Na Oh - Spring 2026 A Continued Evolution
- Ava Lyn
- 2 days ago
- 4 min read
Na Oh Restaurant
2 Bulim Ave, Level 3
Hyundai Motor Group Innovation Center Singapore (HMGICS)
We go one full circle with Na Oh and arrive at Spring 2026. Before we start this post, if this is your first intro into Na Oh, you can read about our previous experiences here, here, here and here.
This Spring, there is a quiet confidence in Na Oh's new seasonal menu, a sense that the restaurant has grown into its own rhythm. Each season feels more precise, more deliberate and yet retains that element of discovery which first made Na Oh such a remarkable space within the Hyundai innovation center.
Our menu this Spring:
Homemade Tofu with Aged Soy Sauce
Yuk Hwe with Pear and Pine Nuts (A la carte)
Assorted Jeon with Salad of The Day
Lotus Root with Shrimp
Mountain Yam
Korean Squash
Chilled Hand Pulled Somyeon with Chicken and Hot Mustard, Fresh Bamboo Shoot, Pckled Cucumber
Skewer of Charcoal Grilled Hanwoo Rib Finger (A la carte)
Option 1: Jeju Black Pork Bossam, Golden Queen's Rice, Spicy Conch and Minari Muchim, Buckwheat and Radish Soup
Option 2: Spring Vegetable bibimpbap Cooked in Gamasot, Soup of Assorted Sprouds, Salted Pollock Roe, Deodeok Muchim, Roasted Rock Seaweed
Option 3: Spicy Beef and Spring Leek Gomtang with Golden Queen's Rice, Charcoal Grilled Shitake Mushroom, Sweet Corn Gyeran Mari
Mugwort and Red Bean Ice Cream Sandwish with Sour Cherries and Seasame
This spring menu arrives with subtle but significant updates, with the introduction of a la carte add-ons, a small structural change that speaks to flexibility in how guests engage with the tasting format. The star in these a la carte dishes are Hanwoo - Korea's prized native beef that only recently entered the Singapore market. Na Oh honours this milestone by offering two dishes: Yuk Hwe, a seasoned Hanwoo eye of round tartare served with pear and pine nuts. The Hanwoo here is 1++, BMS 9 and the dish is served together with oyster jeotgal and dolgim bugok and priced at 28 SGD. The second a la carte dish is a skewer of charcoal grilled Hanwoo Rib Finger, again 1++, BMS 8 and served with smart farm leaves and a 10 year aged Ssamjang and dried radish muchim, priced at 38 SGD.
Both showcase Hanwoo as the star, though the sides of oyster jeotgal and 10 year Ssamjang were standing like strong equivalents. The Hanwoo's marbling delivers a richness that unfolds slowly. Both the dishes are indulgent, and certainly priced accordingly, making them best seen as occasional upgrades rather than menu staples.
Interestingly, this season's Bossam felt incredibly familiar to us, with some elements subtly reminding us of chicken rice - fragrant rice with a touch of chilli. I don't know if it is intentional but it felt natural and unforced.
The standout of the spring menu was the Spring Vegetable Bibimbap, served in a beautifully seasoned sot (stone pot), it arrives with its crust crackling as the steam whispers from the rice. Mixed tableside with gojuchang that you add on demand as well as salted roe, it is a brilliant harmony of seasonal vegetables, including some harvested from the Hyundai smart gardens. Each spoonful brings a delightful interplay of textures, and the beansprout soup serves as a cleansing foil that resets the palate between bites.
What is lovely to see is the return of the smart farm vegetables in a fuller form. Not just in the salad at the start anymore, the banchan line up now features more vareity grown directly from the smart farm. It is brilliant to see an idea matured into tangible flavour value, bringing completeness to the meal.
On pricing, the menu has edged up slightly from 78 SGD ++ to 88 SGD ++ per person, but that adjustment feels modest, as we continue our meal with high quality produce and high quality cooking.
For dessert, Na Oh continues its consistent streak, ending strong this season with an ice cream sandwich with red bean and sour cherry. It was absolutely delightful and you absolutely have to try it to know how brilliant it is.
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
Each set is priced at 88 ++ SGD and any add ons are optional. Superb value for the quality and quantity.
Would we recommend?
Yes Yes Yes! Every season we return and every season we say, Ok, let's remember to come again next season. The staff takes care of us, remembering that we are return guests. The food is splendid and we always leave happy. This for us is every reason to keep returning to Na Oh.