Latest news with #NAE:UM
CNA
23-04-2025
- Entertainment
- CNA
This fine-dining restaurant chef started a tea drinks stall to build his ‘own dream' instead of other people's
At prettily designed stall Cha Mulan in Bedok Food Centre and Market, former fine-dining restaurant chef Kenneth Teo, 30, hawks wholesome Chinese tea drinks. While it's served in cute cups reminiscent of those from bubble tea shops, this isn't your typical bubble tea – there are no tapioca pearls or popping boba here. Instead, think of it as tong shui (Cantonese-style soupy desserts) with TCM benefits plus tea in a cup, offering a similar sip-and-chew experience with nourishing ingredients like goji berries, peach gum, poached pears and snow fungus. But like bubble tea, the sugar level here is customisable. Teo is a culinary school grad (he declined to name the school) who worked at establishments like one-Michelin-starred mod Korean restaurant NAE:UM and award-winning NEL Restaurant in Sydney, for about five years. "I like the Disney character Mulan," Teo shared, referring to his stall's name which was inspired by Chinese folk heroine Hua Mulan. "I envision my company to be like her: Aesthetic, but also very strong in nature." WHY BECOME A DRINK STALL HAWKER? "I 100 per cent enjoyed being a chef at high-end places," Teo asserted. "The people I crossed paths with were the most talented individuals, all highly motivated to push limits. I always felt I could achieve anything when I was with them." Despite thriving in fine-dining, Teo's perspective shifted later. "Hawker centre culture has always excited me," he explained. Perhaps the fact that Teo's grandfather used to operate a yong tau foo stall in Bedok North, Ah Joo Handmade Fish Ball, now run by his uncles, also helped motivate him to become a hawker. He used to help make fish balls and yong tau foo at the stall when he was in school. "Hawkers are the heart and soul of Singapore's culinary heritage," he added. WANTS TO BE HIS OWN BOSS, SPOOKED BY MUM'S RETRENCHMENT IN THE PAST Inspired by his girlfriend's love for bubble tea, Teo wanted to create a healthier alternative, which sparked Cha Mulan's concept. "These aren't your typical pearls," he explained. "We use peach gum – a natural collagen that grows in peach trees. It's well absorbed by our bodies, and kids love the texture." His career change was also driven by practical concerns. "My mum was retrenched when I was young. That experience taught me that I never want to face job insecurity," Teo shared. "Building other people's dreams is never a long-term goal. Building your own dream is always the end goal." "The Singapore government encourages entrepreneurship, and there are grants available. The hawker community has a true kampong spirit – everyone is willing to try new things and support each other." In October 2024, Teo opened his first stall at Bedok Food Centre and Market, originally called The Flower Mulan. A chance encounter would soon transform his solo venture into a far more ambitious partnership. ACCIDENTAL PARTNERSHIP AND STALL EXPANSION Enter Teo's business partner, the marketing savvy Josiah Tan, 33. "I was having kway chap at Bedok Food Centre when I saw an uncle take a drink sample from Kenneth's stall. Within 10 seconds, without even checking the price, the uncle said, 'gei wo yi bei' [give me one cup in Mandarin]," recalled Tan. Intrigued, he tried a sample himself and was won over. The SMU business management and marketing graduate launched a business consulting firm focused on helping SMEs grow in his second year of university and ran it for almost a decade. He has since stepped back from that business, which his partner continues to run. Why the pivot to owning a hawker brand? Tan said his grandparents used to run a chicken rice stall, working gruelling hours in sweltering heat. "My grandmother would turn to neighbouring stalls for a cup of Coke to seek relief from the intense heat," Tan recalled. "By 38, she developed diabetes. Back then, people didn't understand the long-term implications of these seemingly harmless daily habits." Her condition progressively worsened, leading to two amputations. "Her soul and zest for life were sucked out because of diabetes," he said softly. "What if, 40 or 50 years ago, the stall behind hers wasn't selling sugary drinks, but a healthier alternative like our tea where you can control sugar levels? That's one of the biggest reasons I'm doing this," Tan emphasised. "Beyond just making money, we want to provide drinks that can contribute to people's well-being." TWO WEEKS TO FORM BUSINESS 'MARRIAGE' Tan reached out to Teo via Instagram and met him four days after first sipping his drinks. "Our values are aligned. I was the one chasing him," Josiah laughed. "It took about two weeks to chase him, and then we got married together business-wise, which was much faster than me chasing my wife!" Tan invested a "sizeable amount" from his savings to join the business, though he's reluctant to reveal exactly how much. "Enough to go on many, many holidays," he quipped. With his marketing background, he helped repackage and rebrand the concept, tweaking the brand to a catchier "Cha Mulan", and creating product names, while Teo focuses on the recipes. TONG SHUI IN A CUP Prices range from S$4.90 to S$5.90 a cup, with eight base ingredients to choose from. For example, there's the Cleanse Mulan, which comes with poached pear and silky snow fungus. The pear is simmered with lemon and ginger for over eight hours – an old-school remedy for respiratory issues like coughs and colds inspired by Teo's grandparents' recipe. "The Cleanse Mulan is my mum's personal favourite," Tan laughed. "She has trouble with constipation. After she drank that, wah, qing qing (smooth in Mandarin)!" After selecting a base, customers can choose from three teas: Artisan White Peach Oolong, Artisan Osmanthus Oolong, or the Artisan Tea of the Day – all brewed on-site using tea leaves from China. Next comes the option to customise sugar levels, which range from 0 to 100 per cent (they recommend 50 per cent), followed by a choice of ice levels to suit your preference. OPENING SHOP AT JEWEL CHANGI AIRPORT SOON Since opening the first stall in October 2024 at Bedok Hawker Centre, Cha Mulan has already expanded to Chinatown Complex Food Centre, Marine Parade and Bukit Merah. While the business is growing steadily, Tan admitted they haven't broken even on their initial investment yet. He clarified that while they are sole brand owners of Cha Mulan, they aren't direct owners of all the outlets. Instead, he said they partner with stall owners who run the various outlets under the Cha Mulan name. "Our goal is to bring Cha Mulan to as many people as possible – across Asia, including Malaysia and China," he boldly declared, adding that they are open to franchising. Cha Mulan is opening two more outlets within the next few months, this time beyond hawker centres: A standalone shop in Ang Mo Kio Avenue 8, and more impressively, a kiosk at Jewel Changi Airport in July. "This isn't just a business," Tan emphasised. "It's a mission inspired by a deeply personal family story."
Korea Herald
19-04-2025
- Entertainment
- Korea Herald
NAE:UM offers Korean fine dining in heart of Singapore
Chef Louis Han's Michelin-starred restaurant blends modern techniques with the soulful essence of Korean flavors, creating multisensory dining experience SINGAPORE -- Tucked along a vibrant street lined with restaurants and bars in the heart of Singapore, NAE:UM quietly asserts itself as a symbol of Korean culinary evolution. Since its 2021 debut, the fine-dining restaurant has won accolades including a Michelin Star and the Michelin Guide Singapore's 2022 Young Chef Award for its chef, Louis Han. Named after the Korean word for a 'fragrance that evokes memories,' NAE:UM reflects Han's vision -- to craft dishes that stir the past while embracing modern techniques. In a city renowned for its culinary diversity, the Korean chef has carved a niche with his 'contemporary Seoul cuisine,' blending Western culinary styles with Korean heritage flavors. NAE:UM occupies a two-story space with an unassuming yet elegant exterior -- a pale lemon-yellow facade with a light wood door that invites guests into its warm, dimly lit interior. Inside, the design is minimalist yet comforting, setting the tone for an intimate dining experience. The staff greets guests by confirming reservations and guiding them to their seats, whether at the dining tables or the bar seating thoughtfully prepared for solo diners. The restaurant isn't large, but what it lacks in size it makes up for in atmosphere. With an open kitchen at its corner, guests can observe the calm precision of Han and his team of Korean and local staff, quietly crafting each course with meticulous care. The chef occasionally steps out to introduce the dishes himself, adding a personal layer to the experience. Episode 9: A culinary story in nine acts Currently titled 'Episode 9,' the tasting menu reflects Han's storytelling approach to food. Offered in two formats -- the Signature Course at SGD 268 ($204) and the Classic Course at SGD 228 -- each nine-course journey includes the option of creative alcoholic or nonalcoholic pairings, including Korean traditional liquors -- a hit among international diners. The journey begins with a trio of amuse-bouches: a jorim tart topped with sea urchin; a buchimgae kimchi tartlet with crispy edges; and ganghwae, a refreshing bite of scallop, herbs and cucumber jelly. The next course, deokgalbi, reimagines the beloved Korean beef patty. Here, it's paired with a crispy rice puff and pickled cucumber, adding brightness and crunch. Tomato dongchimi is both nostalgic and new, combining marinated tomato, spring salad, horse mackerel sashimi and caviar in a broth that nods to traditional water kimchi but is elevated with a slick of chili oil and a foundation of cucumber jelly. Memilmyeon, or buckwheat noodles inspired by Han's childhood, arrives adorned with abalone, flying fish roe and white kimchi sliced into the shape of a flower. The dish bridges past and present -- a tribute to the simple noodle meals his parents prepared on weekends, now transformed into a flavor-rich homage. Next is chogye, a reinterpreted cold chicken soup, featuring zucchini blossoms stuffed with chicken and a pea-based broth poured tableside refreshingly acidic. As the warm dishes begin, the complexity of Han's technique deepens. Perhaps the standout dish of the evening is Diamond, made with diamond fish, named not just for its rarity but its value. The fish, similar in texture to cod or salmon, is served with a creamy doenjang (fermented soybean) sauce, thinly sliced radish and doenjang-marinated vegetables. The so galbi includes smoky beef short rib, a tofu soy reduction and grilled perilla-stuffed onion, served with your choice of artisanal knife made from olive wood, buffalo horn or deer antler. A side of kale salad adds contrast, though its texture may not appeal to everyone. The penultimate savory course, gulbi, is a labor of love. Han personally dries and salts the yellow corvina, a rarity in Singapore. It's served over stone pot rice with sesame oil and three Korean side dishes: white kimchi, wood ear mushrooms and dubujang (tofu sauce). Guests may choose their rice portion -- another thoughtful touch in an already meticulous experience. Sweet endings, rooted in tradition Dessert begins with ddalgi, a strawberry yogurt sorbet with white asparagus mousse -- a delicate balance of sweet and savory. Then comes a juak, a Korean rice doughnut served warm over truffle cream and finished with Martell XO cognac. Rich and aromatic, it feels like a finale in itself. The meal concludes with a quartet of traditional sweets: jeongpyeon (fermented rice cake), gangjeong (crispy puffs), omija jelly and sujeonggwa (spiced punch). The latter, aged for a month and rich with cinnamon, aids digestion while offering a final floral note. NAE:UM offers a meal composed of narrative told through taste, memory and culture. Chef Louis Han masterfully fuses Korean tradition with modern elegance, creating a dining experience that's both intimate and expressive. Reservations are highly recommended. Allow at least two hours for the full course experience. As Korean cuisine gains global recognition on the back of international hit dramas and shows, a new wave of chefs is bringing refined, modern interpretations of traditional flavors of Korea to cities around the world. This is part of a series that introduces Korean fine dining outside of South Korea. --Ed.
