Na Oh Review - We Return Yet Again, This Time For The Winter Menu

Na Oh Restaurant

2 Bulim Ave, Level 3

Hyundai Motor Group Innovation Center Singapore (HMGICS)

We keep returning to Na Oh, and for good reason. We don't go to the west side of Singapore very often, but everytime we head into the Hyundai Motor Group Innovation Center, it feels like reuniting with an old friend. One that will always ensure you leave full and satisfied. But this winter season marked our first without the vibrant robot vertical gardens. The team at Na Oh tells us that it is closed for a 3 month maintenance every year and is set to reopen in February. We have previously chronicled our Spring, Summer and Autumn experiences and this time, we go one full circle with the Winter Menu.

Homemade Tofu with Aged Soy Sauce

What did we have this round:

• Homemade Tofu with Aged Soy Sauce

• Assorted Jeon (Sablefish with Maesaengi, Mountain Yam and Korean Squash)

• Acorn Jelly and Beef Tendon Salad in Icy Kimchi Broth

• Jinjitsang Set #1: Galbijjim Finished Over Charcoal Hanbang-Style Beef Short Ribs Braised in Aged Soy Sauce, Chestnut and Thistle Sotbap, Maesil Dongchimi

• Jinjitsang Set #2: Ground Soybean Stew with Mangrove Crab, Pork Collar Suyuk, Golden Queen's Rice Pear and Minari Geotjeori

• Injeolmi Cake with Candied Nuts and Seeds, Pear Sorbet with Fresh and Preserved Persimmon Sujeongwa

Korean Pancakes

This is the first time of the year, where we do not see fresh greens as one of the appetisers, instead we get a plate of Jeon or korean pancakes. I haven't had these in a while, but I must say that coating vegetables and fish in egg and then panfrying it is absolutely delicious.

What stood out for us from the mains? The clear winner is the Mangrove Crab stew. It was briny with tofu in a thick savoury goodness. It is so hard to actually explain how it tastes, but just imagine having chilli crab with all the meat peeled for you, and instead of that goopy chilli crab sauce, you have a refined korean version of doenjang. It was incredible and even as I write this now, I am starting to salivate. It was simply exquisite.

The second memorable dish was the galbijim which was tender and the aged soy was really delightful to have with the rice. Our servers came back with the sungnyung from the sotbap and that was a beautiful way to wash the intense flavours of the galbijim down with a savoury broth and some porridge.

We paired with a bottle of Ehwa Baekju, which is a sparkling makgeolli. Coming from Yangsan in Gyeongsangnam-do, it is naturally fermented and made with 100 % rice. The makgeolli was lightly effervercent and definitely easy sipping danger. The winter menu was rich and intense and this bottle of makgeolli was quite the opposite, light, easy to drink and cuts through the richness of the meal.

We ended the meal with a full injeolmi cake which was absolutely delightful. It reminds me of an old school bakery in Singapore that has amazing marble and walnut cake.

Booking

The link for reservations are provided on the top of the page through Sevenrooms and reservations are open 30 days in advance at 10 am each day. I will not sugar coat this, it is not easy to book Na Oh. The venue is not huge and they do 2 seatings per service. But the demand is high and you would have to ready to book at 10 am when reservations come out. So do plan and book in advance!

Accessibility

We have written and re-written this many times. Na Oh is truly very inaccessible. However, it is definitely worth your grab ride (:

The Damage

Total Damage for the night was 480 SGD (tax inclusive) with a bottle of Maekgeolli. At just under 100 SGD per person for just the meal, and extremely high quality ingredients, it is very good value.

Would we recommend?

Yes Yes Yes! There is a reason why we have returned every season when Na Oh changes it menu. The food is amazing, the staff continues to be fantastic and we just love how it continuously brings out the best of Korean food. For the winter menu, expect richness and intensity. For me, it was not the best season. Not because the food is not great. The food is phenomenal, but now that I have tried all 4 seasons, I can safely say I am an Autumn kind of person. On saying that though, when the time comes for the next winter menu, I will still likely want to have my meal at Na Oh.