NAE:UM

NAE:UM is the inaugural restaurant of Chef Louis Han. Inspired by nostalgia for his native Korea and his global sensibilities, Chef Louis introduces ‘contemporary Seoul cuisine’ - a style that goes beyond mere interpretations of Korean classics and models itself on the culinary vibrancy of Seoul. The result is innovative dishes with a sense of familiarity, and flavours that are nuanced and layered, new and coherent. 

The current menu, Episode 2, ‘Mountain Lodge’, is inspired by the mountains of Korea. With Han’s grandmother’s home sitting at the foot of Mount Cheonggye, hiking, is naturally a perennial activity for Chef Louis and his family and hearty soul-satisfying fare is enjoyed at simple lodges to refuel for a boost of energy. It is this energising quality that appeals to Chef Louis as the theme for Episode 2.

We loved tasting our way through the delectable 6-course menu along with its two supplementary dishes. Each course boasted earthy seasonal ingredients met by refined culinary techniques and creative flair.

The first course, ‘Domi’ features a refreshing sashimi salad, interlaced with acorn jelly, ice plant, Romanesco, frisée, edible flowers and herbs, as well as slices of konbu-aged sea bream. The raw fish undergoes a ‘matsugawa tsukuri’ preparation technique of briefly dousing hot water over the skin to enhance texture and impart flavour by melting the underlying layer of fat. Presented like a winter forest, a piquant citrus soy dressing is drizzled over, capped with cucumber foam. Simply beautiful.

NAE:UM’s signature ‘Somyeon’ lived up to its hype. Seemingly simple yet utterly exquisite, the dish comprised of cold Korean buckwheat noodles tossed in a housemade white kimchi, chives and truffle oil dressing, and crowned with Kristal caviar, as well as scallop. It was a lesson in restrained elegance that worked wonders.

This was followed by ‘Naengchae’, a dish which satiates with nutty, savoury notes. The cold dish of tender slow-cooked French chicken and Jeju abalone braised in a chilli dashi are accompanied by a ‘doenjang’ (fermented bean paste) caramelised baby carrot, puffed millet, Korean herbs chimichurri and creamy soybean sauce.

‘Samchi’ is a delicate, yet deeply umami fish course. Slow-roasted with ‘doenjang’ brown butter, the Japanese Spanish mackerel is complemented with a ‘namul’ of five mushroom varieties seasoned with a charred leek dressing, alongside slow-simmered daikon, and mushroom broth.

The Charcoal Jujube drew dramatic conclusion to the savoury courses and announced the arrival of dessert time with its black-on-black appearance. Think luscious jujube ice cream, charcoal tuille and puffed multigrain – it’s delightful.

The final course, ‘Mandarin’, continued to please and is redolent of winter as Chef recalls his childhood days of watching television at home, while snacking on the quintessential winter fruit and ‘dalgona’ (honeycomb). In this sprightly creation, fresh Korean mandarin and grapefruit segments are served with vanilla yoghurt, dill oil, honeycomb, ginger snow, quenelle of mandarin mint sorbet, and a meringue with mandarin zest to top it off.

With its elegant contemporary vibe and the chef’s personal attention to every detail, NAE:UM is dedicated to delicious moments and lingering memories.

Location: 161 Telok Ayer St, Singapore 068615

Phone: +65 8830 5016

Link: www.naeum.sg