Korean restaurant Na Oh is closing its winter season on 8 Mar 2025, giving us less than a month left to try the quarterly-refreshed menu.
Tucked inside the Hyundai Motor Group Innovation Center Singapore (HMGICS) in Jurong West, Na Oh is a collaboration between three-Michelin-starred Chef Corey Lee and the South Korean automotive giant. Since its launch in June 2024, the 40-seat restaurant, popular for its refined approach to traditional Korean fare, has become a sought-after dining destination.
Each season, Na Oh introduces a new selection of set meals, known as jinjitsang, that showcase seasonal ingredients and time-honoured Korean cooking techniques. Every season’s menu features three main options, each accompanied by appetisers, a starter, and dessert. Chef-owner Corey Lee visits to guide the team through its execution, especially when a new menu is introduced, while Head Chef Younghoon Kim oversees the daily kitchen operations.
For the winter feast, diners can choose between grilled Jeju beltfish served with altang, a spicy seafood stew with pollock roe and cod milt; galbijjim, a beef short rib braised in aged soy sauce, paired with chestnut and thistle rice; and pheasant mandu, a dumpling soup with freshly milled rice cakes and seasonal namul (vegetable side dishes).
The winter menu marks my second visit to Na Oh, my first being in summer when the menu featured comforting bowls of samgyetang, refreshing cold noodles, and more. This time on the winter menu, I opted for the Grilled Jeju beltfish, served alongside a robustly flavoured spicy seafood stew enriched with pollock roe and cod milt. The beltfish was expertly grilled, its skin crackling with the perfect char while the flesh remained tender and flaky. The accompanying stew delivered a medley of oceanic flavours: warm, bold, nary a fishy-ness.
Many of the menu’s side dishes are harvested from HMGICS’s two-story vertical smart farm, where automation and robotics ensure peak freshness. This farm-to-table approach underscores the restaurant’s commitment to quality while minimising environmental impact.
The spring menu will be available from 13 March onwards, with reservations released 30 days in advance at 10am.
For now, Na Oh’s pricing remains at $78++ per person, maintaining its accessibility despite high operational costs. It’s worth every single dollar, and then some. You just got to make the trek down to Jurong West.
Pro-tip: Cannot score a reservation still? Try your luck with weekday lunches.
Na Oh is located on the third floor of Hyundai Motor Group Innovation Center Singapore, 2 Bulim Avenue. Reservations can be made here. The restaurant is open from 11.30am to 3.30pm and 6 to 10pm, Wednesdays to Sundays, and is closed on Mondays and Tuesdays.
