Na Oh is a modern Korean restaurant tucked inside the Hyundai Innovation Centre in Jurong West. It’s helmed by Chef Corey Kim, formerly 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.
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
This menu also marks Na Oh’s first use of Jeju Hanwoo, available as two optional 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
Makgeolli pairings are available as an add-on for either Hanwoo dish.
Dessert is an Omija and Watermelon Bingsu.
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
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 Kim, who previously worked at 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 has ranged from $78++ to $88 per person, depending on the season. Optional add-ons, such as Hanwoo beef dishes, cost extra ($28–$38).
What is Jinjitsang?
injitsang refers to the main course set on Na Oh’s menu, which includes a protein dish served with rice and banchan (Korean side dishes).
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 farms, smart factory factilities and more.
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 Kim (formerly of Benu, San Francisco) |
| Cuisine | Contemporary Korean |
| Price | $78–$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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