As the influence of Korean culture only seems to expand, from music and film to beauty and fashion, one key element has consolidated its universal reach—food. With its rise in popularity all around the world, people of all cultures have embraced the Korean flavour profile with open arms, be it a hearty Korean barbecue feast or a glass of makgeolli on a rainy day.
While Korean restaurants are plentiful in Singapore’s vibrant culinary scene, aside from the beloved mom-and-pop stores that guarantee authentic flavours and an ambiance akin to those found on the streets of Seoul, there has also been a handful of new culinary hotspots, where contemporary cuisine steps into the foreground, showcasing traditional Korean flavours with a unique twist.
Led by globally acclaimed chefs and featuring carefully curated menus, these restaurants strike a delicate balance between traditional culinary artistry and innovative modern techniques. Some pay homage to the vast depth and breadth of Korean heritage, while others pursue a more contemporary approach, marrying modern influences with authentic flavour.
Here, Vogue Singapore rounds up the best contemporary Korean restaurants in Singapore, with their exceptional creativity and inspired menus that take Korean cuisine to another level. From Nae:um’s intimate setting and episodic menu that reflects the chef’s personal journey, to a dedicated focus on perfecting the singular dish of samgyetang at Modu, these elevated Korean dining experiences bring much more to the table, guaranteeing a feast for all senses.
1 / 6
Nae:um
Modern takes on Korean flavours may no longer feel like a novel concept in Singapore’s dining scene, but chef Louis Han’s Nae:um—which opened in 2021 and earned its first Michelin star in the span of just one year—was one of the first restaurants in the city to originate this type of cuisine.
Four years into its journey, Nae:um’s reputation as one of the best dining destinations in Singapore has endured, and for good reason. Offering episodic menus which reflect various food stories from Han’s personal life, dining at Nae:um feels like coming home. The flavours in Han’s creations are familiar, yet layered with surprises along the way. Exquisite culinary technique renders his dishes veritable works of art.
The fine dining restaurant’s latest menu reinterprets the Korean-Chinese cuisine of the hwagyo through a series of inventive dishes. If there was one restaurant in Singapore where modern Korean cooking is being done at the highest level, this would be it.
Nae:um, 161 Telok Ayer Street, Singapore 068615
2 / 6
Na Oh
The Hyundai Motor Group Innovation Centre might primarily be used for the research and development of new electric vehicles, but on the third storey is Na Oh, a contemporary Korean restaurant helmed by three-Michelin-starred chef Corey Lee.
Lee comes with incredible pedigree, having held top positions at culinary institutions like The French Laundry before opening his own three-Michelin-starred San Francisco address, Benu. In his first Southeast Asian venture, he weaves together a romantic homage to Korean heritage, extending from the menu to the ceramicware.
The food, plated simply but artfully, exudes sophistication, while the flavours in each dish are startlingly clean. An additional level of cultural immersion comes in the form of a handy glossary on the back of your menu which introduced you to traditional Korean culinary terms, alongside a list of the Korean artisans and designers who created almost every item within the light-filled restaurant.
Na Oh, 2 Bulim Link HMGICS, Level 3, 649674
3 / 6
Modu
Modu focuses on just one dish—and does it exceptionally well. Here, samgyetang, or Korean ginseng chicken soup, takes centre stage. Started by the founders of the popular Drim Korean Steakhouse, the restaurant is situated right in the heart of town, a serene space reminiscent of a traditional hanok.
Aiming to bring the essence of Korean boyang-sik—or restorative cuisine—to Singapore, Modu presents six unique flavours of samgyetang, each boiled for at least eight hours to ensure that the rich flavours and full nutritional value of health ingredients like ginseng and jujube are enhanced. The restaurant’s Black Chicken Samgyetang is clean-tasting but full of nuanced flavour, no doubt one of the best renditions of the dish in the city. For something less commonly found here, try the Perilla Seed Samgyetang, boasting a fragrant nutty aroma and a thicker consistency.
There’s also the spicy Hangover Samgyetang, meant to boost the immune system after a night out, as well as the Beauty Samgyetang, packed full of ingredients believed to have beautifying benefits. Wash it all down with some ginseng tea, or sample the ginseng soju if you’re in the mood for something stronger.
Modu, 333A Orchard Rd, #02-37 Mandarin Gallery, Singapore 238897
4 / 6
Odem
Nestled right in the heart of New Bahru, Odem is the first makgeolli bar in Singapore. As one of the oldest alcoholic beverages in Korea, the history of makgeolli is rooted in the idea of companionship—from farmers sharing their sorrows over cups of the sweet yet piquant beverage during the monsoon season to celebratory toasts at dinner with family and friends. This deep human connection is the premise behind the restaurant.
At Odem, diners will find a wide selection of over 30 labels of hard-to-find, artisanal makgeolli, sourced carefully from a curated list of independent breweries in Korea. Instead of the mass-manufactured bottles found commonly in supermarkets, these are hand-brewed in small batches and characterised by the use of local fruits, flowers and the finest quality of Korean rice. The food, meanwhile, is spearheaded by head chef Bae Yumi, presenting dishes with authentic flavour and contemporary finesse—from brioche served with gamtae seaweed butter to a modern take on Korean sashimi bibimbap.
Odem, 46 Kim Yam Rd, #01-17, Singapore 239351
5 / 6
Gu:um
After finding success with Nae:um, chef Louis Han’s next venture in Singapore opened its doors last year, offering a decidedly more casual counterpart to its sister restaurant. A cross between a Korean barbecue restaurant and a premium steakhouse, Gu:um (which means ‘to grill’ or ‘cook over fire’) offers an innovative menu of smoky meats and seafood cooked over a modern charcoal grill in its open kitchen.
With premium cuts like melt-in-
Our best advice? Don’t overlook the appetisers. The Yukhwae Jeon, which sees silky hand-chopped beef tartare, pickled onions and egg yolk jam served over crispy potato pancakes (like a delectable mini pizza) is a bestseller for a reason. To add some levity to an otherwise hearty meal, we also recommend the Mulhwae, a refreshing sashimi salad drenched in an addictively zesty dressing—a wonderful tribute to the original cold soup.
Gu:um, 29 Keong Saik Road, Singapore 089136
6 / 6
Cote
Cote Singapore, the first Asian outpost of the Michelin-starred Korean barbecue steakhouse, opened within Como Orchard sometime last year to grand reception. A dinner and show all in one, Cote is celebratory opulence at its very best—moody and seductive in vibe, with a pumping playlist and a craft cocktail list that will make your head spin.
For first-timers, the Butcher’s Feast is a fantastic way to get a sense of what Cote is all about. From USDA prime cuts to an A5 selection of premium Japanese beef, the meat here is dry-aged for a minimum of 45 days to intensify its natural flavours. Then, it is expertly grilled to the perfect temperature by eager-to-help staff unperturbed by the flame, and are best devoured with the kaleidoscopic plates of banchan (the perilla leaf kimchi is akin to a religious experience) that glimmer like jewels on your table. Rest assured you will leave Cote without the cloying smell of KBBQ either, as each table is fitted with bespoke smokeless charcoal grills.
Cote Korean Steakhouse, Level 3 Como Orchard, 30 Bideford Road, Singapore 229922
