“As a child, I have always had a fascination with creating things. My original career aspiration was to be a scientist,” says chef Louis Han, the creative force behind the one-Michelin-starred NAE:UM in Singapore. Amazed by the combination of science and creativity on a television cooking show, he decided to trade his lab coat dreams for a chef’s whites.
Born and raised in South Korea, Han first visited Singapore in 2016 as the opening member of the two-Michelin-starred Meta Restaurant. “I had originally planned to return to South Korea after gaining a few years’ worth of experience,” Han says. “But life happened. I met my wife and decided to settle down in Singapore with my very first restaurant venture.” Since then, he has opened two other restaurants alongside NAE:UM—GU:UM, a grill house, and HIDEAWAY, a private-dining spot.
Recently, at ATAS, The RuMa Hotel & Residences, Han offered Malaysians a preview of GU:UM for the first time. “I call GU:UM a modern South Korean steakhouse,” he explains. “It is a combination of South Korean flavours and sensibilities in a Western steakhouse setting.” Inspired by the communal traditions of South Korean barbecue, the restaurant’s concept is crafted in a way that’s meant to be enjoyed together. “The food on offer is very much all about sharing and generosity, a fare that our diners can have every other week,” the chef explains.
During the preview, Han showcased GU:UM’s best-selling dishes, such as the yukhwae jeon, mulhwae, dakgalbi toast, and japchae to start off. Naturally, as a grill house, its Surf & Turf Platter took the spotlight and, in true South Korean barbecue fashion, it is served with ssam, banchan, and rice. The platter featured grilled squid, Jeju-style grouper, gochujang prawns, Australian Wagyu tenderloin, and Hanwoo striploin. “It’s my first time cooking halal Hanwoo,” he exclaims. “It was exciting to try it out as part of our main course platter.”
The chef wrapped up the evening with a standout dessert—hotteok, a popular South Korean street food, served with burnt honey ice cream and candied nuts. The Surf & Turf Platter, followed by this luscious dessert, is the perfect double act that I’d happily plot a trip to Singapore just for more.
