Nouri came as a recommendation from the restaurant team at Chef’s Table by Chef Stephan in Singapore. They had a wonderful lunch there and thought it would be a good new place for me to try. Several months later, I managed to add it to my dining agenda for a planned trip to Singapore. They serve both lunch and dinner, and reservations can be made through the Chope website/app. They require a credit card to confirm a reservation. The chef, Ivan Brehm, is from Brazil, has beenin Singapore for about six years, and has spent time at places like Per Se in New York and The Fat Duck (six years). With the open kitchen right next to the dining area, one can watch the team at work from any seat. For dinner, they offer a 5-course and a 7-course tasting menu (samples shown below) or a 7-course Omakase menu where you don’t know what will be served (for a slightly higher price).
In addition to wine pairing and sake pairing options, they have several wines offered by the glass and bottle. They also have an extensive tea selection (though not tea pairings at this point) because the chef spent some time working in a tea shop. We had a white peony tea with the Omakase menu dinner. We ended with a Silver Needle white tea.
The meal started off with bread and broth. The broth started out from 7 different vegetables from their farm in Cameron Highlands. It was topped off with a little mustard oil. In the white bowl was a silken soft cheese (in the style of silken tofu, but made with whole milk) mixed with a little egg to form a panna cotta or chawanmushi to have with/on the bread.
The first snack was compressed bitter gourd with fermented black beans, sesame seeds and mint. There were several flavors and textures to stimulate the palate.
The next snack was abalone, kimchee, mashed pear, and kimchee granita.
The next course featured citrus-cured hamachi (amberjack), served with Osetra caviar, sunflower petals, hand-pressed coconut milk and basil oil.
The next dish was Carabineros (deepwater scarlet) prawns, served with local cherry tomatoes, broccolini, a tomato/seafood/olive stew broth, basil oil, and some black olive oil underneath. It was fished at the table with a roasted tomato broth. This was a warm dish with a nice tartness to it.
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