amuse bouche

kampachi sashimi / cured daikon / muchim salsa / yuzu mulhwae

pad thai

buckwheat noodle / beckimchi / cured tobiko / pork jowl

abalone chawanmushi / caviar

lime makgeoil sorbet / lime jelly

multigrain rice/ iberico pork pluma gui / 3 types of kimchi / dry-aged duck

salak

white chocolate / truffle jujube cream / charcoal wafer

mignardises

“BLENDING OLD & NEW”
NAE:UM X POTONG
COLLABORATION

As part of the collaboration between 2 chefs including:

  • Chef Louis Han, 1-MICHELIN STARS from NAE:UM, WINNER OF Singapore’s MICHELIN Guide Young Chef Award 2022, #83 Asia’s 50 Best Restaurant, Top 20 Restaurant (2023) and Best New Restaurant (2022).

  • Chef “Pam” Pichaya Soontornyanakij (Chef Pam), 1-MICHELIN STAR Restaurant from POTONG, World Best New Restaurant 2022 Condé Nast Traveler, WORLD'S 50 BEST RESTAURANTS - #35 Asia’s 50 Best Restaurants, Bangkok Thailand


Chef Pam and Chef Louis Han share the same passion in blending old and new approaches to their respective cuisine.


With NAE:UM, his inaugural restaurant, Chef Louis Han draws from the multi-cultural experience of his work abroad and in South Korea to develop a personal style best described as contemporary Seoul cuisine Though it references the city, this is not food from Seoul or an interpretation of Korean classics Instead, it models itself on the culinary diversity of Seoul, going beyond Korean provincial flavours to embrace the international influences found in the city, while at the same time blending old and new Chef Louis sources the finest ingredients from Korea and around the world to craft innovative dishes with a sense of familiarity, with flavours that are nuanced and layered, new and coherent.

While POTONG’s culinary exploration unveils a progressive thai-chinese cuisine, embracing 5 elements, 5 senses naming salt, acid, spice, texture, and maillard reaction -every element encompasses its very own unique and inherent properties and when combined, they work simultaneously to create one united universe. Together with sight, sound, smell, taste, and touch - we believes that it only takes a moment to make memories and a lifetime to forget them, memory can be formulated and that can only happen when these senses are initiated simultaneously.

Together they decided to name this collaboration “BLENDING OLD & NEW” – Melding Tradition and Innovation

We hope you enjoy the dining experience that our team from both restaurants had prepared for you tonight.