Lunch is now a flat $148++ (vs $88/108/128++ last year). Even though they now include pricier ingredients such as truffles and caviar, I'm not sure I am fully on board as I preferred having a range of price options. It's still one of my favorite starred restaurants in sg due to the bold but balanced flavours, with thoughtful textures. The crab pilau I practically inhaled, and the scallop umai was such a gorgeous amalgamation of colours, tastes and textures. But perhaps Nouri can no longer an everyday lunch at the new prices 🤭
It's been a while since I've really fallen in love with any restaurant but I think Nouri comes close. I first enjoyed Chef Ivan Brehm's cooking at Bacchanalia, but now without having to be restricted to a fixed genre he creates magic with his "crossroads cuisine". Expect big bold flavours, balanced by skilful use of herbs and acid. For my 5 course tasting menu (lunch), the first 3 courses were seafood based (hirame ceviche, carabinero prawn, acaraje fritter on crabmeat) , and the main was a meat (wagyu beef). I actually enjoyed the seafood more but that's personal preference. If you found odette rather meh like I did, come here instead.
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Service is relaxed and friendly (vs. stuffy and formal) the way I like it, but not as professional as other starred restaurants, Eg. sommelier didn't come over to discuss wine choice despite our server asking him to, very slow to top up wine, bill somewhat rudely presented before we asked for it.
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💡i chose the $108 menu as the main for that day was wagyu beef rather than normal tenderloin in the $88 menu. Just ask your server for the difference (menu varies seasonally).
Part 4 of 5 course chef tasting menu [$145]
For this course, there is a choice between saffron fish and beef & oils.
Perfect execution of medium rare on this grass fed wagyu rump cap, served with fermented jalepeno pepper paste, aromatic oils and panzanella. Loved the subtle sweetness from the panzanella which provided a balance to the richness from the marbling of the beef.
Part 4 of 5 course chef tasting menu [$145]
For this course, there is a choice between saffron fish and beef & oils.
Raymond’s (named after the local farmer) Black grouper, Iranian saffron gel, fennel rouille, pickled rose. Grouper had a firm texture with surprisingly bright flavors from the saffron and fennel.
Part 3 of 5 course chef tasting menu [$145]
Golden brown Afro-Brazilian fritter (Brazilian street snack that resembles a lot like falafel) made with white pinto beans, served with 2 types of curries, the inner circle - creamy Brazilian salted prawn vatapá (a blend of bread and dried shrimps and oil) and the outer circle - Asian inspired turmeric and coconut curry sauce that is reminiscent of a rendang or Thai Curry.
This dish truly embodies chef’s belief that “we share more than we think” as he aims to showcase from his dishes that there are more similarities and connections we share through food and cooking than we realise regardless of our cultural reference points.
Part 2 of 5 course chef tasting menu [$145]
Kanzuri is a type of fermented chili paste that originates from the Niigata prefecture. It is a one of the traditional snow foods of Niigata. The inaccessibility of the prefecture gave birth to this technique - burying vegetables under the snow. It is said to result in a unique flavor.
How kanzuri is made - the harvester peppers are pickled in sea salt then fermented in snow to remove salt, bitterness and heat from the peppers. Then, these peppers are collected and mixed with koji, yuzu peels and salt then aged for at least 3-6years. This results in a citrusy, delicately spicy paste that brings a multi layer of flavors with just the right amount of heat.
For this dish, the risotto is made with aged Carnaroli rice and kanzuri. We were told that the aging process sweetens the rice and changes it’s texture. True enough, it was really tasty! The essence from the Carabinero prawns really catapulted the dish into goodness. Was almost moved to tears 😂🤤
Very light and refreshing, the kimchi was surprisingly punchy. Great palate cleanser before the first course.
Part of 5 course chef tasting menu [$145]
Part of 5 course chef tasting menu [$145]
Made in house rye sourdough served with silken cheese topped with extra virgin olive oil and 25 years aged balsamic and vegetable broth prepared from 7 types of vegetables finished with parsley oil.
The fritter had a lovely meaty bite to it and that sauce reminded me of Thai curry. Thoroughly impressed with the crossroads cuisine at Nouri. Definitely worthy of the one Michelin star. More on www.ms-skinnyfat.com Link in bio.
Nouri is off to a good start in 2018 with a collaboration between chefs Ivan Brehm and Darren Teoh from Dewakan in KL. We had the 5-course lunch, and every dish was beautiful, inventive and delicious.
The Snapper Umai (a ceviche-like dish native to Serawak) created by chef Darren Teoh was a delight - tangy and spicy, complemented by the sweetness of the pomelo.
I’ll definitely be back to try Nouri’s teishoku-style lunches and omakase menu.
