Our Korean Writer Ate At The Oldest Korean Restaurant In SG—Here’s How It Went

ManNa Korean Restaurant is the oldest Korean restaurant in SG

Here’s some context before I start this review: I’m a Korean native in my late 20s. Although I was pretty much raised in Singapore—I moved here when I was four—I return to my home country every year to visit my family. And while I may not have visited every Korean restaurant on this red dot, I’ve seen countless of them come and go. But there’s one name that hasn’t faltered since 1999—ManNa Korean Restaurant.

Growing up, I recall having family meals at their OG Plaza Singapura outlet as a child, but that’s the last of what I remember. After learning that they are the oldest Korean restaurant in Singapore, I decided to revisit them at their second home in Paya Lebar to find out the secret behind their success. 

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Food at ManNa Korean Restaurant

I tried a total of four items at ManNa Korean Restaurant, three of which are best shared. The exception is Dolsot Bibimbap ($18.80++), which comprises a colourful medley of ingredients and rice in a hot stone bowl.

The bibimbap alone is enough to keep you filled until your next meal as it comes with eight ingredients: blanched spinach, stir-fried carrots and mushrooms, sliced radish, seaweed bits, Korean bean sprouts, a raw egg yolk, and a topping of your choice. You can choose from beef, pork, chicken, kimchi, and bean curd.

It’s not common for Korean restaurants to give you the freedom to pick a topping, so I liked that I was given a choice. I went with the stir-fried pork simply because it’s my favourite protein in bibimbap. And of course, you’re given a small bowl of gochujang, AKA spicy red sauce, to tie everything together.

There was nothing extraordinary about their Dolsot Bibimbap; it was hearty, delicious, and flavourful. There’s a regular bibimbap on the menu that’s slightly cheaper, but I recommend getting the dolsot one as the hot stone bowl gives you a lovely layer of nurungji, AKA crispy, golden-brown rice bits at the bottom of the pot. The charred rice layer was truly the cherry on top. 

Next, I had the Samgyeopsal Kimchi Jjim ($28.80++). Here, the Korean word jjim refers to “steamed” or “braised”. Most people are used to having grilled pork belly, but this dish is a great example of how this cut of meat can taste equally delicious braised.

This dish comprises thin slices of braised pork belly wrapped in long strips of aged, or fermented, kimchi. I prefer aged kimchi, which is known to be tart and sour, and these strips were somewhat fermented to achieve a bit of that tangy flavour that I like.

I could imagine sharing this with a friend over a bowl of warm rice, or even an icy cold naengmyeon. A side note, though: I recommend getting it only if you like kimchi, as that’s the star ingredient in this dish.

I’m a firm believer that the simpler a dish is, the more difficult it is to impress. Korean pancakes are one of them. Though the Pa Jeon ($19.80++) is a classic, it’s one of the best ways to see if a Korean restaurant is any good.

This traditional spring onion pancake came with fresh squid and red chilli slices. It was delicious, even without dipping it in the soy sauce that was served on the side. It was piping hot and crispy, and I appreciated that it came sliced in neat, even pieces. A small gripe though: I found the batter slightly too thick for my liking, and would have preferred it just a little thinner for a better bite.

Finally, I was treated to the newly launched Agujjim ($48++/$68++). Unlike the aforementioned items, this dish may be new to most—in fact, it’s my first time seeing it in Singapore. For the uninitiated, agujjim is a seafood dish made using monkfish, squid, mussels, prawns, and a variety of vegetables, all mixed in a mildly spicy sauce. Given its size, it’s typically shared; a small portion can feed up to three, while a large one can feed up to five diners.

The dish looks a little messy, but that’s exactly the point. It’s a hot mess of proteins and veggies best eaten with rice, especially when you mix everything with their house-made sauce. I’m not exactly sure what goes into the sauce, but some ingredients I can point out are hot chilli powder, minced garlic, and soy sauce.

There are lots of ingredients in this dish, but my favourite has to be the braised monkfish. These bite-sized pieces of dish were perfectly cooked, tender with a slight chew. There were fish bones, so it’s not something to enjoy when rushing, but it’s worth trying nonetheless. If you like spices and seafood, their agujjim won’t disappoint.

Ambience at ManNa Korean Restaurant

ManNa Korean Restaurant is spacious, seating more than 100 diners if I remember correctly. Each table has a long exhaust pipe hanging above a grill, so you can enjoy Korean BBQ here too. It’s not the most brightly lit place, but the soft lighting exudes a warm atmosphere that makes your dining experience cosy and comfortable. I also liked that the seats were spaced apart, which isn’t always the case at many Korean restaurants in Singapore.

The restaurant is located at Singpost Centre, which is a stone’s throw away from Paya Lebar MRT Station.

ManNa Korean Restaurant – Eatbook review

Dining at ManNa Korean Restaurant felt like I was eating at home, as their food had a touch of home-cooked love. There’s nothing extravagant about their dishes, but the simplicity is what makes the restaurant so charming. I think this is the secret to why they can remain in the game for such a long time.

For more eats in the area, read our Ne Ne Neko feature, where we tried shokupan and goma latte. Alternatively, check out Song Gye Ok, a new Korean restaurant known for their grilled chicken.

Address: 10 Eunos Road 8, #02-138/139, Singpost Centre, Singapore 408600
Opening hours: Mon-Fri 11am to 3pm, 5pm to 10pm, Sat-Sun 11am to 10pm
Tel: 6227 7425
Website
ManNa Korean Restaurant is not a halal-certified eatery. 

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Photos taken by Yoo Kyung and edited by John Lery Villanueva.
This was a media tasting at ManNa Korean Restaurant.