With the arrival of its refreshed summer menu, Na Oh is once again inviting diners to savour the season the Korean way.
The new summer menu honours the rhythms of the seasons and Korea’s deeply rooted culinary heritage. Headlining this update are two new appetisers, a main course, and dessert, all carefully orchestrated to harmonise with the warmer months.
Let’s start with the Mugunji and Pork Belly Jeon. If you’ve ever wondered what aged kimchi tastes like when it’s not buried in a bubbling stew but crisped into a pancake and paired with rich pork belly, here’s your answer. It’s crispy, tangy, and savoury all at once.
Then there’s the Hwe Muchim, which may sound like a tongue-twister, but your palate will thank you. A colourful salad of wild summer croaker, fine vegetables, gochujang, sesame leaf, and seaweed, it’s a riot of textures and flavours.
As for mains, Golden Queen Rice topped generously with roe and spicy pollack muchim, comes flanked by a white kimchi stew and an elegant squash blossom and shrimp jeon.
And just when you think the experience couldn’t get any more poetic, along comes the Summer Melon Bingsu. This is a minimalist celebration of cantaloupe and honeydew, shaved delicately into a bowl of cooling delight.
All this, of course, is the brainchild of none other than three-Michelin-starred chef Corey Lee. With his hand in the menu design and a deep respect for traditional jang, Na Oh continues to carve a niche for itself as a rare gem in Singapore’s dining scene.
Na Oh is open from Tuesdays to Saturdays, serving lunch and dinner. More information is available here.
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