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Restaurant

NAEUM Restaurant

161 Telok Ayer St, Singapore 068615

Recommended by 10 people

Updated

Find NAEUM Restaurant

161 Telok Ayer St, Singapore 068615

Directions ↗
+65 8830 5016
HoursMonday: 6:00 – 10:30 PM Tuesday: 6:00 – 10:30 PM Wednesday: 6:00 – 10:30 PM Thursday: 12:00 – 3:00 PM, 6:00 – 10:30 PM Friday: 12:00 – 3:00 PM, 6:00 – 10:30 PM Saturday: 12:00 – 3:00 PM, 6:00 – 10:30 PM Sunday: Closed

*Opening hours may differ during holidays.

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About NAEUM Restaurant

NAEUM delivers episodic, Michelin-starred Korean dining shaped by Chef Louis Han’s personal travels. Diners encounter nostalgic flavours reframed through global techniques, entirely sidestepping stiff fine-dining pomp. Menus unfold in chapters alongside a commemorative storybook booklet detailing Han’s culinary journey—pairing chilled perilla buckwheat noodles with warm duckgalbi morel mandu and tender Jeju abalone spooned over seaweed vinaigrette. Hansang courses arrive anchored by sot-cooked rice and gomtang, followed by a savory-sweet finish of Daechu jujube ice cream with black truffle and white chocolate.

  • Episodic Storytelling Menus: Degustations unfold in seasonal chapters accompanied by an autobiographical storybook menu booklet detailing Chef Louis Han’s heritage and travels.
  • Unpretentious Setting: Warm timber tones and down-to-earth hospitality cultivate a relaxed setting that removes the awkward stiffness of traditional tasting-menu venues.
  • Hideaway Private Dining: The dedicated second-floor residence Hideaway features an open living-room layout and its own dedicated kitchen and service crew for intimate gatherings.
RestaurantKoreanRestaurant

What's On at NAEUM Restaurant

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Distinctive Dining Advantages

Why discerning diners choose NAEUM for milestone celebrations and modern Korean degustations

  • Episodic Autobiographical Storytelling

    Chef Louis Han frames multi-course degustation menus around personal nostalgia and global travels, guiding diners with a dedicated narrative menu booklet.

    I also loved the little booklet that came with the menu—it was such a cute and thoughtful touch.

    Juliet Lok

  • Heritage-Rooted Modern Korean Innovation

    Each course reimagines classic Korean flavors and heritage techniques with inventive, globally honed culinary craftsmanship.

    Even though contemporary in spirit, each dish remains rooted in Korean flavours, ingredients, and personal memories.

    Fab Foodie Swede Malin Nordblom

  • Dedicated Hideaway Private Floor

    Hideaway provides an autonomous second-floor private dining enclave featuring its own open kitchen, dedicated chef, and customized event coordination.

    Dined at Hideaway which is NAEUM’s private space on the second floor with its own dedicated chef and service.

    Rovik Robert

  • Leisurely Milestone Celebrations

    Private celebrations unfold without pressure, supported by attentive hosting and unhurried degustation pacing tailored for groups.

    We started dinner closer to 7pm and even at a slow leisurely pace, dinner was over before 10pm. We never felt rushed and everyone was so accommodating.

    Teck Boon

  • Unpretentious Fine Dining Comfort

    The dining room radiates warmth and approachable hospitality, stripping away the stiff, intimidating formality of conventional fine dining.

    Right when you walk in, you get this super cozy, homey vibe that makes you feel comfortable right away—none of that stiff, overly formal fine-dining awkwardness.

    I.Y

  • Welcoming, Attentive Care

    Front-of-house staff offer intuitive, genuine care and thoughtful hospitality that make diners feel completely at ease throughout the meal.

    Straight off the bat, the waiter was extremely welcoming and made us feel at ease.

    Pam Lim

Celebrated culinary staples and signature dining experiences

  • Memilmyeon & Mandu

    Chilled buckwheat noodles with perilla oil, white kimchi and cured tobiko were paired with duckgalbi reimagined as a morel mushroom dumpling.

    Karl Ng

  • Jeonbok

    The Jeju Abalone with seaweed vinaigrette and pine nut was exceptional — the smoky, earthy pine nut sauce paired perfectly with the tender abalone.

    Wern Chiet Siow

  • Hansang

    Hansang offered Korean comfort with sot-cooked rice, vegetables and grilled deodeok, served with banchan and mushroom gomtang.

    Karl Ng

  • Hideaway Private Dining

    Dined at Hideaway which is NAEUM’s private space on the second floor with its own dedicated chef and service. Loved the inventiveness of the food while paying homage to Korean techniques and ingredients.

    Rovik Robert

Other favorites

Starters, desserts, and beverage pairings that complete the dining journey

  • Daechu

    And finally, the dessert — Daechu. A stunning combination of jujube (red date) ice cream, white chocolate, and truffle. Easily one of the most memorable desserts I’ve had.

    Wern Chiet Siow

  • Dongchimi

    Fresh, tangy, and a brilliant way to start the course. Easily, my favourite starter.

    Ellynn O

  • Toran

    The toran black bean contrasted crisp and soft elements beautifully.

    Ellynn O

  • Makgeolli Selection

    And the makgeoli selection, new age as it is, was enough to impress my father who continues to believe that getting sloshed in Hongdae with ₩3000 soju is "real drinking".

    Kim Bumsoo

Beyond the menu

Thoughtful nuances and anticipatory hospitality elevating your dining experience

  • Autobiographical Storybook Menu Booklet

    Degustation menus arrive as an autobiographical storybook booklet detailing the personal memories and heritage behind each course.

  • Bespoke Event Consultations at Hideaway

    The second-floor private enclave offers bespoke event planning with custom menus, makgeolli pairing guidance, and optimal photo lighting suggestions.

  • Proactive Dietary Inquiries Before Arrival

    The team reaches out ahead of bookings to review dietary restrictions, seamlessly adapting complex multi-course preparations for diners.

  • Discreet Tableside Attention to Detail

    Front-of-house staff maintain meticulous table maintenance, including subtly clearing condensation droplets left by cold drinks without interrupting conversation.

Frequently Asked Questions

What style of food and menu format can you expect?

NAEUM serves multi-course episodic tasting menus reflecting Chef Louis Han's Korean heritage and global journey, accompanied by a storybook menu booklet explaining each course. Signature staples frequently featured include Memilmyeon & Mandu (buckwheat noodles paired with a mushroom dumpling) and the Daechu white chocolate truffle dessert.

Should you make a reservation before visiting?

Yes, reservations are accepted and strongly advised given the Michelin-starred tasting menu format. Guests can reserve the main dining room or enquire about Hideaway on the second floor for private groups of 8 to 10 guests.

Can the restaurant accommodate dietary restrictions?

Yes, the team reaches out in advance to confirm dietary requirements and can accommodate dietary restrictions during the meal. Note that while accommodations are made, the restaurant does not offer a dedicated vegetarian menu.

What is Hideaway on the second floor?

Hideaway is NAEUM's dedicated second-floor private dining enclave designed with a living-room setting and open kitchen. It features its own dedicated chef and service team, comfortably accommodating private groups of 8 to 10 guests.

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