Gu:um sneak peek: Nae:um’s chef Louis Han’s new fire-centric, Korean-inspired restaurant

Jumping off the success of one-Michelin-starred contemporary Korean restaurant Nae:um, chef Louis Han is opening a more casual, grill-focused joint in Keong Saik Road.

No, not a Korean barbecue place, but something that marries a contemporary grill restaurant with Korean flavours and inspirations.

Opening on Apr 6, Gu:um, which means "to cook over fire" in Korean, boasts a large charcoal grill at the heart of its kitchen, over which meats and veggies are gently flamed to just the right level of char.

“Unlike the usual or traditional Korean grill experience, at GU:UM, the dishes are prepared with various culinary techniques in addition to a focus on grilling in a modern charcoal grill in the open kitchen,” Han, who is originally from Korea, told CNA Lifestyle. “We just want to have fun and play with fire – safely! – while cooking satisfying dishes for our guests.”

Although Han won’t be stationed here as he’s still needed over at Nae:um, he’s sent some team members over from Nae:um over to the Gu:um kitchen. And, needless to say, he’s designed the menu with care.

On Gu:um's menu, which is solely a la carte, you will find a selection of grilled meats including beef, pork and quail; as well as seafood like fish, lobster and prawn.

After you’ve picked the option you’d like, you can also choose the marinade for it. Three choices are available, all house-made: Galbi, gochujang and fermented fish sauce.

“Usually, Korean barbecue has marinated meat options, and this is our take on it,” Han explained, adding that the three marinades are the ones typically enjoyed in the cuisine. More marinade options may possibly be added in the future.

In addition to meats, “We have a good number of plant-based options.” For example, there’s Sootbul Gui, a dish of grilled parsnip with gochujang, sesame and mizuna; Smokey Corn featuring corn cream and brioche; and Vegetable Skewers of assorted grilled veggies.

“There are a lot of vegetables in Korean recipes, and grilled vegetables have a very aromatic fragrance, so, naturally, vegetable dishes are part of our menu offerings,” he said.

Other interesting sides that will give you a feel of what Gu:um is all about include Subsanjeok, a Korean-style meat patty served with sauerkraut; Yukhwae Jeon or potato pancake with beef tartare; Kimchi Bak Kut Teh; Dakgalbi with pita and nacho cheese; and Korean Fried Cauliflower with yangneum.

On the carb front, there’s Sotbap – rice served in a cast iron bowl; Bibim Dangmyeon or tossed cold noodles; and mashed potato with jjangajji or pickles.

And for dessert, there are homages to Korean street snacks like Hotteok with vanilla and coffee cream, and Koguma or sweet potato with smoked vanilla ice cream.

Han hopes that Gu:um will be a place people can gather for a relaxed meal and drinks. As part of a range of Korean alcoholic beverages, the restaurant will offer two liquor options available in Singapore for the first time: Korea’s first craft gin made using Korean-grown botanicals, and a boutique single malt Korean whiskey.

Nae:um, in fact, was originally conceived as a "gastro bar” like “the ones in Korea that offer a tasting menu with wines”, Han shared. “The concept was meant to be more casual, but eventually evolved into a finer experience.”

So, for Gu:um, “I wanted a masculine contrast to Nae:um, and a place that feels modern.”

Fans of Nae:um will remember that one of its past menus, Front Yard Barbecue, featured dishes inspired by Han’s family cookouts back in Korea. Gu:um takes off running from that idea, which affords lots of space for culinary play.

“I think Front Yard Barbecue sticks with me because I mentioned and showed an illustration on the menu of my family home in the story,” Han said. “Following this, my grandmother, family and friends talked about that episode the most, and I felt inspired to develop the flavours from that episode. Everyone has a memory of enjoying barbecue, so the episode probably relates the most to them, as well.”

Han isn’t stopping here at Gu:um. In June, he will open a new concept called Hideaway, a lounge-y private dining space located just above Nae:um in Telok Ayer Street.

Gu:um opens Apr 6 at 29 Keong Saik Road.