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SINGAPORE, SEPTEMBER 16, 2024 – Na Oh, the highly acclaimed restaurant by three-Michelin-star Chef Corey Lee located within the Hyundai Motor Group Innovation Center Singapore (HMGICS), presents its first seasonal menu refresh since the successful grand opening. This month, the restaurant introduces its autumn menu, offering a refined exploration of traditional Korean flavors through modern culinary interpretations.

Priced at S$78 per person, the four-course prix fixe menu includes a selection of starters with an option to choose from the following Jinjitsang dishes: Hwe-dupbap, Charcoal Grilled Pork Bulgogi, or Seolleongtang, with vegetarians catered for throughout the menu.

To start with, guests enjoy a selection of traditional dishes, including:

Homemade Tofu with Aged Soy Sauce
A simple yet elegant dish highlighting the purity of handmade tofu, elevated by a naturally-aged soy sauce embodying the traditional Korean practice of jang fermentation. 

Buckwheat and Mugunji Jeon with Salad of Today’s Harvested Lettuces
Buckwheat jeon with mugunji (a type of aged kimchi) is served with an assortment of fresh green leaves, harvested that morning from HMGICS' Smart Farm. This dish is best enjoyed together and can also be eaten as a wrap if preferred. A dipping sauce is served on the side for the jeon. 

Tangpyeong-chae: Jellyfish and Mungbean Jelly Salad with Fine Vegetables and Hot Mustard Sauce
Tangpyeong-chae, rooted in 18th-century court cuisine, symbolizes Korea's desire for harmony and unity at that time. It features mungbean jelly, salted and dried jellyfish, two varieties of Korean seaweed—tot and gamtae—and Swiss chard grown at HMGICS’ Smart Farm, all complemented by a hot mustard sauce. For vegetarians, the jellyfish is replaced with braised calabash.

For the main course, diners can choose from:

Hwe-dupbap: Assorted Raw Seafood and Vegetables over Rice
This dish features albacore tuna, jackfish, fluke, and salted pollack roe accompanied by an assortment of vegetables, including ice plant freshly harvested from HMGICS’ Smart Farm. A carefully crafted fermented pepper sauce, made with Na Oh’s aged gochujang, vinegar, and homemade soy sauce, brings perfect balance to the flavors. Dolgim (rock seaweed) is provided for guests to create wraps with the hwe-dupbap (Korean-style rice with raw fish and vegetables), while mulkimchi (brine-style kimchi) is paired with dried pollack and egg soup to complete the dish.

Charcoal-Grilled Pork Bulgogi with Golden Queen’s Rice
This entrée features two distinct pork cuts: belly and cheek, served with Gangdoenjang, a fermented soybean and tofu stew. Accompanying this dish, guests will also enjoy a clam soup complemented by spicy garlic scapes.

Seolleongtang: Long-Simmered Beef Soup with Fresh Noodles
This rich, comforting soup features long-simmered beef, white cloud mushrooms, and house-made noodles, exemplifying the art of slow cooking. The beef brisket and tendon are served on the side, allowing guests to add them to the soup with chives and mushrooms as desired. The sea squirt condiment, with its spicy and bitter flavors, adds a refreshing zing that enhances the overall experience.

The vegetarian Jinjitsang features Pine Mushroom Jook with Charcoal Grilled Burdock, Seaweed Gyeran Mari, and Cabbage Water Kimchi. This comforting dish, known as Jook (similar to congee), is prepared with pine mushrooms, ginkgo nuts, water chestnuts, dried tofu skin, and scallions. A pine nut and needle condiment can be added to enhance the flavor. Accompanying the main dish are three smaller items: a seaweed omelet, mulkimchi (brine-style kimchi), and spicy grilled burdock root.

For the menu finale, Na Oh serves Gotgam and Walnut Tartlet with Goguma Sikhye, sweet traditional treats made using ingredients that are strongly associated with autumn in Korea. The tartlet, best savored by hand, is filled with walnuts and gotgam (Korean preserved persimmon), and the sikhye (malted rice punch) has been infused with roasted goguma (sweet potatoes).

Reflecting Chef Corey Lee’s evolving vision, Na Oh's new autumn menu captures the essence of Korea’s rich harvest and celebrates the art of storytelling through food. While Singapore lacks traditional seasonal changes, the restaurant brings the spirit of Korea’s harvests to diners by unveiling a new menu every three months. The autumn menu, marking the second collaboration with Chef Corey Lee, combines Korean-sourced produce with modern techniques to deliver a memorable dining experience. Each dish highlights Na Oh’s dedication to culinary artistry and sustainability, featuring meticulously crafted sauces and garnishes alongside innovative techniques from HMGICS’ Smart Farm, which provide fresh ingredients essential for creating high-quality dishes.

“Guests can look forward to high-quality dishes presented in an approachable manner, making fine dining accessible to a broader audience. Our autumn menu not only celebrates the harvest but also showcases the evolution of Korean cuisine through modern interpretations. It offers a unique way to experience the essence of Korea’s autumn season in Singapore,” says Chef Corey Lee.

Na Oh caters to the entire family with a kid’s menu that complements the seasonal offerings. It features steamed rice with beef and radish soup, accompanied by three banchan: a seaweed omelet, namul made from romaine lettuce harvested by the culinary team from the Smart Farm, and sweet potato braised in soy sauce. This thoughtfully crafted menu ensures that even the youngest diners can enjoy the rich flavors and quality ingredients that define the dining experience at Na Oh.

Separately, families can enrich their visit to HMGICS with a Discovery Tour, which offers insights into Hyundai’s history, technological innovations, and commitment to food sustainability. Highlights include a guided tour of the Smart Farm, test rides in the IONIQ 5 and IONIQ 6, and access to the Skytrack and Factory VR Tour. To learn more, visit https://www.hyundai.com/sg/experience/tour/discovery.

Na Oh operates from Wednesday to Sunday for lunch and dinner. Guests are encouraged to make reservations early to secure a spot for this unique dining experience.

To make a reservation, please visit https://www.hyundai.com/sg/naoh.

Address: Na Oh, Level 3, 2 Bulim Avenue, HMGICS, 649674
Tel: 6263 1548
Email: naoh@hmgics.com
Instagram: @naohrestaurant