Chef Louis Han's Food Recommendations In Singapore
Chef Louis Han’s love for homely fare is a sharp contrast to his new one Michelin-star restaurant NAE:UM, serving contemporary Seoul cuisine.
Chef Louis Han, a Seoul native, has ventured far from his pulsating home turf of Gangnam to Lebanon, where he served hungry soldiers for the United Nations Peacekeeping Force, and Singapore, where he headed Korean-European fine dining restaurant Kimme. The rising star combines Asian flavours with Western techniques at degustation-only NAE:UM, which is anchored in Korean sensibilities and evokes memories of his global adventures.
Hainan Fried Hokkien Prawn Mee
B1-34, Golden Mile Food Centre
Dining is all about memories for me. The first time I came here in 2016, I tried the Fried Hokkien Mee. Its flavour is more balanced and robust than other versions, which keeps me coming back for more. I also love mixing in the piquant chilli sauce, which completes the dish. I usually visit around midnight, after service, since the stall is open late.
Cheng Mun Chee Kee Pig Organ Soup
24 Foch Road
We’re big on pork soup in Korea. This stand-alone eatery’s dish reminds me of home. I like the hint of sourness in the soup and the well-balanced meat flavours. The Korean version of this dish is more robust and usually comes with fermented shrimp salad and chive salad, plus plenty of other accompaniments, including rice and tea. This soup is good enough without them.
Suk Seong Do
01-08, 100AM, 100 Tras Street
This casual barbecue restaurant features a small, no-frills menu. I usually order the pork set with kimchi jjigae (stew) and steamed egg. Their stew is filled with pork and tastes really comforting, like home cooking. Side dishes here are simple, consisting mostly of salads and pickles. There are also lots of dipping condiments, including curry powder, ssamjang (fermented soybean and hot pepper pastes), fermented fish sauce, and wasabi, which really enhance the flavours of the meat. Wash it down with a soju bomb.
Sura
60 Tanjong Pagar
This upscale Korean restaurant focuses on barbecue and does the cooking for the customers. I love the sheer variety; just order the set menu, which includes sashimi, meat, pancakes, salads, and other sides. Considering the large quantities of food served, the prices are ridiculously low. There is a private room for intimate meetings, but service is casual. I like to pick from the rotating menu of traditional Korean alcoholic beverages, which features different types of makgeolli (rice wine) and drinks you can’t find at other Korean restaurants here.
