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Nouri

304 Wishlisted
~$140/pax
❉ 1 Michelin Star Helmed by Chef Ivan Brehm, Nouri is rooted in the latin word for nourishment. The restaurant serves up dishes that take influence from around the world, while highlighting the similarities and connections we all share across cultures.

72 Amoy Street
Singapore 069891

(open in Google Maps)

Saturday:
06:00pm - 12:00am

Sunday:
Closed

Monday:
06:00pm - 12:00am

Tuesday:
11:30am - 03:00pm
06:00pm - 12:00am

Wednesday:
11:30am - 03:00pm
06:00pm - 12:00am

Thursday:
11:30am - 03:00pm
06:00pm - 12:00am

Friday:
11:30am - 03:00pm
06:00pm - 12:00am

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

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).

1 Like

Available on the 7 course chef tasting menu.

Ended the meal on a sweet note with this violet flower parfait spiked with Chinese liqourice sandwiched between two circular love letters combined with pickled lemon, then rolled in Anise powder. Really enjoyed the flavor profile from this delicate yet complex dessert!

4 Likes

Caught off guard from the peppery taste by the Nasturtium (a kind of edible flower) combined with the sweetness of the marshmallow. And that citrusy punch from the candied orange made this really impactful and memorable.

Fun fact - The entire above-ground portion of the nasturtium plant is edible, the flower (ranging from yellow to gold and red), the leaves and the seed pods. They can be used as garnish, condiments, enjoyed with savory inclined dessert or simply stuff them! I read that these Nasturtiums really sparkle on ice creams, sorbets, fresh fruit desserts and cheesecake. 😋

3 Likes

Part 5 of 5 course chef tasting menu [$145]

Canton style peanut soup, aged mandarin sorbet, confit mandarin segments, shaved halwa.

Interesting combination. Sadly, this does not suit my palate. Personally I found the richness from the peanut soup overwhelming and personally did not enjoy the flavor with the acidity from the orange as a whole. I do like the halwa with the peanut though. But still, I ordered another dessert from the ala carte menu! 😛

1 Like

Part 4 of 5 course chef tasting menu [$145]

For this course, there is a choice between saffron fish and beef & oils.

Perfect execution of medium rare on this grass fed wagyu rump cap, served with fermented jalepeno pepper paste, aromatic oils and panzanella. Loved the subtle sweetness from the panzanella which provided a balance to the richness from the marbling of the beef.

3 Likes

Part 4 of 5 course chef tasting menu [$145]

For this course, there is a choice between saffron fish and beef & oils.

Raymond’s (named after the local farmer) Black grouper, Iranian saffron gel, fennel rouille, pickled rose. Grouper had a firm texture with surprisingly bright flavors from the saffron and fennel.

2 Likes
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