Na Oh: Korean fine dining for <$100 in the West
Came here once for an autumn menu last year and loved it so much we decided to come back. Tucked inside the Hyundai Innovation Centre in Jurong, it delivers a refined Korean dining experience that rivals many central restaurants — without the usual fine dining price tag; easily one of the west side’s hidden gems.
The Spring 2026 menu stands out for both value and execution. At $88++, the quality, and portioning feel more than justified. Highlights included the seasonal special spring vegetable bibimbap with crispy rice and salted roe and the black sesame cherry icecream sandwich dessert. The add-ons were also excellent, particularly the charcoal-grilled Hanwoo rib finger paired with aged ssamjang and the beef tartare with oysters that tasted so fresh!
What makes Na Oh special is how intentional everything feels — from the seasonal ingredients grown in HMGICS’ smart farm to the calm, and intentional use of cutlery and plates. In a city where most notable Korean dining spots are concentrated in town, Na Oh feels like a rare destination restaurant for the west. Also, Na Oh only uses jang - soy sauce, doenjang, gochujang - fermented using traditional methods and naturally aged.
Spring 2026
Homemade Tofu with Aged Soy Sauce 차가운 수제 순두부
[Added] Yuk Hwe (Hanwoo Beef Tartare) — $28
1++ grade, BMS 9 Hanwoo eye of round. Served raw with shaved pear, pine nuts, oyster jeotgal, and dolgim bugak.
Assorted Jeon - Lotus Root with Shrimp, Mountain Yam, Korean Squash Salad of Today's Harvested Lettuces 모둠전 - 연근 새우 동그랑땡, 산마, 애호박 오늘 수확한 채소무침
[Added] Charcoal Grilled Hanwoo Rib Finger — $38
1++ grade, BMS 8. Skewered, charcoal grilled, served with smart farm leaves and 10-year aged ssamjang
Chilled Hand-Pulled Somyeon with Chicken and Hot Mustard with Fresh Bamboo Shoot, Pickled Cucumber 죽순 초계 국수
Jinjitsang 진짓상 - 3 choose 1
(Rank 1 - pork jowl and belly cuts were amazing. Dish was served slightly warm with heating below, very nice cuts and the was our favourite for 4/4 of us) Jeju Black Pork Bossam, Golden Queen's Rice
Spicy Conch and Minari Muchim, Buckwheat and Radish Soup제주 흑돼지 보쌈, 소라와 미나리 무침, 메밀 뭇국
or
(Rank 3 - was nice but the rest was more flavourful, good if you want something light and clean tasting) Spring Vegetable Bibimbap Cooked in Gamasot Soup of Assorted Sprouts, Salted Pollock Roe Deodeok Muchim, Roasted Rock Seaweed
봄나물 가마솥 비빔밥, 새 싹 나물국, 명란젓, 더덕무침, 돌김
or
(Rank 2 - could add chilli on the side which was great as not a fan of chilli oil soup, very tasty and beef was well cooked) Spicy Beef and Spring Leek Gomtang with Golden Queen's Rice Charcoal-Grilled Shiitake Mushroom, Sweet Corn Gyeran Mari
매운 파곰탕과 향미밥, 표고버섯 숯불구이, 옥수수 계란말이
Mugwort and Red Bean Ice Cream Sandwich
Sour Cherries, Sesame 쑥 단팥 아이스크림 샌드위치. Mugwort would usually be my last choice for dessert, but this was SOOO GOOD!!!
📍Address: Na Oh 2 Bulim Ave HMGICS, Level 3, 649674
💰 Price: S$88++/Person
⭐ Rating: 4.8/5
From my visit to Na Oh, what truly impressed me was the exquisite balance between traditional Korean flavors and modern culinary techniques, all offered at a surprisingly affordable price point for fine dining. The restaurant’s commitment to using ingredients from HMGICS’ smart farm adds an extra layer of freshness and sustainability to the meal, making each bite more flavorful and vibrant. Particularly memorable was the 1++ grade Hanwoo beef tartare, which was paired with fresh oysters and pine nuts—a unique combination that not only enhanced the taste but also highlighted the freshness of the ingredients. The charcoal-grilled Hanwoo rib finger was another highlight, perfectly marinated with aged ssamjang, revealing the depth of flavor that comes from naturally fermented Korean sauces. The thoughtfully curated Spring 2026 menu also includes delightful dishes like the homemade tofu with aged soy sauce, which provides a creamy texture balanced by the fermented soy flavors. The assorted Jeon platter with lotus root, shrimp, and mountain yam offers a satisfying variety of textures and tastes that showcase Korea’s diverse culinary heritage. Na Oh’s dessert of black sesame cherry ice cream sandwich and the surprising yet delicious mugwort and red bean ice cream sandwich made for a refreshing and unique end to the meal. The careful use of traditional fermentation techniques for soy sauce, doenjang, and gochujang further emphasizes the restaurant’s dedication to authenticity without compromising refinement. For anyone living in or visiting the western part of Singapore, Na Oh stands out as a superb Korean fine dining destination that offers excellent value, high-quality ingredients, and a thoughtfully seasonal menu. Whether it’s a special occasion or a treat-yourself outing, this hidden gem promises an immersive and satisfying culinary journey without the hefty price tag typically associated with similar-level restaurants in the city center.
