Nestled along the vibrant Tras Street in Singapore’s Tanjong Pagar neighbourhood, ANJU represents a bold reimagining of Korean cuisine. The restaurant’s name, derived from the Korean term for dishes traditionally enjoyed with alcohol, hints at its core philosophy: creating elevated food experiences designed to be savoured alongside Korea’s finest spirits. This is not your typical Korean barbecue joint or casual eatery. ANJU positions itself as a sophisticated dining destination where traditional Korean flavours meet contemporary culinary techniques, all within an elegant, refined setting.
Ambiance and Concept
ANJU delivers a modern aesthetic that breaks away from conventional Korean restaurant design. The contemporary interior creates an atmosphere that feels both upscale and welcoming, making it suitable for various occasions—from intimate date nights to social gatherings with friends over rounds of soju. The restaurant’s focus on pairing creative cuisine with a curated selection of Korean spirits and liquors adds a distinctive element to the dining experience, encouraging guests to explore beyond the food and into Korea’s rich drinking culture.
The Culinary Journey
Starting Strong: Creative Appetizers
The meal begins with inventive small plates that immediately signal ANJU’s commitment to innovation. The Buckwheat Crepe ($16, rated 4/5) sets an impressive tone. Unlike traditional crepes, this version features a unique gelatinous, bouncy texture that wraps around pickled radish, egg, mushroom, and prawn. The addition of Dijon mustard ties the diverse elements together, creating a refreshing and eye-opening start that awakens the palate.
The Black Bean Mascarpone ($16, rated 4/5) exemplifies the restaurant’s creative approach to Korean ingredients. Served with sourdough crackers, this spread achieves an addictive creaminess while balancing sweet and savoury notes. It’s an unexpected combination that works beautifully, showcasing how Korean staples can be transformed through Western culinary techniques.
Seafood Excellence
The Bangeo ($26, rated 4.2/5) demonstrates ANJU’s skill with seafood preparation. This dish features yellowtail ceviche paired with carrot kimchi and Earl Grey dongchimi (a watery kimchi). The combination creates a light, refreshing profile with zesty flavours that cleanse and excite the palate. The incorporation of Earl Grey into the dongchimi adds an aromatic complexity that elevates this beyond standard ceviche preparations.
Signature Dishes: The Heart of ANJU
The Hogam Jeon ($26, rated 4.5/5) stands as a highlight and signature offering. This Korean-style pancake layers potato, zucchini, prawn, and onion pickle, achieving a perfect textural contrast—crispy on the exterior while maintaining varied textures within. The dish is immensely satisfying on its own, but the optional mozzarella addition (+$3) takes it even further, introducing a gooey, indulgent element that makes this a must-order item.
The Yangnyeom Cauliflower ($22, rated 4/5) proves that vegetables can be just as crave-worthy as meat. At first glance, the dish could easily be mistaken for Korean fried chicken, a testament to the kitchen’s execution. The cauliflower achieves excellent crunch before being tossed in a sweet-spicy gochujang sauce. Chewy rice cakes add textural interest, making this vegetarian option thoroughly addictive and satisfying even for dedicated carnivores.
Main Courses: Elevated Korean Classics
The Dwaeji Deungsim ($36, rated 4.2/5) showcases premium Iberico pork grilled to perfection. The meat achieves ideal tenderness and succulence, while the pairing with barley ssamjang (a fermented soybean paste-based condiment) accentuates the natural flavours. Pickled radish cuts through the richness, providing essential balance and preventing palate fatigue.
The Spicy Dak Galbi ($36, rated 4.5/5) emerges as another winner in the main course lineup. This oven-baked chicken dish delivers tender meat enriched with an addictive marinade that hits all the right notes. Cashew nuts and spring onions provide textural contrast and freshness, creating a well-rounded dish that keeps you reaching for more.
The off-menu LA Galbi (rated 4/5) offers a more traditional Korean experience with a refined twist. These beef short ribs, cut across the bone in the characteristic LA galbi style, are marinated in a sweet sauce and grilled to achieve a charred exterior. The result is tender, juicy meat that pairs harmoniously with housemade green chilli sauce, adding a bright, spicy kick that complements the caramelized sweetness of the marinade.
Accompaniments
The Ssambob ($10, rated 3/5) provides a lighter alternative to plain rice. These barley rice rolls wrapped in savoy cabbage offer a refreshing element to the meal, though they don’t particularly stand out as memorable. Nevertheless, they serve their purpose as a vehicle for the more flavourful main dishes.
The Baek Kimchi ($7, rated 4/5) proves more successful as a supporting player. This white kimchi features radish and red dates, delivering a bright, clean flavour profile that effectively balances the richness of the meat-forward mains. It’s an essential palate cleanser that keeps the meal from feeling heavy.
Desserts: Sweet Innovation
ANJU’s dessert program demonstrates the same creative spirit found throughout the menu. The Korean Donut ($18, rated 4/5) offers a unique take on a familiar format. Made with sweet rice dough, it achieves a pleasantly chewy texture that contrasts beautifully with crispy Parmesan tuile. Cinnamon milk ice cream provides cooling creaminess, while sea salt meringue and candied walnut add complexity. Despite multiple components, the dessert maintains a light quality that makes it a satisfying conclusion without overwhelming.
The Sweet Potato 2.0 ($18, rated 4.5/5) stands as a dessert highlight. This reinterpretation of sweet potato crème brûlée (though more puree-like in consistency) layers multiple elements: caramelized sugar, sweet potato ice cream, brown butter crumble, sweet potato chips, and a dusting of coffee powder. The result is complex yet comforting, sophisticated yet approachable—a fitting metaphor for ANJU’s overall approach.
The Makgeolli Pannacotta ($18, rated 4.2/5) rounds out the dessert offerings with another creative composition. The makgeolli jelly carries the distinctive fragrance of fermented rice, enhanced by fresh melon and strawberry, condensed milk, and playful popping candy. It’s sweet, refreshing, and fun—a dessert that doesn’t take itself too seriously while still delivering on flavour and presentation.
Value Proposition
ANJU operates at the premium end of Singapore’s Korean dining scene, and prices reflect this positioning. Appetizers range from $16-$26, mains from $22-$36, and desserts are priced at $18 each. While these prices are notably higher than typical Korean restaurants, the creativity, execution quality, refined atmosphere, and premium ingredients justify the premium. This is not a casual weeknight dinner spot but rather a destination for special occasions or when you’re willing to invest in a memorable dining experience.
Who Should Visit
ANJU appeals to several distinct audiences:
Adventurous Diners: Those who appreciate creative reinterpretations of traditional cuisines will find much to love in ANJU’s innovative approach to Korean flavours.
Date Night Seekers: The refined atmosphere and shareable plates make this an excellent choice for romantic evenings.
Korean Cuisine Enthusiasts: Even those well-versed in Korean food will discover new flavour combinations and techniques that expand their understanding of what Korean cuisine can be.
Social Groups: The format of sharing multiple dishes over drinks aligns perfectly with Korean drinking culture and makes for engaging group dining experiences.
Spirit Explorers: With its curated selection of Korean spirits and liquors, ANJU provides an opportunity to explore beyond standard soju offerings.
Final Verdict
ANJU succeeds in its mission to elevate Korean dining beyond the familiar. The restaurant demonstrates that Korean cuisine can be refined and contemporary without losing its soul. Every dish shows thoughtful consideration—from ingredient selection to flavour pairings to presentation. The kitchen executes with consistency, delivering dishes that are as visually appealing as they are delicious.
The higher price point may deter budget-conscious diners, but for those seeking a sophisticated Korean dining experience that pushes boundaries while respecting tradition, ANJU delivers exceptional value. It stands out in Singapore’s crowded Korean food scene by offering something genuinely different: a place where you can enjoy creative, beautifully executed Korean cuisine in a setting that encourages lingering over good food, great drinks, and excellent company.
Whether you’re celebrating a special occasion, impressing out-of-town guests, or simply treating yourself to something special, ANJU warrants a visit. Just be prepared to expand your understanding of what Korean dining can be.
Practical Information
Address: 62 Tras Street, Singapore 079001
Contact: +65 6612 1172
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)
Opening Hours: Tuesday-Saturday, 6pm-10:30pm (Closed Sunday & Monday)
Getting There:
- From Tanjong Pagar MRT: Take Exit A, turn right onto Tras Street, walk approximately 5 minutes
- From Maxwell MRT: Take Exit 2, turn left on Tanjong Pagar Road, turn left onto Tras Street, approximately 5 minutes walk
Recommended Dishes: Hogam Jeon (with mozzarella), Spicy Dak Galbi, Sweet Potato 2.0, Yangnyeom Cauliflower
Budget: Expect approximately $80-120 per person with drinks
Note: Review based on an invited tasting experience
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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