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5 Straits View
#01-22 Marina One
Singapore 018935

(open in Google Maps)

Saturday:
Closed

Sunday:
Closed

Monday:
11:30am - 02:00pm
06:30pm - 09:00pm

Tuesday:
11:30am - 02:00pm
06:30pm - 09:00pm

Wednesday:
09:00am - 02:00pm
06:30pm - 09:00pm

Thursday:
09:00am - 02:00pm
06:30pm - 09:00pm

Friday:
09:00am - 02:00pm
06:30pm - 09:00pm

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Reviews

From the Burpple community

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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[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 #maincourse #halibut #jiaklocal #fishandchips

2 Likes

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

1 Like

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 henโ€™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!

5 Likes

Japanese A4 Wagyu, Sashimi, & Black Truffle
premium Kagoshima wagyu โ€˜zabutonโ€™, 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

1 Like

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 ๐Ÿ˜‹

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