An incredible night of cross-cultural celebration and feasting @restaurantnouri when @ivanbrehm and @maksutaskar collaborate for this four hands dinner. Ivan does some of his best work when he has a foil to riff off, and I think chef Maksut, with his irrepressible energy and enthusiasm, works well with the more considered intellectualism of chef Ivan. There are peaks and troughs to the meal here, spice and heft followed by subtlety and lightness. There's all sorts of unusual combinations and flavours, some ingredients more familiar than others. Cooking and preparation that range from the ancient and traditional to the modern. Dishes that have roots from all corners of the Leventine and Anatolia. I wish this meal could have gone on forever. It's really the sort of food that is equal part taste and flavour and equal part discovery and fascination. Food from this region encompasses the length, breadth, and depth of human history. It's impossible to showcase all that in one meal, but A marks for effort from this duo! What a fun evening! Bravo chefs! #nourisg #restaurantnouri #neolokal #neolokalistanbul #ivanbrehm #maksutaskar #Michelinguidesg #Michelinstar #asias50bestrestaurants #50bestrestaurants #sgfinedining #sgfoodies #unlistedcollection #fourhandsdinner #sgeats
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Alaskan king crab curry a la @ivanbrehm 🦀🦀 served with a little crispy fermented blinis with caviar. Another winning dish! I think crab and curry is always an amazing match and few do this better than @restaurantnouri #nourisg #restaurantnouri #Michelinguidesg #michelinstar #asias50bestrestaurants #50bestrestaurants #sgfinedining #crossroadscuisine #unlistedcollection #alaskankingcrab #crabcurry
Another fabulous night @restaurantnouri with a really interesting collaborative four hands dinner with @ivanbrehm X @satadika. This sort of dinner is right up the Nouri alley, with Afro-Ghanian cooking thrown into Ivan's menu. Plenty of spice and hard hitting flavours, fun interjections to some of the menu's more subtle touches. I think some of Ivan's best moments are at these dinners, when he's really being thrown into the deep end of creativity pool. The strength of this team is their ability to roll with challenges and produce the goods. Time and again! I really love these collab dinners that Nouri seems to be so good at. #nourisg #ghaniancuisine #4hands #artsg #unlistedcollection #unlistedcollab #sgfinedining #michelinstar #Michelinguidesg2023 #50bestrestaurants #asias50bestrestaurants
A very special night with @ivanbrehm @restaurantnouri X @ledubkk @cheftonn This was a most unusual dinner, with all the dishes done as a collaboration by both the chefs, meaning all the dishes were unique and not from the menu of either restaurant. That's not the way most four hands collaborations are conducted. Mostly its a combination of dishes from each restaurant, and the respective chefs just take care of their own dishes. Doing this as a proper collaboration is a sure sign of two chefs who are very sure of themselves and have a deep respect for each other. There were plenty of Thai flavours for sure, but nothing here was instantly recognisable as Thai. The highlight for our table was definitely the whole five day aged red perch, which was simply grilled and served with a plate of dipping sauces. The meal ended with another really memorable dish, which was the pudding course. It was a mini sweet potato doughnut filled with caviar topped on a roasted coconut gelato and pandan custard. A really special twist with a sweet-savoury-briny ending. #nourisg #ledubkk #restaurantnouri #led #michelinstar #Michelinguidesg2023 #michelinguidethailand #sgfinedining #unlistedcollab #fourhandsdinner #sgfoodies #asias50bestrestaurants #50bestrestaurants
Is this a cheviche? Not according to @ivanbrehm. This is a man who loves to confound you. You say cheviche, he says kinilaw, you say crudo, he says aguachile. This can go on for hours. Is he an argumentative fellow? Probably, but only because crossroads is his thing. I have sat through many interesting hours with him talking about the origins of chilli, curry, soup, broth, and laksa, and believe me, when it comes to this topic, the guy is inexhaustible. So when you come to dine @appetite.sg or @restaurantnouri, do so with an open mind and a huge curiosity because often what you get or see isn't what you taste or eat. To me, that's the real magic of Ivan's brand of crossroads cuisine. #appetitesg #nouri #nourisg #Michelinguidesg #Michelinstar #asias50bestrestaurants #50bestrestaurants #sgfinedining #unlistedcollection #crossroadscuisine #cheviche #kinilaw #crudo #aguachile
@restaurantnouri's seafood vatapá with acarajé. Even if this dish isn't on the menu, I always ask @ivanbrehm to prepare one specially for me 😂 I think different versions of this dish have been on the menu since the restaurant's opening and it remains my favourite. This seafood version really amps up the quality, with fresh lobster, king crab, kinmedai, and stuffed mussel. I could have this every single day! #nourisg #restaurantnouri #michelinstar #Michelinguidesg2023 #sgfinedining #unlistedcollection #vatapá #acarajé #Brazilian #crossroadscuisine
"Unicorn" a la @appetite.sg 🥰 Blue corn chawanmushi and uni. Silky, smooth, creamy and sweet, savoury, briny. @ivanbrehm making this dish as striking as it is delicious! #appetitesg #nourisg #restaurantnouri #unlistedcollection #sgfoodie #sgfinedining #Michelinguidesg #michelinstar #asias50best #50bestrestaurants #chefsmenu #chefscounter
10 day aged filet of stone bass, signature @restaurantnouri black pepper glaze. Kid you not, I could eat this all day long. My previous post had this most versatile of sauces applied to a wagyu dish, but here it is used with this wonderful slice of fish. The pepper sauce has heady, sweet fruity notes with just a hint of soft heat and goes so well with just about any protein. @ivanbrehm this might just be my favourite sauce! I am pretty sure it would be amazing spooned over some rice. Just saying..... #nourisg #restaurantnouri #Michelinguidesg2023 #michelinstar #sgfinedining #50bestrestaurants #asias50bestrestaurants #sgfoodies #Unlistedcollection
A5 Yamaguchi wagyu ribeye, black pepper jam. Popped by here for a quick dinner before heading out to a meeting. Love that they do a la carte now so I could choose to have a larger cut of steak for dinner. The pepper sauce is so fragrant, with fruity notes and just a hint of heat. I could drink up the sauce, so good is it. @ivanbrehm I wish I could bring this sauce home with me! #appetitesg #nourisg #appetite #restaurantnouri #michelinstar #Michelinguidesg2023 #sgfinedining #yamaguchiwagyu #wagyuribeye #blackpeppersteak #sgfinedining #sgfoodies
Nouri’s weekly special menu lunch is a steal, only $68++ , available every Wednesday till Friday only. The weekly menu will change according to seasonal ingredients from their farm. Feature : 💕Bread and broth The Rye Sourdough is soft inside and cripsy outside, pair with their in house butter. Vegetable broth was comfort and flavourful. The Silken cheese is smooth and creamy. 💕hamachi en Brodo Kombu jime hamachi served with green sorghum , pumpkin consommé and chilli crisp 💕Acqua Pazza or Wagyu a la Presse ( top up $25++) 5 days dry aged stone bass, the flesh remain juicy with light crisp skin, served with tomato vierge ,beans and aromatic oil. The A5 Yamaguchi wagyu ribeye sliced thin , it’s tender and juicy , served with white kimchi and pressed beef jus. 💕Mango Kheer (top up $14++) Rice pudding, saffron ice cream and mango compote Overall is very pleasant lunch experience, the service and the food is good and the company is the best. 📍Nouri 72 Amoy St Singapore, 069891
The genre defying @restaurantnouri ✌️ Aged duck roasted medium rare, has the unique taste and texture of earthy roots and forest flowers, a satisfyingly tasty melange of meaty, floral, sweet, salty and fungal. Sometimes the quality of a meal is made by fine produce but here at the hands of @ivanbrehm and @ashleemalligan it's always the thought behind the dish, the spelling out of a multitude of influences and the tenous links between societies and the food they grow and eat. This new menu expresses the crossroads philosophy to its fullest. #nourisg #restaurantnouri #Michelinguidesg #michelinstar #sgfinedining #crossroadscuisine #unlistedcollection #50bestrestaurants #asias50bestrestaurants #sgfoodies
Today I had an incredible lunch at the @restaurantnouri X @dewakanmy collab. This is the sort of collaboration that @ivanbrehm and team really excel at because their cuisine is so inherently adaptable from its crossroads philosophy. In this instance, the cooking of @darrenteohmg had echoes of Ivan's own brand of cuisine, and the collab seemed to be seamless and coherent from the get go. I haven't been to Dewakan myself but have heard so much about it, so I was very excited to make it to this lunch. Of course, this is no substitute for going to the restaurant itself, and on the evidence of this meal, it is surely a pilgrimage well worth undertaking. I think the seats to this collab filled up really fast so it's a pity if many people wanted to come and didn't manage to snag a seat. #nourisg #restaurantnouri #dewakan #dewakanrestaurant #Michelinguidesg #michelinguidemy #Michelinstar #sgfinedining #unlistedcollab #fourhands #unlistedcollection #asias50best #worlds50best
This particular 4 hands is especially exciting for me because @rafacagali is an old friend of @ivanbrehm, and so this cooking session will be one infused with a personal as well as professional meaning. Two Brazilians who have made their careers outside of their native land, one in Singapore and the other in London. All of you who follow my feed know that @daterrarestaurant and @restaurantnouri are two of my all time favourite restaurants and have between them 3 Michelin stars. A meeting of @unlistedc from London to Singapore, a first I believe, so this is going to be something special and very meaningful for me! I can't think of a meal I am more excited about than this one! #nourisg #daterralondon #unlistedcollection #unlistedcollab #restaurantnouri #daterraattownhallhotel #sgfoodies #sgfinedining #londonfoodie #londonfinedining #Michelinguidesg #michelinguideuk #Michelinstar #twomichelinstars #threemichelinstars
✨ IVAN X IVAN ✨ Ivan Ralston from 2-star Tuju in São Paulo is in Singapore for a 4-hands with @restaurantnouri @appetite.sg @ivanbrehm invited me for a closed door family&friends test run last night that was absolutely spectacular. The two Ivans have been collaborating on the menu for 2 months, bringing together their crossroads and progressive Brazilian cuisines in layered and thoughtful dishes. As always, dining here could fill up a whole encyclopaedia with new info. We had a causa-inspired iwashi sardine, dotted with vivid yellow potato from Brazil, with purple potato crackers (2nd pic). A gorgeous heirloom beefsteak tomato floated on tucupi - yellow sauce extracted from wild manioc root in Brazil's Amazon jungle (3rd pic). Squid cleverly cut to resemble bunching Japanese onion terrine (4th pic) - sheer brilliance! So much more. Beetroot stuffed roselle? Couldn’t get enough. Each dish deserves its own post. As I took the beverage pairing, every dish was well complemented with a variety of sake, sherry, wine and Sauternes - I believe it was 8 in total. Thank you chefs for an incredible meal. Smash it this weekend - only 3 sessions available, worth trying to get seats if there are dropouts! #fourhandsdinner #nourisg #tuju #michelinstar #fundining #ivanbrehm #ivanralston #brazilian #braziliancuisine #chefcollaboration #50bestrestaurants #50bestlatinamerica
A dish called "the raw and the cooked", carabinero crudo, tamarillo, spiced prawn floss, finger lime, roasted head butter. This sort of dish really encapsulates what @restaurantnouri is all about. This is a dish you can't really ascribe any origins to, yet it has so many influences from so many culinary traditions. I see Italian, various Asian and Middle Eastern influences, some Chinese, and probably a few others that I would require @ivanbrehm expertise to explain to me! Part of the fun of dining here is the education and the tracing of origins, some guesswork, and some eureka moments. The food is, first and foremost, super tasty and nutritious, but the real magic of a meal at Nouri is the people, all so passionate about this topic of crossroads cuisine. In fact their passion is so infectious you can't help but get carried along. #nourisg #restaurantnouri #crossroadscuisine #Michelinguidesg #Michelinstar #michelinguide2022 #50bestrestaurants #asias50best #sgfinedining #Unlistedcollection
What a way to close off 2022, with an incredible dinner with @prateeksadhu X @ivanbrehm @restaurantnouri 🔥🔥🔥 This was the sort of dinner where each course was merely an interlude of suspension and anticipation for the next course, each one building excitement, a tense wait to see what would come next. There was such earnest interplay between the two chefs, feeding off each other's energy, their philosophies clearly so synchronous. So much so that the food was almost secondary to the chemistry in the room. A true four hands experience. The cooking was very much Nouri DNA but with chef Prateek's inprint on it, so think crossroads across India, myriad pathways to each dish, each ingredient, each technique. I had so many favourite dishes, from the stone bass to the "mala" like iberico belly, but the dish that I will long remember is the king crab curry with rice dish. I chucked the whole bowl of rice onto the plate, mixed it all up, and was transported to heaven. This might be my dish of 2022! #nourisg #unlistedcollab #chefprateeksadhu #chefprateek #fourhandsdinner #michelinguidesg #michelinguide2022 #michelinstar #50bestrestaurants #asias50best #unlistedcollection #sgfinedining #sgfoodies #restaurantnouri
@ivanbrehm X @khir19 for an incredible night @restaurantnouri exploring the cuisine of the Malay world. I can think of no one else and no other restaurant that could have pulled this off. A gloriously ambitious evening of food and education, exploration and adventure, of outsized personalities and erudite expositions. Having someone like Khir Johari to curate this special menu on this most special of nights was inspired, and there is none more qualified to pull it off with than Ivan Brehm, he who explores world cuisine. Each dish has its roots in the Malay world but also a connection to the wider world, explored through produce, cooking technique, origins, culture, trade, religion, exploration, simply people connecting to other people across the ages. I didn't know what to expect but this meal definitely exceeded expectations. I enjoyed it not just for the food but because I got such a wide view of Malay cuisine, tradition, culture, and practices, both ancient and modern. Unsurprisingly, Khir is an incredible host, always there to explain, to check in, to ensure you have a good time. Also, for the first time, after much pleading, Ivan finally served me some rice, though I suspect that favour had more to do with Khir than my long pleading. #nourisg #restaurantnouri #michelinstar #michelinguide2022 #michelinguidesg #50bestrestaurants #asias50best #unlistedcollection #unlistedcollab #malaycuisine #malayfood #malaytraditionalfood #khirjohari #heritagecuisine #sgheritage #sgfinedining
Boeuf à la presse. A5 Yamaguchi wagyu ribeye, white kimchi, beef blood jus. @restaurantnouri pun intended but this is bloody delicious! The cuisine here is truly unique. In a culinary world of much sameness @ivanbrehm and team really do march to their own drumbeat, producing dishes that confirm to no boundaries. #nourisg #restaurantnouri #michelinstar #michelinguide2022 #michelinguidesg #sgfinedining #50bestrestaurants #asias50best #crossroadscuisine really appreciate that they open on a Sunday when practically every other restaurant is closed.
@appetite.sg serves a dual purpose, first as the test kitchen for @restaurantnouri, and second as a standalone counter dining spot so that the more adventurous diner can be the first to check out new dishes, concepts, experiments and test courses. I really love coming here because I am such an adventurous diner and I think it rather fun to be the test mule for new dishes. Mostly these dishes are 90% ready but it's always interesting to speak to the chefs to hear about what they are working on and how the course has evolved and changed from first concept. They're also looking at you for feedback on what they serve you so that the tweaking can continue. It's even more fun to see what eventually makes the cut to land on Nouri's menu! I wish more restaurants would open up their test kitchens to the dining public and share more about what they do and how they do it. #testkitchen #appetitesg #nourisg #restaurantnouri #michelinguidesg #michelinguide2022 #michelinstar #sgfinedining #unlistedcollection #sgeats #sgfoodies
Narezushi @restaurantnouri. Fermented rice cake, prahok, pickled iwashi, fresh wasabi, pickled ginger flower, caviar. All sorts of delicious flavours and textures from this creative take on sushi. The crunchy, fatty sardine belly works really well in this iteration, with the pickles melting the overt richness of the fish but letting its natural taste shine through. #nourisg #restaurantnouri #michelinstar #michelinguide2022 #michelinguidesg #50bestrestaurants #asias50best #sgfinedining #unlistedcollection #sgfoodie #crossroadscuisine
@restaurantnouri's signature acarajé and vatapá dish has now been upgraded with the addition of slices of lightly seared nodoguro, carabinero and mussels. Still my favourite dish here! I always ask for an extra pour of the superb vatapá, which reminds me of a richer laksa broth. #nourisg #restaurantnouri #sgfinedining #michelinguidesg #michelinstar #michelinguide2022 #unlistedcollection #sgfoodies #50bestrestaurants #asias50best
Back by popular demand, Nouri is now open for lunch on Thursdays, 12PM - 2.30PM. Express lunches available upon request. Reserve now via link in bio on @restaurantnouri Don't miss their current exhibition "Emi Avora: Feasting with Shadows", closing on Sept 25, 2022. Artwork featured: Emi Avora, By the River Bank (2021), acrylic on canvas. __ #nourisg #crossroadscooking #cultureblends #michelinguide #michelin2022 #conviviality #amoystreet #unlistedcollection
The unicorn @appetite.sg ❤️ Hokkaido bafun uni on a bed of savoury-sweet Japanese corn custard and its fat grilled little kernels. Fantastic little dish to start the night off. The chef's counter is great for the interaction with the kitchen crew, where you can watch all your dishes being prepared and have the chefs explain it all to you. As usual it's the fabulous @ashleemalligan behind the counter! #unicorndish #appetitesg #nourisg #restaurantnouri #michelinguide2022 #michelinguidesg #michelinstar #testkitchen #unlistedcollection #chefstable #chefscounter #sgfoodies #sgfinedining #50bestrestaurants #asias50best Appetite also serves as @restaurantnouri's test kitchen so you can expect to see dishes that debut here eventually making onto their menu at some point.
A bit of magic from the @restaurantnouri team! This is @ivanbrehm's take on sushi, with a lightly pickled iwashi topped fermented rice cake. These guys have really picked up their game again and it's really fantastic to see the new innovations and continued pushing of boundaries. The new concept and new menu have some really interesting interpretations of their signature crossroads cuisine, with Ivan and team putting on their creative hats once again to explore the world of culture, peoples, trade, the deep connections we all have to each other. The intellect and philosophy of this sort of cooking is fascinating for those of us who are interested in the food we eat and the assumptions we make about our cultural heritage. #nourisg #restaurantnouri #crossroadscooking #crossroadscuisine #michelinguide2022 #michelinstar #michelinguidesg #50bestrestaurants #asias50best #sgfinedining #unlistedcollection #savefnbsg #loveyourlocalsg #supportlocalsg #newmenu
The Philippinos call it kinilaw, South Americans cheviche, the Thais larb pla, Hawaiians poke, and Europeans variously carpaccio or crudo. Whatever the name its a raw fish or shellfish dish marinated in lime, lemon, vinegar or some mildly acidic liquor to slowly cook or cure the fish. The similarities are striking whatever culture it comes from and @appetite.sg explores the links and commonality between these dishes and the peoples who eat them. I love the tart, salty, savoury nature of these dishes, often leavened by some spice or strong herbs, the fish still fresh and crunchy, naturally sweet and pure. Its a fantastic way to showcase top quality fish or shellfish. #kinilaw #larbpla #cheviche #poke #carpaccio #crudo #curedfish #appetitesg #nourisg #restaurantnouri #michelinguide2022 #michelinguidesg #michelinstar #50bestrestaurants #asias50best #unlistedcollection #sgfinedining
A new world calls for a new Nouri. With a new makeover and a sparkling new Michelin ⭐️ for 2022, the team returns to the heart of Crossroads Cooking – moments of connection, shared rituals, and an exploration of what makes us human. Book your table now via link in bio of @restaurantnouri. Lunch – Fri to Sun, 12:00 PM - 2:30 PM, $228++ 6-course menu Dinner – Wed to Sun, 6:00 PM - 9:00 PM, $328++ 9-course menu __ #nourisg #restaurantnouri #renewedbeginnings #michelin2022⭐️ #amoystreet #sgfoodies #crossroadscooking #unlistedcollection
9 Stars! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ What an achievement! Tremendously proud of our Singapore 🇸🇬 teams who gave their all to make this a reality, a testament that hard work and passion pays off. Onwards and upwards for another awesome year ahead! __ #basquekitchenbyaitor #burntendssg #cloudstreetsg #margueritesg #nourisg #restaurantzensg #michelinguide2022 #singapore #unlistedcollection
A meal @appetite.sg is always unpredictable because the menu is ever changing, the space here also serving a dual purpose as a test kitchen for its sister @restaurantnouri. The one constant here is the skillful and effervescent @ashleemalligan, marshaling her team along in lockstep with her lively movement in the kitchen, which guests get to witness from the counter seats. I always have so much fun here because of the amount of interaction with the kitchen and the buzzy activity with staff going in and out, always chatty, always friendly, always just touching the tables and ensuring things never stay still. This isn't a place for a quiet tête à tête or somewhere where you just want to be left alone. Come here for a lively evening full of delicious food and drink, a place full of chat and banter, a laugh and a half. Don't be surprised if halfway through the night someone cranks up the music in the vinyl spinning room next door or chef @ivanbrehm makes an appearance because it got quieter downstairs. Appetite is a strange sort of creature, a mix of freewheeling restaurant with food that defies description, a bar that isn't really, a music venue for rebels, a place for the art starved, misfits that want to meet cool folks and cool folks that don't want to be left alone. Definitely my kind of scene. #appetite #appetitesg #nourisg #restaurantnouri #michelinguidesg #michelinstar #sgfoodies #artspace #vinylroom #vinylrecords #unlistedcollection #50bestrestaurants #asias50best
Raw and cooked. @restaurantnouri has just relaunched after a comprehensive renovation of the restaurant and I am really very happy to see the team all back and the place buzzing with life again. The menu has also gotten a full revamp and upgrade and there are many new dishes like this really clever jumbo carabinero tartare with its roasted head. This is still shakedown week but I already can't wait to get back here! #nourisg #restaurantnouri #sgfinedining #michelinstar #michelinguidesg #50bestrestaurants #asias50best #sgfinedining #crossroadscuisine #crossroadscooking #unlistedcollection #savefnbsg #loveyourlocalsg #supportlocalsg
The guys @restaurantnouri and @appetite.sg are always experimenting, using novel and unusual ingredients to give their dishes interesting flavours. Case in point is this dish of a steak of dry aged grass fed beef, in itself not so unusual, but served with a sauce made of kulim nut. What's a kulim nut? It's a tree nut native to Malaysia that has the fragrance of a lovely roasted garlic. Combined with the smoky grilled beef the soft, subtle fragrance of roasted garlic gives this dish its special taste. I mopped up every morsel! Really quite a special flavour. #kulimnut #nourisg #appetitesg #restaurantnouri #michelinstar #michelinguidesg #sgfinedining #50bestrestaurants #asias50best #unlistedcollection #savefnbsg #loveyourlocalsg #supportlocalsg #sgfoodies
Take a last look at the original @restaurantnouri est. 2017 this week. Bookings are open till Saturday 21st if you like to make memories before they close for renovations. Watch this space to see the unveiling of Nouri 2.0! __ #nourisg #restaurantnouri #michelinguide #crossroadscuisine #foodiegram #sgrestaurants #unlistedcollection
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This dish kills it every single time. @restaurantnouri's version of the famous Vietnamese cha ca la vong has become one of my favourite dishes here. Grilled stone bass, rich, smoky, succulent, sweet, with turmeric infused rice and sauce, and a big handful of lovely fresh grassy dill. I could just have a big bowl of this every day. #nourisg #restaurantnouri #michelinstar #michelinguidesg #asias50best #50bestrestaurants #chacalavong #stonebass #sgfinedining #savefnbsg #loveyourlocalsg #supportlocalsg #unlistedcollection #sgfoodies
Artichokes and Hazelnuts - a winning combination courtesy of team @restaurantnouri. Lunch plans anyone? 📸: @thegabrielgoh 🙏🏻 __ #nourisg #restaurantnouri #michelinguide #crossroadscuisine #sgfoodtrend #gourmetsg #explorefoodies #amoystreet #unlistedcollection
An artful presentation in the form of @restaurantnouri’s Lobster Kanzuri. On the plate: Boston lobster, fermented Japanese chilli paste, capsicum piperade. __ #nourisg #restaurantnouri #michelin21 #crossroadscooking #tastingmenu #finediningsg #instadining #gourmetartistry #unlistedcollection
What you nourish, nourishes you. The essence of crossroads cooking captured beautifully in this reel 🎞 __ #nourisg #restaurantnouri #crossroadscooking #inventivedining #sgfinedining #michelinguide #tatlerbest #unlistedcollection
The "unicorn" dish from @appetite.sg. Big fresh lobes of fresh uni, corn custurd, barbecued corn. Love coming here, sitting at the counter, and letting the team lead by @ashleemalligan take care of you. The best of food, drinks, music, service, great conversations. The best essence of hospitality right here. #appetitesg #nourisg #restaurantnouri #winebarsg #privatediningsg #savefnbsg #loveyourlocalsg #supportlocalsg #michelinstar #michelinguide2021 #michelinguidesg #50bestrestaurants #asias50bestrestaurants #unicorn
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Brilliant colours, full of flavour and beautifully captured by @ee.linn This is @restaurantnouri’s Lobster Kanzuri featuring Boston lobster, fermented Japanese chilli paste, capsicum piperade. __ #nourisg #restaurantnouri #dinnertastingmenu #crossroadscuisine #sgfinedining #celebratefood #instafoodie #amoystreet #michelinstar #unlistedcollection
A4 Miyazaki wagyu ribeye, aged 30 days, served with an allium green sauce. This dish is incredible. Melt in your mouth beef with an intense herby garlicky sauce. You don't want a large portion because this is quite rich but the portion here is perfectly sized to leave you wanting more. The steak is so tender you can cut it with a fork and just dip into that intense sauce. #nourisg #restaurantnouri #michelinstar #michelinguide2021 #michelinguidesg #50bestrestaurants #asias50bestrestaurants #sgfinedining #unlistedcollection #savefnbsg #loveyourlocalsg #supportlocalsg #a5miyazaki #wagyu
Nouri~Part 2 We had some carbs next which was a tumeric based rice dish with lobster claw. Topped with puffed rice, dill salad and tumeric foam. This dish had a Vietnamese take to it. Mixed the foam with the dill and rice. Lovely herb and fresh tasting dill added another dimension to the already fragrant rice. The lobster was done perfectly. It was firm, succulent and sweet. Main course was French pigeon with a buah keluak(pangium)mole, pickled onions and cacao nibs. The pigeon was done medium rare, it was tender, juicy and succulent. Tasted like pork liver, tbh. The mole paired very well with it adding sweetness, cocoa and a light nudge of sourness to it with the pickled onions. Oh so good. Dessert was their interpretation on Borscht, a Ukrainian beetroot based soup. There was a frozen yoghurt foam which melted away like snow in the mouth, a tart yet refreshing blackberry and beetroot sorbet, honeycomb and herbs. It was a myriad of flavors going on in the mouth with every bite of everything in a spoonful. There were some dehydrated beetroot, flowers, cocoa nibs and fresh black berries in the mix. Ended this fantastic meal on the high with a Petit 4 of kombucha, osmanthus gum, Mexican nama chocolate and hazelnut dorayaki. The kombucha was light, refreshing and fruity. The nama chocolate was the dealbreaker for me, loads of flavor, smooth, melt in the mouth goodness. Osmanthus gum provided a floral and sweet cleanse. Finished up with a coffee and nutty dorayaki! We also ordered 2018 Yves Cuilleron a Chavanay ‘Les Vignes d’a Cote’, Rhone Valley, France red to pair with our meal. The Syrah was medium bodied, light touch of acidity, plummy and loads of red and stone fruit. Paired really well with the pigeon and Mexican nama chocolate. Finally, a very BIG thank you to the Nouri team for being so hospitable and the food was smashing! Will definitely be back again! #boyslunch #nourisg #wine #lovely #awesome
Grilled turbot and its skirt. What a fabulously delightful dish this was, fresh fatty turbot grilled to smoky perfection, its gelatin and fat warmed to jellied deliciousness, the flesh flaky and sweet, the skin delicately crisp and charred. I have to say the food @appetite.sg goes from strength to strength, each iteration of its courses allowing for more experimentation and improvement, each evolution a further refinement. This is a dish that will make your palate sing with joy. I only wish I could have been served the head! #appetitesg #nourisg #restaurantnouri #crossroadscuisine #michelinstar #michelinguide2021 #michelinguidesg #50bestrestaurants #asias50bestrestaurants #unlistedcollection #savefnbsg #loveyourlocalsg #supportlocalsg #vinyllounge #winebarsg The resumption of music has been a real boon for a place like Appetite because such a big part of the experience must be its music offerings, what with their huge collection of vintage vinyls.
✨Feedback Velbryte by Nouri✨ Customer’s feedback after she’s consume 2 box of Velbryte & consume 1 capsule daily as i suggested. She’s noticed her pigmentation faded & her skin become moist than before❤️ These pigmentations occured due to excessive sun exposure (age spots/sun spots),hormonal changes (melasma) & skin inflammation (PIH). However, research has shown that the hyperpigmentation is quite challenging to deal : Not all skin colour are suitable to do dermatology therapies as it’s couldn’t detect the hyperpigmentation on dark skins and cause inflammation to the some peoples. In some studies found that some hyperpigmentation didn’t reduce when using topical cream with depigment agents & some cases got mild irritation. After numerous of researches found that GLUTATHIONE is the most effective as depigment agents and oral forms GLUTATHIONE shows the most improvement on reduce hyperpigmentation less than 4weeks and the combination of Vit C & GLUTATHIONE give much faster results on reducing hyperpigmentation. Lovelies, let’s kicked hyperpigmentation with VELBRYTE BY NOURI CAPSULE. A health supplement that made of 136mg Hyaluronic acid, 200mg Glutathione and 150mg ascorbic acid (Vitamin C). approved by KKM & muslim friendly (HALAL) as the ideal health supplement . With the price $53/box for one month usage, you can save a lot of money from experimental topical skincare usage regarding this problem.💸💸 #nourisingapore #nourihq #whiteningbody #whiteningproducts #nouri #nourisg #teamjaja #teamira #whiteningbooster #whiteningsupplement #worldwideshipping #whiteninginjections #hyperpigmentationtreatment #skincarecommunity #skineducation
Our keep cups come in many different colours & sizes 💙💚🤍💗 What one would you pick? 😜 #keepcup #pickone #differentcolours #nourisg
Lobster kanzuri, fermented Japanese chilli paste, capsicum piperade. This is more spice and peppery than chilli spicy and works really well with the sweet tender lobster. You'll be trying to mop up every drop of that sauce because its so addictively tasty. #kanzuri #lobster #nourisg #restaurantnouri #michelinstar #michelinguide2021 #michelinguidesg #50bestrestaurants #asias50bestrestaurants #unlistedcollection #savefnbsg #loveyourlocalsg #supportlocalsg #sgfoodies #sgfinedining #crossroadscuisine