1-Michelin-Starred Restaurant Nouri Launches Value-For-Money $68 Lunch Special

‘Approachable’ Nouri

The lunch special is designed as an “approachable, abridged experience” at Nouri. A pretty smart move to cater to customers who want to treat themselves in this economy, but not spend too much on a fancy meal. This is also a good chance for first-timers to check out chef Ivan’s food without the intimidating prices.

“What kind of food does Nouri serve?” asked our taxi driver curiously on the way to the restaurant. Simply put, you don’t go to Nouri expecting a specific type of cuisine.

Chef Ivan describes his dishes as being influenced by a “crossroads philosophy”, incorporating different raw, cooked and fermented food from around the world. If you want to dive deep into his teams’ research — their fervour borders almost on scientific academia — it’s a fascinating read here.

What to expect for lunch

For $68, you get two courses including a starter and a main dish, which can be enjoyed within a workday lunch hour. Top up $14 if you want dessert, or $25 if you prefer wagyu beef instead of chicken for your main course. The menu changes weekly, which chef Ivan and his team conceptualise on Saturdays using fresh seasonal produce supplied by a Malaysian farm.

Hokkaido scallop crudo

For an appetiser, we are served a very aesthetically-pleasing rosette made with Hokkaido scallop crudo. This dish changes weekly, so you may not get the same thing during your visit. The shellfish is sliced thin and layered with diaphanous pickled watermelon radish, which is not actually watermelon but a kind of Chinese daikon known for its mildly sweet flavour. Chef Ivan pours a sorrel (a tangy-tasting herb) broth tableside over our rosette to finish his dish. Very atas, and yet satisfying for the tummy.

Poached chicken & tamarillo vierge

Some of the dishes here can be very hard to pronounce (though Nouri’s staff are very friendly and can help you out). Tamarillo is simply a kind of South American tomato used to make a vinaigrette dressing for very tender salt-brined chicken that has been poached and topped with a medley of crunchy things including turmeric rice crispies and black rice chips.

Chocolate fishball dessert (add $14)

This is not your hawker-variety fishball — it is a chocolate crumb-coated ball of chocolate water-based sorbet spiked with Italian fish sauce, then topped with candied ikan bilis, candied chilli and wild pepper leaf. The spicy, crispy bits perk up the sultry dark choc (chilli and chocolate are known to be a good pairing).

Coffee 

The portions for our hour-long lunch were petite, but we felt sufficiently fed and not stuffed to the point of going into a food coma on a random workday. Drinks are not included in the Weekday Lunch Special except for complimentary water, but the latte at Nouri is also worth ordering if you need a perk-me-up for the afternoon.

Nouri, 72 Amoy St, S069891. Open for lunch Wed-Fri & Sun, 12pm-2.30pm. For reservations, WhatsApp or call 9230-2477 or go to www.nouri.com.sg. 

Photos: Yip Jieying