know several of us had our long-awaited reservations at NAE:UM cancelled. So in the meantime, the easiest way to have the food from NAE:UM is through deliveries, such as these snacks. 🔸 What's pictured includes: * Duckgalbi Patties ($24+ for 3 pieces. Six pieces pictured) with bincho-grilled minced duck patties with rice cake centre, and glazed with gochujang sauce; * Korean Pancake ($28+ per portion, 2 portions pictured) with white kimchi, zucchini, and prawns; * Seafood Mulhwae Salad ($18+), which is a refreshing salad with slow-cooked abalone, prawns and squid, in a yuzu chilli dressing; * 3 Chung Fizz ($12+ each) in flavours of lemon ginger, Omija pomegranate, and lime plum. 🔸 Besides these, they also have Bansang set which is $78+/pax; and a BBQ Kit at $298+ which serves 2-3 persons. . #naeumsg #foodphotography #fujixt4 #exploresingapore #burpple #singaporeinsiders #eatoutsg #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #cafehoppingsg #stfoodtrending #datenightsg #finedining #sgdinner #finediningsg #cbdeats #sashimi #mulhwae #savefnbsg

I came here during a preview of this new restaurant, and happily told Chef Louis that I'm returning again on 27 July for a dinner arranged by his friend Ace. Even if it will be exactly the same menu, I knew the food was good and there were many dishes that I want to try again. 🔸 So the dinner was supposed to happen in two days time, but I can only imagine what could have been, by browsing through my own photos of NAE:UM taken during my first visit. 🔸 Pictured is Nuruk-aged Wagyu Striploin ($48 add-on to the five-course menu). This wagyu is served with pickled shiitake, kohlrabi salad, and grilled spring onions, just like how grilled meats at Korean BBQ would be served with pickled condiments. 🔸 The new date for my dinner here needs to take place sooner. . #naeumsg #foodphotography #fujixt4 #exploresingapore #burpple #singaporeinsiders #eatoutsg #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #cafehoppingsg #stfoodtrending #datenightsg #seaurchin #finedining #sgdinner #caviar #finediningsg #cbdeats #uni

Hence, the name @chef_louishan has chosen for his restaurant - “NAE:UM” which I’m told, is Korean literary prose describing “a fragrance that evokes memories”. And memories of his own life journey is the inspiration for the Contemporary Korean cuisine here. Presented as a 5-course Chef’s Menu ($158++), there is the option to add-on other dishes if you have a bigger appetite or simply wish to discover more. Mirroring the style of food is the interior design which Chef Louis also had a major role in. Dominated by light-coloured wood, @naeum.sg has a serene elegance and a feel of eternal spring. No detail was overlooked to ensure guests feel safe and right at home. This extends to the drawer of personal cutlery for each person wherever they are seated. Having loved his food when he was the Head Chef at the now-defunct Kimme, I was not unfamiliar with Chef Louis’ passion, talent and ability. Despite that, I was still gobsmacked at the opening snacks. What an insanely strong start. The pickled turnip and shaved egg yolk-topped Nurungji Beef Tartare starred deliciously seasoned aged Australian Wagyu a puffed brown rice cracker. Also bowling me over were his crunchy Bugak - battered and deepfried mugwort and lotus root dusted in chilli and kimchi powder. Those crispy bites were so addictive I desperately wanted a bag of them. Next came an immensely good Duck Galbi Tart. On the uber crispy feuille de brick tartlet shell sat a large, juicy minced duck ball garnished with spring onions. At its core was a chewy rice cake ball which made the snack extra special. Chef @leenkarleen presented the following dish. Exuding summery vibes, it’s a take on Mulhwae, a cold spicy raw fish soup popular in Korea during the hot months, and consisted of aged kampachi, nuruk-aged daikon, sesame leaf and shaved cuttlefish. Dressed with a garden salad, white sesame seeds, it also had yuzu chilli sauce and chive oil for oomph. Because Chef Louis’ family had a Sunday tradition of eating cold noodles made by his mother, he created a dish dedicated to that. Think Korean-made buckwheat noodles tossed in a dressing of chopped white kimchi, chives and truffle oil and… ⬇️Continued in Comments⬇️