Getting a reservation at Na Oh is by no means an easy feat, no matter the season
Fingers poised, heart racing, eyes fixed on the clock’s second hand, waiting to hit the ‘refresh’ at the precise second the available slots are released online… this may be a familiar ritual for spin class fiends, especially when class sizes were halved to accommodate Covid-19 distancing measures. Or, it could just as easily describe us trying (desperately) to secure a table on Na Oh’s reservation site.
Scratch that; the odds of securing a spot in classes of even the most sought-after instructors are likely much higher than landing a seat at this intimate 40-seater Korean fine dining destination. Here, tables vanish within seconds and the odds never seem to be in your favour, and we completely understand why.
For starters, Na Oh, which opened its doors last June at the Hyundai Motor Group Innovation Center Singapore (HMGICS), is the brainchild of three Michelin-starred chef Corey Lee. The restaurant offers an intimate prix fixe menu that shifts with Korea’s seasons, presenting a contemporary yet deeply rooted interpretation of traditional Korean cuisine. More than just a meal, dining at Na Oh is an experience—a carefully choreographed symphony of flavours, textures, and techniques, accentuated by an unwavering dedication to seasonality and craftsmanship by masterful artisans.
This winter, Na Oh presents a winter menu (priced at S$78 per head) that perfectly encapsulates the essence of the season. The meal opens with appetisers, which includes a refreshing hand-pulled somyeon served chilled, delicately immersed in a lightly fermented kimchi broth. The broth’s subtle tang plays against the silken thin noodles, presenting a refreshing yet complex prelude to the main event.
Diners are offered a choice between three jinjitsang, or traditional Korean meal settings with accompanying sides served on a single tray: a grilled Jeju beltfish served atop rice with an accompanying spicy seafood stew, a hearty galbijjim (traditional beef short rib stew), or a pheasant mandu soup that’ll warm one’s soul in the coldest of winters.
Our favourite has got to be the galbijjim–the hanbang-style beef short ribs, slow-braised to perfection in aged soy sauce, can only be described as melt-in-your-mouth. Finished on a charcoal grill, a pleasant added depth of flavour lingers on the palate. The short ribs are well complemented by sotbap (the only reason we opted for the galbijjim, if we’re honest) and a rich beef broth heavily flavoured by anchovies and roasted rice. Alongside three banchan dishes, we particularly enjoyed the preserved maesil geotjeori; the tanginess of the plum-infused vegetable side cuts through the richness of the beef short ribs and broth.
The dessert, though, is where the meal really reaches its crescendo. The winter hwachae—a vibrant medley of Jeju citrus, Naju pear, and pomegranate—delivers a bright, palate-cleansing end to the feast, presenting as a sorbet served in punch. It’s endlessly refreshing and almost a poetic finale, a reminder of the fleeting nature of winter’s bounty.
Wanting to catch a last taste of winter? While Na Oh is fully booked throughout the month of February, your best bet would be to get on the waiting list, and keep your schedule flexible (and fingers crossed). Slots are typically released a month in advance (at 10 in the morning, for those who well-versed in weekly spin class booking battles). Securing a reservation requires meticulous planning and, quite frankly, a whole lot of luck, but the reward is well worth the pursuit when it comes to Na Oh no matter the season.
