Newsroom

• Na Oh's first spring menu features fresh dishes like Ginseng Chicken naengchae and Spicy Beef Gomtang, celebrating seasonal Korean ingredients
• The menu combines traditional Korean cooking with modern techniques, using naturally aged, fermented sauces for authenticity
• Fresh produce from HMGICS' Smart Farm further bridges innovation with tradition

Singapore March 20, 2025 - Since its launch in June 2024, Korean restaurant Na Oh, housed within the Hyundai Motor Group Innovation Center Singapore (HMGICS), has been offering diners an authentic taste of seasonal Korean cuisine.

A collaboration between acclaimed San Francisco-based chef Corey Lee and Hyundai, Na Oh draws deeply from traditional Korean roots while being thoughtfully calibrated for the modern palate. With menus refreshed quarterly, the restaurant celebrates the natural rhythms of the seasons, showcasing the best ingredients each time of year has to offer.

This month, Na Oh unveils its first-ever spring menu, marking a full cycle of seasonal offerings. In Korea, spring dishes are cherished for their fresh, invigorating flavors and nutritional benefits, as the season brings an abundance of wild greens, tender seafood, and vibrant produce. Lighter, revitalizing creations take center stage, offering a sense of renewal and energy.

Na Oh’s spring menu celebrates this spirit with a thoughtful selection of dishes that blend time-honored Korean cooking methods with contemporary techniques. Staying true to its commitment to tradition, Na Oh only uses jang—soy sauce, doenjang, and gochujang—fermented using traditional methods and naturally aged, ensuring depth of flavor and authenticity in every dish.

To begin, diners can enjoy the Ginseng Chicken Naengchae, a chilled salad featuring poached chicken marinated in ginseng and soju, complemented by fresh bamboo shoots, minari, and a delicate pine nut sauce. Minari, a bright, peppery herb also known as water dropwort, is a staple in Korean cuisine, often enjoyed as a seasoned namul or an accompaniment to seafood and tang.

For the main course, guests can select from three carefully curated sets, each accompanied by three banchan. These include lotus root marinated in tofu, cashew nuts, and ssook (Korean mugwort leaf), as well as two banchan made with fresh produce from the Smart Farm—kale namul with burdock and jujube, and cucumber kimchi with ice plant.

The first main set option features Chilled Homemade Wheat Noodles with Crab and Brisket, served in a rich beef broth delicately enriched with soy milk. A hot mustard dipping sauce is provided for the brisket, allowing diners to adjust the flavor to their liking. Complementing the noodles is Charcoal-Grilled Deodeok, a fragrant spring delicacy glazed with fermented chili, alongside Chonggak Kimchi, known for its satisfying crunch and deep, aged flavors.

The second main set option spotlights Spring Vegetable Bibimbap, featuring short-grain Korean rice cooked in a traditional gamasot (Korean cast-iron pot) for a toasty, flavorful crust. A medley of spring vegetables—including asparagus, peas, squash blossoms, doraji, Swiss chard from the Smart Farm, and wild gamtae seaweed—adds layers of texture and freshness. Diners can mix in a fermented chili sauce to their liking. Accompanying the bibimbap is a comforting Soup of Assorted Sprouts, along with three condiments: Salted Pollock Roe with fresh sesame oil, Sesame Leaf Kimchi, and Roasted Rock Seaweed.

For those seeking heartier fare, the third option offers Spicy Beef and Spring Leek Gomtang, a deeply flavored beef broth soup made by simmering beef short ribs, tendon, fiddlehead fern, mung bean sprouts, and oyster mushrooms for hours to extract its rich essence. This bolder interpretation of the classic gomtang is served with Golden Queen’s Rice. Accompanying the soup is Flowering Shiitake Gyeran Mari, a delicately rolled savory omelet enhanced by the earthy aroma of shiitake mushrooms, and Angelica Shoot Muchim, a tangy salad made with Dooreup (a Korean spring vegetable), dressed in a chili and vinegar sauce for a refreshing contrast.

Vegetarians can also enjoy a specially crafted set menu. The meal begins with Fresh Bamboo Shoot and Bean Curd Naengchae, a chilled appetizer featuring crisp cucumber and water chestnut, dressed in a delicate sauce made from pine nut and hot mustard. For the main course, the Spring Vegetable Bibimbap takes center stage, showcasing a colorful selection of seasoned namul served over rice cooked in a gamasot for a rich, toasty flavor. This dish is accompanied by a comforting Soup of Assorted Sprouts, as well as Charcoal-Grilled Deodeok. Rounding out the meal are Sesame Leaf Kimchi and Roasted Rock Seaweed, adding layers of depth and savoriness.

To conclude the dining experience, Na Oh presents a unique twist on a classic Korean staple: the Misugaru and Cherry Ice Cream Sandwich. Misugaru, a blend of roasted multigrain powder traditionally mixed into a nutty, lightly sweetened drink, is reimagined in an indulgent yet balanced dessert with bright cherry flavors.

Na Oh’s commitment to seasonal ingredients is further enhanced by its use of fresh produce from HMGICS’ Smart Farm, embracing a farm-to-table approach that elevates each dish with carefully sourced ingredients.

Na Oh is open Wednesday through Sunday for lunch and dinner. Guests are encouraged to reserve their tables in advance to enjoy this seasonal dining experience. To book a reservation, please visit www.hyundai.com/sg/naoh.

Visitors can enhance their experience while at HMGICS with the Discovery Tour, exploring Hyundai's innovative approach to future mobility, manufacturing, and how technology and automation contribute to food security and self-sustainability. The tour features a visit to the Smart Farm, test drives of the IONIQ 5 and IONIQ 6, and the immersive Factory VR Tour. For more details, please visit www.hyundai.com/sg/experience/tour/discovery.