从江南到新加坡：主厨 Louis Han 的“章节式”美食之旅

新鲜的鱼和海鲜是济州岛最值得骄傲的当地特产，捕鱼后自行烹饪是生活中的一种简单乐趣。 梦想着一个钓鱼假期，在 NAEUM，主厨Louis Han解构了韩式炖鱼料理（jorim）。金线鱼被蒸熟，搭配水芹菜、韭菜和一种浓郁的鱼骨酱，这种鱼骨酱是用通常添加到炖鱼料理中的蔬菜浸泡而成的。

‍

Bingtteok | 빙떡 | 04 a.k.a Korea's "popiah" | 又名韩国“薄饼”

Originally a simple Jeju snack of buckwheat crepe stuffed with shredded radish, Louis Han and his team scratched their heads over how to recreate this dish with a modern twist. NAE:UM's bingtteok is squid ink crepe wrapped around sweet ama ebi* and pickled radish, with pine nut dressing for that touch of creamy umami.‍‍‍‍

原本是济州岛一种简单的小吃，即用荞麦薄饼包裹着萝卜丝，主厨Louis Han和他的团队绞尽脑汁思考如何以现代的方式重新演绎这道菜。 NAE:UM 的 Bingtteok 是用墨鱼汁薄饼包裹着甜美的樱花虾和腌制萝卜，再加上松子酱以增添那一抹奶油般的鲜味。

돔베고기 | 'dombegogi' cutting-board pork memilmyeon | 砧板猪肉荞麦凉面‍‍‍

Our signature noodles pay tribute to the cutting-board pork, an indigenous Jeju cuisine. Typically boiled and softened, the meat is easily sliced and served directly from the cutting board. Our rendition is roasted and pan-seared pork jowl with a tinge of caramelized crisp. Take a bite alongside the memilmyeon for a lovely texture combination.

我们的招牌面条向济州岛的本土美食——砧板猪肉致敬。 通常肉会被煮软至轻松切成片，并直接从砧板上装盘上桌。我们的版本是烤和煎过的猪脸颊肉，带有一丝焦糖般的酥脆。 咬一口猪脸颊肉，再配上荞麦凉面，能感受到美妙的口感组合。

走进 Naeum，温馨亲密的内部设计让人仿佛进入一个家的空间，简约自然的装潢增添了一丝温暖。这里的每一餐不仅是味觉的享受，更是一段心灵的旅程。Han 主厨以“章节”为概念，每个菜单都与上一季不同，带领食客在他个人的记忆与文化交融中徜徉。

오이 냉국 | oi naengguk | cucumber soup | 黄瓜汤

Cool broth of clarified cucumber. Served with sea bream sashimi and seaweed, we hope to present a refreshing beginning to your meal with us.

清澈的黄瓜冷汤。搭配鲷鱼刺身和海藻，我们希望为用餐带来一个清爽的开端

‍

두부 김치 | dubu kimchi | 豆腐泡菜

Dubu, a.k.a. tofu or beancurd, has historically been a staple in many Asian households. In these modern times it is too easy to overlook the humble beancurd for more flamboyant foods.

豆腐，又名 tofu 或 beancurd，在历史上一直是许多亚洲家庭的主食。在这个时代，人们很容易因为更华丽的食物而忽略不起眼的豆腐。

Housemade dubu, braised kimchi, Iberico pluma, and multigrain sotbap makes a satisfying course. Dip the multigrain rice into the accompanying bizi stew to soak up even more warmth and savoury comfort.

自制豆腐、炖泡菜、伊比利亚猪颈肉和五谷杂粮米饭构成了一道令人满意的菜肴。将五谷杂粮米饭浸入搭配的比目鱼炖菜中，可以吸收更多的温暖和美味的舒适感。