Louis Han’s culinary sensibilities are strongly influenced by nostalgia and storytelling. NAE:UM, his inaugural restaurant on Telok Ayer Street, which takes its name from the poetic Korean word meaning “a fragrance that evokes memories”, has garnered a Michelin star for its innovative courses presented refreshingly.
The establishment’s Korean roots are evident. In addition to native produce, such as fruits that add a natural sweetness to sauces, Han uses delicacies, like buttery, tender abalone.
As Han grew up in Gangnam, a Seoul district where global cultures and Korean heritage converge, food culture is at the core of his seasonal menus. Being away from home, his favourite restaurants evoke familiar South Korean flavours. Han shares the reasons why he loves these places.
Born and Bred
Chef Jeong Sang-won’s obsession with top-quality beef led him to create three different dining concepts: a refined butcher lounge, a multi-course beef experience, and the chef’s signature beef course. On the second floor, you will find butcher restaurants inspired by those at the Seoul Majang Meat Market.
2F, 1 Majang-ro 42-gil, Seongdong-gu
Yong Joo Hanwoo
Hanwoo beef, best described as a combination of wagyu and American angus in terms of flavour, is a speciality at Yong Joo Hanwoo. Whole carcasses are taken
from the farm and broken down into different parts. Diners can select a cut and have it prepared according to their preferences. While stew, soup, and bulgogi are available, Han’s family particularly enjoys the beef barbecued.
Seocho-gu, Sinwon-dong 270-10,
Yeongdong Nonghyeop Building 4F-5F
Mosu
For resplendent fine dining, Han recommends Mosu. Headed by chef Sung Anh, the three-Michelin-starred restaurant spotlights the subtle nuances of seasonal produce through his signature dishes. One of the highlights is burdock bark (below), made of thinly sliced burdock root coated with syrup and dehydrated. The process is repeated several times to produce a delightfully crispy burdock chip.
45 Itaewon-ro 55ga-gil, Yongsan-gu
Lee Sun Tofu House
Lee Sun makes fresh tofu every day. Han finds tofu comforting and says it is best savoured in dishes like dudu kimchi (stir-fried kimchi and pork), fresh tofu soup, and soya bean stew. Traditionally, Korean cooking uses all parts of an ingredient to reduce waste. When making tofu, the sediment left behind after straining blended soya milk through a fine cloth is set aside for the soya bean stew.
7 Wonteo 4-gil, Seocho-gu
