When I first learnt about chef Ivan Brehm, it was when he was (still) the head chef at The Kitchen at Bacchanalia. However, I dragged my visit to the restaurant (then) because I saw chocolate pasta on the menu and was honestly quite put off by it. And before I could visit the restaurant, chef Ivan announced his departure in December 2016. So when chef Ivan announced he has since teamed up with serial restaurateur Loh Lik Peng (who heads Unlisted Collection) to open Nouri, I knew I couldn’t miss it this time.

Reservation was made for weekday dinner via Chope. And to secure the reservation, I was required to provide my credit card details. However, I missed the follow-up email which was sent separately by Nouri as it went into my spam folder. I only realised it when the staff called and informed me so.

Upon entering, one would step into the bar first. My friend and I were seated at the bar before we were led to the dining area.

And it was exciting that we sat at the high counter table made with travertino. One of my favourite stones for finishes. Keke. With 5 and 7 courses priced at $140 and $170 respectively, my friend and I decided to go with 7 courses.

And so, from the menu (pages 1, 2), we ordered:-

  

1) Bread and broth (above) – Rye sourdough, silken cheese and vegetable broth. Head chef Ivan mentioned the broth would taste like double-boiled soup but is actually extraction of 7 vegetables from their farm in Cameron Highlands. And we were told to ‘break’ the bread, having it with the dipping sauce which consistency is similar to tofu, and end off with the warm vegetable broth.

2) Snacks (above) – Blinidli with cultured coconut and caviar, gherkin with tarhana and pickled peppercorn, and black rice cracker with miso-uni-lavender emulsion, orange and bottarga.

3) Tomato and oat (above) – Hatiku farm berries, burrata pugliese, oat broth, petai leaf. When head chef Ivan introduced this dish to us, he again mentioned that vegetables from their farm in Cameron Highlands was used. And it was by this dish that I realised every dish had a story. Head chef Ivan mentioned milk was added to provide us that similar sense of comfort when babies would be fed with milk before they sleep. But it’s weird that this dish was named ‘tomato and oat’ when the main ingredients seemed to be tomato and burrata. And I really loved the burrata. It’s a good thing my friend was trying to eat less diary items so that I could have more. Keke.

4) King crab cheong fun (above) – Alaskan king crab, empress chives, soy emulsion. If I have to choose my favourite dish, this would be it. And the staff shared that the silky thin cheong fun is all handmade in the kitchen. Seriously awesome.

5) Acaraje and vatapa (above) – Afro-Brazilian fritter, turmeric and coconut sauce, bread and salted prawn vatapa.

  

6) Mushroom (above) – Maitake mushroom, black trumpet and black truffle puree, mushroom broth, Szechuan oil. And head chef Ivan personally poured the miso soup into our bowls. And one would need to mix everything up to get the familiar sight of black soup.

7) Main with options of:-

(A) Chicken and fennel two ways (above) – Chicken karaage with dandelion powder and pickled burdock, and butter poached chicken breast with dandelion puree, fennel, anise and pickled fennel flower. The poached chicken breast was brilliantly done. Its texture was really soft, smooth and tender.

(B) Raymond’s grouper two ways (above) – I am one who don’t normally order fish for my choice of main. But because there were only 3 options (chicken, beef and fish), I went with the fish for variety since my friend ordered the chicken. But this didn’t disappoint. For one of the very few times, I would actually recommend the fish! My friend and I agreed the accompanying black pepper sauce gave the fish a different dimension.

5) Pre-dessert (above) – Nasturtium marshmallow, candied orange.

6) Milli vanilli (above) – Banana and rum foam, Tahitian vanilla ice-cream, buckwheat crumble and calamansi.

7) Big red robe (above) – Different textures of plum, mirabelle plum fluid gel, chocolate petit ecolier, oolong tea.

  

8) Surprise, Complimentary (above) – And as we were waiting for our bill, the staff came up to us with a box and said “If you can open it, the sweet within is yours.” Challenge? I am up for any challenge! But this was certainly not for the impatient. My friend was plucking hard in hope that the box will budge under force. Haha. I shall not give away the fun too. The only hint that I will share, which is also what the staff gave me, is to keep sliding.

Nouri is definitely one restaurant I would recommend. Every dish simply wow-ed us. And that’s quite a rarity from my friend who only eats European cuisine for me! And one can sense head chef Ivan’s sincerity and enthusiasm for he would introduce every dish personally. It’s only when there’s more than 1 group to be served at the same time that the staff would assist him. And let me say, the introduction of the dishes weren’t short. Head chef Ivan would also elaborate the inspiration or philosophy behind the respective dishes.

Love the food. Love the ambience. And love the service too. Can’t wait to see what’s up head chef Ivan’s sleeve when he next revamp/update the menu.

RESTAURANT NOURI
72 Amoy Street, Singapore 6221 4148, Website, Facebook
	Overall: 8
Opening hours:-	Food/Beverage: 8
Mon – Fri : 11:30 – 15:00 (Lunch)	Ambience: 7
Mon – Sat : 18:00 – 00:00 (Dinner)	Value: 8
	Service: 8
* Closed on Sun

UPDATE: Restaurant was awarded 1 Michelin star by Michelin Guide Singapore 2018.