{"id":4248,"date":"2023-05-20T12:12:17","date_gmt":"2023-05-20T04:12:17","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=4248"},"modified":"2025-07-31T12:29:35","modified_gmt":"2025-07-31T04:29:35","slug":"nae-um-singapore","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/nae-um-singapore\/","title":{"rendered":"Singapore NAE:UM: Korean Menu Interprets Pure Deliciousness"},"content":{"rendered":"<p>It has been more than four years since I last visited Singapore due to covid restrictions. A pleasant surprise happened during my visit was that a good friend of mine, food journalist Kyoko Nakayama, successfully made a reservation at NAE:UM for my first night in Singapore. The restaurant d\u00e9cor exudes calmness and warmth, just like Chef Louis Han's friendly personality.<\/p>\n<p><iframe title=\"Singapore NAE:UM: Korean Menu Interprets Pure Deliciousness\uff01\u65b0\u52a0\u5761NAE:UM\u97d3\u5f0f\u71d2\u70e4\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/VCxeQeY20ao?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>Korean cuisine has been making its way up the food charts in recent years. One of them is NAE:UM, a Korean restaurant awarded one Michelin star after its first year of operation in Singapore and ranked 83rd in the Asia\u2019s 50 Best this year. The name of the restaurant means a fragrance that evokes memories, and each episodic menu that changes with seasons tells a different Korean food story.\u00a0For this spring\/summer\u00a0menu, Chef Louis Han stages a\u00a0theme of\u00a0Front Yard Barbecue, built on the fondest of memories from his barbecue gatherings back home.\u00a0Think\u00a0hot and plump grilled meats, fresh and succulent vegetables and a colourful array of side dishes.\u00a0Wouldn\u2019t it be hard not to fall in love with all that deliciousness?<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae1.jpeg\" \/>\n<\/div>\n<p>Inspired by his grandmother's cooking and culinary programmes at a young age, Chef Louis Han applied his passion for science and talent of creation to cooking, a career that wasn\u2019t expected by his family at first place.<\/p>\n<p>After graduating from culinary school and working in Lebanon, Chef Han settled down in Singapore, where he trained with Chef Sun Kim at Meta, a Michelin-starred restaurant that led him to the world of high-end dining, and one I also liked a lot on this visit. He founded the concept of NAE:UM in late 2019 and brought the restaurant to life as contemporary Seoul cuisine in 2021 despite difficult situations during the pandemic. With its elegant contemporary vibe and the chef\u2019s personal style of cooking, NAE:UM is dedicated to delicious moments and lingering memories.<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae2.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae3.jpeg\" \/>\n<\/div>\n<p>Barbecue has long been an integral part of Korean cuisine. People enjoy food and animated chatter with families and friends at front yard barbecues when days get warm. Korean BBQ runs through the veins of the whole new menu, which is enveloped by a rich tapestry of flavours including sweetness, savoury tang, a touch of tartness, and many more.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae4.jpeg\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae4.jpeg\" alt=\"\" width=\"1080\" height=\"593\" class=\"aligncenter size-full wp-image-4253\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae4.jpeg 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae4-300x165.jpeg 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae4-1024x562.jpeg 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae4-768x422.jpeg 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae4-18x10.jpeg 18w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>Dishes at NAE:UM are as nice and friendly as the chef's personality, joyfully guiding you through what the chef is trying to convey.<\/p>\n<p>Kicking off the journey is a series of three snacks nostalgically presentedin\u00a0traditional pottery. This includes green peas smoked lightly over applewood, and\u00a0garnished with charred pickled shallots, citrus jelly, lemon zest and dill; Striped Jack tartare, marinated with pickled chilli and fermented daikon atop a kimchi-tomato\u00a0meringue; and a house-made Korean crepe that wraps Bulgogi Wagyu beef,\u00a0sauteed bell peppers and shiso leaf. Delectable caviar adorns the crepe, which nestles on\u00a0fragrant pine nut cream.\u00a0A rich and satisfying experience for the palate, this is my favourite dish.<\/p>\n<p><!-- Two stacked images with caption --><\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae5.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/><br \/>\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae6.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 6px; margin-bottom: 20px; font-size: 14px;\">Striped Jack Tartare\uff0cKorean Crepe\uff0cShima Aji<\/div>\n<p>Inspired by a traditional spicy stir-fried chicken dish \u2018dakgalbi\u2019, Chef Han\u2019s signature\u00a0\u2018duckgalbi\u2019 features minced duck wrapped around a rice cake, pierced with a skewer, and grilled over binchotan. The moreish meat skewer is glazed with a\u00a0sweet chilli sauce, sprinkled over with quinoa puffs, and served with Korean perilla leaf.<\/p>\n<p>The \u2018somyeon\u2019 (buckwheat noodles) goes hand in hand with grilled black pork belly, two must-haves for a Korean barbecue party. The chewy noodles and aromatic roast pork are served with cucumber and pickled vegetables for a refreshing twist that whets your appetite. It wouldn\u2019t be too much of a Korean BBQ party if cold noodles are not served.<\/p>\n<p>A cold water kimchi soup is\u00a0often\u00a0served side by side\u00a0with rich dishes, and Chef Han\u2019s interpretation of his grandmother\u2019s cold soup sees confit\u00a0Obsiblue prawns, sea urchin, cured eggplant and fermented kimchi in a pool of brine from\u00a0house-fermented \u2018mul\u2019 water kimchi, topped with Hokkaido scallop.<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae7.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae8.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae9.jpeg\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">Duckgalbi Skewers\/Somyeon\/Cold Water Kimchi Soup<\/div>\n<p>In \u2018so bbq\u2019 \u2014 or literally \u2018beef barbecue\u2019 \u2014 a MS7 Wagyu Tenderloin is marinated simply in a\u00a0galbi sauce, then grilled over binchotan. Traditional barbecue accompaniments complement\u00a0the beef in the form of pickled sweet potato leaf, grilled king oyster mushroom, shishito\u00a0peppers, all delicately wrapped in Korean lettuce.\u00a0Rice, the staple\u00a0pairing for grilled meats, finds itself in \u2018doeji-galbi bap\u2019, or pork rib rice. What\u00a0lends the most flavours to this dish is the Duroc pork that has been braised overnight in the\u00a0oven. The marinade is a sweet-savoury mix of soy sauce, apple, pear, onions, potatoes and\u00a0chilli. The fork-tender meat is pulled from the ribs and tops three different grains \u2014 barley,\u00a0short white rice, and brown rice \u2014 in a bowl. An edible garden bedecks with beautiful spring colour, including\u00a0carrot ribbons, pickled onions and grated black truffle.\u00a0<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae10.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae11.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae12.jpeg\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">So BBQ\/Doeji-galbi Bap<\/div>\n<p>Rounding up the experience is a palate-cleansing dessert, which includes a sorbet made from a blend of melon, lime juice and soju, paired with vanilla yoghurt mousse and basil.\u00a0Another\u00a0dessert featuring\u00a0jujube\u00a0is also lovely.\u00a0<\/p>\n<p><!-- Two stacked images with caption --><\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae13.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/><br \/>\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/nae14.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 6px; margin-bottom: 20px; font-size: 14px;\">Melon, Lime Juice and Soju Sorbet\/Jujube Dessert<\/div>\n<p>The 5th Episode of NAE:UM continues to see Chef Louis Han proclaim an ode to his most\u00a0cherished memories at home, where the days of spring and summer herald a hot grill, its\u00a0barely audible hiss, and the hearty procession of meats, vegetables, and side dishes\u00a0to come.\u00a0Chef Han is no stranger to bringing out the best of ingredients as they are transformed into his unique dishes. The combination of sweet and savoury flavours with a touch of acidity forms a heart-warming cooking that everyone on earth would love.<\/p>\n<p>It is getting difficult to score a seat at NAE:UM now.Having tasted\u00a0the Episode 5\u00a0menu, I'm\u00a0eager\u00a0to see what's\u00a0to come\u00a0for the next\u00a0episode\u00a0when I visit again.<\/p>\n<p> Author: Jocelyn \u83ef\u59d0<br \/>\n Photo: Jocelyn \u534e\u59d0\/\u9910\u5385instagram<\/p>\n<p style=\"text-align: center; margin-top: 30px;\">\n  <a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" target=\"_blank\"><br \/>\n    <img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" alt=\"\" style=\"width: 100%; height: auto;\" \/><br \/>\n  <\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>It has been more than four years since I last visited Singapore due to covid restrictions. A pleasant surprise happened during my visit was that a good friend of mine, food journalist Kyoko Nakayama, successfully made a reservation at NAE:UM for my first night in Singapore. The restaurant d\u00e9cor exudes calmness and warmth, just like Chef Louis Han's friendly personality.<\/p>","protected":false},"author":3,"featured_media":4251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[87,3],"tags":[42,43],"class_list":["post-4248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-87","category-food","tag-42","tag-43"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u3010Jocelyn\u5c08\u6b04\u3011\u9810\u5b9a\u56f0\u96e3\uff01\u65b0\u52a0\u5761NAE:UM\u97d3\u5f0f\u71d2\u70e4\u83dc\u55ae\u662f\u4e00\u8a18\u76f4\u62f3\uff0c\u5e36\u4f86\u7d14\u7cb9\u7f8e\u5473 - TastyTrip<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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