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All blonde woods and soft lighting, Korean chef Louis Han’s first solo venture is easy on the eyes. So, too, is his contemporary Seoul cuisine, which mingles traditional Korean flavors with Western techniques. Set in a shophouse space on Telok Ayer Street, the 28-seat restaurant presents an “episodic” tasting menu that changes every few months; on my visit, the six-course dinner took its inspiration from the wintertime mountains of Han’s homeland with artfully plated dishes such as wagyu sot bap (pot rice) and konbu-aged sea bream with acorn jelly. Such innovation has earned NAE:UM both a Michelin star and a loyal following. —Mavis Teo
<a href="https://www.naeum.sg/" target="_blank" rel="noopener">naeum.sg</a> 
+65 8830 5016 
<a href="https://goo.gl/maps/2HgpCdpcL3H7cwgi6" target="_blank" rel="noopener">161 Telok Ayer St., Singapore</a>

Nae:um