Na Oh

The story

Na Oh | Korean Contemporary Dining in Jurong West, Singapore

Na Oh: Korean Contemporary Dining, Inside Out

At the Hyundai Motor Group Innovation Center Singapore, on the third floor of a building that rethinks mobility, Na Oh offers something rarer than a test drive: a Korean contemporary restaurant that reimagines tradition with clarity and purpose. The name itself, a pure Korean phrase meaning “moving from inside out,” signals the restaurant’s approach—a kitchen that draws deeply from heritage and lets that knowledge shape every plate.

Na Oh is guided by Chef Corey Lee, the San Francisco-based chef who became the first Korean to earn three Michelin stars at his restaurant Benu. Lee’s first project in Southeast Asia, the restaurant was conceived to offer high-quality yet accessible Korean dining. The kitchen calibrates traditional flavours for the modern palate, and the restaurant’s Michelin Recommended status reflects the precision and hospitality that result.

The menu is a four-course prix fixe that changes with the seasons. Guests can also opt for the jinjitsang, a Korean meal setting served with an array of accompaniments. Ingredients come from HMGICS’s own vertical Smart Farm, creating a seed-to-table loop that feels immediate and intentional. Traditional techniques like fermentation and preservation are paired with modern cooking methods, using seasonal produce full of natural energy.

Standout dishes have included the Spring Vegetable Bibimbap Cooked in Gamasot, a stone-pot rice dish with soup of assorted sprouts, salted pollock roe, and roasted rock seaweed. The Spicy Beef and Spring Leek Gomtang arrives with charcoal-grilled shiitake mushroom and sweet corn gyeranmari. For bold flavour, the Jeju Black Pork Bossam comes with spicy conch and minari muchim, plus buckwheat and radish soup. The yukhwe—Hanwoo eye of round tartare—is served with pear and pine nut, and a skewer of charcoal-grilled Hanwoo rib finger is paired with smart farm leaves and ten-year-aged ssamjang.

Na Oh is small and located outside the city centre, which makes reservations the smart move. It is an invitation to experience Korean contemporary cuisine that reflects where it comes from—and where it’s going.