The word on Nouri and why it's in a league of its own
All cuisines welcomed
Nouri is no stranger to our city's fine dining scene. In fact, it has held its own for the past year, in the good hands of chef-owner Ivan Brehm (previously known for whipping up great things during his stint as executive chef at Bacchanalia). Unlike many restaurants that fall under a certain cuisine, Nouri is somewhat untitled. You can't call it fusion nor can you put it in a box. The beauty of the charming restaurant boils down to its modus operandi in crossing cultural boundaries. Fusion grub singles out the differences of various cuisines, while Nouri celebrates the similarities. "Food is food," as Chef Brehm innocently puts it.
No boundaries, no rules — just the way we like our meals. Tradition at Nouri always commences with the breaking of bread — rye sourdough and silken cheese followed by a palate-cleansing vegetable broth. A simple, winning combination that bridges East and West.
Their Hokkaido scallop tartare finds itself immersed in a fragrant broth of cold-pressed coconut milk, parsley oil and topped with toasted coconut and oscietra caviar. When it comes to embarking onto uncharted territories, Nouri isn't afraid of introducing lesser-known ingredients. And that decision pays off, as their wild rice stem enters the picture. The root vegetable (known for its medicinal properties) is delicately steam roasted and basked in a spiced buttermilk gratin.
We also found immense comfort in their risotto of aged carnaroli rice, simmered in a pool of fermented Japanese chilli paste and fresh carabinero. When it came to the mains, a wagyu rump cap cooked medium rare, is married seamlessly with sauces of fermented jalapeno pepper paste and other copious drops of aromatic oils. Diners are free to play around with the varying bold flavours individually or decide to blend them all together.
On a sweeter note, the dessert turned out to be an oriental hit. Sandwiched between two circular love letters was a ravishing violet flower parfait spiked with Chinese liqourice. Last but not least, the curtain calls with a single-origin Temuan chocolate laid over a humble piece of Petit Ecolier, which is best washed down with a cuppa oolong tea.
Would we go through this again? The answer is a definite yes.
72 Amoy Street, Tel: 6221 4148
Opening hours: (Mon and Sat) 6pm-12am (Tues-Fri) 11.30am-3pm, 6pm-12am
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Buro 24/7 Selection