Located along Boon Tat Street in the heart of Telok Ayer’s CBD district, GAMJA (감자) is a new Korean speciality restaurant founded by Korean chefs Shin Jae-Yoon and Nam Wan-Hyuk. The restaurant focuses on gamjatang, a traditional Korean pork bone stew known for its rich, hearty broth and tender meat simmered to perfection.
Chef Nam brings with him culinary experience from Japan’s Tsuji Culinary Institute and a portfolio of more than 10 dining concepts in Korea, while Shin is a Korean entrepreneur based in Singapore. Together, they bring the comforting flavours of this beloved Korean dish to the local dining scene.
Aged Kimchi Pork Bone Soup 4.2/5
The Aged Kimchi Pork Bone Soup ($17.80) is a flavourful variation of the restaurant’s signature gamjatang. The soup features pork spine and neck bones slow-simmered until the meat becomes tender enough to pull easily away from the bone. What distinguishes this version is the addition of aged kimchi (mugeunji), which lends the broth a pronounced tanginess and a deeper, more complex flavour. The fermented cabbage cuts through the richness of the pork bone broth with its pleasant acidity, while the chilli-based seasoning provides a gentle kick of heat. The result is a hearty, robust soup that balances savouriness, spice, and the distinctive funk of well-fermented kimchi. Served with a bowl of white rice, it makes for a comforting and substantial meal, especially for those who enjoy the bold, fermented flavours of Korean cuisine.
Boneless Pork Bone Soup 4/5
For diners who prefer a more convenient way to enjoy gamjatang, the Boneless Pork Bone Soup ($17.80) offers the same comforting flavours without the need to navigate around the bones. Instead of the usual bone-in pork cuts, the soup comes with tender chunks of pork, letting diners enjoy the dish with minimal fuss. The broth retains the characteristic savoury depth of a traditional pork bone stew, with the slow-simmered flavours providing a hearty foundation for the tender meat. Without the bones to work around, it is also a practical choice for a quick lunch in the CBD, especially for those dining alone or looking for a fuss-free workday meal. Because removing the bones and preparing the meat takes extra time, the boneless version is available in limited quantities daily.
Perilla Seed Pork Bone Soup 4/5
The Perilla Seed Pork Bone Soup ($18.80) offers a different flavour profile from the more conventional pork bone stews. Prepared with bone-in pork spine and the restaurant’s slow-simmered broth, this version incorporates ground perilla seeds (deulkkae-garu), giving the soup a distinctive earthy aroma and nutty flavour. The perilla seeds give the broth a fuller texture and rustic richness, setting it apart from versions that focus more on chilli heat. The nuttiness complements the savoury pork flavours, while the subtle herbal notes add another layer of complexity. The tender pork remains the highlight, coming away from the bone easily after simmering. Paired with rice, the thick and flavourful broth makes for a satisfying meal. For those who prefer a mellower, nuttier character over a sharper chilli kick, this is a worthwhile alternative to the Aged Kimchi Pork Bone Soup.
Perilla Oil Fried Egg 4.8/5
One of the more interesting sides on the menu is the Perilla Oil Fried Egg ($8.80). While fried eggs are a familiar comfort-food staple, Korean perilla oil gives this simple dish a distinctive character. The perilla oil brings a fragrant, earthy nuttiness that sets it apart from an egg fried in regular cooking oil. When cooked in a hot pan, the egg develops crisp edges that contrast with the soft centre and rich yolk. The appeal lies in the interplay of textures and flavours. The crispy edges offer a slight crunch, while the yolk adds richness that works particularly well with a bowl of warm rice. The nutty aroma of the perilla oil also complements the savoury flavours of the pork bone soups. Simple yet satisfying, the Perilla Oil Fried Egg is a side dish worth considering.
Chive Jeon 4.2/5
The Chive Jeon ($12.80) is made with a generous amount of fresh garlic chives (buchu) bound together in a lightly seasoned batter. Pan-fried until golden, the pancake develops crisp edges while retaining a softer, slightly chewy centre. The chives lend the pancake a pleasant herbaceous aroma and a subtle natural sweetness. Their savoury, green notes come through with each bite, making the jeon a refreshing accompaniment to the rich pork bone soups. The contrast in textures is part of its appeal, with the crisp exterior giving way to the tender chives within. Cut into portions for sharing, it is an easy addition to the table and pairs well with the restaurant’s hearty stews.
GAMJA brings a focused approach to Korean comfort food with its selection of gamjatang, showcasing how a traditional pork bone stew can be enjoyed in different ways. Beyond the signature soups, the menu also features Korean-style pancakes and simple comfort-food sides that round out the meal. With its emphasis on slow-simmered pork bone soups and familiar Korean accompaniments, GAMJA is a welcome addition to the Telok Ayer dining scene. Whether you are looking for a comforting lunch in the CBD or craving a hearty bowl of gamjatang, this new Korean speciality restaurant is worth checking out.
Note: This is an invited tasting.
GAMJA (감자)
21 Boon Tat Street
Singapore 069620
Tel: +65 62221206
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)
Opening Hours:
Daily: 11am – 3pm, 530pm – 11pm
Direction:
Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Walk down Telok Ayer Street and turn left onto Boon Tat Street. Walk to the destination. Journey time is about 3 minutes. [Map]
2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Then turn right onto Boon Tat Street. Walk to the destination. Journey time is about 6 minutes. [Map]