NAE:UM Restaurant

Published - 09 September 2021, Thursday
  • NAEUM Restaurant
  • NAEUM Restaurant

Founded by Chef Louis Han, NAE:UM serves up contemporary Seoul cuisine, a harmony of Western techniques and Korean heritage flavors. The restaurant features episodic menus themed around food stories and inspirations to the NAE:UM team.

Don’t hesitate to go “nom nom” at Naeum. Trust us, you won’t regret it one bit, as this is the newbie which is taking the Singaporean culinary scene by storm. Exceptional reviews from critics and diners have already started coming for its splendid Korean cuisine, and it’s safe to say that there is something in it for everyone.

Naeum Restaurant​​​​​​​

We’re talking creative options like Hwae (sashimi) reminiscent of the popular Korean hit Mulhwae and the Jjim which showcases the one of a kind steaming technique. Jjim is packed with subtle flavours of brined grouper which comes with spanner crab encased in a roulade of zucchini, cabbage and daikon. Don’t want to take risks with your food? Like things to be the old fashioned way? Well, they have various options which are an ode to the Korean method of grilling meats. Image Credit: Naeum Restaurant Facebook Page

a. 161 Telok Ayer St, Singapore 068615

e. [email protected]

w. www.naeum.sg/

s. www.facebook.com/naeum.sg/

t. +65 8830 5016

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Reviews

  • 1948 comments
  • ELITE
RATED 7 / 8

Tucked in the corner of town where Korean BBQ spots are a dime a dozen, Nae:um is a bold foray forward, a vote of confidence for the evolution of culinary acceptance in Singapore. This is not 'Korean Royal Cuisine' (in the vein of say, 지화자Jihwaja in Seoul), but neither is it 안주Anju (a korean term for food consumed with alcohol). Instead it is a tapestry of influences from East to West, held together by the memories of a Western-trained Korean chef, Seok Hyun (better known as Louis), who previously worked with Sun Kim at Meta, and then helming the now-defunct Kimme.

The interior design of the space evokes a warm and homely feel, plenty of warm tones. Particularly impressive were the hanging ceiling lights shaped like logs that projected light upwards against the ceiling. It was obvious that chef wanted to showcase a range of ferments that are a hallmark of korean cuisine. The service staff were in general accommodating and attentive (especially in refilling glasses of water and clearing plates/replacing cutlery), although they struggled a little under the weight of the full house and multiple turnovers. 20 minutes had passed before we realized that we needed to 'order' food (we were seated at 820pm, so by the time we found out that nothing was being served, it was already 840pm). Just some quick notes on various parts of the meal.

~Facebook Review

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