Following the success of modern Korean dining restaurant NAE:UM, Chef Louis Han’s newest venture in Singapore is GU:UM, which means ‘to grill’ or ‘to cook over fire’ in Korean.
GU:UM was inspired by NAE:UM’s fifth episodic menu, Frontyard Barbecues. You can expect the menu here to focus a lot on cooking over a modern charcoal grill, with an a la carte menu of starters, mains, and sides kissed by fire, including delicious plant-based and gluten-free options.
As the spot is primarily a grill house, don’t expect the usual Korean BBQ experience. Here, the food is grilled in an open kitchen before being served to your table.
Modern Korean Dining in Singapore
The 40-seater modern Korean restaurant is located along Keong Saik Road, housed within a heritage shophouse – which we guess you can say, is Singapore’s version of a hanok (traditional Korean house).
Perhaps it’s the usage of warm browns and wood elements, but the restaurant did feel like a modern Hanok to us. Atmosphere-wise, it was very welcoming, fun and energetic.
GU:UM Menu
With the idea that good food should be shared, the menu focuses on communal dining. There is also a variety of proteins, ranging from beef, and pork to even quail.
For starters, you have items like Haemul Ceviche ($28) which featured seafood sashimi, alongside items like a K-Terrine ($24) which is a Korean-style pork terrine with stir-fried kimchi and sauerkraut, and classics like a Seafood Pajeon ($30).
There’s also a green menu that features a variety of vegetables from more common root vegetables like lotus roots and parsnip in the Umami Roots ($22) dish, alongside more unique ones like the Iced Summer Broth ($24) which has mungbean jelly in it.
The main attraction here at GUUM Contemporary Grill is their meats which are grilled over charcoal fire with a combination of beech wood and applewood. Ranging from more indulgent cuts like the Tajima Wagyu Ribeye MBS 8 ($188, 280g) and the USDA Prime NY Striploin ($158, 280g) to items like the Iberico pluma ($118, 300g).
As of this year, some of their cuts are available in half cuts, which are good for sharing!
They’ve also extended their meat selection to include new cuts, like the Woodae Galbi Short Rib ($158/450g) and Iberico Presa ($56 for 130g, $106 for 280g).
You can also find meats from New Zealand, like lamb and butterflied quail with a range of options from the sea, such as Boston lobster ($98), Seabass ($54) and Hokkaido scallops ($48).
We managed to try the Yukhwae Jeon ($32) which was essentially raw beef tartare served on top of a crispy potato pancake. While it might sound simple, the dish was well-executed with the raw beef not affecting the crispy textures of the gamjajeon at all.
While we don’t usually have dakgalbi with bread, the Nacho Dakgalbi ($26) made us wonder why. The cheesy dakgalbi went amazing with the sourdough bread, which acts as nacho slices in this case.
The KFC ($26) dish from their green menu will have you confused for a while since it did resemble Yangnyeom chicken when it was served to us. However, it was cauliflower tossed in a yangnyeom sauce and some bits of tteok and spam.
GU:UM also has two new appetizers: K-roquette ($22) and Mulhwae ($28).
The K-roquette ($22) featured a filling of fish bechamel, potato and vegetables. We liked the creamy, sweet fish flavour; plus the tangy salad on top!
The kimchi ranch could be more prominent as it got cloying and heavy after a while.
Mulhwae is a classic cold Korean seafood dish made with raw fish in a spicy broth. GU:UM’s iteration ($28) featured squid and yellowtail in a yuzu doenjang broth.
It was refreshing from the tangy broth, complemented by the crunchy veggies and fresh seafood! We think this is the perfect starter to whet the appetite.
For mains, your protein comes with marination options – galbi, chilli gochujang, fermented fish or salt. It is also served with an array of banchan and leafy greens for that ssam experience.
We also got to try two new cuts! Our favourite was the Woodae Galbi Short Rib ($158/450g). Each piece was incredibly flavourful and tender, with a strong char and sweetness. It wasn’t too fatty but had an enjoyable beefy flavour!
The Iberico Presa ($56 for 130g, $106 for 280g) was grilled with the Fermented Fish marinade, giving a rich umami reminiscent of Thai food! But we found it a bit overcooked, and it felt slightly unmemorable compared to the galbi.
One particularly memorable protein choice was the Iberico pluma ($118, 300g) with the fermented fish marinade. We loved the tenderness and flavours of the meat, which balanced out well in the form of a ssam.
A Korean meal is incomplete without some carbs, and the Sot Bibimbap ($32) which features cast iron pot rice and seasonal ingredients is the way to go. It did remind us slightly of the one NAE:UM offers in their episodic menus, and we’re not complaining.
They now have a new bibimbap: Al Bibimbap ($34 for 2 or 3 pax)! It was topped with a generous heap of roe, lobster chunks and fresh perilla leaves. It is served with minimal sauce (a.k.a white bibimbap) but still hearty, with a good mix of textures from the roe and vegetables.
For a stronger flavour, we recommend adding their housemade spicy XO sauce-inspired topping with dried shrimp!
If there’s one thing GU:UM does well, it’s ending the meal with a bang.
Fans of sweet potato should not miss out on their Koguma ($16) which features a slightly bruleed sweet potato, served with a scoop of smoked vanilla ice cream. However, the Hotteok ($18) is the one to go for, which sees the classic Korean fried donut topped with a scoop of burnt honey ice cream.
Weekend Steak Brunch
GU:UM has introduced a Weekend Steak Brunch ($98) which offers a full experience of their offerings!
The Brunch is available every Saturday and Sunday from 11.30am till 4.30pm (Sunday).
You get a starter of Bruschetta before the main platter of 250g of specialty grilled meat cuts – Tajima Wagyu Striploin, Iberico Pork Collar, Organic Chicken Thigh and Atlantic Red Prawn.
For $50+ top up, you can also opt for free-flow red wine, white wine and bubblies for 2 hours!
Wood-Fire Restaurant With a Korean Influence
While you can tell how GU:UM and NAE:UM are sister restaurants just by the food alone, atmosphere-wise, the difference is stark. While NAE:UM is posher, zen, and collected, GU:UM is fun, exciting, and youthful.
So, if you’re ever in the mood for some amazing woodfire cooking with a twist, GU:UM is the place for you.
@middleclass.sg Their menu focuses on woodfire cooking with Korean touches! 📍: GU:UM Contemporary Grill #sgfoodie #sgtiktok #tiktoksg #singapore ♬ Lucky Girl Syndrome – ILLIT
GUUM Contemporary Grill
29 Keong Saik Road, Singapore 089136
Tues-Sat, 5:30pm-10:30pm, Closed on Sundays & Mondays
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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