MENU
Each of our episodic menu showcases a different food story & inspiration for Chef Louis.
We are serving Episode 7 dinner from Mar 2024.
DINNER
EPISODE 7: JEJU BLOSSOMS
snacks
tacogalbi
oi naengguk
sea snapper, seaweed, cucumber
dombegogi memilmyeon
cutting board pork, buckwheat, white kimchi
bingtteok
ama ebi, radish, pine nut
jjim
golden threadfin, canola blossoms
Jeju surf & turf
Iberico presa, abalone, celeriac
spring bibimbap
spring vegetables, king crab, egg
gamgyul
tangerine, carrot, basil
jeonbyung
jujube, truffle, white chocolate
dagwa
classic 218
signature 268
menu subject to changes according to seasonal ingredients
Prices shown are before 10% service charge and prevailing GST
EPISODE RECOLLECTION
Enjoy a delectable Chef’s selection menu reflecting NAE:UM’s journey thus far.
SEP 2024 menu:
snacks trio
domi
red seabream, minari, burnt leek
memilmyeon +38 optional add-on
buckwheat, baek kimchi, shima-aji
grouper
zucchini, eomuk, doenjang
mechuri
quail, asparagus, leek mandu
jeonbok sotbap
abalone liver, Korean short grains, banchan
sagwa
apple, shisho, honeycomb
dagwa
recollection menu 188
menu subject to changes according to seasonal ingredients
PREVIOUSLY AT NAEUM...
Episode 6: After Work Hideaway
Inspired by the pojang machas in Seoul, this Episode provides respite to diners after a long day of work. Take a break from it all while recalling the day’s accomplishments with friends, colleagues or through a well-deserved me-time. Zesty yellowtail and caviar salad kicks off the meal, followed by an abundance of seafood from Wando island, leading to a satisfying main course of grilled quail and dubu kimchi sotbap.
Episode 5: Front Yard Barbecue
Episode 4: Han River Sunset
Episode 3: Seaside Dreams
Episode 2: Mountain Lodge
Episode 1: My Favorite Ingredients
In this pilot menu Chef Louis Han created dishes with ingredients most dear to him. The menu includes jjim, showcasing Chef Louis’ love of cooking fish, and NAEUM’s signature somyeon, created from a memory of Sunday noodles cooked by his mother.