Nouri is a wonderful dining destination that quietly opened its doors on the 17th of June. Quietly, I say because we went a month ago for dinner while they were still in preview mode. They had respectfully asked us not to post anything on social media until they were open. You can only imagine how hard that was for me, especially because I enjoyed the whole experience thoroughly. Embargo aside, now that they are officially open, I can let you know what I thought about Nouri. That night, the dining room was full and the surroundings were sumptious, yet cosy. With our friends, we enjoyed a journey from one end of the earth to the other. I can’t wait to go back and experience their “official” menu.
In its first official week of service, Nouri is starting to make waves and has already been featured in the Straits Times and has showcased its space and concept via live interview with Chef Ivan Brehm on Michelin Guide Singapore’s Facebook page. Excitement is high and there is no wonder about the hype. Chef Ivan Brehm was formerly Executive Chef at one Michelin starred Bacchanalia and prior to that, Development Chef at infamous The Fat Duck with Heston Blumenthal. While there may be overtones of experimentation, Chef Ivan brings his own distinctive style to Nouri.
Nouri’s tomato and oat.
Several destinations in one location
Situated on Amoy Street, Nouri is indeed a destination. Or perhaps, I could call it several destinations. Chef Ivan draws from his Brazilian background and from the culinary journeys that will feel familiar to any true foodie. Every detail is looked after impeccably, from selection of organic, biodynamic wines by sommelier Matthew, to flavours and textures on the plate by chef and owner Ivan. Every dish is presented with a story, whether it be about the farm that the tomatos have come from, the tree that produces a key ingredient or a tale about how the dish was conceptualised. For me, this was all part of the enjoyment.
Nouri’s snacks, a trio, each bite a combination of different cuisines and flavours.
The open kitchen is key to the concept. From every table, diners can view the precision and execution of detail that comes with each dish. The feeling is immersive, experiencial. Nothing is hidden, you can see each process and interact with the chefs if you would like to.
Food to feed the mind
Nouri’s very first course is simply bread and broth. A warm and familiar start to your meal. This, we were told, is the crux of their concept and exceptional it is. A vegetable broth so clean and clear, a luscious earthy colour (the picture doesn’t do it justice) served with silken cheese, so smooth and creamy but somehow taking me back to my childhood of cheese slices and bread. In just one sip you feel completely comforted and ooos and aaahs were heard around the table. How does anyone pack so much flavour into a teeny tiny glass?
Bread and broth served with rye sourdough and silken cheese.
I’m not going to spoil the rest of the experience for you because I feel that a meal like this is one you should go into without all the details or all the images. This is probably why a media ban was imposed prior to opening. All I can do is leave you with the recommendation to go, taste, savour and enjoy the journey that is Nouri.
Nourish your taste buds
When speaking about the overall experience, I will say that I felt educated by deliciousness. I felt reminded that, after everything, we are all humans and while there are different flavours and ingredients from all over the world, there are also startling similarities and an overall commonality that we share. For me, it was a learning experience, one that fed the palate, mind and intrigued me with the stories told by Chef Ivan as he served the dishes to us. Nouri is derived from the word nourish and in their stunning dining room, I felt that was exactly what they did.
“I felt educated by deliciousness.”
For more information, visit nouri.com.sg.
72 Amoy Street, Singapore 069891
Phone: +65 6221 4148
Email: info@nouri.com.sg or kitchen@nouri.com.sg
Facebook: restaurantnouri
Instagram: restaurantnouri
Open hours:
Mon to Fri (lunch) – 11:30 am to 3:00 pm.
Mon to Sat (dinner) – 6:00 pm to 12:00 am, last order at 10:30 pm
Closed on Sunday
Images by Karin van Vliet who dined there on a separate evening. While we paid for our own meal, we were able to attend the preview dinner thanks to Karin’s partner, Peter Ulrich with whom we conducted our Water Tasting with Nordaq Fresh. Thanks so much, Peter!
