Hongdae restaurant lunch: apple juice and shrimp gukbap at Ttasijia

News that a restaurant with six straight years on Singapore's Michelin Guide had landed in Yeonnam-dong! Dishes I once thought I could only eat in Singapore are now available right here in Yeonnam-dong. Straight onto my Yeonnam-dong restaurant list — today's spot, Ttasijia Yeonnam (따시지아 연남).

Ttasijia Yeonnam at a glance: address, hours, prices

• 📖 Shrimp broth fried noodles ₩16,500 / Shrimp gukbap ₩16,500 / Chili clam w. fried mantou ₩16,000
• 📍 13-1 Donggyo-ro 38-gil, Mapo-gu, Seoul, South Korea
• ⏰ Daily 11:30–22:00 / weekday break 15:00–17:00
• 🚘 No parking (public lot at Yeonnam 4 recommended)
• 🍷 Corkage allowed (up to 2 bottles of wine free)
• 🪑 High chairs available
• 🐶 No pets allowed
• 🛍 Takeout available
• ☑️ Naver reservations available

How to get to Ttasijia: 5 minutes from Hongdae Station Exit 3

About a 5-minute walk from Hongdae Station Exit 3 toward the Gyeongui Line Forest Park is today's Yeonnam-dong restaurant, Ttasijia. It's a brand-new spot that only just opened.

Walking from the exit toward the forest park, you'll know the fork where the Hollys is on the first floor, right? Face Hollys and turn into the alley on the right.

When you hit Yomi Udong Gyoja Deopbap, turn right again into the inner lane. It's not an exaggeration to say almost every Yeonnam-dong restaurant worth knowing is on this alley — and today one more joins the list.

The Merlion and red lantern entrance at Ttasijia Yeonnam

A little way into the alley, an eye-catching orange door appears — a feel completely different from the rest of the alley.

Yep, this is it. A distinctive interior vibe even from outside! The orange-and-teal color combo really stood out too.

Stepping through the door, it gets even more exotic and unique. Why fly to Singapore when this is basically Singapore?

Merlion statues, Singapore's iconic symbol, stand on either side, and a red lantern path stretches through bamboo — a different vibe right from the entrance. Made me even more excited to see the inside ♡

Ttasijia is the Chinese-style pronunciation of hanja characters meaning "big eater." Feels like a name anyone who eats a lot has to visit at least once. Haha (= me?!)

Inside Ttasijia: a Singapore night market in Yeonnam-dong

The inside is no ordinary space either — Ttasijia Yeonnam feels like a real Singaporean night market or local restaurant.

Same orange-and-teal color scheme as the exterior, and with the lighting it all comes together for an unusual, travel-like atmosphere.

It has that open-air street-food feel too — a great pick if you're looking for a different kind of Yeonnam-dong date spot. Tables are separated into little pockets so it never feels crowded.

Wait, is this really Korea? That's the charm that kept things from ever getting boring. Nothing is ordinary, down to the posters and the smallest props. The colors alone are dazzling.

Terrace seating for the full outdoor-market feel. On a nice day, sitting here with a beer would be perfect.

What to order at Ttasijia: shrimp fried noodles and shrimp gukbap

I had high expectations going in, knowing it had made Singapore's Michelin Guide for six years running — and the menu doesn't disappoint. The signature shrimp broth fried noodles and shrimp gukbap are absolute musts.

I went with shrimp broth fried noodles and shrimp gukbap, then debated between the chili clams and black vinegar guobaorou — ended up picking the guobaorou.

There's a wide drink lineup too — soju, beer, even baijiu, so you can pair to your taste. But my top recommendation is the 100% apple juice!!! A flavor only found here — really refreshing.

Also check the review event running now — free soda?! Great news for someone like me who thinks a meal out always needs a soda.

Is Ttasijia Yeonnam worth it? A meal you crave the next morning

Even the tableware at Ttasijia Yeonnam is no ordinary stuff. Just from photos, this could pass for Singapore itself. My friend and I kept admiring how pretty even the dishware was.

Sauces set out at every table — mix and match to taste. I especially recommend spooning a bit of sambal onto the shrimp gukbap. Pepper and chili oil also pair beautifully with it.

Catching up with a friend after a while, the 100% apple juice arrived. One sip and yep, that's真 100% juice. A rich sweetness from the apple itself, a genuinely healthy flavor — highly recommended if you like apple juice. Oh, the powder on top is plum powder, adding sour-sweet-salty umami.

Soon all the dishes arrived at once. I wondered if the portions might be small — but by the end we were completely full!

Shrimp gukbap at Ttasijia: the broth we nicknamed "saeri-gomtang"

The shrimp gukbap I was most curious about. Such a shame photos can't capture the aroma and flavor. A rich broth like sagol-gomtang (bone soup) layered with the umami of shrimp — genuinely captivating.

On top of that, a whole giant prawn goes in, making it visually stunning too — the prawn was big enough to mistake for lobster.

My friend and I nicknamed this broth-loaded shrimp gukbap "saeri-gomtang." Great for a hangover, and a solid recommendation if you're after a simple Yeonnam-dong lunch spot.

A kind staff member told us the shrimp gukbap pairs well with sambal sauce, so we tried it — a slightly spicy, salty kick from the sambal brought out even more umami in the broth. The bold flavor had us craving beer the whole time...

Shrimp broth fried noodles: chili sauce takes them up a notch

The moment I saw the noodles, I knew this was my style. The shallow-broth fried noodles had a distinctive look, with another whole giant prawn in there too.

Thin noodles with a different charm from somyeon — the kind that just slide right down. There was quite a lot, but it disappeared in no time, which was almost a little disappointing.

These shrimp broth fried noodles taste even better with the accompanying chili-loaded sauce. What could've been a slightly plain dish came alive with that spicy chili sauce — eating it with the chili mixed in was definitely more my style.

Black vinegar guobaorou: the sweet-and-sour sauce is the kicker

Black vinegar guobaorou (sweet and sour pork), with its tangy sauce as the draw. The scent of black vinegar hit the nose the moment it arrived.

Using the tongs and scissors provided to cut it up, you could feel the chewiness of the batter right through your fingertips. Crisp outside, chewy with every bite, and the meat's juiciness still intact. The black vinegar sweet-and-sour sauce is the real kicker — a different charm from your typical guobaorou.

From the juice to every dish, my friend and I cleaned our plates and walked out clapping, agreeing Michelin doesn't pick just anywhere — Ttasijia Yeonnam.

If you're after a different kind of Yeonnam-dong date spot, or a Yeonnam-dong restaurant with an unusual atmosphere, Ttasijia Yeonnam, chosen for Singapore's Michelin Guide six years running, is worth the visit!