Cover Nae:um chef-owner Louis han
Nae:um chef-owner Louis han
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Grilled meats, cold dishes and banchan—staples in a satisfying Korean barbecue meal—star in Han’s latest menu, Episode 5: Front Yard Barbecue
Barbecuing marinated meats has long been associated with Korean cuisine. Growing up in the vibrant neighbourhood of Gangnam in Seoul, South Korea, Naeum chef-owner Louis Han remembers exciting front yard barbecue gatherings with family and friends during spring, summer, and autumn, too, when the weather was forgiving. Their delectable spread comprised a variety of grilled meats; cold dishes to cut through the oiliness and fattiness of the meats; and banchan (or side dishes)—including his grandmother’s white kimchi, which she would often prepare beforehand.
These nostalgic memories have shaped Han’s latest menu, dubbed ‘Episode 5: Front Yard Barbecue’. Just like the delectable feasts back home, his latest offering is a selection of hot and cold dishes with banchan; these are laced with global sensibilities yet retain the familiar and comforting Korean flavours.
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Appetisers
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Without leaving Singapore, Han takes us to his family home (the image is drawn on the Episode 5 menu card) in South Korea with palate-pleasing snacks that are presented in a mini garden that recalls the one at his childhood abode. It’s a delicious parade of green peas, their fresh, bright flavours spruced up by the acerbic notes of the pickled shallots and lemon zest; shima aji, which essentially striped jack tartare marinated with pickled chilli and fermented daikon and served atop a soft-as-cloud meringue base; and milssam, bulgogi Wagyu beef enveloped in house-made Korean crepe and served with a dollop of caviar for extra decadence.
These set the tone for the satisfying meal to come—one where diners dig into the likes of dongchimi and doeji-galbi bap. The former is Han’s updated version of his grandmother’s kimchi recipe where the mild and refreshing kimchi brine is studded with Obsiblue prawn, sea urchin, cured eggplant and fermented kimchi. Also known as pork rib rice, the latter features premium fork-tender Duroc pork marinated in a mix of soy sauce, onions, apple and pear for a medley of sweet and salty flavours, and served atop three types of grains (barley, short white rice and brown rice) alongside pickles and house-made kimchi to keep the palate refreshed.
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Above So Bbq
So Bbq
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Naturally, barbecued items feature in Han’s Episode 5 menu, and in the dish called So Bbq, the MS7 Wagyu Tenderloin is simply grilled in galbi sauce and grilled over binchotan to render the meat soft, sweet and slightly smoky. Even better, Han presents it with the usual barbecue accompaniments such as chilli, endives, carrots and lettuce—just like how they served it in their front yard barbecue gatherings.
And for dessert, Han treats diners to something zesty and refreshing in the Melon Lime Punch, comprising granita made with lime and soju, and vanilla yoghurt mousse. It is, indeed, the perfect treat after a filling meal with grilled meats, vegetables and banchan.
The Episode 5 Front Yard Barbecue menu is available until the end of summer 2023.
Naeum, 161 Telok Ayer Street, S(068615), +65 8830 5016
Credits
Images: Da Photographer
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
