NAEUM Restaurant

Some of Chef Louis & Sommelier Ocean 's favourite wines in our beverage list, from creamy to refreshing ☺️

(L-R) Chateau d'Yquem 2016 Semillon
Henri Giraud MV18 Champagne
Scharzhof Mosel 2021 Riesling
Maison Leroy Bourgogne 2017 Pinot Noir
Rainer Wess 2018 Gruner Veltliner

🍷

jeonbyung | 전병

A traditional wafer snack in Korea, NAE:UM's version is charcoal wafer and tuille with jujube cream, seasonal truffles, and white chocolate sorbet. It is also the evolution of our 'charcoal jujube' dessert from opening day.

When fermenting soybean into doenjang, charcoal and jujube may be placed in the fermentation pots to ensure successful result, as a sort of good luck charm. These two elements in our last dessert represent our parting wish to diners - may your days be filled with good luck, smooth journeys and series of successes 🤍🖤

Chef Louis & Chef Emson at the inaugural Trip.Best Gourmet Awards Ceremony. Thank you .com_sg for this wonderful recognition amongst Asia's top restaurants! We are honored to receive the Fine Dining Platinum award 🙏🙏

Friends + canapes = magic. Snaps of our mini launch party for

Thank you for coming! 와 주셔서 감사합니다~

.t_

gamgyul • 감귤 • 🍊🥕

Jeju tangerines are widely popular. But did you know that most of Korea's carrots are also grown in Jeju? With this zesty dessert of tangerines and carrots, pays homage to Jeju's lesser-known produce. Tangerine and mint sorbet is served with tangerine segments, crunchy slices of baby carrots, vanilla yoghurt and ginger meringue. 상쾌하다 (refreshing)!

 


.pull .t_ .h.e.r.y.l.25

Pine Chilli | 파인칠리

A non-alcoholic house creation by Sommelier , this is a green tea-based, red chilli-infused pineapple fermentation.

Its gentle sweet and sour flavor profile opens up the palate at the beginning of a meal, finishing with the merest hint of spice - just enough to tease the taste buds 😉

to Episode RECITAL on 03.07.2024, a very meaningful collaboration with .pam and .potong team for our 3rd anniversary.

We hope you've enjoyed this whimsical journey of Korean-Chinese-Thai legacy. Thank you to our lovely diners & friends for coming to celebrate with us on a weekday despite your busy schedules. We are grateful you have given us your presence, it has made the memory of this day extra special! 사랑합니다 🫶🫶🫶

🇹🇭🇸🇬🇰🇷

Spring bibimbap • 봄의 비빔밥

The last savoury course is rice, of course! An Asian meal is never complete without it. To evoke springtime by the Jeju sea, Korean rice grains are mixed with king crab meat, egg jam and seasonal vegetables. Three condiments, including NAEUM's house white kimchi, are served on the side to add to the burst of flavors. Let's bibim away!




.pull .t_ .h.e.r.y.l.25

Thank you to the family who came to visit us bearing the MICHELIN Guide 2024 plaque! Unassumingly hefty, got to do his weights training for the day as the sweet team patiently took these photos 😝

영광입니다, 사랑합니다. It's an honor to receive this recognition & sending our love to you 🫶🫶🫶

Thank you for this unbelievable recognition, for the third year running 🙏🙏🙏

In our humble abode we've welcomed diners from all over the world. It is an honor to have been able to share our stories with you, and to grow with each Episode that we tell. Our promise to you: we will continue to work diligently, to surpass our limits, and to deliver delectable memories for your keeping.

Here's to another year of creating memories together 💐



.pull .h.e.r.y.l.25 .t_

Jeju surf & turf 🐖🪸🦪

Abalone and black pork are two food items not to be missed during a trip to Jeju. Echoing this, our main course presents a platter of Iberico presa, grilled abalone and celeriac-kimchi mille feuille.

We give the presa a brush of housemade 멜젓 ("meljot" or salted fish) sauce, a famous type of pork dipping sauce in Jeju island.

See you in the Jeju of our dreams!




.pull .t_ .h.e.r.y.l.25

On your next visit to NAE:UM, say 안녕하세요 (annyeonghaseyo!) to our Sommelier, Ocean Kang 👋

Born in Suwon, Gyeonggi-do, our adventurous somm worked in Australia and Seoul while getting her Court of Master Sommeliers certification before moving to sunny Singapore. Since joining us, she's developed our beverage pairings, including the addition of her 0%abv house creations.

Ocean's favorite grapes are the fruity and refreshing Chenin Blanc, Grüner Veltliner and Assyrtiko 🫒



Photo by

Before we know it NAE:UM turns 3 this July 🤯 how time flies!
To celebrate, we've invited very special guests - .pam and .potong team will be coming for a one-day only collaboration lunch & dinner on 3 July. Together with , we will be exploring Korean-Chinese-Thai legacy through food.

MICHELIN starred POTONG, no.57 in and no.17 in , is founded by .pam aka Asia's Best Female Chef 2024. We can't wait to welcome Chef and her team in Singapore!

🇹🇭🇸🇬🇰🇷

jjim | 찜 | 'a steamed dish'

Fresh fish and seafood are Jeju's proudest local produce, to fish and then to cook the catch yourself is one of life's simple pleasures.

Dreaming of a fishing holiday, in deconstructs the Korean-style braised fish jorim. Golden threadfin is steamed, served with minari, leek, and a tangy fishbone sauce which has been steeped in vegetables normally added to a jorim.

Take a pause from Singapore's metropolitan life this Episode, and see you in 🎣



.pull .t_ .h.e.r.y.l.25

Thank you for a fun charity Sunday, ! In celebration of Miele's 125th anniversary, we took part in an exclusive charity dinner on 26 May'24 at the Singapore Miele lounge.

It was an unforgettable experience where we get to use a different space as well as new platings to showcase our dishes. We hope we've been of help to support the beneficiaries of 🙏🙏

.pull

Bingtteok | 빙떡 a.k.a Korea's "popiah"

Originally a simple Jeju snack of buckwheat crepe stuffed with shredded radish, and his team scratched their heads over how to recreate this dish with a modern twist.

NAE:UM's bingtteok is squid ink crepe wrapped around sweet ama ebi 🦐 and pickled radish, with pine nut dressing for that touch of creamy umami. Snack with us as we bring you to dreamy this Episode 😉



.pull .t_ .h.e.r.y.l.25

Fancy trying a makgeolli but not into alcohol? Our latest housemade 0%abv yuja makgeolli 유자 막걸리 may just do the trick!

Alcohol is boiled off the makgeolli, which is then infused with NAE:UM's house-fermented yuja chung. The result is a delectable silky and citrusy concoction to pair with your Jeju dining experience this Episode 7 🧡

한잔 하실래요? Would you like a sip?





.pull .t_ .h.e.r.y.l.25

TGIF with this snap of our dombegogi prep! 'Dombe' is the Jeju dialect for cutting board. 'Dombegogi' is boiled meat (usually from Jeju black pork) enjoyed during family and village events in Jeju island.

As a shoutout to the traditional soy dip that comes with the original dish, our chefs' roasted version is lightly glazed with sweet soy marination.

We can't wait to serve you this Jeju goodness! ☺️



.pull .t_ .h.e.r.y.l.25

돔베고기 'dombegogi' cutting-board pork memilmyeon

As we take you to Jeju this , our signature noodles pay tribute to the cutting-board pork, an indigenous Jeju cuisine.

Typically boiled and softened, the meat is easily sliced and served directly from the cutting board. Our rendition is roasted and pan-seared pork jowl with a tinge of caramelized crisp. Take a bite alongside the memilmyeon for a lovely texture combination 🥢

See you in our version of Jeju! 🫶



.pull .t_ .h.e.r.y.l.25

The Leflaives have been winemakers since 1717, and they've crafted this Burgundy Chardonnay with minimal intervention. A rich white wine, its nose entices with white flowers, orchard fruits, and toasted hazelnut. Vibrant on the palate, it is the perfect accompaniment for a seafood-centric meal such as our Jeju holiday dinner ☺️ 🦀🥟



.pull .t_ .h.e.r.y.l.25

Hello! Taking a quick pause to introduce our new brother .sg, a contemporary grill that is opening next weekend ☺️

GU:UM is a casual, Korean-touched contemporary grill that serves up a la carte dishes. Apart from perennial beef and pork cuts, it has selections for seafood and vegetable dietary preferences which we hope will whet everyone's appetites.

We're so excited for the GU:UM team, and hope you can come say hello soon 🙏

Now back to our Jeju holiday story ✈️✈️

오이 냉국 | oi naengguk | cucumber soup

To start your Jeju holiday with , take a sip of this cool broth of clarified cucumber. Served with sea bream sashimi and seaweed, we hope to present a refreshing beginning to your evening with us.



.pull .t_ .h.e.r.y.l.25

Henri Giraud is one of the most innovative houses in the region, with wines built upon a unique approach to Terroir. They focus not only on the terroir of the vines but also on that of the Argonne forest, from whence their oak is sourced.

The MV18 champagne is a fascinating blend of 80% Pinot Noir and 20% Chardonnay, two-thirds from the 2018 vintage. It's a bubbly to make every occasion extraordinary. Let us serve you a glass, or two, or three! 🍾



.pull .t_ .h.e.r.y.l.25

We are beyond excited to be part of Asia's 50 Best Restaurants 2024 51-100, sponsored by & 🌟

It is surreal to be mentioned amongst the greatest restaurants Asia has to offer. Thank you to our diners and friends who have always been our number one! We still have far to go and much to learn, we hope you will stay by our side 🫶🫶🫶

2024

.pull .t_

We hope you're all packed and ready to holiday with us to Jeju! We can't wait to share with you this childhood memory of happy adventuring in an idyllic island 🌊🧜

Episode 7: Jeju Blossoms will be served for dinner starting 1 Mar '24

The stone grandfathers (돌하르방 dolharubang) of Jeju are symbols of protection and fertility. If you wish for a child, rub the stone grandfather's nose for a son, and his ears for a daughter 🤱🧑‍🍼

Episode 7: Jeju Blossoms will be served for dinner from 1 Mar '24

Go on a drive with us along Jeju's peaceful coastal roads. Witness the majesty of nature in the open sky and endless ocean as we share this happy holiday memory.

Episode 7: Jeju Blossoms will be served for dinner from 1 Mar '24

A Jeju haenyeo (female diver) risks her life every time she dives into the sea to harvest sea cucumbers, abalone and seaweed. This Episode, marvel with us at this symbol of feminine strength and perseverance.

Episode 7: Jeju Blossoms will be served for dinner from 1 Mar '24

Travel with us to Jeju in springtime - close your eyes to a sunny sky overhead, rest in the shade of one of the stone grandfathers (돌하르방 dolharubang).

Episode 7: Jeju Blossoms will be served for dinner from 1 Mar '24

On dreamy Jeju island, yellow canola flowers blossom at the end of winter, heralding the coming of spring.

Episode 7: Jeju Blossoms will be served for dinner from 1 Mar '24

Come with us to Jeju island, to a field of blossoming canola flowers. A childhood memory of an idyllic island holiday, preserved and cherished with time.

Episode 7: Jeju Blossoms will be served for dinner from 1 Mar '24