Taste: Fab Feasting this September

by Anton D. Javier
09 Sep 2021

This month, look forward to fabulous feasts comprised of modern Korean flavors, irresistible yakiniku, and a new champagne-forward concept in the heart of Orchard Road

  • NAE:UM


  • NAE:UM's interiors, awash in calming neutral tones
  • Mulhwae
  • Uni Somyeon
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While there is nothing wrong with the Korean cuisine that currently dominates Singapore’s dining scene – hearty kimchi stews, sinful fried chicken, indulgent barbecues – NAE:UM is somewhat a breath of fresh air; a place that offers new ways to enjoy the beloved cuisine, prepared and presented in ways we’ve never had it before. This new restaurant by Chef Louis Han is testament to his Seoul-centric upbringing, juxtaposed with culinary experiences in South Korea, the Middle East, and Singapore.

For NAE:UM’s inaugural episodic menu, diners will be able to familiarize themselves with 31-year-old Han’s favorite ingredients. While mostly familiar (think meats, fresh seafood, noodles, pickles, and gochujang), each ingredient is carefully considered and used, resulting in dishes with moreish flavors. What immediately stands out is the Duck Galbi Tart, where minced duck is wrapped around a rice cake and grilled over charcoal. It is at once savory, sweet, smoky, and chewy. Then there is the Mulhwae, brimming with freshness from the aged kampachi that sits in a shallow pool of yuzu chili sauce.

While the Uni Somyeon looks deceptively simple, we can assure you that each mouthful of buckwheat noodles, bafun uni, and white kimchi will reveal an enjoyable union of nuanced and dynamic flavors. Meanwhile, the Nuruk-aged Wagyu Striploin is a lesson in simplicity, proving that not much needs to be done to an exceptional piece of meat, except perhaps serve it alongside a kohlrabi salad and shiitake mushrooms that have been pickled, as well as pureed. Rounding up this extremely enjoyable meal at NAE:UM is Chef Han’s take on an icy treat – a very pretty Summer Bingsu comprised of makgeolli sorbet, a mixture of fermented fruits, and a delicate dusting of mascarpone snow.


Visit NAE:UM at 161 Telok Ayer Street, Tel: 8830 5016

  • NAE:UM


  • Yen Social's welcoming atmosphere
  • Yen Social Butcher Platter
  • The cuts of beef are carefully selected for the best balance between marbling, texture, and flavors
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The Yen Group, which runs the Michelin Plate-recognized Yen Yakiniku, recently opened a stylish new concept called Yen Social at DUO Galleria, boasting impressive platters of premium beef cuts, as well as a spacious location perfect for communal dining. According to co-founder Tom Kong, “Grilling food together brings people closer, and with Yen Social, we wanted to bring this element of shared experiences for bigger groups of people to enjoy.”

Chef Jones Chen from Taiwan takes control of the kitchen at Yen Social and personally selected the cuts of beef on the menu, boasting the best balance between marbling, texture, and flavors. What’s more, he has also introduced quality Wagyu from outside Japan to offer wallet-friendly options. One of the must-tries at Yen Social is the Whisky Dry Aged Wagyu Ribeye, which is aged for up to five days in Kavalan Vinho Barrique Cask Strength single malt whisky, displacing the meat’s moisture and boosting its inherent umami flavors.

The Yen Social Butcher Platters (available in 300, 600, and 1200 grams) is perfect for those who want to sample a variety of cuts like thick cut karubi, chuck eye roll, chuck short ribs, and Australian Wagyu ribeye. What also stood out for us is Chef Chen’s YEN Wagyu Beef Noodle, which is reminiscent to what you would enjoy in Taiwan. Rich, comforting, and perfect for cool rainy evenings, the bowl of goodness features Japanese Wagyu beef chunks and beef tendon that have been slowly stewed for 48 hours.


Visit Yen Social at 7 Fraser Street, #01-25/26 DUO Galleria, Tel: 8669 6788

  • NAE:UM


  • A winning combination - tiered high tea sets and champagne
  • In addition to Champagne Mille Crêpes, Lady M Champagne Bar also offers luxurious pasta dishes
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Since opening in Singapore in 2012, Lady M has enjoyed loyal patronage from people who can’t get enough of its signature mille crêpes. Today, the brand gives us a taste of something new and introduces a novel concept called Lady M Champagne Bar, which is the first of its kind globally.

Located amidst the luxury fashion boutiques in ION Orchard, the Champagne Bar lends a luxurious touch to the area with its tiered high tea sets and selection of bubbly. Of course, the Signature Mille Crêpes are also available, accompanied by other variants like Green Tea, Rose, and Pistachio. In addition, the Champagne Bar features the exclusive Champagne Mille Crêpes, which is a champagne-infused adaptation of Lady M’s signature, accompanied by hand-brushed layers of strawberry pastry cream and finished off with champagne gelee.

Aside from the sweet treats, those who prefer more savory flavors can tuck into two luxurious pasta dishes, which are exclusive to the outlet. The first pasta dish is the Chilled Caviar Angel Hair with a shio kombu dressing and topped with a generous portion of European caviar. Finally, the Creamy Lobster Fettucine is an indulgent treat with a rich, velvety base loaded with wild Maine lobster chunks and finished off with fresh chives.


Visit Lady M Champagne Bar at #03-32/33 ION Orchard, Tel: 6509 0790