Michelin Madness

For those of us too old / jaded to sit through interminably long multi-course tastings, the 3course menu ($108++) represents the best value at Garibaldi. For July'20 we were lucky enough to have the option of their feature dish angel hair pasta with caviar and oysters as an appetiser, but honestly it's too subtle in taste for me (I prefer da luca's version). I actually liked their super intense (but not as photogenic) lobster bisque way more. Mains and desserts were predictably good- in particularly the seafood risotto in lobster consommé.
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💡 : Even better with the 3glass ($48++) wine pairing add-on!

Lunch is now a flat $148++ (vs $88/108/128++ last year). Even though they now include pricier ingredients such as truffles and caviar, I'm not sure I am fully on board as I preferred having a range of price options. It's still one of my favorite starred restaurants in sg due to the bold but balanced flavours, with thoughtful textures. The crab pilau I practically inhaled, and the scallop umai was such a gorgeous amalgamation of colours, tastes and textures. But perhaps Nouri can no longer an everyday lunch at the new prices 🤭

It's been a while since I've really fallen in love with any restaurant but I think Nouri comes close. I first enjoyed Chef Ivan Brehm's cooking at Bacchanalia, but now without having to be restricted to a fixed genre he creates magic with his "crossroads cuisine". Expect big bold flavours, balanced by skilful use of herbs and acid. For my 5 course tasting menu (lunch), the first 3 courses were seafood based (hirame ceviche, carabinero prawn, acaraje fritter on crabmeat) , and the main was a meat (wagyu beef). I actually enjoyed the seafood more but that's personal preference. If you found odette rather meh like I did, come here instead.
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Service is relaxed and friendly (vs. stuffy and formal) the way I like it, but not as professional as other starred restaurants, Eg. sommelier didn't come over to discuss wine choice despite our server asking him to, very slow to top up wine, bill somewhat rudely presented before we asked for it.
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💡i chose the $108 menu as the main for that day was wagyu beef rather than normal tenderloin in the $88 menu. Just ask your server for the difference (menu varies seasonally).

Had a surprisingly enjoyable lunch here despite my natural aversion to French food. Good use of citrus flavors to give a subtle lift to the rich French ingredients and heavy sauces. And check out those tinyyyyy shiso leaves. It is well worth topping up for the $108++ lunch since the options for the $48++ lunch are mind-numbingly boring (chicken breast or fish, seriously? Are we stuck on an airplane?)

Tasting Course 6/12: Mediterranean bass, artichokes, forbidden rice, white chocolate-green olive

Tasting Course 5/12: King oyster mushrooms cut into ‘udon', sweetbreads, crisp banana-molassas, pickled ginger dressing - 2nd most fav dish of the night. love the asian influence, crunchiness of mushrooms

Tasting Course 4/12 (b): "eggs benedict", deep-fried hollandaise sauce - heart stopping. too heavy creamy yolky for me.

Tasting Course 4/12 (a): Poached egg in edible shell, pumpernickel, caesar dressing, lily bulb (the bean sprout looking things). - not an egg person.. but interesting.

Tasting Course 3/12: Foie gras terrine, passionfruit, chinese celery shreds - so so only, terrine not meaty enough to balance the tangy passionfruit sauce. thought the hubby's aerated foie gras was way cooler

Tasting Course 2/12: Everything bagel, toasted sesame, smoked salmon powder and threads, crispy cream cheese - the "bagel" turned out to be ice cream! An explosion of flavors (sweet ice cream, smoky salty salmon), textures (creamy ice cream, crunchy sesame seeds) and temperatures. my favourite dish of the night! LOVE.

Tasting Course 1/12: Cobia sashimi, chamomile dashi, caramalised cherry, coconut cream - heavy sweetness of coconut cream smeared over refreshing sashimi

my snowglobe cocktail: unfiltered nigori sake with a "suspension of disbelief" (midori balls!) - a new take on bubble tea? do they make the midori balls with different density so that they float like that? awesome..