#modernkorean

[jazpster]

Kicking myself silly now for giving up a coveted reservation at now newly anointed one-Michelin-star restaurant @NAEUM.sg. For those who haven’t been, please do yourself a favour and just go (reservations highly recommended)! Throwback to their Episode 2 'Mountain Lodge' menu. Snacks of Nurungji with Nuruk-aged Australian Wagyu beef tartare, and Kkotge. Flower crab seizes your taste buds with a delicate sweetness, bursts of freshness and heat from pickled chilli, pommery mustard and kimchi powder, and a bitter-tang of calamansi and pomelo. #FindNewFood #modernkorean #telokayer #naeumsg (at NAEUM Restaurant) https://www.instagram.com/p/Cf_anSivHIv/?igshid=NGJjMDIxMWI=

[jazpster]

Tough to pick favourites from @NAEUM.sg’s menu, but @Chef_LouisHan’s 🌟Samchi is perfect for these gloomy, cool days. Doenjang brown butter slow-roasted Japanese Spanish mackerel—the fish brined and smoked with apple wood chips prior, so it has this incredible smokiness—with a deep, spicy winter mushroom broth. Full review of this Episode 2 ‘Mountain Lodge’ menu on the blog! #FindNewFood #modernkorean #telokayer #naeumsg (at NAEUM Restaurant) https://www.instagram.com/p/CYSzye4vWOF/?utm_medium=tumblr

[donna-eats]

Atoboy

Seaweed Chips (complimentary) (♥)

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Yellowtail (kombucha, gim, radish) (♥)

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Beef Tartare (chili oil, cilantro, pineapple) (♥)

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Snap Pea (konjac, mustard flower, gim) (♥)

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Leek (black truffle, cheddar, buckwheat) 

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Chrysanthemum (leek, plum, cheddar) (♥)

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Radicchio (burrata, olives, pecan)

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Endive (shrimp, jalapeño, chopi) 

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Sunchoke (oyster mushroom, black truffle, orange) (♥)

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Egg (sea urchin, gim, heart of palm) (♥)

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Pork Belly (gang doenjang, enoki, fennel) (♥)

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Galbi (anchoby, kimchi, potato) (♥)

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Lobster (blood orange, cayenne, pearl onion) (♥)

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Crab (asparagus, mojama, marjoram) (♥)

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Mackerel (green chili, radish, scallion) (♥)

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Duck (napa cabbage, bracken fern, charred leek) (♥)

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Octopus (mango, mojo verde, fermented dubu) (♥)

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Lamb (gochujang, spinach, perilla seed) (♥)

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Strawberry Cheesecake (strawberry crumble, nasturtium) (♥)

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Sujeonggwa Granita (burrata, walnut) (♥)

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Sweet Potato Rice (♥)

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Eggplant Kimchi (complimentary)

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Apple Kimchi (complimentary)

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Cucumber Kimchi (complimentary)

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[chen0193]

Modern Korean Cafe owner and food enthusiast @rgkkk and myself were intrigued by Chef @kwangmin_baek’s modern take on Korean Cuisine at HAN, top of Parnell Rise in the Geyser Building. What a setting for modern Korean, an eco-efficient building with interior fitout by incomparable Patterson Architects. Dominated by stainless steel extractor pipes for the Korean BBQ, this is indeed a futuristic setting for Chef Min. The future of modern Korean is in great capable hands. • smoked salmon, avocado, cucumber and mustard dressing • military stew, chorizo broth, house vegan kimchi, ox tail and sago • king prawn, vegan mayo, prawn powder • Korean fried chicken, pickled daikon, leek powder • Han authentic charcoal barbecue, venison, free-range pork belly, beef skirt steak & ssam veges • bibimbap, rice, cauliflower, vegan kimchi, carrot & seed mix • Red ginseng, beetroot, chocolate, grain anglaise & almond • fruit salada, strawberry, kiwi fruit, orange granite & liquorice meringue #hanrestaurant #modernkorean #modernkoreanfood #militarystew #koreanfriedchicken #charcoalbbq #bimbimbap #fruitsalada #geyserbuilding #parnellrise #instakoreanfood (at HAN)