Hidden in the stylish backstreets of Apgujeong Rodeo, Bobo Sikdang (保保食堂) has earned its reputation as one of Seoul’s most refined modern Chinese dining spots — where traditional Shandong-style Chinese flavors meet contemporary Korean elegance.
Originally founded in Gwangju, the restaurant is helmed by Chef Jang Bo-won, grandson of the legendary Chinese restaurant Youngbalwon (영발원). Carrying on his family’s culinary legacy, Chef Jang has transformed Bobo Sikdang into a destination for those seeking authentic, elevated Chinese cuisine — far beyond the sweet-and-sour clichés of Korean-Chinese food.
📍 Location & Atmosphere
Bobo Sikdang is located on the 1st floor of Robin Luxury Hall, along Eonju-ro 174-gil, just a short walk from Apgujeong Rodeo Station. From the outside, the space exudes understated luxury — sleek signage, tinted glass, and warm interior lighting that hint at the modern dining experience inside.
Step in, and you’re greeted by an open kitchen, where you can see the chefs preparing each dish with meticulous precision. The restaurant’s layout balances intimacy and openness — a mix of private rooms for business dinners or gatherings, and elegantly spaced tables for couples or small groups.
Since its early days, Bobo Sikdang has evolved significantly. The former bar-style seating has been replaced by comfortable table arrangements, giving the restaurant a more polished, upscale feel. Private rooms, accommodating up to ten guests, make it an ideal choice for corporate dinners, celebrations, or refined group dining.
🍽️ The Culinary Philosophy
Bobo Sikdang distinguishes itself through purity and balance. Rather than relying on overly greasy sauces or heavy seasoning, the kitchen focuses on clear, defined flavors — often enhanced by the chef’s masterful use of black vinegar, chili oil, and subtle aromatics.
Signature dishes like Tea-Smoked Chicken, Butter Tangsuyuk (sweet-and-sour pork), and Kkanpung Agujjim (spicy fried monkfish) showcase the chef’s philosophy: authentic Chinese roots, modern Korean sensibility, and premium seasonal ingredients.
The restaurant’s inclusion in the 2025 Blue Ribbon Survey (2 ribbons) and its 4.5-star average on CatchTable (2,400+ reviews) reinforce its status as one of the city’s top modern Chinese restaurants.
🥢 Signature Dishes
🧈 Butter Tangsuyuk (₩32,000)
Perhaps the most talked-about dish at Bobo Sikdang. Imagine classic tangsuyuk — crisp pork fritters in sweet-and-sour glaze — elevated with a slab of melting butter on top. As it blends with the sauce, the butter adds an irresistible nutty aroma and silky texture. It’s indulgent, slightly rich, but perfectly balanced. A crowd favorite, and the dish that converts first-time visitors into loyal fans.
🐟 Kkanpung Agujjim (₩37,000)
One of the restaurant’s signature dishes — tender pieces of monkfish, fried until crisp and tossed with dried chilies, black pepper, and the chef’s perfectly balanced kkanpung sauce. The flavor is spicy, sour, and slightly smoky, with a complex depth that lingers. Many diners call it the best seafood dish they’ve had all year.
🥩 Dongpo Pork with Bao Bun (₩42,000)
A nod to traditional Hangzhou-style braised pork belly — slow-cooked for hours until melt-in-your-mouth tender. Served with soft steamed bao buns, it’s the kind of dish that brings smiles all around the table. The sweet soy glaze, infused with five-spice aroma, is rich but never cloying.
🌶️ Mapo Tofu (₩15,000)
Featured on Choi Ja Road, a Korean celebrity food program, Bobo’s Mapo Tofu strikes the perfect balance between heat and flavor. The Sichuan pepper tingle is noticeable but controlled — ideal for those new to authentic Chinese spice. Pair it with the XO shrimp fried rice (₩18,000) for a comforting, soul-satisfying combination.
🍤 Peach Chili Shrimp (₩45,000, seasonal)
A seasonal summer favorite, where juicy prawns are deep-fried in batter enhanced with dried shrimp, then coated in a sweet, tangy peach-chili glaze. The contrast between crispy texture and fruity freshness is addictive.
🦆 Tea-Smoked Chicken (₩32,000)
Served chilled as an appetizer, this dish reflects the chef’s Shandong heritage. Fragrant tea-smoked chicken slices are dressed in a light soy-garlic vinaigrette and topped with fresh cilantro. Smoky, citrusy, and refreshing — a perfect way to start your meal.
🌿 Cold & Starter Dishes
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San-dong Shao-ji (₩32,000): A cold shredded chicken salad, brightened with vinegar and sesame oil — light, tangy, and wonderfully aromatic.
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Ox Tongue with Chili Oil (₩36,000): Thin slices of beef tongue tossed with house-made chili oil and bean sprouts. The heat is clean, the umami deep — proof that Bobo’s chili oil could easily be bottled and sold on its own.
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Golden Century Egg with Soft Tofu (₩18,000): Quail egg–based century eggs paired with silky tofu and black vinegar dressing. A dish that captures both elegance and contrast.
🍲 Soup & Greens
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Sour Pickled Rib Soup (Suanchai Galbitang, ₩26,000): Pork ribs simmered with fermented mustard greens and tofu. The soup’s sharp tang cuts through the richness beautifully, offering one of the most comforting flavors on the menu.
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Green Green Green (₩21,000): A vibrant stir-fry of bok choy, broccoli, and garlic stems. Savory from oyster sauce, aromatic from lard, and perfectly crisp. Simplicity executed flawlessly.
🍜 Noodles & Rice
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Zhisi Liangmian (₩15,000): Cold noodles tossed in a nutty sesame sauce — refreshing and smooth, with a gentle kick of spice.
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XO Shrimp Fried Rice (₩18,000): Fragrant with seafood XO sauce and wok hei (wok aroma). A must-order side for Mapo Tofu.
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Amyeon Sohonbap (₩15,000): Char siu pork over rice — rich and satisfying, though availability varies.
🍶 Drinks & Pairings
Bobo Sikdang is also known for its excellent beverage program. The wine list includes Veuve Clicquot and Golden Blanc, while Korean soju brands like Hwayo and Ilpoom Jinro are available for local pairings. Corkage fees are steep (₩40,000 for wine, ₩70,000 for whiskey or Chinese liquor), but the curated drink selection complements the cuisine beautifully.
For a lighter touch, try a highball or Tsingtao beer (₩12,000) — both work exceptionally well with the spicy and tangy dishes.
🥢 Dining Experience
Dining at Bobo Sikdang feels like entering a different tier of Chinese cuisine — one that blends artistry with nostalgia. The service is attentive, the plating refined, and the pacing of dishes thoughtfully timed. The open kitchen gives guests confidence in hygiene and craftsmanship, while the private rooms provide comfort for meaningful gatherings.
During group visits, dishes arrive in generous portions, allowing everyone to share and sample a variety of flavors. The balance between heat, acidity, and umami stands out throughout the meal, as does the unmistakable aroma of the restaurant’s signature chili oil.
🌟 Overall Impression
Bobo Sikdang proves that Chinese cuisine in Seoul can be both authentic and sophisticated. Every dish — from the smoky chicken starter to the rich Dongpo Pork — reflects Chef Jang’s dedication to flavor integrity and balance.
It’s easy to see why Bobo Sikdang has become a favorite among celebrities and food enthusiasts alike, including famous Korean personalities like Chung Yong-jin, who publicly praised the restaurant.
While the prices lean toward fine dining, the overall experience — refined ambiance, consistently excellent food, and impeccable service — makes it well worth it.
If you’re tired of the usual Korean-Chinese fare and want to taste something truly refined, modern, and rooted in heritage, Bobo Sikdang is a must-visit in Seoul.
🗂️ Essential Info
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📍 Address: 103, Robin Luxury Hall, 30 Eonju-ro 174-gil, Gangnam-gu, Seoul
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🚉 Nearest Station: Apgujeong Rodeo Station (Exit 5)
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🕒 Hours: 11:30 AM – 10:00 PM (Break time 3:00 – 5:30 PM)
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🗓️ Open: Daily (No holidays)
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💸 Price Range: ₩15,000 – ₩100,000+ (Courses & à la carte)
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🚗 Parking: Valet available across the street
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📞 Phone: 0507-1346-7436
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🌐 Instagram: @pao_pao_chang
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