Strategically situated in Tanjong Pagar, Singapore’s unofficial ‘Koreatown’, the immersive, design-led bar is the perfect place to experience anju – the Korean tradition of pairing alcohol with sharing plates.
Led by Jigger & Pony Group’s award-winning Uno Jang, BOP’s menu offers cocktails that celebrate Korean ingredients and spirits.
Start with the crisp, quenching Iced Somaek ($16) – refreshingly cold Cass beer topped with shaved soju ice. It’s practically made to be enjoyed with Crispy Fried Chicken ($18), based on a signature recipe by Culinary Class Wars’ Chef Jason Oh.
Also great: the playful Bokbunja POP ($23), whizzed to a froth tableside. It’s a deliciously quaffable cocktail of soju, plum wine, tequila, raspberry wine, hops and lemon lime soda. For something a little more potent, try the savoury BOP Martini ($23), with soju, gin, seaweed and pickled olives.
Linger on for dinner. The fresh, crunchy Cucumber & Squid Muchim ($14) is both a bar snack and an appetiser. Don’t miss the Tuna Gimbap ($21), which elevates the everyday comfort food with sashimi-grade tuna, while the lip-smacking Bossam ($37) is restaurant-quality.
Prices range from $12 for Pollock Roe Steamed Egg to $38 for LA Galbi.
