They got the combi right . I really dont eat tuna unless it’s fatty tuna . This one has salmon , swordfish , scallop & fried white fish . All the sashimi that i like ! It’s the best Chirashi for me . Hands down best !
Ending our meal with some cakes here. Their sea salt caramel & pecan was rich in its flavour.
Two types of fish here in case you couldn’t decided which one to get.
Generous portion of hickory-smoked salmon and Singapore straits barramundi coming together with signature black forbidden grains and cauliflower.
The portion was surprising huge for us, wasn’t expecting this size. It comes with tiger prawn, fish in season, clams, cuttlefish, sourdough toast, rouille, watercress and desiree potato; all in one plate.
The stew itself was creamy with cheese sauce.
As we are getting lots of meat, of course we also need to green to supplement it.
This was surprisingly good with combination of Thai ‘ma haw’ dressing, pomelo, peanut and mint. Definitely open out your appetite.
PSA water is chargeable at 50c
I gotta be honest, this had a lot of promise and I was expecting my mind to be blown. However, it fell short of expectations, not cos it wasn't good
The good: chicken was deboned beautifully. Only cartilage left. Tender and well charred. Chive emulsion was very creamy and tangy, absolutely delicious. Daikon was sweet and a tad sour, perfect in between bites of chicken(real pretty too)
The disappointment: fermented chili glaze was v mild, the chive emulsion didn't really synergise w the chicken. Scallion oil didn't really do much for the dish, and the well charred skin could have been crispier.
Ultimately, this is a very good grilled chicken dish. But if they had played less safe, it could have been a phenomenal one
PSA Not able to order 1 skewer only. And for now it's momo only, no other yakitori cuts are avail
Light marinade, slightly crispy, and tender. Decent but not special.
Pictured is a version of Nude Grill's fish and chips using halibut, but keep a lookout as they're in the midst of R&D for what could be the ultimate fish and chips - using pomfret. And you're assured of the freshest pomfret because Nude Grill (and Nude Seafood) can always get the freshest seafood possible, since their family is a seafood supplier at Jurong Fishery Port.
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I can imagine how good it would be. This fish and chips already came in a thin crisp batter with seaweed flavour, paired with burnt lemon and housemade tartar sauce. Now imagine the freshest pomfret encased within those batter. I should be back to try it soon.
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This chicken is fabulous, and I would even say it's phenomenal. It's perfect in terms on texture - amazingly tender, and moist inside, with gelatinous and slightly smoky crisp skin as you can probably see from the photo. In terms of flavour, the flesh was sweet and well marinated while the exterior and its sauces are aromatic with spring onion oil and chinese chive emulsion, and given very mild heat with Chilli glaze. Pickled daikon is served alongside this dish, whenever you need something to cut the tender meatiness.
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This is part of Nude Grill's new menu, which has evolved as a result of the creativity of the culinary team. They're passionate, and technically very competent. And with them keeping prices as low as they can, I really think it's a restaurant that's hard to come by.
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[Tasting] #nudegrillsg #foodphotography #fujixh1 #fujifilm #burpple #lovefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #restaurantsg #sgfoodblogger #finedining #sgig #cafehoppingsg #thedailybite #makan #burpplesg #foodie #stfoodtrending #finedininglovers #appetizer #poussin #jiaklocal #babychicken
This restaurant is a rare gem. You can't find this anywhere - quality ingredients (using the freshest seafood as the family is a seafood supplier, quality meats as the owner Junchen is also very well-connected), very reasonable price that gives them only a very thin profit margin, skilful chef of fine-dining standards (having cooked at Les Amis and other fine dining restaurants), and classy ambience suitable both for groups and date nights. In short, this means you don't have to pay that much for good food with good ambience to have a good time.
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Pictured: sashimi grade Hokkaido Scallops lightly seared outside while retaining a pink center, with tempura pumpkin and nori chips is a creamy savoury emulsion punctuated with rh fragrance of black garlic oil. Very good starter for a dinner here.
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#nudegrillsg #foodphotography #fujixh1 #fujifilm #burpple #lovefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #restaurantsg #sgfoodblogger #finedining #sgig #cafehoppingsg #thedailybite #makan #burpplesg #foodie #stfoodtrending #finedininglovers #appetizer #scallops #jiaklocal #hotate
It's worth coming here even if it's only for this chawanmushi.
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It's very soft, silky, and wobbly, like good chawanmushi served at fine dining Japanese restaurants. And indeed, according to owner @junchen_hong and Head Chef @keeleng_, this is inspired by @akane.eno, Head Chef of one-michelin starred Sushi Kimura. She shared with me that to achieve that silkiness, the chawanmushi must have the right ratio of dashi, Japanese water, and egg, then cooked at very, very low temperature over a longer time.
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And Nude Grill's chawanmushi isn't just any chawanmushi. Instead of dashi, it's cooked using old hen’s stock, infused with black truffles and real foie gras carefully selected after Chef Kee Leng tested over 20 types of foie gras. It's a genius and seamless combination. The whole chawanmushi was occasionally punctuated by sharp ume kosho, and lifted by ginger. Think about it - it's a genius and seamless integration, with old hens stock and foie gras both coming from the poultry family.
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Thanks Junchen for having me and Chef Akane over for this wonderful dinner!
Japanese A4 Wagyu, Sashimi, & Black Truffle
premium Kagoshima wagyu ‘zabuton’, aburi salmon belly sashimi, ikura, onsen egg, black truffel jus, Niigata sushi rice ($48.80)
The beef was melt in the mouth tender and the onsen egg gave the dish a delicious creamy finish
[Newly Awarded - Best New F&B Establishment, 2018 RAS Epicurean Star Award #RASEpicureanStarAward] Truly deserving! I've been to Nude Chill three times, and the team continues to be as passionate and tireless in dishing out very yummy food and creative cocktails.
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We can see their dedication through these yakitori and cocktails (yakimono from $2.80 onwards, cocktails $18). Their tsukune ($5.80) was meaty with very tender chicken, well marinated with tare that had been caramelized from the grilling of this yakitori over Binchotan. It came with a raw egg for you to smear it all over. Momo ($3.20) was their chicken thigh, and it was very soft and delectable. And regardless of which yakimono you picked, they're all meticulously grilled over binchotan charcoal.
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While here, you can also order from the menu of Nude Grill @nudegrill, which is awarded One Star 🌟 in Singapore's Top Restaurant 2018 #SGTopRestaurants2018 by Wine and Dine.
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I'm coming back here more often, and I already know a couple of people whom I know will like their yakitori as much as I do.
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[Tasting]
With the name of this dish, I had no idea what I was ordering and had no expectations, but this was really good! Very tender chicken and mash potato that left me wanting more 😋
Nude Grill serves 3 different desserts - one traditional, one local, and this one that's pictured is modern.
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I know many matcha-lovers, perhaps equally matched by the number of pistachio-lovers. And this is a lovely marriage of matcha and pistachio, served with different textures abd variations of apple.
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[Tasting]
This thing is a beast. Three of us that evening shared 1.1kg of this huge US Angus shortrib, and yet it was amazingly unctuous within. That's cos this has been slow cooked for 26 hours till tender, then glazed with sumac BBQ glaze and grilled over Binchotan for that smoky aromatic finish.
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$108 might sound like a hefty price tag for a dish, but this is certainly good enough to be shared between 4 person, so it's only $27 each. Very, very reasonable price for something this good.
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[Tasting]
The menu at Nude Grill has been evolving rapidly, and I'm constantly amazed by the creativity of the culinary team. It's driven by passion I believe, and owner Junchen has said the team kept coming up with new stuff for him to shoot. And we understand this, cos we all love food.
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This coconut came with different textures - in the form of a sorbet, jelly, and the flesh. It's filled with sago, decorated by tuile at the top and sweetened by palm sugar. And the choice of palm sugar and sago with coconut gives this strikingly modern-looking dessert a localized flavour, one that evokes warm childhood memories.
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[Tasting]
Nude Chill actually serves one of the best yakimono in town, and it's as good as some of the best Japanese yakitori joints around. They use binchotan charcoal - natural binchotan with all the aroma that came with the hefty premium paid for procuring these white oak charcoals.
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Although Nude Chill has a very lean yakimono menu (only 7 types of yakimono), it is complemented by the entire dinner menu at Nude Grill. And you can order from either menu wherever you choose to sit.
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And for this yakitori pictured (chicken mid-joint, $5 each skewer), the meat had been spread out to maximize the surface area for grilling. It has a lovely binchotan aroma with grilled chicken fats from the skin.
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As for the foie gras on toast ($12.80, next photo), soft buttery foie gras was served with thick cut fluffy toasted bread procured from an old school bakery at kaya lebar.
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I'll also recommend their tsukune ($5.80) and chicken momo ($3.20). More about these another time.
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[Tasting]
