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We owe it to Chef @ivanbrehm for accommodating our last minute request for a Sea Urchin dish, and providing us with this true gem of a food porn dish. The sweet richness of the Sea Urchin was paired with the juicy, tender and smokey Iberico Presa, which made it ultra decadent. The Sea Urchin Emulsion punctuated the decadence while the Tamarillos (fermented and non-fermented) gave it varying forms of acidity. Chinese Parsley Purée gave the dish a nice aromatic and herbal dimension while Black Rice Cracker gave it crucial texture. Absolutely fabulous! @restaurantnouri #burpple
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Nouri, Singapore
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Gastronomic aromatherapy - the fragrance of the Fennel Rouille, Fennel Pollen and Iranian Saffron Gel were not only an excellent accompaniment to elevate the natural flavours of the Snapper, but also had a calm aromatic effect on the diner. It was light, delicate, savoury and floral at the same time. The thin and ethereal Pickled Rosehip brought a light acidity to a beautiful dish. Marvellous. @restaurantnouri #burpple
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Nouri, Singapore
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It never fails to amaze me how this Brazilian-inspired dish has such great similarities to the flavour and texture profiles of Southeast Asian street food. This especially reminds me of the peanut sauce used in Indonesian Cuisine. Crossroads cuisine at its finest. @restaurantnouri #burpple
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Nouri, Singapore
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The absolute best Risotto I have ever had, bar none. Not only is it umami, it has complex layers of umami. The intensely flavourful Kanzuri Paste (Fermented Pepper & Yuzu Kosho) gave the Aged Carnaroli Rice such depth of umami flavour which is perfect with the juicy, crunchy and sweet Carabinero Shrimps. On top of that is the 25yr Aged Balsamico which has such deep, layered umami flavour it is an “Inception” of umami itself. Tomato Powder provides another pure umami element and provides sweet acidity to balance the dish’s richness. This creates a paradigm of flavours which is mindblowing and satisfying. Not to forget the perfect texture of the excellent rice. Life changing dish. @restaurantnouri #burpple
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Nouri, Singapore
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Give me these over Black Pepper Crab any day. The application of the aromatic, complex flavoured Kampot Pepper (my favourite) with Alaskan King crab is such a decadent idea. Tahitian Vanilla Sauce helps bind the ingredients together and enhance the sweetness of the King Crab. Wild Pepper Leaf provides herbal aromatics while Watermelon Radish brings a freshness to the dish. What a stunner! @restaurantnouri #burpple
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Nouri, Singapore
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So simple yet so decadent. When my dining partner was curious how Celeriac tasted in its natural form, Chef @ivanbrehm tossed some Celeriac in Brown Butter and served it with Caviar for us. The richness of the Brown Butter coating beautifully and subtly complemented the sweet fragrance of the Celeriac, enhancing its flavours. The Caviar cut through the richness with its oceanic savouriness, making this one delectable bite. Best vegetable tasting ever! @restaurantnouri #burpple
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Nouri, Singapore
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Not something you get to eat everyday. Makomotake is a wild rice stem infected with smut fungi, causing it to swell. This creates a thick, juicy and delicate tubular stem which has the taste and texture of a gorgeous Oyster Mushroom. The fragrant and creamy Spiced Buttermilk Gratin perfectly brought out the natural sweetness and aroma of the Makomotake, enabling one to savour its intricate flavours. Amazing. @restaurantnouri #burpple
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Nouri, Singapore
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Doesn’t get any better than this. The savoury creaminess of the silky-smooth Pressed Coconut Milk acted as a perfect counterpart to the plump Scallops, showcasing their natural sweetness. The Toasted Coconut provided a nutty fragrance while the Caviar provided decadent oceanic savouriness to elevate the dish with impeccable balance. The Ponzu Sauce supplied crucial umami, and along with the aromatic Cilantro Oil, made this a layered and sophisticated gastronomic wonder. Extremely enjoyable. @restaurantnouri #burpple
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Nouri, Singapore
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A fantastic starter combining local ingredients and flavours in a unique manner, giving a truly refreshing and tasty effect. I especially liked how the sweet-savoury Black Bean sauce worked with the Bitter Gourd to give a distinct umami flavour. Fantastic! @restaurantnouri #burpple
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Nouri, Singapore
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A culturally, politically and gastronomically significant dish. Not only is it smack-on delicious (deconstructed Kaya toast with varying textures and paired with further textures of chocolate), but it also comes to show that merging cultures, internationalisation and mutual acceptance can produce results beyond our imagination. The backstory to this dish being that Chef @a.a.walsh drew inspiration from the Kaya Toast of the uncle from Tong Ah Eating House (who gave Cure some Kaya Toast as gratitude for a few pieces of donated furniture), comes to show that kindness and neighbourly friendliness goes a long way. What a great dessert! @cure_singapore #burpple
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Cure, Singapore
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Dangerously delicious “Christmas Ornament”. The ethereal Sugar Sphere is paper-thin with a nice crisp crunch and is not overtly sweet. Same goes for the Peach and Apricot interior fillings, which have the perfect balance and are not too sweet. The refreshing duo of Peach Granita and Sorbet are a perfect complement to the fragrant Peach Compote and Apricot Jam, making this the perfect palate cleanser. Perfection. @cure_singapore #burpple
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Cure, Singapore
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A decadent cut of beef elevated by sensible flavour combinations. The Angus Rib Cap was juicy, flavourful and intense to say the least, and its richness was complemented by the smokey Potato Purée, crunchy and earthy King Oyster Mushrooms, as well as intensely savoury Beef Jus to enhance the beefy umami flavours. Crispy Potato Rosti helped provide a light fragrance and crucial textural crunch as well. Heartwarming and satisfying. @a.a.walsh @cure_singapore #burpple
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Cure, Singapore
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