na oh restaurant opens in HMGICS
Na Oh, a culinary business modern The Automotive Group Innovation Center Singapore (HMGICS) is more than just a Dining room – It’s an experience that combines tradition, innovation and sustainability. Helmed by three-Michelin-starred chef Corey Lee, this unique restaurant offers a journey from seed to fork, exploring the future of food. Located in Singapore, a city known for its blend of nature and technology, Na Oh shares its innovative spirit with landmarks such as Gardens by the Bay and Marina Bay Sands. singapore architecture. By building a state-of-the-art smart farm within HMGICS, Na Oh not only showcases culinary excellence but also supports Singapore’s vision for sustainable food production.
‘Cooking is probably still the slowest of the craft trades. Singaporeans are very cosmopolitan and an innovation-centric country; it is truly a hub for Southeast Asia and the rest of the world. This intervention explores how we innovate in a business that is still very dependent on craftsmanship,” Chef Corey Lee introduced in an interview with designboom at Na Oh.
Na Oh translates to “moving from the inside out” in Korean
All images courtesy of Hyundai Motor Group
A seed-to-table dining experience
Na Oh takes the seed-to-fork concept to new heights – 28m if you include Sky Orbit – sourcing many of its ingredients directly from HMGICS’ vertical sourcing smart farm. The two-story fully automated farm uses robots collaborated by ABB to grow various crops and has sowing, growing and harvesting areas. 568 growing towers on the conveyor belt work with a pallet stacking system to provide water, light and humidity to the plants. The smart farm produces over 30 kilograms of produce every day, including ice plants, red coral lettuce and Swiss chard, ensuring the freshest produce is delivered to your table. Dining room.
Many of Na Oh’s ingredients are sourced directly from HMGICS’ vertical smart farms
Singapore faces significant challenges in food production. In 2022, only 1% of the land can be used for agriculture, and 90% of the food will be imported from 183 countries. For reference only. HMGICS smart farms support the country’s “30 by 30” goal, which aims to increase self-sufficiency by 30% by 2030. By producing fresh, locally grown crops, the center plays a vital role in this national effort, directly connecting guests to a sustainable ecosystem.
‘Modern smart farm projects are very attractive to me,“Chef Corey Lee continued. ‘Singapore does not produce much agricultural products. This is something I noticed on previous visits to this country famous for its food. Leveraging vertical farming, this proximity between produce and restaurants is unique to Singaporeans.‘
Water, light and humidity help produce more than 30 kilograms of fresh produce every day
Korean cooking and crafts
Chef Lee’s menu aims to bring seasonal diversity to Singapore’s culinary scene by highlighting these fresh ingredients through seasonal changes and new dishes. This approach not only ensures diners experience the freshest flavors, but also supports sustainable farming practices. The first summer menu showcases a modern twist on traditional Korean dishes, reimagined with a new casual dining concept that promotes community.
‘In the first round, we selected crops that we knew we would use in our first menu. We will then plant more Korean vegetables in the second phase in early 2025. Now, we are also trying new varieties such as strawberries, grapes and tomatoes. I’m excited to see what happens.‘The chef clarified,’However, we need to figure out the timing and yield of the first crop.‘
Na Oh’s design is inspired by traditional Korean architecture such as Hanok
The essence of Na Oh lies in its blend of traditional Korean culture and modern cooking techniques. Chef Lee emphasizes the importance of local produce and traditional Korean fermentation methods, reinventing time-honored preparation techniques in a contemporary context. This fusion is evident in the details beyond the food, too, from the four-course fixed-price menu to the handmade cutlery, cutlery and furniture custom-made for the restaurant. Various collaborations with the country’s artisans include custom pots and pans from Anseong Casting, wall art from Yunjin Kim, and chairs from Sangmin Lee.
‘I think it’s important to celebrate traditions’ added Corey Lee. ‘I have worked with many of these craftsmen before, but each piece is custom-made for Na Oh. The design needed to be consistent with our philosophy, cultural background and the service scale of the restaurant. This was one of the most rewarding parts of the project, seeing traditional pieces used in a modern way.‘
Dinnerware, cutlery and furniture are custom designed for the restaurant, such as the wall art designed by Yunjin Kim
‘The restaurant’s interior design is inspired by Korean architecture. At the beginning of this project, we only knew where the smart farm would be located. It is located in the center of the factory,‘ mentioned the chef. ‘I think it’s like the layout of a house with a courtyard in the middle, and the core of the smart farm is nature. This restaurant is unusual in a factory because people don’t usually associate it with good food. I wanted to embrace this environment, connect diners to the program and provide service from seed to table.‘
Na Oh’s design is inspired by traditional Korean architecture such as Hanok, creating a unique dining environment within HMGICS’ factory environment. The collaboration between the chef and design team selected materials based on their cultural significance created a space that is both authentic and innovative. The combination of traditional craftsmanship and modern design elements highlights the restaurant’s commitment to preserving cultural heritage while embracing the future.
Restaurant underlines its commitment to preserving cultural heritage while embracing the future
Modern Aerial Orbital Tour and VR Factory Tour
Like Na Oh, HMGICS, opening in November 2023, offers more than just a dining experience. As the name suggests, it is a center for all innovations. Visitors can explore the smart farm and witness the forward-thinking process of taking food from seed to fork. These experiences extend to a variety of other projects and attractions, including the 618-meter rooftop Sky Track. Guests can travel aboard the locally produced and modern IONIQ 5 to enjoy unique and fast views of Singapore’s skyline from an altitude of 28 meters above the ground.
Immersive 3D virtual reality factory tour shows the manufacturing process of IONIQ 5
In addition, HMGICS’ customer experience space invites guests to take an immersive 3D virtual reality tour of highly automated manufacturing processes. These include 129 robots, which contribute to the factory’s efficiency through cell production methods. They can see how IONIQ 5 is created at these workstations rather than on a traditional conveyor system. The combination of advanced technology and visitor engagement highlights Hyundai’s vision for an innovative and sustainable future.
Guests can then take a ride on the 618-meter rooftop sky track
HMGICS’ Na Oh is a combination of tradition and technology. Chef Corey Lee’s vision combined with Hyundai’s innovative prowess creates a unique dining experience that celebrates the best of Korean cuisine, artisanal craftsmanship and modern sustainable practices. Whether you’re a foodie or someone with a creative curiosity like designboom, Na Oh can help you on your innovation journey from seed to fork.
‘Na Oh is not a traditional restaurant with a modern feel. It is a showcase for artisans of cooking, design and craftsmanship. The Innovation Center keeps tradition alive; it allows different crafts to interact in very different contexts, in this case far beyond Korea. This synergy between me and Hyundai, between tradition and innovation, works really well,” summed up chef Corey Lee in an interview with designboom at Na Oh.