Nouri
The Verdict
Nouri, “Crossroads cuisine” is how Ivan Brehm describes the food at Nouri, which has a Michelin star since 2017 and entered Asia’s 50 Best in 2019. The interior of the dining space is contemporary and open concept where there is a long communal table with a good view of the open kitchen. The dishes at Nouri showcase complex and flavours. Some of the bites include Japanese Tomato in olive oil and topped with aged cheddar and Pumpkin foam with pickled vegetable and custard milk. The shrimp course despite being delicious was served lukewarm. The pre-dessert was a let down. Of the dessert an interesting one was the Chocolate Fish Ball which is composed of chocolate sorbet topped with ikan bilis, wild pepper leaf and colatura di alici (fish sauce made from anchovies). Weird but the flavours all gel well together. Other desserts were not memorable. Long intervals between courses.
The Location
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About this Restaurant
We believe that food does not exist in isolation.
All great cuisines are the product of intersecting cultures across time; no food culture would have developed without centuries of movement and collaboration.
At Nouri, we study ingredients, techniques, and flavors to identify moments of connection between global food traditions. We innovate from these historical standpoints to produce food rooted in familiar flavors no matter where you are from. That is where crossroads cooking begins.
Beyond concept or philosophy, or types of cuisines, Nouri is a place that celebrates people, in all our differences and similarities. A restaurant that nourishes not just body and mind, but the liminal bond between the “you” and the “I”.
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