Autumn in Korea is a soft drumroll, with golden light, cooler air, and produce at its prime.
At Na Oh, the Korean restaurant tucked inside Hyundai Motor Group Innovation Center Singapore (HMGICS), that rhythm arrives as a refreshed 2025 menu built on a simple promise: cook what’s best today, and cook it well.
The kitchen leans on daily-harvested greens from HMGICS’ Smart Farm, so the food tastes as if it travelled by lift, not lorry.
There’s comfort for regulars. Charcoal-Grilled Pork Bulgogi returns with two indulgent cuts served with Golden Queen’s Rice. Seolleongtang is back too, that milky, long-simmered beef broth threaded with fresh noodles, brisket, and tendon suyuk. For dessert, the duet of Gotgam & Walnut Tartlet with Goguma Sikhye returns as a gentle nod to the season.
New dishes read like a chef’s love letter to autumn’s pantry. The appetiser, Gungjung Japchae, dresses glass noodles with an abundance of seasonal vegetables, marinated beef, and a sesame-forward court-style seasoning that predates commercial noodles.
The headline main, Half-Dried Yellow Croaker Sotbap with Eoran, nestles house-cured fish into barley rice and cooks it in a traditional pot. Banchan gets a thoughtful refresh: lotus root and ginkgo braised in soy for snap and depth, Dongchimi (radish water kimchi with pear) for crystalline crunch, and assorted mushrooms glossed with perilla oil for a woodsy, autumnal finish.
Na Oh is open Tuesdays to Saturdays, for lunch and dinner. Come for the craft; stay because the room feels like a conversation between innovation and heritage. If autumn had an address in Singapore, this would be a fair guess.
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