.
Feature :
💕Bread and broth
The Rye Sourdough is soft inside and cripsy outside, pair with their in house butter.
Vegetable broth was comfort and flavourful.
The Silken cheese is smooth and creamy.
💕hamachi en Brodo
Kombu jime hamachi served with green sorghum , pumpkin consommé and chilli crisp
💕Acqua Pazza or Wagyu a la Presse ( top up $25++)
5 days dry aged stone bass, the flesh remain juicy with light crisp skin, served with tomato vierge ,beans and aromatic oil.
The A5 Yamaguchi wagyu ribeye sliced thin , it’s tender and juicy , served with white kimchi and pressed beef jus.
💕Mango Kheer (top up $14++)
Rice pudding, saffron ice cream and mango compote
Overall is very pleasant lunch experience, the service and the food is good and the company is the best.
📍Nouri
72 Amoy St
Singapore, 069891
4 different mooncakes :
💕Long Night Moon
High-grade Longjin Green Tea, French Candied Chestnuts, Nori Powder, and Egg Yolk.
💕Harvest Moon
Saffron and Pistachios from Iran, Organic Damask Rose Petal Jam
from North India
💕Egg Moon
Double Egg Yolk, White Lotus Paste
💕Hunter Moon
Almonds, Walnuts, Pine Nuts, Melon Seeds, and much more.
💰$138.
For place an order can visit this link
https://nouri-x-minerva-passion.myshopify.com/ or the visit @minervapassion
#mediadrop
Inspired by local traditions, Chef Ivan has created this series of mooncake recipes by using all-natural ingredients, each having a unique theme around it. In each gift set, there is the A Little Eggsighted - a baked mooncake that contains premium white lotus paste and golden egg yolk, Are You Nuts – filled with an earthy medley of almonds, walnuts, white sesame, sunflower seeds, melon seeds and pine nuts, The Moonshot – a beautiful charcoal baked mooncake that contains black sesame paste, Bronte pistachios, candied orange zest and a centre of translucent kumquat sphere, and the Love is Everything – the sweet savoury combination of almond lotus paste with Chinese almonds, salted sakura cherry blossoms, peach and apricot slices. Besides the mooncakes, the box also stands out from the rest with a sustainability focus by using 100% compostable materials and plastic-free.
••••••••••••••••••••
✨ Restaurant Nouri x Minerva Passion
📍 72 Amoy Street, Singapore 069891
🛵 https://shop.appetitesg.com/collections/featured-collection/mooncakes
🍴 [Media Delivery]
🥮A Little Eggsighted.
the smooth texture of premium white lotus paste coupled with a golden egg yolk.
🥮Are you Nuts?
brings an earthy orchestra of almonds, walnuts, white sesame, sunflower seeds, melon seeds and pine nuts.
🥮The Moonshot.
Bronte pistachios and citrusy flavours of candied orange zest blend perfectly with the filling of fragrant black sesame paste.
🥮Love is Everywhere.
Aromatic almond lotus paste,with generous bits of Chinese almonds, salted sakura cherry blossoms, peach and apricot slices..
💰$88 nett (box of 4).
Enjoy a special launch discount of 15% each box from now till 30th August 2020.
For enquiries :
💕contact 92339160/98436577.
💕 fill in Form at @minervapassion.
💕Walk in are available at restaurant Nouri.
💕Online are available at Appetite on https://shop.appetitesg.com/
📍Nouri.
72 Amoy Street.
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 🤭
Gramigna in a spicy caramelised onion Ragù.
“ this is like a full moon party in Bologna” was how they described it . Texture is just the right amount of chewiness that I like . However the portions are small . I cld finish 2 portions by myself .
Treat your tastebuds to a trip around the world when you come for Chef Ivan Brehm's "crossroads cuisine" cooking. The Chef's Tasting menu ($180, add $120 for wine pairing and $125 for sake pairing) is a 10 Course gastronomical journey that will take you from Hokkaido scallop tartare with toasted coconut and caviar, to poached Alaskan king crab in a black pepper and Tahitian vanilla sauce, to a bright and bold Saffron Fish. You'll end the meal on a sweet note with a unique Chinese liquorice and violet flower parfait.
Photo by Burppler Victoria Hii
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.
.
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.
.
💡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).
Available on the 7 course chef tasting menu.
Ended the meal on a sweet note with this violet flower parfait spiked with Chinese liqourice sandwiched between two circular love letters combined with pickled lemon, then rolled in Anise powder. Really enjoyed the flavor profile from this delicate yet complex dessert!
Caught off guard from the peppery taste by the Nasturtium (a kind of edible flower) combined with the sweetness of the marshmallow. And that citrusy punch from the candied orange made this really impactful and memorable.
Fun fact - The entire above-ground portion of the nasturtium plant is edible, the flower (ranging from yellow to gold and red), the leaves and the seed pods. They can be used as garnish, condiments, enjoyed with savory inclined dessert or simply stuff them! I read that these Nasturtiums really sparkle on ice creams, sorbets, fresh fruit desserts and cheesecake. 😋
Part 5 of 5 course chef tasting menu [$145]
Canton style peanut soup, aged mandarin sorbet, confit mandarin segments, shaved halwa.
Interesting combination. Sadly, this does not suit my palate. Personally I found the richness from the peanut soup overwhelming and personally did not enjoy the flavor with the acidity from the orange as a whole. I do like the halwa with the peanut though. But still, I ordered another dessert from the ala carte menu! 😛
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 😂🤤
Part 1 of 5 course chef tasting menu [$145]
Stem roasted makomotake. The stem had a moderate flavor with a subtle sweetness and taste like a cross between as asparagus and bamboo shoot. Served with spiced buttermilk gratin topped with fermented burdock root and caraway. The cumin spiced buttermilk gratin sauce was creamy and sourish.
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.
It takes a really confident chef to be precise two really confident chefs to put the king of fruits in their dessert. It makes a bold statement and well, it really wowed me that coffee and durian can be paired so beautifully. A spectacular and strong finish for an amazing evening when the bromance between the two chefs was so obvious. They certainly tango well together.
