated. The portion is generous and suitable for two people.

Set A ($55)
This set consists of Jjajangmyeon, Tangsuyuk, and Jjamppong or a Korean stew with rice. We chose the Doenjang Stew.

The Jjajangmyeon (Black Soybean Sauce Noodles) was marvelous. The sight of that big bowl of noodles radiating its brilliant shiny black aura tells a story of its own. You know it is good just by looking at it. Indeed, the rich, savoury dark sauce fills your mouth, leaving black stains as you slurp the chewy noodles. The uniquely sweet-salty caramelised sauce is loaded with onions and pork belly. Mix it well before eating to ensure every strand is beautifully coated. The portion is generous and suitable for two people.

Tangsuyuk, also known as the Korean version of sweet and sour pork, sparked mixed opinions. Some prefer the "dip" method, while others follow the traditional "pour-over" style, where the sauce is poured to give the meat a chewy texture akin to sticky rice cake. Personally, I am a fan of dipping, as it preserves the crunchiness rather than making it soggy and chewy. The meat had a soft crunch, and the thick sauce was intensely sweet and sour. Let me know which team you are?

Doenjang Jjigae, a traditional Korean bean paste stew loaded with tofu and vegetables, was served with a bowl of rice. The soup was comforting, heartwarming, and savoury.

The free-flow banchan includes five types, such as kimchi and pickled radish, to complement the meal.

Bossam (R) ($35)
Boiled pork belly, served with radish kimchi sauce and greens for wrapping. The meat was soft and mildly chewy, with a delightful combination of savouriness and spiciness from the accompanying sauces and condiments. Wrapped in fresh, crunchy lettuce, it provided the ultimate enjoyment. It was so good that it disappeared in no time.

Korean Steamed Egg ($9)
The steamed egg dish was a bit of a letdown. It lacked savouriness and had a plain taste. Its texture was neither fluffy nor custardy enough on the inside. While it looked good from the top, the inside dried up quickly, which was disappointing.
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🚩Itaewon Jja Jang, 64 Peck Seah St, Singapore 079325
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Pretty looking dessert w a hint of cream by the side. Texture is softer than the usual burnt cheesecake but the flavour is nice, not sweet or sour.

Came here for weekday lunch and it's my second time having omakase. Food was definitely great & I really loved their chawanmushi & noodle dish. Chefs were also super attentive towards my preferences throughout the whole dining time & are very friendly as well. Service staff was great and for the price $68 is really worth. This place is really underrated and would come back again with family.

Its my first sashimi experience and i'm blown away by how food the uni sushi can taste. The environment was private and comfortable. The quality of the sushi and sashimi is undeniably amazing. Super good experience, will be back.

Everything we order were to our liking. Even the squid that’s mixed with wasabi was unexpectedly tasty. The mentaiko sauce in the potato noodles was hugely generous. The deep fried scallop was delicious too. Really enjoyed the meal, will definitely be back again.