CLICK HERE to listen to/ download the podcast of this week’s episode!
This week, we welcome Chef Jason Jones of the Loco Group back to take us on another culinary adventure and he delivers with celebrated Restaurant Nouri. This is a wonderful place for bang-on-value executive lunches and mind-blowingly creative, delicious degustation dinners & cocktails. Helmed by Chef-Owner Ivan Brehm (he’s worked at famed restaurants Per Se in New York, Heston Blumenthal’s The Fat Duck in England & led The Kitchen at Bacchanalia in Singapore to its first ever Michelin Star in 2016), Nouri serves up dishes with a global flair, highlighting the similarities and connections we all share across food cultures. Little surprise, since Chef Brehm himself is a bit of a global citizen with his mixed heritage of Italian, German, Russian, Spanish, Lebanese, Syrian and Brazilian – he calls his cooking style Crossroads Cuisine.
It is here at Nouri, that our Makan Kaki Chef Jason had an incredible meal and he says from the get-go, you will be embraced by the warmth of people who know how to practice hospitality and creating not just a meal, but a moving experience that combines wonderful flavours that may be familiar yet presented in whimsical, surprising ways.
A stand-out dish was the deceptively simple Burrata dish called Tomato and Oat, evoking childhood memories of eating oats with warm milk. Featuring fresh and fermented tomatillos, cape gooseberries and cherry tomatoes from Nouri’s farm suppliers in Cameron Highlands, this dish is served warm with chunks of creamy cheese in an oat broth (see above).
Especially moving was the start of the meal in which everyone “broke bread” together with a story of how the very first restaurant came about. It’s all about bridging differences and building community in a convivial space over astonishing food and this first encounter with Nouri’s Bread & Broth left a very lasting impression on Chef Jason.
Every dinner at Nouri starts with this ritual, in which a silken cheese/ panna cotta/ tofu (here is where crossroads cuisine kicks in, it will remind you of any of these) is served as dip/ spread for house-baked sourdough bread. You follow up the bread and cheese with a light, yet flavoursome broth that is packed with the steamed extractions of seven different vegetables, designed to revive your palate and nourish your body.
Indeed, just like Nouri gets it’s name from the Latin for nourishment, it’s time to pay them a special-occasion visit and get nourished, body, mind and soul! Chef Jason is always on the lookout for their innovative Four-Hands collaborations with guest chefs and especially when it comes to Nouri, MORE IS MORE! He recommends going for the full Omakase dinner along with drink pairings to really get a complete experience of Nouri. This is one place you’ll always think about returning to once you’ve been!
- 5 Course Chef’s Dinner Tasting Menu: $145 + Wine Pairing $90 / Sake Pairing $95.
- 5-Course Omakase Lunch Menu: $85/105/135. This is really great value and a beautiful fast introduction to Nouri and its cuisine.
72 Amoy Street, S(069891)
Open Monday – Saturday: Dinner 6pm – 12 midnight; Lunch (Tue to Fri) 11.30 am – 3pm; closed on Sunday
Tel: +65 6221 4148