What’s Buzzing? One-Michelin-starred Nouri, helmed by Chef Ivan Brehm, has launched a new Four-Course Dinner (S$168++) featuring menus that change weekly. The Four-Course meal is designed to be enjoyed at Nouri’s dining counter for the more time conscious diners.  

What To Expect? The menu features two dishes from Nouri’s gastronomic menu paired with two dishes that reflect the seasons, along with two snacks and a small selection of petit fours. The four-course dinner menu is available Wednesday to Sunday, with reservations available at 6:30pm and 8:30pm only. 

My meal started with some bread and broth to signify breaking of bread, where Rye Sourdough is served along with a Vegetable Broth and a bowl of Silken Cheese. Dip the bread into the silken cheese with yogurt, aged balsamic vinegar and extra virgin olive oil, then have a sip of the comforting vegetable broth made from seven types of vegetables.  

The first course I had was a Cured Iwashi (sardine) with cumin and spring onion, followed by the second course which features a Turbot served with some fermented rice cake. It is interesting to see two fish courses out of the four-course meal and do note that this is a rotating menu weekly. Even though both are fish courses, the flavour profiles are very different.  

The third course was a dry aged Duck Breast served alongside kumquat peppercorn sauce. This is surprisingly my favourite course of the meal where the duck breast spots a perfect texture – meat is tender and juicy, and that thin layer of skin is crispy. The choice of kumquat peppercorn sauce sounds controversial, but it works quite well for me where the peppery flavour is very distinct, and it has that nice contrast to the duck meat.  

Dessert was also an interesting one where I had the Chocolate Fish Ball – chocolate sorbet topped with ikan bilis, wild pepper leaf and colatura di alici (fish sauce made from anchovies). I was skeptical about having ikan bilis with chocolate, but the kitchen’s idea is to have chocolate in a slightly savoury way, and surprisingly, the flavours all gel well together where the ikan bilis does not come across as too forceful when I had it with the rich chocolate.  

Petit Fours is a mix of an interesting Fennel Financier and Chocolate Bonbons, all made in-house by Pastry Chef Genevieve Neo. Very strong dessert items here, and why Fennel Financier? I initially thought it was Matcha, and Chef Genevieve jokingly quipped “that’s too mainstream”.  

Nouri 
72 Amoy Street 
Singapore 069891 
Tel: +65 9230 2477 

Opening Hours 
Lunch  
Wednesday: 12:00pm to 1:30pm 
Thursday/Friday/Sunday: 11:30am to 1:30pm 
 
Dinner 
Wednesday to Sunday: 6:00pm to 8:30pm 
Closed on Monday & Tuesday 

Ranted by The Ranter