Located within the Hyundai Motor Group Innovation Centre Singapore (HMGICS), Na Oh offers a distinctive dining experience led by chef Corey Lee, best known for his three-Michelin-starred Benu in San Francisco.
Na Oh's interior sports a modern and simple design with a touch of traditional Korean flair
Lee’s first foray into Southeast Asia sees a new spin on traditional Korean culinary practices, fused with modern techniques in a menu featuring locally grown seasonal ingredients from HMGICS’ vertical smart farm. The idea is to create a farm-to-table experience that is both fresh and sustainable, while showcasing Lee’s modern, innovative approach to Korean cuisine.
HMGIC's smart farm where Na Oh gets some of its seasonal ingredients from
See also: Summer Palace joins hands with Chengdu’s Silver Pot for four-hands dinner
Na Oh has just one menu for both lunch and dinner service: a four-course set for $78++, including a choice of one main dish from three options. We try the summer menu, which is available till early-September and will be followed by an autumn menu after.
1/5 Homemade tofu with aged soy sauce
1/5 Buckwheat and mugunji jeon; Salad of today's harvested lettuces
1/5 Mulhwe; White fish and sea cucumber in icy kimchi broth
1/5 Samgyetang; Young chicken stuffed with glutinous rice
1/5 Makgeoli, strawberry, toasted rice
Food photos: The Edge Singapore
See also: Sensorial delights at Le Pristine in the refreshed Grand Hyatt Singapore
The meal begins with a house-made tofu with a soya sauce that has been aged on site; the barrels are situated right at the restaurant’s entrance.
We then move to a buckwheat and aged kimchi pancake, paired with a salad featuring the day's harvest from HMGICS' smart farm. Served with delicate strips of leek, the pancake is crisp on the outside and pillowy soft on the inside. It is often eaten either this way with a side salad, or as a wrap.
Next up is a spicy raw fish soup known as mulhwe. This cold appetiser is a blend of flavours and textures: tangy broth meets fresh fish, complemented by the crunch of sea cucumber.
Of the three main course options on the menu, we go with the chicken, a take on samgyetang, the traditional ginseng soup. Here, a young chicken is stuffed with glutinous rice and then boiled into a flavourful and comforting broth. As it cooks, the grains absorb the chicken essence for an incredibly fragrant dish. The flesh, meanwhile, is tender to the point of easily falling from the bone.
We end our meal with a dessert featuring shaved makgeolli ice with strawberries and toasted rice; it's a refreshing, sweet end to the meal.
Lee's collaboration with Hyundai has created a dining space that not only offers exquisite meals, but also engages with the broader themes of tradition and innovation. With seats filling up quick, we recommend a reservation to secure your spot here.
Na Oh
Hyundai Motor Group Innovation Center Singapore (HMGICS), Level 3
2 Bulim Ave,
Singapore 649674
Tel: +65 6263 1548
Opening hours:
Wednesdays to Sundays
(Lunch) 11.30 am to 3.30 pm
(Dinner) 6pm to 7.30 pm
