Na Oh is a modern Korean restaurant tucked inside the Hyundai Innovation Centre in Jurong West. It’s helmed by Chef Corey Lee of Benu, the three Michelin-starred restaurant in San Francisco. The restaurant has built a reputation for elevated yet homey Korean cooking, and after a long wait, the MiddleClass.SG team finally got a table.
This guide covers what to expect from the space, the current and past seasonal menus, pricing, and whether it’s worth booking.
Where Is Na Oh Located?
Na Oh is on the third floor of the Hyundai Motor Group Innovation Center Singapore (HMGICS).
To get there, you’ll walk past the building’s hydroponic smart farms, where lettuce and perilla leaves are grown on-site – some of which end up on your plate later in the meal.
The space itself is calm and intentional. At the entrance, a display of onggi (traditional Korean clay pots) signals what’s ahead: Na Oh ferments its own sauces, or jang, in-house.
Inside, hanok-inspired dividers break up the dining room, and ceramics and traditional ornaments add texture without feeling staged.
It’s more intimate than you might expect from a restaurant inside a car company’s innovation centre, but the tables are spaced well enough that it doesn’t feel cramped.
What’s on the Na Oh Menu?
Na Oh runs a seasonal three-course menu, refreshed several times a year. Each version includes:
- An appetiser trio
- A choice of Jinjitsang (a main set with protein and banchan)
- A seasonal dessert
Every iteration spotlights different Korean ingredients and traditional preparation methods, down to the banchan. Full, current menu details are listed on Na Oh’s official website.
Na Oh Summer 2026 Menu
The Summer 2026 menu is priced at $88 per person, featuring dishes traditionally designed to cope with the intensity of Korean summers.
The appetiser lineup includes a new Jeju Hanchi Squid Hwe Muchim, made with tot seaweed (a crunchy brown algae) and fresh-pressed perilla oil.
It was finished tableside with a spicy gochujang sauce. The squid was perfectly prepared with a nice chew and no slime at all, complemented by the refreshing and tangy kick of the dressing.
Diners choose one of three Jinjitsang mains:
- Classic Samgyetang with Neungyi mushrooms and green scallion jang
- Pyongyang-Style Cold Noodles, made fresh to order and topped with shaved raw beef loin
- Charcoal-grilled Half-Dried Butterfish with Golden Queen Rice
We tried the Cold Noodles and Butterfish. The Cold Noodles had the perfect bite, complemented by a full-bodied cold broth and the buttery slices of raw beef.
True to its name, the butterfish was incredibly tender and almost juicy; perfumed by the charcoal grill and a sweet-spicy glaze that was designed for rice!
This menu also features the prized Jeju Hanwoo, available as two add-ons:
- Hanwoo Yukhwe ($28): Eye of Round 1++ cut, served with pear and seaweed chips (bugak)
- Charcoal-Grilled Hanwoo Rib Finger ($38), paired with a 10-year-aged ssamjang and vegetables grown at the on-site hydroponic farm
Served in precise cubes, the yukhwe was an appetising start with buttery beef, sweet pear and creamy yolk. We especially liked the oyster jeotgal, adding a vinegary, umami bite to the meat.
The rib finger blew us away with its melt-in-your-mouth texture! Every piece was fatty and caramelised with a sweet-savoury soy sauce glaze, best enjoyed with their fresh vegetables and housemade ssamjang.
Alcohol pairings are available for both dishes, with a White Lotus Makgeolli ($12/90ml) for the yukhwe and Jiran Jigyo Chungju ($18/90ml) for the rib finger.
Dessert is an Omija and Watermelon Bingsu, with a watermelon sorbet core. This was a pleasant finish to the meal – not too sweet with the familiar flavour of summer fruit.
Na Oh Winter 2025 Menu (Past Menu, for Reference)
The MiddleClass.SG team dined during the final week of the Winter 2025 menu, priced at $78++.
The meal opened with Homemade Tofu with Aged Soy Sauce, made from locally sourced soybeans.
It was closer to silken tofu than the firmer Korean-style versions, with the aged soy sauce adding umami depth.
Next came the Assorted Jeon, featuring Korean squash, mountain yam, and sablefish with maesaengi seaweed. The sablefish was the standout, with a naturally rich, fatty sweetness.
Something special was the Acorn Jelly and Beef Tendon Salad. Served with an icy, savoury beef broth, this was crunchy, appetising and refreshing!
The acorn jelly didn’t have a strong taste but a subtle nuttiness, pairing well with the vegetables and tangy dressing.
For the main course, the writer chose the Galbijjim set, which included housemade banchan and chestnut-thistle sotbap (claypot rice).
The banchan stood out for its less common combinations, like marinated lotus root and pumpkin paired with crunchy anchovies.
The centrepiece was a Hanbang-style braised short rib finished over charcoal – tender, deeply flavoured, with a rich, slightly sweet marinade and subtle smokiness.
The sotbap absorbed the sauce well, and the chestnuts added a mild nuttiness.
A dining companion ordered the Ground Soybean Stew with Mud Crab, a heartier variation on standard tofu stew, with a savoury, mildly spicy broth balanced by natural seafood sweetness.
The set also came with grilled Jeju pork collar suyuk, lightly caramelised (similar to char siu) and served with a pear-minari geotjeori for contrast.
Dessert was Injeolmi cake and pear sorbet in sujeonggwa, a traditional Korean cinnamon punch – a light, clean way to end the meal.
Is Na Oh Worth It?
Based on this visit, yes. The food at Na Oh leans unpretentious and comforting, with a focus on balance rather than spectacle, closer to a home-style Korean meal than a typical tasting menu. Given the quality of ingredients, the care in execution, and the portion sizes, the pricing feels reasonable for what’s served.
If you’re after a quieter, more grounded Korean restaurant in Singapore – rather than a flashy or trend-driven one – Na Oh is worth considering.
Check out more Korean restaurants in Singapore:
- Seoul & So: Modern Korean Steakhouse In National Gallery
- Keum Eun Don: Popular Korean BBQ Restaurant From Seoul Now In Hillview With Aged Pork & Woodae Galbi
- Obongzip (오봉집): Korean Spicy Stir-Fried Octopus, Viral XXL Grilled Tteok In Tanjong Pagar
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Frequently Asked Questions About Na Oh
Where is Na Oh restaurant located?
Na Oh is located on the third floor of the Hyundai Motor Group Innovation Center Singapore (HMGICS), at 2 Bulim Link, Singapore 649674, in Jurong West.
Who is the chef behind Na Oh?
Na Oh is helmed by Chef Corey Lee of Benu, a three Michelin-starred restaurant in San Francisco.
What type of food does Na Oh serve?
Na Oh serves contemporary Korean cuisine, with a focus on traditional preparation methods, in-house fermented sauces (jang), and a rotating seasonal three-course set menu.
How much does a meal at Na Oh cost?
Na Oh’s seasonal set menu is priced at $88++ per person. Optional add-ons, such as Hanwoo beef dishes, cost extra ($28–$38).
What is Jinjitsang?
A traditional Korean meal setting comprised of a variety of accompaniments and served on a single tray.
What are the opening hours for Na Oh?
Na Oh is open Tuesday to Saturday for lunch (11.30am–4pm, last seating 2pm) and dinner (6pm–10pm, last seating 8pm). It is closed on Mondays and Sundays.
What is the Hyundai Innovation Centre in Singapore?
The Hyundai Motor Group Innovation Center Singapore (HMGICS) is a facility in Jurong West showcasing technologies by the Hyundai group, including hydroponic smart farms, smart factory facilities, and more. Na Oh’s dishes are meticulously crafted using ingredients grown in HMGICS’s own Smart Farm, creating a unique and immersive seed-to-table experience.
Do I need to book Na Oh in advance?
Reservations are required. Bookings can be made on the official Hyundai Motor Group Innovation Center Singapore (HMGICS) website.
Na Oh: Key Information
| Detail | Information |
| Address | 3rd Floor, Hyundai Motor Group Innovation Center Singapore, 2 Bulim Link, Singapore 649674 |
| Chef | Corey Lee (Benu, San Francisco) |
| Cuisine | Contemporary Korean |
| Price | $88++ per person (seasonal set menu) |
| Lunch hours | Tue–Sat, 11.30am–4pm (last seating 2pm) |
| Dinner hours | Tue–Sat, 6pm–10pm (last seating 8pm) |
| Closed | Mondays and Sundays |
*This was an independent review by MiddleClass.SG.
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