Our story, told by BongBong
Nanta opened in 2014 on Thomson Road, in Novena. One location, one charcoal grill pit, and the authentic Korean taste we built with discussion among our family. We were not trying to build a chain — we just do our best to deliver the best taste possible.
The charcoal goes on before we open and stays on all day, because charcoal gives pork a char that nothing else reaches. Aged black pork belly, thick cut, and A5 wagyu. And in the back, a pot of beef bones that has been simmering since morning — house-made broth, the Korean way, no shortcuts.
We season for Korean tongues first. That is the whole idea: if it tastes like home to us, it will taste like something real to you. Banchan is freeflow as long as you keep eating.
New broth from 21 August 2026.
Come hungry, leave happy.
A part of every meal here goes to children through Children's Wishing Well.
