Jurong West’s street cred just went up. At the Hyundai Motor Group Innovation Center Singapore (HMGICS), a state-of-the-art vertical farm operated by giant robotic arms has sprouted, alongside Na Oh, a Korean restaurant that promises a unique and innovative farm-to-table dining experience. This restaurant marks the first collaboration between Hyundai and renowned three-Michelin-star chef Corey Lee.
Na Oh translates to "moving from inside out" in Korean, and hints at the heart behind the dishes. Chef Lee’s menu, which will be updated every season, takes the essence of Korean hansik cuisine and elevates it with modern techniques and presentations, creating dishes that are both familiar and refreshingly new.
Bridging traditions with modernity
As the meal proceeds, it is clear that dishes are crafted with the same meticulous attention to detail one would expect from a Michelin-starred chef. On the seasonally updated menu, expect a four-course fixed meal featuring appetisers, a Jinjitsang (Korean meal setting served with a variety of accompaniments), and dessert. This season’s Jinjitsang lineup consists of three selections: the Samgyetang, young chicken stuffed in glutinous rice; Golden Queen Rice and Butterfish Gamasot, clay pot rice with fish; and the Pyongyang-Style Cold Noodles, a cold buckwheat noodle with sea-salt cured beef loin.
According to Chef Lee, honouring traditions and allowing for the precision and consistency of modernity go hand-in-hand.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Plant-Powered Paradise
Exploring Seoul's Burgeoning Vegetarian Food Scene
Brewing tradition, bottling innovation
Chunpoong Brewery is safeguarding a cherished Korean beverage, makgeolli, while embracing innovation for a new era.
Home is where the heart is
The best memories are often made at home, something which Hideaway, Nae:um Group's latest venue featuring a cosy design inspired by nature, is venture, aims to recreate.
The Life Aquatic
On board Oceania Cruises' Riviera, a luxurious two-week voyage along the Southeast Asian coastline delivers on its promise as a food lover's paradise at sea, offering an array of specialty restaurants, thoughtfully re-inspired menus, and a state-of-the-art cooking school.
Bright lights, big city
Going to Bangkok for an extended weekend? We've narrowed down a few places for you to swing by.
Sun, sea and banh mi
NOX Beach Club in Central Vietnam is a balmy haven for daytime escapes and after-dark events. Plus you will never go hungry here thanks to the collection of six restaurants and bars.
Laneway stars
Melbourne shines bright with its bevy of dining gems and new luxe hotels. It's time to revisit this well-loved destination.
Spiced and praised
These spice-centric East Indies Gins from Spice Island Distilling Co. have been acclaimed for their authentic excellence.
Girl power
Seoul's female bartenders liven up the city's drinking scene with their artistry and expertise.
Eye on Asia
After 25 years in Hong Kong and 12 in Singapore, British wine merchants Berry Bros.& Rudd is a seasoned player on the Asian wine landscape. Charlie Rudd, a fourthgeneration family member, now leads the charge in Asia.
