Helmed by Chef Ivan Brehm, Nouri is rooted in the latin word for nourishment. The restaurant serves up dishes that take influence from around the world, while highlighting the similarities and connections we all share across cultures.
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Address

72 Amoy Street
Singapore 069891

Sunday:
Closed

Monday:
11:30am - 03:00pm
06:00pm - 12:00am

Tuesday:
11:30am - 03:00pm
06:00pm - 12:00am

Wednesday:
11:30am - 03:00pm
06:00pm - 12:00am

Thursday:
11:30am - 03:00pm
06:00pm - 12:00am

Friday:
11:30am - 03:00pm
06:00pm - 12:00am

Saturday:
06:00pm - 12:00am

Phone
Price

~$150/pax

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What you should order at Nouri

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Reviews at Nouri

Reviews of good food at Nouri

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.

Always a joy to start a meal breaking Nouri's fresh baked bread with a loved one... generously slathered with decadent basil butter, of course... #burpple

Atlantic trout, served on a bed of artichoke puree, vanilla and fennel flower vinaigrette, crystallised chrysanthemums, vanilla oil, and grilled banana hearts on the side. The broth which accompanied this divine dish was chrysanthemum infused fish broth. This is by far the best fish course I've eaten in ages. I really hope that it makes a permanent appearance on the menu.

I like it the way it's done here, with hints of flavours of the familiar and yet unknown.

It's easy when they make it so yummy. Back at @restaurantnouri for lunch today and I just realised that my friends were right. The purple sweet potato mash does remind me of Bubur Cha Cha. So yummy!

Typically, I won’t have picked “Vegetable” ($28) as a choice of a main course, but I went ahead with the bubbly server’s recommendation.

Then I had a better idea of what was meant by “Crossroads cooking”. With an interplay of chewy egg yolk, vegetable turmeric and coconut curry, pickled and fresh Hatiku tomato, all the elements worked harmoniously together.

http://danielfooddiary.com/2017/06/28/nouri/

This traditional egg yolk based Portuguese dessert does remind me of hints of kaya, and Veronica and I were amazed that kaya could have possibly originated from the Portugese. Besides being a wonderful journey for our palates, this four hands dinner reminded me of how we have so many similarities between the West and the East in terms of cuisine. So much to learn, to taste and to discover. Thank you Chef @ivanbrehm and Chef @leocarreiraa for a wonderful, wonderful evening.

East meets West never tasted better. I love peanut paste soup, Fah Sang Wu. Here, it's given a total makeover which made it lighter but still so delicious. Please, please, please do consider keeping this in the menus to come? This is a keeper!

This was very bold and they managed to pull it off. I have never had Devil's curry done this way before. The chicken was tender and moist and that curry, it packed a punch and the pickles were just nice to bring down the heat. Loved this! Instead of potatoes which are often found in this sort of curry, we had rice crisp.

One of my favourites for the evening. The brined Kampot peppercorns really made a difference. Delicious!

This was a hit amongst us. The sardines were marinated and cured in a vinegary sauce (escabeche) and served with achar Hu. So yummy!

I didn't know what to expect and the menu said Majado, Navarra/South East Asian Chap Chye. One bite, and wow, that strangely familiar and yet new flavours which @ivanbrehm's Crossroads cuisine is about, is written all over this course. So yummy, and don't you think it's so pretty that they served it in a bowl which resembled cabbage leaves as well?

As they say, good things come in threes (omne trium perfectum), this trio truly surpassed all our expectations. The Clams Bulhao Pato came in the form of a cracker. Chef @leocarreiraa explained to us that this was a recipe named after a famous Portuguese poet. Here, the clams were cooked according to that recipe and the soup was made into these crackers. One bite, and our whole table was stunned to silence. So good, so full of umami. Nothing like we have had before and thereafter, lots of plotting on trying to score more of these crackers. The second snack was the king crab and kombu cracker. This was so delicious as well and prepped us for the last snack, the pineapple tart with foie gras parfait. This was so light, so sublime. So good that I can still remember how it tastes like till now. Three gobsmacking snacks that set the bar really high for us.

Was it my imagination or were they extra delicious on the special 4 Hands Dinner evening?

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