FOOD & WINE
Taste: Three to Savour
by Anton D. Javier
28 Oct 2026
28 Oct 2026
Three dining destinations make their mark with new menus, evolving concepts, and fresh chapters, serving up delicious discoveries around Singapore.
- NAE:UM
- JAAN
- OSTERIA MOZZA
Five years since opening in 2021, NAE:UM has grown from a promising restaurant navigating the complex dining situation of Covid-era Singapore to an increasingly personal expression of Chef-Founder Louis Han’s culinary journey. Awarded a Michelin star in its first year and retaining it since, the restaurant has evolved alongside its chef, whose cooking draws on memories of his native South Korea, shaped by experiences around the world. That journey has also seen the NAE:UM Group expand with GU:UM, the HIDEAWAY private space and, last year, a hanok-inspired reimagination of NAE:UM. To mark the milestone, the new eight-course “Five Years” Menu revisits dishes and ideas from earlier episodic menus, while introducing new creations shaped by five years of refinement. ‘Oi naengguk’, for instance, presents a chilled cucumber consommé with rose apple, cucumber, cuttlefish, and shiso, while ‘Lavash’ draws on Chef Louis’ years in Abu Dhabi, pairing braised kimchi with kimchi sabayon and tomato powder.
Several of NAE:UM’s signatures also return in evolved forms. ‘Memilmyeon & mandu’ brings together buckwheat noodles, white kimchi, and cured tobiko dressing with a morel mushroom dumpling filled with a flavourful duck meat patty, while ‘Hansang’, the vegetable-focused rice course inspired by home-prepared Korean meals, comes with banchan and a fermented soybean preparation based on a recipe from Chef Han’s Indonesian mother-in-law. The meal concludes with ‘Melon’, a refreshing combination of melon, lime, mint, and soju, followed by the restaurant’s charcoal jujube dessert, ‘Daechu’, reworked with date pastry cream, jujube truffle espuma, black truffle, and white chocolate ice cream. To accompany the anniversary, NAE:UM has also created Dreamy Forest, a bespoke candle with artisanal candlemaker Reminds Me Of, inspired by the restaurant’s name and its association with fragrance and memory.
- NAE:UM
- JAAN
- OSTERIA MOZZA
JAAN
There is an undeniable lightness and freshness in the current menu of 2-Michelin-starred JAAN by Kirk Westaway. Here, the menu begins with a playful parade of moreish snacks, including a crisp cheddar straw coated with hazelnuts and dried mushroom, a delicate crab salad served in a twice-baked potato case, and a pastry filled with goose mousse, red onion, and red wine jam. Once the flavourful bites have excited the palate, the experience moves into one of Chef Kirk Westaway’s signatures: Charred Leek and Potato Soup, which brings together burnt leek with roasted potato, onions, ginger, garlic, and herbs for a rich, smoky depth. Even the bread service shines, which pairs rye and sourdough loaves with velvety Devonshire butter flavoured with fresh lemon thyme, recalling Westaway’s early days as a young chef in France.
The main courses continue the focus on seasonal produce. Violin Courgette brings together delicate courgette, barbecued aubergine, slow-roasted tomatoes, and capsicum, accompanied by courgette custard and noodles with citrus cream and Cinco Jotas ham for a bright, salty punch. As for the Sea Bass, it’s lightly poached and paired with seaweed mousse, Romanesco cauliflower, English peas, broad beans, monk’s beard, and Kristal caviar, while Baby Pyrenees Lamb is served with braised fennel and onion, anchovy and caper dressing, and a crisp doughnut filled with slow-braised lamb shoulder. To finish, the desserts provide a lighter, fruit-led finale, from a peach and pomelo palate cleanser with a naughty splash of Welsh Cygnet Gin to layers of caramelised pastry, vanilla custard, lemon curd, and strawberries.
- NAE:UM
- JAAN
- OSTERIA MOZZA
OSTERIA MOZZA
Nearly 15 years after first opening in Singapore, Osteria Mozza has moved into a new home at ION Orchard, marking the next chapter for Nancy Silverton’s Cal-Italian restaurant. While the address has changed, the philosophy remains rooted in the same combination of exceptional ingredients, generous hospitality, and food designed to be shared. The move also introduces new ways to experience the restaurant, including Pizza alla Pala, a Roman-style pizza baked in a long, paddle-shaped form with a light, airy centre and crisp crust. The selection includes flavours like Spicy Tomato with tomato passato, dried chilli, and Sicilian oregano, and Potato with shaved and crushed potato, pecorino, and rosemary. Familiar favourites such as Fennel Sausage, Salame, and BLT also return in the new format. At lunch, Piadina offers another casual addition, using Osteria Mozza’s house pizza dough as a light, crisp flatbread filled with options including Nancy’s Chopped Salad with provolone, pepperoncini, and salami, Tuna with egg, capers, and anchovy, Chicken Milanese, or Steak with caramelised onions and fresh greens.
The new space, designed by LAANK, is a warm, contemporary setting that reflects the restaurant’s evolution while retaining its welcoming character. Rich timber, dark wood, leather, and layered lighting create an atmosphere intended for lingering over food and conversation. At the kitchen’s helm is Head Chef Ammie Khoo, who previously worked with the Mozza family at Pizzeria Mozza Singapore before spending seven years with the Wolfgang Puck Fine Dining Group. Her return brings a familiarity with the Mozza philosophy and its ingredient-led approach to Italian cooking. rather than a reinvention, bringing Osteria Mozza into its next phase while keeping its familiar Cal-Italian spirit intact.
Visit Osteria Mozza at #03-14B/15B, ION Orchard, 2 Orchard Turn, Tel: 8049 6381
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