24 Hours With A Michelin-Starred Korean Chef: NAE:UM

Nae:um means 'a fragance that evokes memories', and Chef Louis Han does just that through his food. Come behind the scenes with us, as we uncover Chef Louis' humble beginnings to success as a michelin-starred chef.
Address:
NAE:UM
161 Telok Ayer St, Level 1
Singapore 068615
#singapore #michelinguide #food #koreanfood #finedining
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[@TanukiSC]

Fantastic. Just a very well done story from a chef who really seems to be down to earth and all about the life. ❤❤❤

[@guvjimbike]

Yes Bro it was Amazing.. But I do feel I would have liked to see more Preparation for the food not just a amazing story

[@aarontan531]

OMG Dean, so well edited and didn't make me bored for a second. Good job ❤ Everything from the flow to the music to the scene and sounds is 10/10

[@TriTran-qz5bv]

I love his storytelling in the setting menu. 👍🏼👍🏼👍🏼

[@ivaeradon4570]

Excellent video, and excellent story. Loved every second of it!

[@KuboGan]

awesome to find a Michelin Korean chef willing to learn English and working overseas.

[@rosevee1943]

They look so relaxed in the kitchen. It’s not a fancy looking restaurant but the food is masterpiece! The system and details of food preparation determines how good the food is.

[@dryagehk]

Talking about his inspiration part on what made him want to be what kind of chef was very touching

[@jonathannoeltabio375]

So nice and perfect!

[@user-tr6ji8uw9c]

Superb❤ ❤❤

[@jeremy8250]

This is very well done. Thought it was a VICE video at first.

[@sympatyk8906]

😮

[@monnycat]

❤

[@noproblematallmate]

Lol mask off during prep. Mask on for show when customer come in

[@Sethluifoodtravel]

I mean covid is kinda... Over

[@norisan2699]

Understand maybe to some ppl it doesn’t make sense. But those who have worked in a kitchen before, would know that it can get hot and sometimes stuffy. Having to wearing your mask all from 1000 to 0000hrs and only being able to take off 2-3 hrs in between can be uncomfortable. Hope more Singaporeans can understand the hard work not just by Head Chefs we see in media but also the cooks (The Commis, Demi CDPs, CDPs…) also who often go unnoticed and are rarely featured in videos and media in general.

[@noproblematallmate]

@@norisan2699 Im a hawker and I wear mask all the time. Restaurant kitchen has aircon and I worked in a few restaurants before. What is their excuse, especially on film?

[@noproblematallmate]

@@Sethluifoodtravel i mean SFA has a law now that requires all food handlers to wear masks during food preparation. If Michelin star restaurants can take off masks, can hawkers take off too? Wait no. Hawkers get fined when they removed their masks. So what is the excuse that restaurants can give? With all due respect, covid is still ongoing. I do not entirely like this new law about masks (because I have to wear it at work everyday) but I understand the purpose behind it.

[@monnycat]

​@@noproblematallmate believe the chefs only couldn't wear the masks due to filming purposes. We are well aware of SFA regulations, you are free to come visit us any day to observe that we do abide by all food safety regulations, whether newly introduced out of COVID or otherwise. Hawkers and Michelin star establishments are not mutually-exclusive, many hawkers have been recognized by Michelin, and we see hawkers as admirable as they come. Our chef's favorite eateries are hawkers after all, as seen from the very first scene of this video.