FOOD & WINE
Taste: The Best Korean Meals to Enjoy in Singapore this June
by Anton D. Javier
04 Jun 2026
04 Jun 2026
Whether it's charcoal-grilled meats, seasonal delicacies, or restorative broths, these standout dining destinations showcase the breadth and depth of Korean gastronomy.
- NA OH
- GU:UM
- MODU
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Jeju Black Pork Bossam -
Hanwoo Yukhwe -
Charcoal Grilled Hanwoo
At Na Oh, the Korean fine-dining concept by Hyundai Motor Group, each seasonal menu is conceived as a reflection of Korea’s agricultural and culinary traditions. The Spring 2026 menu embraces the freshness and vitality of the season, drawing on young vegetables, mountain herbs, and carefully sourced ingredients to showcase the depth and elegance of Korean cuisine. Rooted in the philosophy of Jinjitsang – a table prepared with sincerity and respect – the experience balances refinement with a strong sense of place, offering diners an exploration of Korea’s landscapes and food culture.
The meal begins with a delicate sequence of springtime flavours, from silky Homemade Tofu with Aged Soy Sauce to an assortment of Jeon featuring lotus root with shrimp, mountain yam, and Korean squash. Highlights include the refreshing Chilled Hand-Pulled Somyeon with Chicken and Hot Mustard, brightened with bamboo shoots and pickled cucumber, before progressing to a choice of substantial mains. The Jeju Black Pork Bossam is a standout, pairing tender slices of pork with spicy conch and minari muchim, while the Spring Vegetable Bibimbap arrives cooked in a traditional gamasot, bringing together seasonal greens, roasted seaweed and salted pollock roe. For something heartier, the Spicy Beef and Spring Leek Gomtang delivers comforting depth, complemented by charcoal-grilled shiitake mushrooms and a sweet corn gyeranmari. A Mugwort and Red Bean Ice Cream Sandwich, accented with sour cherries and sesame, provides a fitting finale, capturing the season’s gentle balance of freshness and restraint.
Visit Na Oh at 2 Bulim Avenue, HMGICS Level 3, 649674, Tel: 6263 1548
- NA OH
- GU:UM
- MODU
GU:UM
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GU:UM Sang -
Karae Chicken Tart -
Leek and Doenjang
Since opening in 2024, GU:UM has distinguished itself by marrying the conviviality of a Korean grill with the polish of a premium steakhouse. Led by Head Chef Sanggil Byeon under the guidance of Chef Louis Han, the restaurant’s latest SANG Set Menu turns the spotlight on two cornerstones of Korean cuisine: Prized Hanwoo beef and namul, the humble yet deeply expressive tradition of seasoned vegetables. Inspired in part by the teachings of celebrated Buddhist nun Jeong Kwan, the menu explores a more thoughtful and produce-driven side of Korean cooking, balancing robust flavours from the grill with dishes that celebrate texture, restraint, and seasonality.
The experience begins with a quartet of snacks that showcase GU:UM’s contemporary approach. The signature Yukhwae Jeon remains a highlight, pairing beef tartare with a crisp potato scallion pancake, while new creations such as Leek & Doenjang and Nokcha Guksu weave fermented flavours and fragrant vegetables into the narrative. The centrepiece, however, is A Feast with Hanwoo, a lavish platter featuring 1++ grade Hanwoo lower loin, Jeju pork collar, tiger prawns, and Korean chicken skewers, served alongside banchan and fresh ssam for a hands-on feast. The meal winds down with Namul Bap, where seasoned vegetables and rice take centre stage, accompanied by a comforting Galbi Tang enriched with beef bone stock. A refreshing Hwachae dessert of watermelon, Korean pear, raspberry jelly, and omija punch provides a bright and refreshing finale.
- NA OH
- GU:UM
- MODU
MODU
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MODU Samgyetang -
Black Chicken Samgyetang -
MODU interiors
Singapore's first premium samgyetang specialist, MODU, takes one of Korea's most beloved comfort dishes and reimagines it through a more elevated lens. Located within Mandarin Gallery, the elegant 40-seater pairs a modern hanok-inspired setting with a menu centred around nourishing, collagen-rich chicken soups, offering diners a deeper exploration of Korean wellness cuisine. Warm wood tones, intimate counter seating, and private dining rooms create an atmosphere that feels both sophisticated and soothing, making MODU an ideal retreat in the centre of Orchard Road.
While the signature Hanbang Samgyetang remains a staple, the spotlight this season falls on a trio of new interpretations. The Nokdu Samgyetang enriches the classic herbal broth with mung beans for added texture and nourishment, while the Perilla Seed Samgyetang delivers a creamy, nutty profile thanks to antioxidant-rich perilla seeds. For something more luxurious, the Black Chicken Samgyetang showcases a prized breed known for its lean meat and reputed health benefits. Complement the meal with shareable plates, such as the herbaceous Minari Pancake or crisp Potato Pancake before ending on a sweet note with traditional gotgam mari or a scoop of black sesame ice cream. With its offerings, MODU proves that wellness dining can be every bit as indulgent as it is nourishing.
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