The galbi arrives with prime marbling and is grilled tableside or in the kitchen. Chef Han sources the highest quality beef, and diners consistently note the tenderness and rich umami. This dish epitomises the Korean barbecue tradition reimagined through a fine-dining lens.
Tips from diners
Ask the chef about the sourcing and cut. Each piece is explained and grilled to individual preference.
The dessert course changes seasonally and often features citrus. Recent menus have showcased yuzu, pomelo, and other Asian citrus fruits interpreted through contemporary techniques — sometimes as a sorbet, sometimes as a delicate mousse, always refreshing and balanced.
Tips from diners
Request to meet the chef or pastry team if interested. They're often available to discuss menu development.
The ssam course is a highlight where diners wrap proteins and vegetables in perilla or other leaves. The banchan selection changes with the season but typically includes kimchi, seasoned greens, and fermented preparations that showcase Korean fermentation mastery.
Tips from diners
Build your own wraps using the provided leaves and banchan. The chef will suggest combinations.
This innovative dish subverts traditional dongchimi (Korean radish pickle) by featuring tomato instead. The jelly adds delicate texture and the seasonal vegetables provide freshness. Reviews highlight how Chef Han reimagines Korean classics with modern techniques while maintaining soul and heritage.
Tips from diners
This dish perfectly sets the tone for the tasting menu. Modern yet deeply Korean in spirit.
Chogye showcases Chef Han's mastery of grilling techniques. The fish arrives perfectly cooked through, skin crackling, and is served with a house-made sauce that balances spice, sweetness, and umami. Seasonal vegetables complement without overshadowing.
Tips from diners
The sauce is what makes this special — ask if you can pair it with additional vegetables on the side.
Named after the Korean word for 'a fragrance that evokes memories,' Nae:um opened in 2021 under Chef Louis Han and quickly earned a Michelin star. The restaurant recently completed a comprehensive redesign with a contemporary hanok-inspired aesthetic. Chef Han presents a storybook menu format, moving away from episodic concepts, blending modern techniques with the soulful essence of Korean flavours in a refined setting.
Book online up to 60 days in advance for parties up to 14 people. Larger groups must contact via WhatsApp or email.
Allow extra time for traffic in the Telok Ayer heritage area. The space is beautifully reimagined with hanok-inspired wood and stone elements.
Chef Louis Han recently collaborated on Cognac pairings with Martell. Ask if available — an innovative take on wine pairing.
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