Nouri @ Amoy Street - Reinvention of Classic Dishes With Asian Ingredients

The last time I tried Chef Ivan Brehm's food was when he was at Bacchanalia, Coleman Street back in 2013. I was really impressed by his cooking and philosophy of using Asian ingredients to reinvent classic dishes. Not to forget he led The Kitchen at Bacchanalia to 1 Michelin Star in 2016. When Daniel asked me whether I was interested to check out Chef Ivan's new restaurant - Nouri at Amoy Street, I could not resist the lunch invitation.

Sour Dough with Basil Butter

We actually wanted to try the 5-course Omakase lunch menu ($85) but it was not available during our visit which is a Monday. Hence we have to settle for the "Teishoku" style a la carte menu. Our lunch started with the complimentary Sour Dough with Basil Butter. Love the basil butter, it went so well with the sour dough.

Steak 4.2/5

I decided to go for the Steak ($42) using Ranger's Valley grass fed wagyu rump-cap. The beautiful piece of pinkish meat is dressed in a buah keluak A1 bone marrow sauce and topped with pickled onion. Chef Ivan's philosophy can be seen in the used of buah keluak sauce for the steak. While the rich sauce worked well with the beef, I could not detect the distinct flavour of the buah keluak. I thought the pickled onion was very thoughtful to balance the richness of the sauce.

Vegetable 4.5/5

Daniel had the Vegetable ($28), a vegetarian dish on the menu which comes with chewy egg yolk, rice crispy, pickled and fresh Hatiku tomato with vegetable turmeric and coconut curry. Once again, we can see the chef's interplay of Asian ingredients. It definitely has brought excitement to a plate of vegetables. Surprisingly this is my favourite out of the 3 mains we tried.

Fish 3.8/5

Our friend has the Fish ($40) which uses Raymond's grouper and comes with coconut and sweet potato mash, topped with green mango salad. Love all the components on the plate except for the green mango salad. I thought it lacked the spicy and tangy punch of a typical Thai salad.

A surprise at the end of the meal is the complimentary dessert. The plated dessert comes with 48 hours camaralized banana, calamansi jelly, bread crumb and vanilla ice cream. This is definitely the icing on the cake for my lunch experience at Nouri.

Nouri by Chef Ivan Brehm is definitely an exciting new restaurant to look out for. The new restaurant may not be there yet for the Michelin Guide Singapore 2017, I think it was the potential to get a star in the next edition in 2018.


Nouri
72 Amoy Street
Singapore 069891
Tel: +65 62214148
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 12midnight
Sat: 1130am - 3pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 12 minutes. [Map]

Shan Braised Duck Noodles And Rice @ Havelock Road - A Yummy Plate Of Boneless Braised Duck

On a Saturday afternoon, we made our way to Havelock Road planning to have Meng Kee Char Kway Teow but it was not opened. So instead, we had Shan Braised Duck Noodles and Rice which is located inside the same coffeeshop.

Initially I just wanted to order 2 plates of duck rice but I noticed many tables have a whole plate of braised duck. Seeing so, I changed my mind and ordered a plate of Braised Duck with a braised egg. I am glad I did so. The duck meat was not only tender but it has absorbed the beautiful flavour of the brasing sauce. Another bonus goes to the stall for deboning the duck.

Customers can opt for rice, noodle or porridge to go along with the braised duck meat. We tried all three and my favourite is the noodle. The fried shallot added that extra aroma on top of the flavourful sauce.

The porridge was smooth but too bland for my liking. Unless you want to have something light, I would recommend you asking for more of the braising sauce to season the bowl of cooked rice.

The stall constantly has a long queue during our lunch there. I can understand why because the boneless braised duck is well braised with the flavoursome sauce with a slight hint of herb taste. It is also cooked to a nice tender texture. I guess it was a unintended discovery for me if not for the fact that the char kway teow was not opened.


Shan Braised Duck Noodles And Rice
Blk 22 Havelock Road
Singapore 160022
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Mon-Sat: 1030am - 530pm
(Closed on Sun)

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to Bukit Ho Swee Link. At Bukut Ho Swee Link, turn left and walk to Jalan Bukit Ho Swee. At Jalan Bukit Ho Swee turn right and walk to Jalan Klink. Walk down Jalan Klink and look out for a staircase that goes down the slope. Take the staircase to the bottom. Turn left and follow the covered walkway to destination. Journey time about 5 minutes. [Map]