Stepping into NAE:UM feels like entering a quiet storybook—one written not with words, but with flavors, textures, and thoughtful design. Reopened in August 2025 as NAE:UM 2.0, the restaurant marks a new chapter for Chef Louis Han, whose journey from episodic storytelling to a more complete culinary narrative is reflected in every detail of the space and menu.
At the heart of NAE:UM 2.0 is the menu titled “Moments,” a reflection of Chef Louis’ growth and identity. The meal consists of a signature 8-course tasting menu or brief 5-course tasting menu opened with a chilled tomato broth inspired by dongchimi—radish water kimchi—served with sweet tomato and raw seafood on tomato jelly. It’s a gentle introduction, bright and layered.
Three small bites follow, each with its own story. A scallop marinated in white soy and fermented garlic shoots sits on a seaweed cracker, topped with chive aioli and ikura. A yam puff hides pork ragu infused with fermented black bean sauce, lifted by green chili and spring onion. And a crisp lavash sandwich holds braised oxtail, mashed potato, and bell pepper—rich, earthy, and comforting.
One of the most personal dishes is “memilmyeon & mandu”, a pairing of cold buckwheat noodles and grilled dumplings. The noodles are tossed with white kimchi, chives, and perilla oil, topped with tobiko sauce and pickled cucumber. Sweet mountain turnip petals add a floral touch. Beside it, a grilled morel mushroom dumpling filled with duck meat and rice cake is glazed with gochujang. This dish recalls Chef Louis’ childhood near the mountains, blending memory with precision.
The fish course. “nobchi”, features turbot aged for five days and pan-seared until crisp. It’s served with Korean squash marinated in fermented fish sauce, sautéed with garlic and onion, and finished with mirin and sesame. A spicy seafood broth enriched with butter ties the dish together, offering depth and warmth.
The meat dish brings grilled “Iberico ribeye” marinated in galbi sauce, served with pork jus and layered with garlic chive, wasabina, and perilla-scented onion. It’s a nod to backyard barbecues, elevated but still familiar. To close the savory portion, “hansang” arrives—a comforting rice dish cooked in a cast-iron pot and mixed with vegetables, seaweed, and sesame oil. It’s topped with grilled mountain root marinated in gochujang and served with a selection of banchan and a clear mushroom soup. It’s simple, nourishing, and deeply personal.
Dessert begins with a modern take on changmyeon, a sweet noodle soup, “darae changmyeon”. Golden kiwi sorbet and fresh kiwi are paired with lemongrass syrup, jelly, aloe vera, cucumber, and granita. Then comes “daechu,” a signature dessert built around jujube. A charcoal tuille holds date cream and jujube truffle foam, topped with white chocolate ice cream and crisp rice. Guests are invited to break through the layers, discovering textures and flavors that echo the complexity of the meal. The final bites are inspired by traditional Korean sweets “dagwa”—fermented rice cake, mugwort chocolate, raspberry jelly, deep-fried rice cake soaked in syrup, and a warm herbal drink. It’s a gentle ending, full of memory and care.
To accompany the meal, they offer a beverage selection curated by Head Sommelier Ocean Kang. Guests can choose from full or half alcohol pairings, featuring wines and Korean drinks that range from familiar to surprising. Highlights include small-batch craft tipples from master fermenter Han Yeong Seok’s Cheongmyeongju, Hana Makgeolli from Brooklyn and Yunguna yakju from Copenhagen, as well as soju, craft spirits, and Korean beers. Non-alcoholic pairings are equally thoughtful, with house-made concoctions like chung fizz and Korean-inspired mocktails. Each drink is chosen not just to match the food, but to expand the story—adding new layers of flavor and emotion.
The restaurant’s interiors, designed by Tsukurto, draw inspiration from the hanok, Korea’s traditional home. But this isn’t a replica—it’s a reimagining. The entrance, with its carved wood cabinet and limestone logo wall, evokes the warmth of a Korean courtyard. Sliding doors guide guests through the space, echoing the fluidity of the meal itself. Inside, exposed beams and soft lighting mimic the rhythm of daylight, while a curved travertine wall anchors the room with quiet elegance. Materials like wood, paper, and stone are used with restraint, creating a setting that feels timeless yet modern.
NAE:UM 2.0 isn’t just a new version of a restaurant. It’s a more complete expression of Chef Louis’ identity, told through dishes. The food speaks clearly, and the story it tells lingers long after the last bite. It’s a place where all come together to tell a story—one that’s deeply personal, quietly confident, and always evolving.
NAE:UM
161 Telok Ayer St, Singapore 068615
