Nouri

Had at Nouri for a special occasion, and honestly, the experience itself was a little more memorable than the food. We had the Crossover menu ($328), and from the moment you step into the foyer, the entire evening feels intentional. Guests are welcomed with a drink while the team introduces Nouri’s concept of “crossroads” — different cultures, ingredients, and influences intersecting into one seamless dining experience. It immediately sets the tone for what’s to come. The hospitality here deserves special mention. Wyman, our Maître d’, was exceptional from start to finish — eloquent, charming, witty, and incredibly knowledgeable. Every dish explanation felt thoughtful and passionate, never rehearsed. You could genuinely feel how much he believes in the food and the philosophy behind it. Chef Ivan, if you ever see this: Wyman has been here for over 6 years and his passion still shines through so clearly. Someone give this man a raise! Another staff member, Alberto, was also warm and knowledgeable, though his explanations felt a little rushed at times, and his strong accent made some parts harder to catch. I found myself having to ask him to repeat a few things throughout the night. Ambience: 5/5 Absolutely loved the open kitchen concept. Watching the chefs work in complete rhythm and quiet communication was almost theatrical. There’s a calm elegance to the space that never feels stuffy or overly formal. Food: 4/5 Some hits, some misses. The creativity and technical execution are undeniable, but a few dishes felt stronger in concept than flavour. That said, the overall progression of the menu was very well thought out and cohesive from start to finish. What really elevated the evening was how the experience doesn’t simply end after dessert. The team walks guests upstairs to their sister concept, Appetite — Nouri’s R&D kitchen and a much more intimate space offering a la carte dishes with a completely different direction. While Nouri leans into Southeast Asian ingredients and layered cultural storytelling, Appetite explores French, Italian, and Spanish influences in a more relaxed format. And tucked away beside it is “The Listening Room,” their speakeasy-style lounge where guests can continue the night over drinks. A very thoughtful touch that makes the entire evening feel immersive rather than transactional. Overall, Nouri feels less like just dinner and more like a carefully choreographed experience. Thanks for the recommendation, Josh!

Nouri is definitely not your typical fine dining restaurant. The food is creative, avant-garde, and very non-mainstream — the kind of place for diners who genuinely enjoy experimental flavours and unusual ingredients. The flavour profile leans heavily towards Indian / Middle Eastern spices, which may appeal to some, but personally it was not really for me. I cannot say the food was not nice, because there were definitely hits amongst the dishes, and you can see the amount of thought and creativity behind every course. However, some dishes also felt like misses, and at this price point, the experience can feel a little risky depending on your palate. I also found the meal lacking a certain sense of substance — at times it felt like there was more concept and fluff than satisfaction. Service was attentive and warm, though also quite casual and unconventional compared to traditional fine dining standards. Again, very much aligned with the restaurant’s overall personality. Overall, Nouri is a place for adventurous diners who enjoy pushing boundaries and exploring different flavours and textures. Whether you will love it probably depends entirely on how open you are to experimentation. For me personally, I left unsure if this is somewhere I would strongly crave returning to anytime soon, but I can appreciate what they are trying to do.

Disappointed with our recent birthday celebration at Nouri We chose Nouri for my husband’s 43rd birthday because we had a wonderful experience there previously and expected it to be the perfect spot for a memorable occasion. Unfortunately, the visit was deeply disappointing. The overall service and attention to detail have clearly declined. The most frustrating part was the wine service. We brought an expensive bottle of DRC to celebrate, but the sommelier was absent. Instead, an inexperienced staff member handled it. He placed the bottle directly into water, completely destroying the label, didn’t offered us the cork at the time open the bottle, and didn’t ask for decanting. His serving style was clumsy and unprofessional for a wine of this caliber. The food servers were equally disengaged. They appeared eager to finish their shift rather than provide warm hospitality. There was no enthusiasm when presenting dishes, and when I asked for assistance with something related to the restaurant’s social media, one server responded with indifference. The low point came during the birthday cake moment. The waiter reluctant to serve us anymore but enjoyed watching chef’s preparation. Instead, the restaurant manger served us. He simply handed it to us with no celebration. The rest of the team — including chefs and other waitstaff — continued working as if we weren’t there. There were no birthday songs, no well-wishes, and no sense of celebration whatsoever. While I don’t expect every Michelin-starred restaurant to sing and make a fuss, we had specifically discussed this being a special occasion when we booked. The manager had sounded genuinely excited on the phone, yet on the night itself the team seemed annoyed by our presence rather than welcoming to host us. The reservation form even asks whether the booking is for a celebration, which makes the lack of any acknowledgment even more disappointing. We left feeling that we had made the wrong choice for such an important milestone. My husband’s 43rd birthday will never come again, and instead of creating beautiful memories, the evening left us both deflated. Regretfully, I cannot recommend Nouri for special occasions anymore.

Exceptional service and outstanding food. I was pleasantly surprised that Wyman remembered my visit from a year ago and even called ahead to let me know the menu hadn’t changed—a thoughtful touch. The team’s warm hospitality made the experience even better, and I enjoyed my second visit more than the first. The globally inspired flavours came together beautifully, especially the uni white corn custard, which brought back fond memories of Mexico for me. Thank you for a wonderful meal.

Chef Brehm and the team have spoiled us rotten. The menu was simply decadent; the mix of spices from everywhere in the world created a fusion of tastes, not overpowering, subtle yet sensational. Who would have thought chocolate sorbet and spicy Ikan bilis as a dessert would hit the spot at the next level! And I wouldn’t be able to settle for any other butter now having tasted the carrot butter! It was such a warm welcome by Wyman too. The atmosphere was unpretentious, and relaxed. Well done Nouri team for curating such a unique experience.

I had a wonderful dining experience at Nouri. The food was excellent, with beautifully presented dishes that showcased a lot of creativity and thoughtful combinations. Each course felt carefully crafted, making the meal both interesting and enjoyable. The service was outstanding—attentive, warm, and professional, which really elevated the overall experience. It’s a small, cozy space with minimalist decor, creating an intimate and refined atmosphere. It’s definitely on the pricier side, as expected for fine dining, and while the value may depend on your expectations, the overall experience is memorable. We had a lot of fun and appreciated the creativity and care that went into the meal.

We had a wonderful lunch experience at Nouri and were truly impressed from start to finish. As a one-Michelin-star restaurant, it certainly lived up to its reputation. The food presentation and plating were exceptional — every dish was beautifully composed, almost like a piece of art. Beyond aesthetics, you can clearly sense the immense effort and creativity the chef puts into crafting each course. The flavours were thoughtfully layered and designed to awaken and challenge the palate in the most delightful way. Service was equally outstanding. Special thanks to Wyman, who made our experience even more memorable. He was friendly, attentive, and highly professional. His deep knowledge of the dishes and tea pairing was impressive — he gave thorough explanations of the ingredients and guided us on how best to taste and appreciate each element. His passion and confidence added so much to the overall dining journey. An unforgettable lunch experience. Highly recommended for anyone who appreciates refined cuisine and impeccable service.

Incredible. Fine dining at its highest. To use an American expression: this was the major leagues. I had never eaten at a Michelin starred restaurant before Nouri. It did not disappoint. The restaurant is categorized as 'Innovative' by Michelin. One must understand: this two plus hours dining experience is not merely meant to draw sustenance. That can be done at most eating establishments. But once you experience this ... you realize the next level is in the stratosphere. Nouri is set along the trendy and stylish Amoy street of Singapore which boasts other top-tiered eating establishments. The interior was smartly designed with warm, low lighting. The restaurant's setting was the entrepot for the food that communicates care and the fine attention to detail. The idea was not rush; this was to be savored. The dining guest facing side of the Nouri's staff were a trio of gentlemen who exhibited patience, understanding, and willingness to explain throughout the evening. Thank you Darren, Julius, and Saulus. They set me at ease immediately and were ever attentive to me throughout the night. They set me at a broad, open limestone counter which essentially was an extension of the kitchen workspace. It was brilliant in that I was able to view the staff's preparation of the meal from ten feet away. I had front-row seating to Chef Camillia's preparation of the all the desserts for the evening. The dining area was small and intimate with the chefs and kitchen staff intimately working in proximity conveying a sense of eating in someone's personal home. Maybe a dozen total patrons dining that evening. The restaurant had the skill and acumen to provide me the vegetarian version of their dinner tasting menu. And as a somewhat conservative American Protestant who rarely imbibes, mocktails throughout the evening. It started with a melon drink flavored with honey oil. Over the period of two hours, Nouri's staff provided me with a tasting experience of nine courses that were immaculately prepared that exhibited great thought and art. At this level, the team is considering almost every component of the dish, how it is to be consumed, and the flavors that will be imparted. I cannot do justice in explaining each course, my knowledge base at this level being way too threadbare. But I will highlight three or so of the courses that left a lasting impression. The starter course was a quad-shot of distinct and colorful micro-dishes that started the evening off like being shot from a cannon. It was panoply of a cool silken cheese, vegetable broth served in a small cup, carrot butter, two incredibly flavored dishes served along side rye bread. All was subtle, nuanced, and presented in proportions to appreciate the flavors that were being thoughtfully presented. The night was an education for me. I particularly enjoyed a dumpling course in a mushroom consomme (the clear flavored broth being such a nice complement to the petite starchy dumplings). Accompanying this dish was the lightest, diaphanous wafer and a small berry (from South America?) that when eaten momentarily gives a numbing sensation to the lips and tongue. I also found the Black Gold congee dish to be superb. Made with Koshihikari rice, Kampot peppercorn, black fig sofrito, and gold leaf the taste was balanced and so flavorful. The presentation of all the courses was outstanding. The plating was stylish and artistic. The kitchen staff were professional and laser-focused. From my vantage and chair it appeared sous-chef Beatrice was directing and orchestrating the team in a smooth manner. She gave off a demeanor of intensity that initially was intimidating. Ha. But when I talked with her she was polite and ever gracious. Approachable but exuding professionalism. The interior of the restaurant was first class. Space constrains further elaboration. Incredible night. Nouri is the product of chef-owner Ivan Brehm of Brazilian heritage.