Na Oh

Na Oh offers a 4-course prix fixe seasonal menu $78++ for a set which includes 2 appetisers and a jinjitsang (진짓상), well as a variety of banchans (반찬). The appetisers and banchans are the same across all sets , you only need to choose the jinjitsang. For the appetisers we had the - Jeon platter. Squash, mountain yam and sablefish coated with maesaengi seaweed. - Acorn jelly and beef tendon salad in icy kimchi broth Main No.1 Grilled Jeju Beltfish with Golden Queen’s Rice Spicy Winter Seafood Stew with Pollock Roe and Cod Milt Yuja and Cabbage Saengchae, Bellflower Root Muchim Main No 2. Galbijjim Finished Over Charcoal Hanbang-Style Beef Short Ribs Braised in Aged Soy Sauce Chestnut and Thistle Sotbap, Maesil Dongchimi The beltfish was nicely grilled , still moist on the inside and the best part, its boneless. The broth of the seafood stew was made from the fish bones and wasn't that spicy. Super love the Pollock Roe and milt which is a winter delicacy. No comments on the beef cos I didnt get to try it but the chestnut and thistle sotbap that came with it was pretty interesting, the server will add the beef broth to the rice pot and u get nice pao fan after 15 mins. We ended off our meal with a refreshing pear sorbet and an Injeolmi Cake loaded with candied nuts and seeds. I was wondering where's the Injeolmi, turns out its INSIDE the cake. I don't usually fancy desserts but this has the right amount of sweetness and the nuts and injeolmi provided different texture when eaten together.

Managed to book this place for lunch 1 month ahead and it is indeed a good experience. The food is fine and tasty. We had the winter set and I chose the beef while my friends had the pork and fish. The banchan were delightful and the taste is not overwhelming, preserving our taste buds for the mains. The beef was tender and well marinated without being too powerful. A worthwhile experience that can be repeated with their changing season menu

Dinner at Na Oh was such a good one — modern Korean set menu, but executed with real finesse. We ordered the pork + crabmeat soup set and the fish & seafood soup set, and both were excellent. The fish was super tender and not fishy at all, and the seafood soup came with big, plump cockles which made it feel really generous. The crabmeat soup was thick, rich and so flavourful — perfect with rice. The pork was also done really well: savoury, comforting, and just… satisfying. The jeon pancakes were nicely pan-fried and not oily, and the Cameo makgeolli was slightly sweet and really refreshing. Big shoutout to the cake dessert — mixed grains and nuts with this caramel-y chewy centre. Honestly soooo good. Service was also amazing, proper fine-dining level.

Exquisite! The best experience in a restaurant in all of Singapore Food was well curated and taste was precise. Service was impeccable and attentive. They even took note of our left hander and switched the cutlery around proactively. Ingredients were fresh and perfectly blended. Was great to see them grow their own sustainable vegetables on the same floor as the restaurant and see them used for the salad wraps. Decor was comfortable and furnishings were the right height. Everything felt futuristic.

This is absolutely the best restaurant in Singapore. There is no competition whatsoever. I am not saying this lightly. I am extremely serious with my claim. The level of sophistication with the food is unbelievable. The selection of drinks is impeccable. The best thing is that menu is so reasonably priced compared to all the other nonsense subpar restaurants you will find in Singapore with pretentious food. Truly an experience crafted by an intelligent chef. Congrats, Chef Corey Lee. Fabulous! Please open more restaurants in Singapore and raise the standard even higher. 💖💖💖

Destination-restaurant worthy cuz gotta travel out to the boondocks of the still developing Jurong Innovation District. But definitely worth the trip! Also worth the 1-month advance booking. Worth the wait. Immediately felt welcomed by the beautiful space. Lofty ceiling. Also appreciate the pared down, possibly Korean minimalist interior aesthetic. Brings to mind the interior version of “clean beauty”? haha Serene vibe but can be noisy depending on the diners. They have 2 sittings. So probably not a place to linger after you’re done with your meal. Tableware is aesthetically pleasing as well. Same beautiful, minimalist aesthetic. A real treat for the senses! Beautifully presented dishes on visually pleasing tableware and tasty lunch! Had the 3-course set lunch with 3 starters, desert and a choice of Jinjitsang (Korean set meal) - with main, Sotbap (stone pot) rice and banchan sides. I chose the Galbijim (beef short rib) that’s finished over charcoal and it’s yum! Smoky, tasty & tender. Had a bite of my friend’s main - Grilled Jeju Beltfish and it was tasty too! A tad salty for me but tasty nevertheless. Also especially enjoyed the nurungji (scorched rice) in my set, that’s served after soaking in broth for a while. Couldn’t detect any scorched rice but didn’t mind as the broth was delicious! Other dishes I especially enjoyed were the squash jeon (pancake; so flavorful and juicy) and the acorn jelly & beef tendon (sliced thinly in springy round discs that’s probably the best way I’ve eaten tendon!) in icy kimchi broth. Lotsa chilled dishes. Great for SG’s weather. Some other bites were abit salty for me, but generally stellar cuisine overall and tastes like quality, nourishing food. Casual dining concept but fine dining worthy service too. Friendly, knowledgeable and accommodating to our requests for extra cutlery, photo-taking etc. Will definitely return to check out their other menus! Seems like they change their menu according to the season. We had the winter menu. Looking forward to the change of seasons and Spring menu next! After making the reservation, will receive a confirmation email with link for the guided tours at the Hyundai Innovation Center, where the restaurant is in. So may wanna set aside sufficient time to explore the tours. With the extra experiences, this makes it even more destination-worthy indeed.

I had the pleasure of having lunch at Na Oh, and it was an exceptional experience from start to finish. The service was impeccable — the staff went above and beyond to accommodate my stroller by the table, allowing me to enjoy my meal comfortably with my baby. The food was incredible. Every dish was beautifully executed with fresh, high-quality ingredients, and I loved that the vegetables came directly from their smart farm — you can truly taste the freshness in every bite. As a native Californian from the Bay Area, I was especially excited to try Na Oh, led by Chef Corey Lee, the visionary San Francisco–based chef and the first Korean to earn Three Michelin Stars for his restaurant Benu. Na Oh marks Chef Corey’s very first project in Southeast Asia, and it’s such a wonderful addition to Singapore’s dynamic culinary scene. Overall, a thoughtfully curated dining experience that combines innovation, sustainability, and exceptional hospitality — highly recommend!

It was so hard to make a reservation here because the slots get snapped up almost immediately! This was the only available dinner slot in January at the time of booking. Regardless whether you go for lunch or dinner, the set menu is $78/ pax. It includes three appetisers, one main and one dessert. ❄️WINTER 2026 APPETISERS • Homemade Tofu with Aged Soy Sauce • Assorted Jeon- Sablefish with Maesaengi, Mountain Yam, Korean Squash • Acorn Jelly and Beef Tendon Salad in Icy Kimchi Broth JINJITSANG • Grilled Jeju Beltfish with Golden Queen’s Rice- Spicy Winter Seafood Stew with Pollock Roe and Cod Milt Yuja and Cabbage Saengchae, Bellflower Root Muchim • Galbijjim Finished Over Charcoal- Hanbang-Style Beef Short Ribs Braised in Aged Soy Sauce Chestnut and Thistle Sotbap, Maesil Dongchimi DESSERT • Injeolmi Cake with Candied Nuts and Seeds- Pear Sorbet with Fresh and Preserved Persimmon Sujeongwa Flavours were light and we could tell the ingredients were the highlight. With every dish served, we grew increasingly amazed by the technique and quality of food. While everything was delicious, it was the dessert that stole the show. We were very full by then, but it was so delicious, we had to finish it (slow and steady).