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MENU

Each of our episodic menu showcases a different food story & inspiration for Chef Louis.
We are serving Episode 6 dinner from Sep 2023.

DINNER
EPISODE 6: After work hideaway

Chef’s selection menu reflecting NAEUM’s journey thus far.

The menu changes seasonally and may contain dairy, raw ingredients, meats, seafood, soy and sesame. Please notify us of any dietary constraints when making a reservation. We are presently unable to cater to vegan, vegetarian, and gluten-free dietary needs.

recollection    188
signature      238

Prices shown are before 10% service charge and prevailing GST

Episode 5: Front Yard Barbecue

On a perfect weather weekend, with the sun out and a cool breeze, enjoy a scrumptious spread of home grills among friends and family. The aromatic sizzling contrasts with fresh fragrance from a home garden, making for an idyllic, everlasting afternoon. The menu starts with a salad of gadarangeo and goose berry, on to grilled seafood in the form of red mullet, and climaxes with a bellyful duo main course of so bbq and pork ribs bap.

Episode 4: Han River Sunset

Stroll along the iconic river Han Gang which cuts across the entirety of Seoul. The long path is dotted with sashimi restaurants and street food stalls. Sunset time attracts groups of friends grilling and camping overnight, while couples enjoy a scenic view with simple packed foods. Milssam, lobster jeon, and a luxurious morel deopbap star in this menu, polished off with signature honey hotteok.

Episode 3: Seaside Dreams

A road trip to the East Sea, with pitstops at Chodang tofu village and a barbecue town. Enjoy fresh seafood by the beach, finished with nostalgic sweet watermelon shared amongst friends. This menu includes tofu beomuri, samhab of pluma, octopus and kimchi, and fromage blanc subak.

Episode 2: Mountain Lodge

A winter hike up Cheonggyesan in southern Seoul ends with a nutritious meal at a mountain lodge. The menu is designed around stamina invigoration as the world recovers from a pandemic. Dishes served include sea bream with acorn jelly, a salad of French chicken, and a hearty wagyu sotbap.

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.
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