在新加坡的美食地图上，Naeum 拥有着不可撼动的地位。这家位于 Telok Ayer 街的餐厅，带来了独特的“章节式”菜单体验，每一季都如同一本新书，讲述主厨 Louis Han 的个人故事与烹饪历程。Naeum，意为“唤起记忆的香气”，不仅是一家餐厅，更是一座桥梁，连接着当代西方烹饪技艺与传统韩式风味的文化记忆。
宾至如归
温暖相随
Louis Han 主厨的烹饪哲学深具个人色彩，从他在首尔江南区的成长到他在黎巴嫩、阿布扎比等地的职业旅程，最终落脚新加坡。他的每一道菜都像是一段回忆，被细腻地呈现在餐盘上。通过精湛的西方技艺与家乡风味的融合，他为食客带来了既创新又怀旧的味觉享受。2022 年，Han 主厨凭借对细节的敏锐把控和大胆的创新精神，荣获米其林新加坡指南青年主厨奖，进一步证明了他的天赋与才华。
jeonbyung | 전병 | 煎脆饼
A traditional wafer snack in Korea, NAE:UM's version is charcoal wafer and tuille with jujube cream, seasonal truffles, and white chocolate sorbet. It is also the evolution of our 'charcoal jujube' dessert from opening day. When fermenting soybean into doenjang, charcoal and jujube may be placed in the fermentation pots to ensure successful result, as a sort of good luck charm. These two elements in our last dessert represent our parting wish to diners - may your days be filled with good luck, success, and smooth journeys
一种韩国传统的威化饼零食，NAE:UM的版本是炭烤威化和千层酥，搭配红枣奶油、应季松露和白巧克力雪芭。这也是我们开业当天“炭烤红枣”甜点的演变。 在将大豆发酵成大酱时，人们可能会在发酵罐中放入木炭和红枣以确保发酵成功，这算是一种幸运符。我们最后一道甜点中的这两种元素代表了我们对食客的离别祝福——愿你的日子充满好运、成功和平坦旅程。
Spring bibimbap | 봄의 비빔밥 | 春季石锅拌饭
An Asian meal is never complete without rice. To evoke springtime by the Jeju sea, Korean rice grains the mixed with king crab meat, egg jam and seasonal vegetables. Three condiments, including NAEUM's house with kimchi, are served on the side to add the burst of flavours. Let's bibim away!
一顿亚洲美食如果没有它就不算完整。为了唤起济州海边的春天，韩国米粒与帝王蟹肉、鸡蛋酱和应季蔬菜混合在一起。包括 NAEUM 自制泡菜在内的三种调味品放在一旁，增添了浓郁的味道。让我们尽情拌饭吧！
jjim | 찜 | 'a steamed dish' | 一道蒸鱼
Fresh fish and seafood are Jeju's proudest local produce, to fish and then to cook the catch yourself is one of life's simple pleasures. Dreaming of a fishing holiday, in NAEUM Chef Louis Han deconstructs the Korean-style braised fish jorim. Golden threadfin is steamed, served with minari, leek, and a tangy fishbone sauce which has been steeped in vegetables normally added to a jorim.
新鲜的鱼和海鲜是济州岛最值得骄傲的当地特产，捕鱼后自行烹饪是生活中的一种简单乐趣。 梦想着一个钓鱼假期，在 NAEUM，主厨Louis Han解构了韩式炖鱼料理（jorim）。金线鱼被蒸熟，搭配水芹菜、韭菜和一种浓郁的鱼骨酱，这种鱼骨酱是用通常添加到炖鱼料理中的蔬菜浸泡而成的。
Bingtteok | 빙떡 | 04 a.k.a Korea's "popiah" | 又名韩国“薄饼”
Originally a simple Jeju snack of buckwheat crepe stuffed with shredded radish, Louis Han and his team scratched their heads over how to recreate this dish with a modern twist. NAE:UM's bingtteok is squid ink crepe wrapped around sweet ama ebi* and pickled radish, with pine nut dressing for that touch of creamy umami.
原本是济州岛一种简单的小吃，即用荞麦薄饼包裹着萝卜丝，主厨Louis Han和他的团队绞尽脑汁思考如何以现代的方式重新演绎这道菜。 NAE:UM 的 Bingtteok 是用墨鱼汁薄饼包裹着甜美的樱花虾和腌制萝卜，再加上松子酱以增添那一抹奶油般的鲜味。
돔베고기 | 'dombegogi' cutting-board pork memilmyeon | 砧板猪肉荞麦凉面
Our signature noodles pay tribute to the cutting-board pork, an indigenous Jeju cuisine. Typically boiled and softened, the meat is easily sliced and served directly from the cutting board. Our rendition is roasted and pan-seared pork jowl with a tinge of caramelized crisp. Take a bite alongside the memilmyeon for a lovely texture combination.
我们的招牌面条向济州岛的本土美食——砧板猪肉致敬。 通常肉会被煮软至轻松切成片，并直接从砧板上装盘上桌。我们的版本是烤和煎过的猪脸颊肉，带有一丝焦糖般的酥脆。 咬一口猪脸颊肉，再配上荞麦凉面，能感受到美妙的口感组合。
走进 Naeum，温馨亲密的内部设计让人仿佛进入一个家的空间，简约自然的装潢增添了一丝温暖。这里的每一餐不仅是味觉的享受，更是一段心灵的旅程。Han 主厨以“章节”为概念，每个菜单都与上一季不同，带领食客在他个人的记忆与文化交融中徜徉。
오이 냉국 | oi naengguk | cucumber soup | 黄瓜汤
Cool broth of clarified cucumber. Served with sea bream sashimi and seaweed, we hope to present a refreshing beginning to your meal with us.
清澈的黄瓜冷汤。搭配鲷鱼刺身和海藻，我们希望为用餐带来一个清爽的开端
두부 김치 | dubu kimchi | 豆腐泡菜
Dubu, a.k.a. tofu or beancurd, has historically been a staple in many Asian households. In these modern times it is too easy to overlook the humble beancurd for more flamboyant foods.
豆腐，又名 tofu 或 beancurd，在历史上一直是许多亚洲家庭的主食。在这个时代，人们很容易因为更华丽的食物而忽略不起眼的豆腐。
Housemade dubu, braised kimchi, Iberico pluma, and multigrain sotbap makes a satisfying course. Dip the multigrain rice into the accompanying bizi stew to soak up even more warmth and savoury comfort.
自制豆腐、炖泡菜、伊比利亚猪颈肉和五谷杂粮米饭构成了一道令人满意的菜肴。将五谷杂粮米饭浸入搭配的比目鱼炖菜中，可以吸收更多的温暖和美味的舒适感。
