Hong Kong eats a lot of Korean food — fried chicken, barbecue, bubbling army stew — but one big-name brand from Seoul has just raised the stakes. Obongzip (오봉집) has opened in Tsim Sha Tsui (尖沙咀), and it has come straight for the spicy-octopus crowd. This is Korea's long-running specialist in fire-grilled spicy octopus and pork-belly bossam, and its arrival is one of the more confident Korean openings the city has seen this year.
If you have eaten your way through Hong Kong's Korean scene and felt it was getting samey, Obongzip is the antidote. Here is what the brand is, what to order, what it costs, and how to find the Tsim Sha Tsui branch.
In This Guide
What Is Obongzip?
Obongzip (오봉집) is not a hopeful newcomer testing the water. According to Time Out Hong Kong, the brand first opened in 1987 and now runs more than 300 outlets across South Korea, Japan, Australia, Singapore and, now, Hong Kong. That makes the Tsim Sha Tsui shop the brand's first foothold in the city — a proper international roll-out rather than a one-off pop-up.
The pull is a single, very specific speciality: fire-grilled spicy octopus paired with pork-belly bossam. This is a restaurant that knows exactly what it is famous for, and it builds the menu around that headline rather than burying it under a hundred options.
The Hong Kong branch opened in spring 2026 and quickly landed on the radar of local food media, featuring among the standout newcomers in Foodie's roundup of June 2026 openings. Its home is Cameron Road, a busy Tsim Sha Tsui strip already thick with Korean and Japanese restaurants — fitting company for a brand betting on a knowledgeable, food-led crowd.
What Is Bossam — and Why Is the Octopus Combo the Order to Get?
First, a quick primer. Bossam is a Korean classic of boiled pork belly, sliced thin and meant to be wrapped at the table — you tuck a piece into cabbage or lettuce with garlic, salted shrimp and a smear of ssamjang, then eat it in one go. It is rich, savoury and built for sharing.
At Obongzip, that bossam is teamed with the kitchen's fire-grilled spicy octopus in the restaurant's headline combo, priced at HK$458. Time Out Hong Kong notes the combo can be ordered as a main to share between several people, or scaled down to a single-person meal set served with an array of banchan — the little side dishes that anchor any Korean table.
The logic is simple. The spicy octopus brings heat and char; the bossam brings cool, fatty relief; the banchan and wraps tie the two together. It is the sort of order that turns a meal into an event — which is exactly why it has carried the brand to 300-odd outlets.
What Else Is on the Menu?
Beyond the signature combo, Obongzip leans into family-style Korean classics. Time Out Hong Kong lists seafood and spring-onion pancake (haemul pajeon), japchae (glass-noodle stir-fry), spicy buckwheat noodles and a run of bubbling hot-pot dishes — the kind of spread that fills a table when you are eating in a group.
Save room for dessert. The kitchen's grilled tteok is a slab of rice cake, grilled and generously dusted with roasted soybean powder for a finish Time Out describes as a "crisp yet chewy Korean take on Hong Kong-style French toast." It is an easy crowd-pleaser to end on, and a neat nod to the city it has just moved into.
Obongzip (오봉집)
The Hong Kong debut of a 300-plus-outlet South Korean chain, built around its famous fire-grilled spicy octopus and pork-belly bossam. Best for a group dinner with banchan, pancakes and a grilled rice-cake dessert to finish.
Why It Matters: Hong Kong's Korean Dining Wave
Obongzip is riding a strong current. Korean food has been one of Hong Kong's busiest cuisines in 2026, and the openings keep coming. Just weeks earlier, Korean seafood specialist Minyoung Fresh Fish Factory brought Korean-style sashimi to North Point — a different corner of the same boom.
What sets Obongzip apart is focus. Where many Korean newcomers chase the familiar fried-chicken-and-barbecue crowd, this one stakes its name on the spicy octopus and bossam combo — a dish pairing that even seasoned Korean-food fans here rarely see done by a specialist. It widens the city's Korean vocabulary, and it joins a packed calendar of arrivals tracked in our guide to new restaurants opening in Hong Kong this June.
It also lands during a genuinely strong stretch for new tables. If you like to eat at the new and the notable, Obongzip sits alongside openings like Sai Ying Pun's Argentinian steakhouse Don Pedro — all of which feed into the bigger picture sketched in our guide to the best restaurants in Hong Kong and our running log of Hong Kong's best new openings.
Getting There: Cameron Road, Tsim Sha Tsui
Obongzip sits on the 2nd floor of Cameron Plaza (金馬倫廣場), at 23-25A Cameron Road (金馬倫道) in the heart of Tsim Sha Tsui. It is an upstairs address, so look up — the building is a familiar dining-and-shopping block one street back from the Granville Road bustle.
The nearest MTR is Tsim Sha Tsui (尖沙咀): take Exit B2 and it is roughly a five-minute walk. East Tsim Sha Tsui station is also close, so the spot is easy to reach whether you are coming from the Tsuen Wan line or the cross-harbour East Rail line.
One practical note: Obongzip runs two services a day — 11am to 3pm for lunch and 5pm to 11pm for dinner — and closes in between, so time your visit accordingly. A newly opened, single-branch spot like this can fill fast at weekends, so it is worth booking ahead or calling 2994 2499. For more of what is nearby and new across the city, the YumChaNow venue directory maps where to eat and play.
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