Louis Han’s Melodic Tribute to Seoul in the Heart of Telok Ayer, Lifestyle News

Meet Nae:um – A Seoul‑Singapore Love Letter

Who’s the man behind the menu?

Louis Han, a 31‑year‑old (and newlywed) foodie who grew up in the hip‑hop heart of Gangnam, decided to bring his culinary swagger to Singapore. After a stint at Meta Restaurant, he took the reins as Head Chef at Kimme, where he mixed Korean vibes with Singaporean flavors.

The Birth of Nae:um

Named after a Korean poetic term that smells like memories turned into food
Founded five years after Louis’s arrival in Singapore
Blends the progressive pulse of Seoul with traditional folk tastes
Targets diners who crave something bright and globally inspired

With Nae:um, Louis isn’t just cooking—he’s painting a gastronomic love letter to his hometown, turning every bite into a nostalgic trip that still feels adventurous.

Nae:um’s 28‑Seat Shophouse Charm

The 28‑seater shophouse feels like a cozy, minimalist haven. Its airy layout hinges on open‑shelved partitions and blinds that give a gentle flow. Contemporarily‑styled, birch‑colored furnishings punch a lively contrast with the muted dove‑grey and off‑white décor, while raw cement flooring adds a touch of urban edge.

Tables That Speak Volumes

We’re obsessed with the solid oak tables—each one custom‑fitted with cutlery drawers crammed with forks, spoons, knives, and even chopsticks. It’s practically a personal buffet where you can choose the utensil that feels “right” for you.

Chef Louis’s Episodic Adventure

Menus at Nae:um are a series of vignettes—little chapters showcasing Chef Louis’s culinary journey. The pop‑out idea? Diners decide how many courses to explore. The first episode starts at $148++ for a five‑course tasting, while alcohol pairings kick off from $78++ for a half‑any‑one (a trio of glasses).

Starter Trio: Korean‑Inspired Goodness

Yukhoe gets a serious upgrade: shredded cured egg yolk, house‑pickled garlic shoots, and diced Australian Wagyu aged with nuruk—the fermentation starter you’d expect in a boozy drink.
Bugak boasts deep‑fried lotus root and shiso leaf, all battered in glutinous rice paste, spiced with kimchi and a chill‑kick.
Duck Galbi Tart steals the spotlight: a binchotan‑grilled masterpiece with 80% duck leg, 20% duck fat, and a rice‑cake heart that simply melts.

Worth the Bite (and the Price)

Money? Absolutely. Every dish is an edible story, and Chef Louis is all about that storytelling feast. If you’re up for the adventure, lock in that table and dive into this culinary narrative.

Maritime Marvels at Nae:um: Raw Fish Soup & Al Dente Noodles

1. Mulhwae: A Splash of Spice That’s Hard to Beat

Picture a bowl that feels like a citrus carnival on a winter day. Nae:um’s Mulhwae is nothing short of a liquid party. The star of the show is a konbu‑aged kanpachi rolled to perfection, tucked into a daikon crunch and finished with a whisper of sesame leaf. The bowl’s liquid brains are tossed in a yuzu chilli sauce, just spicy enough that the palate doesn’t feel like it’s on a roller coaster—just a slick, balanced acidity that keeps the taste buds delighted.

This soup’s ambitions are completely lifted by the seven‑ingredient garden salad floating on top. Each bite of the salad is a fresh mulberry of color, and at the very tip, raw squid shavings lend a satisfying bite that feels like a text‑message “wow!” stamped directly onto your tongue.

Konbu‑aged kanpachi
Daikon
Sesame leaf
Yuzu chilli sauce
Seven‑ingredient garden salad
Raw squid shavings

2. Uni Somyeon: Buckwheat Noodles That Do Not Let You Down

Ever had a noodle that looks fuzzy but tastes like a martini? That’s Uni Somyeon. The al dente buckwheat noodles are the stage for a head‑spinning dressing that balances the universe of flavor. A sturdy mix of white kimchi, scallions, mirin, crab soy, and white truffle oil arcs your taste buds, like the line of a perfect joke that lands exactly where it’s supposed to.

And the culinary punchline? You can slither a dollop of caviar onto your bowl for just over $10—because why not treat your sea‑feast to an extra splash of prestige? This tiny addition doesn’t merely highlight the seafood vibe; it supercharges the flavor it’s already orbiting, allowing you to feel like you’ve attended a seafood gala.

Al dente buckwheat noodles
White kimchi
Scallions
Mirin
Crab soy
White truffle oil

Meet the Korean Steamer: Jjim & Beyond

Ever wondered how a simple steam can turn ordinary fish into a flaky, melt‑in‑your‑mouth masterpiece? Let’s dive into Korea’s rock‑star technique—jjim—and the side dishes that keep the flavors buzzing.

1⃣ The Star: Kombu‑Brined Red Snapper

Vibe: Picture bright, seasonal red snapper soaked in kombu (kelp) for a briny kick.
Flavors: Thin slices of leeks + ginger‑infused oil—think a gentle, aromatic drizzle that keeps the fish silky.
Heat: Low temperature steam; slow and steady wins the heart‑cooking game.
Result: Picture the flesh that practically flies off the bone—soft, flaky, and whisper‑satisfying.

2⃣ A Rolling Story: Steam Zucchini Roulade

Concept: Think of a zucchini wrap, but inside? Crab soy, Napa cabbage, and a generous dash of spanner crab meat.
Texture: The cabbage stays firm—providing that crunchy rustle when you bite into the salmon‑like tender meat.
Why it rocks: It juxtaposes the delicate snapper with a hearty, savory filling.

3⃣ The Sauce: Korean Bean‑Paste Beurre Blanc with a Twist

This isn’t your typical French dip; it’s a fusion fiesta! Imagine mixing:

Korean doenjang (soybean paste) that gives a deep umami base.
Butter‑like smoothness from a French beurre blanc touch.
Shiitake mushrooms, a splash of dashi (dashi stock), and cured fish roe for a splash of umami fireworks.

When all those flavors mingle, it’s like a grand orchestra—each note—well, ingredient—plays its part to lock the dish together.

Ready To Savor? Kitchen Tips

Steam on a low heat of 110°F for that tender fish, or as low as you can manage.
Let the sauce soak into the seafood for a few minutes before serving.
Serve on a simple bed of grilled veggies or a light rice to soak up the richness.

Wrap Up

So next time you want a dish that feels like a spa treatment for your taste buds, zhuzh up your kitchen with Jjim. Steam, flavor, and that glistening, buttery soul-beat of sauce—what else could you ask for? Dive in, and let the steam make your heart sing.

Gojuchang’s Glazed Irish Duck – A Flavor Explosion

When Gojuchang steps into the kitchen, it brings its signature glaze to a juicy Irish duck breast. Imagine a dry‑aged bird that’s first seared to render out that extra fat, then put to rest over a smoky binchotan grill that gives it a charred, almost sassy edge.

The Supporting Cast

Buttery Onion Puree – smooth and dreamy, it’s the creamy backdrop that lets the duck shine.
Chicken‑Stock Sautéed Baby Spinach – a quick sauté that keeps things light and fresh.
Pickled Beetroot with Korean Pomegranate Vinegar – this zesty, slightly sweet crunch slices through the richness like a superhero.

Want to Amp It Up?

For those craving more, Gojuchang offers a Nuruk‑Aged Wagyu Striploin (just add a $48+ supplement). The striploin, aged for 14 days in nuruk with bone-in, gets glazed over and over in a sweet‑savory galbi sauce while still sizzling on binchotan. It pairs perfectly with:

Kohlrabi Salad – crunchy, slightly peppery.
Shiitake Puree – velvety, earthy.
Pickled Shiitake – the pickle didn’t quite gel, but it still brings a tangy surprise.

All together, this dish is a whirlwind of textures and flavors—a must‑try for anyone who loves a bold, cheeky meal that still leaves room for a little humor.

A Sweet Adventure at Nae:um

At Nae:um, Chef Louis’s sweet spot turns summer fruits into a real fiesta. Picture this: juicy watermelon, rock melon, and peaches are tossed through a splash‑y dance of red and white grape juice plus a whisper of mint. They then mingle with a chilled grape granita that sits like a crunchy ice‑cream base.
Below that frosted festival, a Makgeolli sorbet takes the spotlight, drizzled with “mascarpone snow” – a creamy, snowy surprise that clouds the palate in delight.

The High‑Roller Alcohol Matchup

Mimurosugi ‘Dio Abita’ Muroka Genshu Sake: A hidden treasure that adds a subtle, almost spicy kick.

Junmai Ginjo (light‑bodied): This Japanese gem amplifies the fruity buzz of the dessert while whispering a bittersweet note when it kisses the mascarpone.

The pairings feel like a careful dance: the alcohol lifts the flavors, the cream tames the sharpness, and the whole ensemble sings with summer vibes.

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Extra Sweet Treats (Only for the Sweet‑tooth Lovers)

Charcoal Jujube ($12+): For those who crave a little extra sugar.

Petite Fours (Madeleine‑shaped Jeungpyeon): A fermented rice cake, light‑brushed, then torched to a perfect brûlée finish.

Gold‑Flaked Yakgwa: Deep‑fried cookie, soaked in a ginger‑malt syrup. Classic Korean celebration sweet – here it’s a crunchy, buttery star.

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Important Details

Address: 161 Telok Ayer Street, Singapore 068615

Phone: +65 8830 5016

Hours: Tue‑Sat, 6 pm – 10:30 pm

Closed: Mondays & Sundays

Bonus: All the above info was first scribbled in City Nomads, so you know it’s legit!

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A Final Word

If you’re wandering through Chijmes and craving a modern twist on wood‑fired flavors, Casa Restaurant by Remy Lefebvre might be the next stop. But if it’s the sweet, iced‑fruit, and a splash of fermented wine that tickles your taste buds, Nae:um is calling your name.
Go find that melodious mix of fruit, wine, and a sprinkle of Korean cookie magic. Happy tasting!