Taking inspiration from the iconic Korean shaved ice or 'bingsu'. Makgeolli sorbet, fermented grape granita, and snowy mascarpone hide a bed of summer fruits.
從標誌性的韓國刨冰（「bingsu」）中獲取靈感。馬格利酒雪芭、發酵葡萄冰沙以及如白雪般的馬斯卡彭奶酪下面藏著一層夏季水果。
Duckgalbi skewers 鴨肉排骨串
Duckgalbi is a play on words, the original Korean dish is called tteokgalbi a.k.a. minced meat patty. We use duck meat in our version, with a hidden core of juicy tteok rice cake.
「Duckgalbi」是一個文字遊戲，最初的韓國菜叫做「tteokgalbi」（떡갈비）。在我們的版本中使用鴨肉，並在中間藏著多汁的年糕核心。
Jeon (전) is a Korean pancake made by frying minced meat or vegetables with a coat of flour. It can be found as a side dish at hansik restaurants, and very commonly sold at cafeterias near the Han River.
「전」是一種韓國煎餅，將肉末或蔬菜裹上麵粉煎炸而成。在韓式餐廳里可以作為配菜找到它，在漢江附近的自助餐廳也很常見。
NAEUM's lobster & jeon (랍스터와 전) is inspired by this
perennial Korean dish. Cooked with lobster doenjang butter, Boston lobster sits on top of a pancake of prawn and grouper and accompanied with a salad of white asparagus.
NAEUM 的「龍蝦與煎餅」（랍스터와 전）的靈感就來自於這道經久不衰的韓國菜。用龍蝦大醬黃油烹制，波士頓龍蝦放在由蝦和石斑魚製成的煎餅上，旁邊搭配著白蘆筍沙拉。
gamgyul | 감귤 | 柑桔
Jeju tangerines are widely popular. But did you know that most of Korea's carrots are also grown in Jeju? With this zesty dessert of tangerines and carrots, pays homage to Jeju's lesser-known produce.
濟州島的橘子廣受歡迎。但你知道嗎？韓國大部分的胡蘿蔔也產自濟州島。通過這款充滿活力的橘子和胡蘿蔔甜點，主廚Louis Han向濟州島不為人知的農產品致敬。
Tangerine and mint sorbet is served with tangerine segments, crunchy slices of baby carrots, vanilla yoghurt and ginger meringue.
橘子和薄荷雪芭搭配橘子瓣、脆脆的小胡蘿蔔片、香草酸奶和姜味蛋白霜
Naeum餐廳既講述過往，又探索未來的美食藝術。正如 Han 主廚所言：「每道菜都承載著我生命中的某一瞬間，它們喚起記憶、激發情感。」在 Naeum，味道不再只是簡單的味覺體驗，而是對記憶與情感的詩意詮釋。
