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Nae:Um
Contemporary Korean
Each seasonal tasting menu at this fine dining restaurant arrives framed as an "episode," with past chapters organized around Jeju Island, a sunset walk along the Han River, and a backyard barbecue. Chef Louis Han reinterprets Korean nostalgic cooking through Western technique, so cold buckwheat noodles become haute cuisine and a buttery sauce quietly channels a spicy fish stew. It landed on Asia's 50 Best Restaurants list, and the intimate shophouse room, all cream and warm light, keeps the focus on the plates.
The awards strongest first
- Michelin Guide 1 Star
- The 50 #45 · Asia's 50 Best Restaurants
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Memilmyeon
“Rustic memilmyeon (cold buckwheat noodles) reimagined as haute cuisine, dressed with white kimchi, perilla oil and cured roe sauce, or dry-aged, pan-seared turbot paired with a buttery sauce inspired by maeuntang, a spicy fish stew.”
The 50, 2026 -
Duckgalbi
“A course of duckgalbi, relaunches the traditional tteokgalbi as a skewer, trading the traditional minced-beef patty wrapped around a tteok (rice cake) for a hand-formed cylinder of duck.”
The 50
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