Nouri Restaurant Singapore: Innovative Culinary Delights at a Michelin-Star Eatery
Nouri's cuisine isn't specifically categorized, which is one of the justifications for visiting Nouri Restaurant Singapore. The dishes are expertly paired with each other throughout the meal and beautifully presented.
Trying the Meal's Main Course
Restaurant Nouri, which has received a Michelin star, is situated near numerous well-known eateries in Telok Ayer and offers food that is carefully and innovatively prepared. You will find intriguing pairings of recipes and cuisines with the idea of “crossroads” cooking that are sure to inflame your interest. The chef cum crossroads owner's cooking philosophy was perfected over a period of five years at the Amoy Street restaurant, which reopened last month following renovations.
Nouri serves lunch and dinner and caters to time-pressed patrons with a weekly lunch special menu available from Wednesday through Friday. You can also find the standard 6-course lunch menu here.
The Lunch Menu at Nouri
The visitors at the restaurant will get snacks to nibble on before the meal begins, which include rye sourdough bread. A gorgeous artichoke in bloom, silken cheese, and a shot of vegetable soup are a few other snacks you can savour. You can also have shanklish, another dish.
“The Raw and The Cooked,” the first course of the day, include the Amarillo, Carabinero Crudo, Spiced Prawn Floss, and Finger Lime. You can enjoy the umami flavour sucking the prawn head served on the plate.
The Stone Bass dish is a 5-day dry-aged stone bass with Kampot pepper and Tahitian vanilla sauce. The fish has the texture of cod, even though it is a stone bass. The sauce has subtle, sweet vanilla undertones, which work well with the pepper.
The restaurant is also known for a curry made with turmeric and coconut and served with an Afro-Brazilian-style fritter and a salted prawn emulsion. It is served with excellently prepared mullet fish, Boston lobster, stuffed mussels, and okra piece.
You can have a meat dish with Yamaguchi A5 Wagyu ribeye slices, white kimchi, and pressed beef served last to conclude the meal's savoury course. The flowers add an herbaceous note to the clean, tender meat's natural flavour. It leaves a strong impression of the meat's combination with the brown butter side crust. A granita made of sorrel, longans, and granny smith apples is usually served before the dessert.
Finally, “Chocolate Fish Ball,” a chocolate sorbet coated and impregnated with a sugar syrup Ikan bilis, wild pepper leaf, and colatura di alici, a condiment resembling fish sauce is served as dessert. The ikan bilis, shaped like a chocolate-covered “fish ball,” gives a nice savoury flavour to offset the sweetness of the dessert.
You complete the meal with petit fours served as dessert, fully impressed by the meal Nouri offers on the lunch menu.
So, treat yourself to a memorable meal and get to know the staff led by owner and chef Ivan Brehm and Head Chef Ashlee Malligan. The communal kitchen, best known for serving as the development and research kitchen for Nouri Restaurant Singapore, which has received a Michelin star, will offer you a fun and memorable experience. You will also have a chance to chat with the renowned chef at the restaurant.
