Na Oh
Singapore, Singapore
$$ ・ Korean Contemporary
MICHELIN Guide's Point Of View
The joint venture between a motor group and Korean-American chef Corey Lee advocates a ‘seed to table’ concept, whereby most of the veggies served are picked every morning from the ‘smart’ farm abutting the dining room. The combination of Korean culinary traditions and cutting-edge technology is quite inspiring. The kitchen of mostly Korean natives delivers a single seasonal tasting menu of refined Korean dishes.
Facilities & Services
- Wheelchair access
- Air conditioning
Credit cards accepted
