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Samchi, translates to Japanese is Spanish mackerel. One of Naeum Restaurant signature dish.

One of "Episode 2: Mountain Lodge" menu in this restaurant.

All blonde woods and soft lighting, Korean chef Louis Han’s first solo venture: Nae:um restaurant is easy on the eyes. So, too, is his c<a href="https://naeum.sg/?DestinAsian">ontemporary Seoul cuisine</a>, which mingles traditional Korean flavors with Western techniques. Set in a shophouse space on Telok Ayer Street, the 28-seat Naeum presents an “episodic” tasting menu that changes every few months; on my visit, the six-course dinner took its inspiration from the wintertime mountains of Han’s homeland with artfully plated dishes such as wagyu sot bap (pot rice) and konbu-aged sea bream with acorn jelly. Such innovation has earned Nae:um both a Michelin star and a loyal following. —Mavis Teo
naeum.sg 
+65 8830 5016 
<a href="https://goo.gl/maps/2HgpCdpcL3H7cwgi6" target="_blank" rel="noopener">161 Telok Ayer St., Singapore</a>

Nae:um: Contemporary Korean Cuisine