ONMI

ONMI Refined Traditional Korean Cuisine

From 2023 to 2025, ONMI became more than a restaurant—it became a place filled with quiet memories, familiar faces, and ...
20/11/2025

From 2023 to 2025, ONMI became more than a restaurant—it became a place filled with quiet memories, familiar faces, and moments we learned to treasure. Every season brought new challenges, new inspirations, and new people who shaped who we became.

As we close our doors, what stays with us are the small, beautiful things:
the warmth of shared meals, the conversations that lingered after service, and the countless gestures of support that carried us through. ONMI lived because so many hearts stood behind it.

Thank you for walking with us, for believing in us, and for giving ONMI its meaning.

2023–2025, and every memory in between.

Chef Ahn Jae-WooEach dish born from his hands is more than just food—it is a small journey where childhood memories of K...
28/08/2025

Chef Ahn Jae-Woo

Each dish born from his hands is more than just food—it is a small journey where childhood memories of Korea intertwine with today’s sensibilities.
For Korean guests, it awakens long-slumbering longing, and for international guests, it opens yet-unseen chapters of Korean cuisine.

With daily dedication and passion, he continues to shape what Korean cuisine means today.

그의 손끝에서 태어나는 한 접시는 단순한 음식이 아니라, 한국에서의 어린 시절 추억과 오늘의 감각이 어우러진 작은 여정입니다.
한국 손님들에게는 오랜 시간 잠들어 있던 그리움을 깨우고, 외국인 손님들에게는 아직 펼쳐지지 않은 한식의 또 다른 장을 열어줍니다.

그렇게 매일 노력과 열정을 더해, 오늘날의 한식을 만들어 갑니다.

“Season in a bottle.“At Onmi, we preserve the essence of each season by fermenting and aging seasonal ingredients into h...
25/08/2025

“Season in a bottle.“

At Onmi, we preserve the essence of each season by fermenting and aging seasonal ingredients into house-made syrups.

These syrups find their way into everything — kimchi, side dishes, desserts, and drinks.
Within each bottle, a season unfolds in flavor and aroma.”

A dish that begins with the memory of kongguksu, reimagined through a broth of pine nuts.The refreshing crispness of sum...
22/08/2025



A dish that begins with the memory of kongguksu, reimagined through a broth of pine nuts.

The refreshing crispness of summer cucumber brings a cooling brightness, while tomato powder lends a subtle depth. A gentle touch of hazelnut oil lingers like a quiet, lasting resonance.

Within this restrained beauty lies both a reverence for tradition and a modern sensibility.

“Chodang corn ice cream”The rich sweetness of Korean summer-only Chodang corn, captured in a scoop of ice cream.Delicate...
13/08/2025

“Chodang corn ice cream”

The rich sweetness of Korean summer-only Chodang corn, captured in a scoop of ice cream.

Delicate cotton candy reminiscent of corn silk, crunchy popcorn, and the aroma of roasted corn husk— each bite is a taste of summer.

“Bansang”A table that best captures the essence of Korean seasons.We prepare soups, side dishes, and even kimchi using K...
08/08/2025

“Bansang”

A table that best captures the essence of Korean seasons.

We prepare soups, side dishes, and even kimchi using Korea’s finest seasonal ingredients — all made in-house.
Our side dishes change frequently,
shaped by what’s fresh and available each day.

Carefully crafted, always evolving.
This is the menu that most deeply reflects the seasons of Korea.

“Tteokgalbi”Traditionally served as a gesture of hospitality, tteokgalbi is a dish of minced meat carefully shaped and g...
07/08/2025

“Tteokgalbi”

Traditionally served as a gesture of hospitality, tteokgalbi is a dish of minced meat carefully shaped and grilled.

ONMI’s version enhances the texture with pork skin, and builds layers of flavor with white fungus, cordyceps, and black garlic.
Crispy Jerusalem artichoke chips and pickled garlic bring balance and contrast to each bite.

A reinterpretation of the classic, served only at lunch.

“Jangeo“This grilled freshwater eel is prepared with a sauce made from Korean black raspberries, crafted into a house-ma...
06/08/2025

“Jangeo“

This grilled freshwater eel is prepared with a sauce made from Korean black raspberries, crafted into a house-made syrup and blended with gochujang.

It is completed through a three-step cooking process to enhance its texture, then served with perilla leaf pickles, crispy fried ginger, and a touch of sansho powder for a clean, balanced finish.

“Yangnyeom Galbi”Our marinated short rib is served with seasonal bamboo shoots from Damyang and wild saengmyeong herbs f...
05/08/2025

“Yangnyeom Galbi”
Our marinated short rib is served with seasonal bamboo shoots from Damyang and wild saengmyeong herbs from Ulleung Island.

Crispy burdock tempura adds texture, while a deeply reduced sauce-crafted over four days with oxtail and burdock-brings depth and richness.

”Min-eo Eo Mandu“Inspired by Donga Mandu, a traditional fish dumpling found in a Joseon-era cookbook, this dish offers a...
01/08/2025

”Min-eo Eo Mandu“

Inspired by Donga Mandu, a traditional fish dumpling found in a Joseon-era cookbook, this dish offers a contemporary interpretation.

Instead of gourd, thinly sliced radish forms the dumpling skin, wrapping around a delicate filling of seasonal croaker.
A clear broth made from croaker bones completes the dish-bringing together seasonal flavor and echoes of the past in every bite.

”Gamtae noodles“Noodles are mixed with a seaweed pesto made from paraee harvested off the clean waters of Wando, then to...
31/07/2025

”Gamtae noodles“

Noodles are mixed with a seaweed pesto made from paraee harvested off the clean waters of Wando, then topped with a gamtae.

A hint of freshly pressed sesame oil adds a gentle nuttiness to round out the flavors.

Our trio of amuse-bouches quietly tells a story of season, memory, and Korea.“Kiwi“tingling zanthoxylum, and the briny p...
30/07/2025

Our trio of amuse-bouches quietly tells a story of season, memory, and Korea.

“Kiwi“
tingling zanthoxylum, and the briny pop of caviar a bright and playful start to the evening.

“Acorn bread”
Delicately steamed with cold-pressed perilla oil for a clean, nutty flavor.
Available with truffle as a richer variation.

“Rainbow trout”
A single bite of rainbow trout.
Inspired by the way Koreans enjoy trout sashimi - with cabbage, soybean powder, and a touch of roe.

Address

107 Amoy Street
Singapore
069927

Opening Hours

Tuesday 18:00 - 22:30
Wednesday 18:00 - 22:30
Thursday 11:30 - 14:30
18:00 - 22:30
Friday 18:00 - 22:30
Saturday 18:00 - 22:30

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