Spring is upon us.

Back again for the second time; I am still amazed by their impeccable service and thoughtful menu. Na Oh’s latest 4-course prix fixe ($78) was a beautifully refined line-up. Still loving their signature starters, I enjoyed the silky Homemade Tofu with Aged Soy Sauce as well as the yummy (even better than I remembered) Buckwheat and Mugunji Jeon with their Salad of Today’s Harvested Lettuces immensely.

However, the final appetiser, which was the Ginseng Chicken Naengchae with Fresh Bamboo Shoot, and Minari was incredibly done. Think amazingly succulent poached chicken with savoury chilled pine nut sauce, crunchy sweet bamboo shoots. Charming, creamy and clean.

After which, diners can choose between three main courses from the ‘Jinjitsang’, each paired with delightful banchan (side dishes). I got the Spring Vegetable Bibimbap Cooked in Gamasot with Soup of Assorted Sprouts, served alongside Salted Pollock Roe and Sesame Leaf. And my mom got the Chilled Homemade Wheat Noodles with Crab and Brisket Beef Broth enriched with Soy Milk plated together Charcoal-Grilled Deodeok, Chonggak Kimchi.

A week’s worth of greens, the Bibimbap was so surprisingly good. Lots of textures and the spicy-sweet umami gochujang-based sauce tied everything together nicely. [Tau geh haters will not enjoy the soup with the set though.] As for the banchan, the marinated cucumber and lotus root coated in a blend of tofu, cashew nut and ‘ssuk’ Mugwort was lovely.

For dessert, the Misugaru and Cherry Ice Cream Sandwich was fragrant, nutty and tangy.