By Honorary Reporter Foteini Chatzoudi from Greece
Photos = John Heng Da

In the heart of Singapore, Naeum opened its doors in 2021 as the vision of chef Louis Han, quickly turning into one of the city-state's best restaurants for contemporary Korean fine dining.

Han went to culinary school in Seoul, spent a year with the United Nations in Lebanon to cook for dignitaries, and worked as a chef in Seoul, Abu Dhabi, the United Arab Emirates, and finally Singapore. Before starting Naeum, he was a sous chef at the award-winning restaurant Mosu Seoul.

Earning its first Michelin star in 2022, Naeum maintained this honor in the 2025 Michelin Guide Singapore. It also appeared on the extended list of Asia's 50 Best Restaurants in 2024, and Han earned the guide's Young Chef Award in 2022.

The following are excerpts from an email interview with Han on Dec. 22 and Jan. 1 on his restaurant and menu.

Buckwheat noodles with white kimchi dressing (left) with side dish of acorn-shaped morel stuffed with duck meat patty and topped with spicy red pepper paste

How did your path lead to the launch of Naeum in Singapore?

After working in Singapore for four to five years, I thought about moving back permanently to Seoul. But my wife, who was based in Singapore, and I decided to settle down in Singapore instead. Despite the COVID-19 pandemic, I chose to take my career forward by opening my own restaurant.

Jeju abalone, pine nut and seaweed vinaigrette (left) and sashimi dish of seabream, daikon ribbons and lemon soy vinaigrette

How do you usually begin when creating a new dish?

It's a very organic process centered on an impactful memory and season, like a summer barbecue at my grandmother's front yard. Channeling that memory, I would create a dish whose flavors bring me back to that time while elevating it with ideas I've picked up along the way.

What dish hold personal memories for you?

One of our most popular dishes is cold buckwheat noodles inspired by the noodles my mother cooked every Sunday. As a working mother, she spent weekdays providing for the family but still made time to cook my favorite noodles, which deeply moved me.

How has Singapore influenced your cuisine?

I strive to cook modern Korean dishes exclusive to my restaurant; my cuisine is deeply rooted in Korean tradition but influenced by my time in Singapore. An example of this is jambu dongchimi (water kimchi), which uses a Southeast Asian fruit to make a familiar Korean flavor a bit more mysterious.

Table setting of deodeok (Korean lance asiabell), mushroom gomtang (beef bone soup), premium beef and side dishes

Do you borrow things from old Korean recipes?

I am deeply influenced by my flavor buds as a Korean but have no old Korean recipes to go on. Observing my grandmother cook, she goes purely on son mat (hand taste), cooking by feel rather than a strict recipe. Thus in creating dishes inspired by her cooking or others, I come up with my own recipes. General fermentation rules to make kimchi, for example, cannot be followed in Singapore due to the difference in climate.

What are your goals?

I would love to introduce more international diners to modernized and globalized Korean cuisine. More than anything, I want guests at Naeum to fully enjoy their experience whether they are familiar or completely new to the cuisine.

jcy0531@korea.kr

*This article was written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.