Getting to Hyundai’s seven-storey facility in Singapore's Jurong industrial district can take up to an hour and a half, a long time in a dense city. But a customer that makes the drive will be greeted by an unusual sight for a car factory: A high-end Korean restaurant.
“Na Oh,” or “moving from inside out” in Korean, is Hyundai embracing its Korean heritage. Corey Lee, a San Francisco, Calif.-based three-star Michelin chef, consults on the restaurant’s menu, which changes every season. There’s also a vertical farm where visitors can plant a variety of seeds, the produce from which are used to supply the restaurant.
