HMGICS-supported Na Oh eatery offers first-ever spring menu

Born as a collaboration between San Francisco-based chef Corey Lee and Hyundai, Korean restaurant Na Oh, which has been housed within the Hyundai Motor Group Innovation Centre Singapore (HMGICS) since its launch in June 2024, has announced its first-ever spring menu, marking a full cycle of seasonal offerings.

In Korean culture, spring dishes are cherished for their fresh, invigorating flavours and nutritional benefits, as the season brings an abundance of wild greens, tender seafood, and vibrant produce. Lighter, revitalising creations take centre stage by offering a sense of renewal and energy.

The ginseng chicken naengchae includes minari, a bright, peppery herb also known as a water dropwort. It is a staple in Korean cuisine and is often enjoyed as a seasoned namul or an accompaniment to seafood and tang

Therefore, Na Oh's spring menu celebrates this with a selection of dishes blending time-honoured Korean cooking methods with contemporary techniques. Staying true to tradition, Na Oh only uses jang - soy sauce, doenjang, and gochujang - fermented using traditional methods and naturally aged, ensuring authenticity.

The menu will feature a plethora of fresh dishes such as ginseng chicken naengchae, a chilled salad featuring poached chicken marinated in ginseng and soju and complemented by fresh bamboo shoots, minari (a staple in Korean cuisine also known as water dropwort), and pine nut sauce.

For the main course, guests can choose from three carefully curated sets accompanied by three side dishes: Chilled homemade wheat noodles with crab and brisket, spring vegetable bibimbap, and spicy beef and spring leek gomtang. Vegetarian options are also available, with a specially crafted set including fresh bamboo shoot and bean curd naengchae, spring vegetable bibimbap, and soup of assorted sprouts. All set menus will also come with accompanying dishes to intensify the assortment of flavours.

The spicy beef and spring leek gomtang is served with golden queen's rice and is accompanied with flowering shiitake gyeran mari, a delicately rolled savory omelet enhanced by the earthy aroma of shiitake mushrooms

As for dessert, Na Oh will round off the dining experience with a unique twist on a classic Korean staple - Misugaru and cherry ice cream sandwich. Misugaru is a blend of roasted multigrain powder traditionally mixed into a nutty, lightly sweetened drink, and has been reimagined in an indulgent yet balanced dessert with bright cherry flavours.

Na Oh's commitment to seasonal ingredients is further enhanced by its use of fresh produce from HMGICS' Smart Farm, elevating each dish with carefully sourced ingredients.

The restaurant is open from Wednesday through Sunday for lunch and dinner. Guests are encouraged to make a reservation in advance. In addition, visitors can also indulge in the Discovery Tour at HMGICS, exploring Hyundai's innovative approach to future mobility, manufacturing, and how technology and automation contribute to food security and self-sustainability. The tour features a visit to the Smart Farm, test drives of the Ioniq 5 and Ioniq 6, and the immersive Factory VR Tour.