Modern Korean Flavors, Irresistible Yakiniku, And A New Champagne Forward Concept

This month, look forward to fabulous feasts comprised of modern Korean flavors, irresistible yakiniku, and a new champagne forward concept in the heart of Orchard Road

- Anton D. Javier

NAE:UM

While there is nothing wrong with the Korean cuisine that currently dominates Singapore’s dining scene – hearty kimchi stews, sinful fried chicken, indulgent barbecues – NAE:UM is somewhat a breath of fresh air; a place that offers new ways to enjoy the beloved cuisine, prepared and presented in ways we’ve never had it before. This new restaurant by Chef Louis Han is testament to his Seoul-centric upbringing, juxtaposed with culinary experiences in South Korea, the Middle East, and Singapore.

For NAE:UM’s inaugural episodic menu, diners will be able to familiarize themselves with 31-year-old Han’s favorite ingredients. While mostly familiar (think meats, fresh seafood, noodles, pickles, and gochujang), each ingredient is carefully considered and used, resulting in dishes with moreish flavors. What immediately stands out is the Duck Galbi Tart, where minced duck is wrapped around a rice cake and grilled over charcoal. It is at once savory, sweet, smoky, and chewy. Then there is the Mulhwae, brimming with freshness from the aged kampachi that sits in a shallow pool of yuzu chili sauce.