Na Oh: A Taste of Korean Elegance Housed Within a Factory—A Hot Ticket to Book

After months of anticipation, I finally managed to secure a reservation at Na Oh, one of Singapore’s most talked-about new restaurant openings. Nestled within the Hyundai Motor Group Innovation Centre Singapore (HMGICS), this 40-seater restaurant is the result of a collaboration between Hyundai Motor Group and the celebrated Three-Michelin-Star Chef Corey Lee. Opened in June 2024, Na Oh is Chef Lee’s first project in Southeast Asia, bringing together modern techniques and the essence of traditional Korean food.

What immediately struck me upon entering was how effortlessly Na Oh blends industrial chic with Korean elegance. High ceilings, clean lines, and soft lighting create a calm and welcoming vibe. It’s spacious, contemporary, and minimalist yet comfortable—such a rare find in Singapore. I almost felt like I was in Korea—if only Singapore’s sweltering heat wasn’t so determined to remind me otherwise!

Chef Lee’s Winter Prix Fixe Menu (S$78++/pax) is a thoughtfully curated four-course experience showcasing seasonal Korean flavours. The menu includes Jinjitsang, a traditional Korean meal format that celebrates banchan (side dishes), along with creative interpretations of classic Korean ingredients. For the winter menu, diners can choose between three main courses, each paired with appetizers, a starter, and dessert.

Our meal began with a selection of exquisite appetizers, each showcasing the artistry and attention to detail that Na Oh is known for. The Homemade Tofu with Aged Soy Sauce was incredibly silky, with the aged soy sauce adding a deep, savory kick that beautifully complemented the tofu’s natural creaminess.

Next, we enjoyed the Buckwheat and Mugunji Jeon paired with the Salad of Today’s Harvested Lettuces. The pancake, made with buckwheat and aged kimchi, had a wonderful blend of tangy and nutty flavors. The salad was particularly special, as the greens were harvested from HMGICS’ very own vertical Smart Farm. This fully automated, robotics-driven farm cultivates nine crops, including ice plant, red coral lettuce, kale, and romaine. The greens were incredibly fresh and lightly dressed, letting their natural flavors shine through. I love how this farm-to-table concept adds a sense of self-sustainability to the dining experience.

The final appetizer was the Chilled Hand-Pulled Somyeon in Lightly Fermented Kimchi Broth, a light and refreshing dish with subtly tangy notes that served as the perfect palate cleanser, preparing us for the main courses.

For the mains, I opted for the Grilled Jeju Beltfish and Galbijjim, both of which were stunning in presentation and flavour.

The Grilled Jeju Beltfish with Golden Queen’s Rice was a harmonious combination of flavours. The grilled Jeju beltfish had a crisp, lightly seasoned exterior that enhanced its natural sweetness, while the accompanying spicy winter seafood stew, featuring pollock roe and cod milt, was a comforting, umami-packed bowl of warmth. However, I did wish the soup had fewer bean sprouts, as their abundance slightly overpowered the delicate balance of the broth. The side dishes, including bellflower root muchim and seaweed gyeran mari, added textural contrast and an earthy balance to the dish.

The Hanbang-style Galbijjim Finished Over Charcoal was a treat for beef lovers. The short ribs, braised in aged soy sauce and finished over charcoal, were tender and juicy. Paired with chestnut and thistle sotbap, a fragrant rice dish, the dish felt hearty and satisfying. The preserved maesil geotjeori added a bright, tangy note that balanced out the richness of the beef beautifully.

What I love most about Chef Lee’s dishes is the care and thought that go into every bite. The traditional jang (fermented soy sauces) are naturally aged, and the focus on seasonal ingredients really shines. Every dish feels intentional and meaningful, staying true to Korean roots while introducing something new.

Dining at Na Oh feels like a step away from the ordinary. Between the elegant interior, the thoughtful menu, and the unique farm-to-table concept, it’s no wonder that this restaurant is one of the hardest reservations to book in town. If you’re looking for a special experience with delicious food that’s rooted in tradition yet refreshingly modern, Na Oh should be at the top of your list. Just don’t forget to book way in advance—it’s worth the wait!