Drawing strong influences from around Central Asia, this journey is a contemporary interpretation of such cuisines from the travels made by co-founder Shawn Kishore and Executive Chef Dannel Krishnan. In addition to the ala carte menu, diners have the option of three tasting menus from the A Trail Ablaze ($98) to The Odyssey of Fire ($148) and Nirvana ($188), the latter being an up to a 22-course omakase meal. Several of my favourites from the tasting menu include the following
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Caviar & Kaya – a play on sweet and savoury whereby poached Argentinean red shrimp and a homemade kaya, paying homage to our favourite bread spread, is added into a kueh pie tee shell before it’s topped with Kristal caviars. A very unique one-biter offering with flavours that you would not have expected.
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Nomads Nan – a traditional Kazakhstan-style bread that signifies breaking bread with friends and family. At Nomads, this bread is made from a secret family recipe which involves fermenting flour with yogurt overnight to intensify the flavour. Served with the Hunter-Gatherer’s Butter which is a mix of seaweed butter and an animal butter of the day in a hollowed-out bone.
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Salat – one of my favourites of the evening which is a grilled fruit salad put together by pears that have been glazed with cherry vinaigrette, seasonal greens and crystallized walnuts. The anchovy sauce and frozen raspberries that have been added into it gives this salad a unique quality of it being warm and cold, sweet and savoury.
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📍The Nomads
70 Telok Ayer Street, Singapore 048458