Fragrant MEMORIES

These chefs have managed to find a new canvas to make an indelible mark on Singapore's culinary map

- SNG LER JUN

Through their fine-dining establishments, expat chefs have left a mark on the Singaporean culinary landscape, fusing the tastes of their hometowns with the vibrant, dynamic flavours of the Lion City.

CHEF LOUIS HAN

The one Michelin star restaurant NAE: UM along Telok Ayer street is a heartfelt tribute to contemporary Seoul’s cuisine. Founded in late 2019, it is helmed by chef Louis Han, who hails from Gangnam, Seoul. “My love for cooking started when I was 14 years old, having observed my grandmother and mother in the kitchen,” he says. A detour into culinary school at 15 was first met with reservation; Han, who was an only child, had secretly enrolled into the culinary school and passed its application exam. When his mother, a lawyer, caught wind of his achievement, she expressed disapproval and had thought Han did so to avoid studying. But in the end, his family’s support would come to be the wind beneath his culinary wings.

From the cosmopolitan kitchens of Seoul and Abu Dhabi to a rendezvous with the United Nations Peacekeeping force in Lebanon, where he orchestrated international fare for dignitaries, Han’s journey with food has traversed continents. Yet, it is in the vibrant embrace of the Lion City that his culinary soul truly found its home.