De Kas, Netherlands Pro Tip for this Michelin-star restaurant: Make a beeline for the great garden terrace.
Depending on the time of your visit, you get to explore their episodic menus themed around food stories and inspirations to the NAE:UM team. The dishes here are precisely executed and presented in an ethereal, refreshing manner. Founded by Chef Louis Han, NAE:UM serves up contemporary Seoul cuisine using Western techniques juxtaposed with Korean heritage flavours. NAE:UM, or a fragrance that evokes memories, is another Singaporean Michelin win this year that champions seasonal ingredients. It comes with seasonal banchan of kimchi and pickles to mix at your leisure.
NAE:UM, Singapore Sotbap is rice cooked with abalone liver and Korean seaweed, served with egg jam, pickled mushrooms, and butter-seared Jeju abalones. Gourmands, get ready to indulge in courses made with seasonal ingredients that appear deceptively simple at first, only to reveal bold flavours. Located in Singapore’s renowned Gardens by the Bay, the menu features the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine.Īlthough the restaurant opened just last November, it’s been 2 years in the making and the Michelin-star rating is simply a reflection of their hard work and strong flavours. Marguerite by Chef/Owner Michael Wilson offers you a unique dining experience in every sense of the word. Churned in-house and seasoned with just a touch of sea salt for a pure, fresh-tasting butter that is moulded to take the shape of a flower’s pistil. One of the Michelin-star offerings here is the Chilled Normandy cream.
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