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All blonde woods and soft lighting, Korean chef Louis Han’s first solo venture: <a href="https://www.naeum.sg/?destinasian">Nae:um</a> is easy on the eyes. So, too, is his contemporary Seoul cuisine, which mingles traditional Korean flavors with Western techniques. Set in a shophouse space on Telok Ayer Street, the 28-seat restaurant 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
<a href="https://www.naeum.sg/?destinasian" target="_blank" rel="noopener">naeum.sg</a> 
+65 8830 5016 
<a href="https://goo.gl/maps/2HgpCdpcL3H7cwgi6" target="_blank" rel="noopener">161 Telok Ayer St., Singapore</a>

Samchi, translates to Japanese is Spanish mackerel.

Nae:um: Contemporary Korean Cuisine