Cover Guum spread of Korean dishes laced with global accents, inspired by Han’s memories of Korean barbecue feasts
Guum spread of Korean dishes laced with global accents, inspired by Han’s memories of Korean barbecue feasts
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The second venture from Naeum chef-owner Louis Han draws on memories of Korean barbecue gatherings in his home country of South Korea
Fire is a significant part of South Korea’s dining culture, and for chef Louis Han of one-Michelin-starred Naeum, the most memorable food memories while growing up in Seoul often revolved around Korean barbecue gatherings with family and friends. He shares: “We would just grill meats and vegetables by the beach…it was a happy memory.” These nostalgic moments form the backbone of his latest modern grill concept Guum, which translates to “cook over fire”.
The idea for his second venture came about from the fifth episodic menu of Naeum, dubbed “Front Yard Barbecue”. He recalls: “It was a successful menu and the guests loved our grilled dishes, so we thought about expanding it into a whole new dining concept.” At the same time, Han had already been pondering on how to give his culinary team who has been with him for years a platform to grow and evolve.
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That dream soon became a reality when Guum opened its doors on Keong Saik Road on April 6. The 40-seater modern Korean grill restaurant which comprises a bar well-stocked with Korean spirits and wines, as well as an open kitchen with a customised grill, is dressed in warm shades of brown, sandy beige and ash grey to give off that warm and cosy feel. Nods to his South Korean heritage are evident in the design, too, such are the geometric shapes on the walls which take cues from traditional doors in South Korea.
“I want this restaurant to be warm and homely where you can sit at your table comfortably while watching the fire,” says Han, evoking memories of barbecue meals by the fire. But Han lets on that the best part is that diners can sit comfortably in an airconditioned room as they wait for the culinary team to cook the dishes in the open kitchen.
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Guum’s customised grill
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The menu, which is available a la carte or in the Guum Sang set menu to give diners more flexibility, comprises dishes that are distinctly Korean but injected with global influences. “These are the dishes that I personally love to eat,” adds Han, and the best way to enjoy them is through a communal feast with good company.
The highlights here, of course, are the grilled meats such as the Tajima Wagyu ribeye, USDA prime New York striploin and Iberico pork pluma, which come in three marination choices—galbi, chilli gochujang and fermented fish paste (Han’s current favourite marinade).
For those who want to savour the real flavours of the meat, there is an option to simply salt it. Once that is settled, the culinary team will grill the cuts, rendering the meats juicy and succulent, with just a delightful touch of smokiness. In a typical South Korean meal, these come with an assortment of banchan (or sides) such as red and white kimchi.
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Grilled meats at Guum, which come with your choice of marination
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Other highlights in his modern Korean grill restaurant include Korean Fried Cauliflower (or KFC) which is Han’s new take on a signature he introduced in his previous restaurant; Yukhwae Jeon, a Korean-style pancake topped with hand-chopped beef tartare assembled with onions; and sot bibimbap, a quintessential Korean rice dish which Han makes with an assortment of toppings like braised meats, seasonal greens and a sunny side up egg. And for dessert, Han has also included the popular hotteok, or dessert-style rice flour pancake with a delectable filling of melted brown sugar and cinnamon, and topped with mixed nuts and burnt honey ice cream.
While Han won’t be based at modern Korean grill restaurant Guum, he has appointed senior members of his culinary team to run the kitchen. Han shares: “Guum is a place where you can always go, whether it is just for a few dishes or a big meal with friends.”
Guum
Address: 29 Keong Saik Road, S(089136)
Credits
Images: Guum
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.
