Na Oh: Cheap Korean fine dining in a car factory by 3 Michelin-starred chef, with 1.5 month waitlist
In an unexpected yet innovative move, celebrated chef Corey Lee has chosen the Hyundai Motor Group Innovation Center in Singapore as the location for his first restaurant in the city-state. Known for his exceptional culinary skills at San Francisco’s three-Michelin-starred Benu, Lee’s new venture, Na Oh, promises to bring a fresh and modern twist to traditional Korean cuisine.
Na Oh’s location is as intriguing as its menu. Nestled within the cutting-edge Hyundai Motor Group Innovation Center, the restaurant offers a dining experience that diverges from conventional fine dining locales. This industrial backdrop not only enhances the dining ambience with an authentic Korean feel but also aligns with Lee’s vision of blending tradition with innovation.
What I tried at Na Oh
The culinary offerings at Na Oh reflect Corey Lee’s dedication to quality and creativity. The menu, which changes seasonally, features a Four-Course Meal (S$78) designed to showcase the depth and variety of Korean cuisine. Among the standout dishes are Homemade Tofu served with aged soy sauce and a refined version of Samgyetang, a traditional Korean ginseng chicken soup. Each dish is crafted with meticulous attention to detail, emphasizing the natural flavours of the ingredients.
One of the highlights of the menu is the Homemade Tofu, which exemplifies simplicity and elegance. The tofu is delicately crafted in-house, offering a smooth texture that pairs perfectly with the rich, umami flavour of home-aged soy sauce. This dish is a testament to Lee’s philosophy of honouring traditional Korean flavours while presenting them in a contemporary style.
The next was the Buckwheat and Mugunji Jeon. Think thin, crispy kimchi pancake but with no kimchi and made daily with buckwheat flour. This comes with a side of fresh salad made with vegetables from their smart garden.
The next was the Mulhwe – A surprisingly icy and refreshing appetiser to prep your tastebuds before the star of the show. It is a white fish and sea cucumber in icy kimchi broth. It was raw white fish slices wrapping tiny garden leaves and cucumber giving it that satisfying crunch and adding textures to the dish.
The highlight was how sweet the white fish matched the freshness of the garden vegetables this was an extremely refreshing dish. Once again this highlights the intricacies of the dishes in Na Oh, branding itself as a fine dining restaurant yet at an affordable price point.
For mains, we had 3 to choose from and I went for the Samgyetang (Ginseng Chicken Soup).
Traditionally a health-boosting soup made with ginseng, chicken, and jujubes, Lee’s version maintains the comforting qualities of the original while incorporating modern culinary techniques.
The result is a refined, flavourful soup that captures the essence of Korean cuisine. What sets them apart is the depth of flavour in the soup from the essence of the extremely tender chicken to the sweetness of the dates to the touch of earthiness from the ginseng roots. The rice that was stuffed in the chicken is also taken out and plated separately. It has soaked up all the essence of the chicken.
Diners can also choose to have the Golden Queen Rice and Butterfish Gamasot or the Pyongyang-Style Cold Noodles which I have yet to find in Singapore, a truly authentic Korean experience altogether.
Now after all those delectable show stoppers how I never thought the dessert could top that but this comes very close – the Makgeolli, Strawberry, Toasted Rice.
While it sounds a little too basic on the menu, it is actually shaved Makgeolli ice with strawberries below – think Makgeolli Bingsu with strawberries. Similar to the other dishes, the popsicle of toasted rice on the side gave it an extra crunchy texture and an earthy contrast to the sweeter shaved ice.
Final Thoughts
Corey Lee’s approach to dining at Na Oh is rooted in his desire to create a space that is both accessible and extraordinary. Unlike the typical high-end dining establishments in Singapore, Na Oh offers a more casual and family-friendly environment. This approach allows diners to experience the sophistication of Lee’s culinary creations without the formality often associated with fine dining.
Perhaps because of how good the price point is and the quality of the food, this place also has a 1.5-month waitlist. While I feel that it is definitely justifiable for how good it is, I can’t help but feel a little disappointed because it would be tough getting a table back here again.
Expected damage: S$79 – S$100 per pax
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