Culinary Innovation at the Intersection of Automation and Tradition

Savor the Future: Where Robotic Farms Meet Michelin-Starred Mastery

Chef Corey Lee's Culinary Expertise

At the heart of Na Oh's culinary philosophy is Chef Corey Lee, whose illustrious career is marked by a decade of dedication at the renowned French Laundry and the triumph of his own establishment, Benu, in San Francisco. His journey, which began in Seoul and flourished in the United States, has culminated in a mastery of flavors that earned Benu its three Michelin stars. Lee's vision for Na Oh is to craft a menu that pays homage to his Korean heritage while embracing the innovations of modern gastronomy.

Lee's commitment to culinary excellence is evident in his hands-on approach. Regularly commuting between San Francisco and Singapore, he ensures that every dish reflects his high standards. His influence extends beyond the kitchen, as he mentors a team of professionals, including Korean chefs and a Singaporean sous chef, all of whom have been trained under his guidance to deliver an unparalleled dining experience.

Na Oh: A Fusion of Technology and Gastronomy

Na Oh is not just a restaurant; it's a statement of innovation, nestled within the S$400 million Hyundai Motor Group Innovation Centre in Jurong West. This establishment is more than a place to dine; it's a showcase of Hyundai's commitment to research, development, and manufacturing prowess. The restaurant itself is a beacon of modernity, offering a glimpse into the future of food production and culinary artistry.

The venue's design reflects its innovative spirit, with a two-story vertical smart farm that stands as a testament to the integration of technology in agriculture. Here, robots tend to the crops, performing tasks from seeding to harvesting, all within the restaurant's own hydroponic gardens. This not only ensures the freshest ingredients but also represents a leap forward in sustainable dining practices.

The Automated Hydroponic Gardens

At the core of Na Oh's fresh produce supply is the automated hydroponic garden, a marvel of agricultural technology. This vertical farm, spanning two stories, is a symphony of robotic precision, where plants are nurtured without the need for soil. The array of greens, including ice plants, Romaine lettuce, and Swiss chard, are cultivated with meticulous care, ensuring that each leaf served is a burst of freshness.

The next phase of the garden's development promises an even more diverse selection of flora, with edible flowers like chrysanthemums and marigolds slated to join the ranks. This innovative approach to farming not only supports the restaurant's culinary creations but also contributes to a more sustainable and efficient food system.

A Menu Infused with Modernity and Tradition

Na Oh's menu is a celebration of hansik, the traditional Korean cuisine, reimagined through a modern lens. Chef Lee's philosophy is to honor the past by bringing it into the present, making traditional dishes irresistible with contemporary techniques and knowledge. The prix fixe menu offers a complete meal at a fixed price, with a selection of main courses that showcase Lee's modernized approach to Korean flavors.

Lee's dedication to evolving traditional cuisine is evident in his willingness to incorporate the latest advancements in cooking and technology. By doing so, he ensures that each dish at Na Oh is the finest representation of Korean heritage, crafted with both respect for tradition and a passion for innovation.

The Team Behind Na Oh's Unique Dining Experience

The team at Na Oh is a reflection of Chef Lee's commitment to excellence. Handpicked and trained by Lee himself, the management team comprises Korean culinary experts and a former sous chef from Singapore. This diverse group brings together a wealth of experience and a shared vision for creating an exceptional dining experience that is both authentic and innovative.

The collaborative spirit of the team is a cornerstone of Na Oh's success, ensuring that every aspect of the restaurant, from menu development to guest service, is executed with precision and care. The result is a dining destination that not only delights the palate but also inspires the mind.

Innovative Dishes Tailored for Na Oh

Na Oh's menu is a canvas for Chef Lee's creative expression, where each dish is crafted specifically for the restaurant. Drawing inspiration from his visits to Singapore, Lee has observed the local palate and identified a gap in the availability of traditional dishes like samgyetang. His response is a rendition of this ginseng-flavored chicken soup, made from scratch with homemade broth, that promises to captivate local gourmets.

Another standout creation is the 100% made-to-order buckwheat noodle dish, naengmyeon. This cold beef noodle specialty features a broth derived from dongchimi and a rich beef stock, simmered to perfection. Instead of the traditional braised beef, Lee opts for thinly sliced beef strip loin, cured with sea salt to enhance the dish's refreshing qualities. This innovative take on a classic is sure to leave diners craving more.