singapore

Nouri is one of the new restaurants who received their first Michelin star in the Michelin Guide Singapore 2018. I was excited to check out this place. I’ve heard nothing but good things about them. The main seating inside the restaurant is a large white marble dining table which flanks the kitchen. The chefs literally plates in front of you so you can see them working while you eat. Chef-owner Ivan Brehm was there to cook and explain the dishes to all the customers.

I love places like this coz I’m a total food nerd. Burnt Ends have a similar setup. The same restaurateur group is behind both. This makes the dining experience more intimate as you can see the elements that goes into your dishes and talk to the chefs while they’re preparing your food. I was here with my dad for their “Teishoku” style a la carte lunch. You choose the main (vegetable, pork or fish) you want – appetizers and desserts are included.

The meal started with a slice of rice sourdough bread made in-house with basil butter. The bread was warm and crusty – delicious! I like how easily the basil butter spreads. This is a minor thing but some restaurants – even Michelin starred ones – serve cold butter that’s nigh impossible to spread. Both my dad and I loved this.

Chef-owner Ivan called this complimentary appetizer a Brazilian street snack. He explained that many people here think it’s Indian but it originates from South America. The caviar-like pearls on top are okra seeds. That’s ingenious! There’s tons of flavor in both the crispy lentil filled bite and the exquisitely nuanced frothy base with oil. It’s so yummy my dad couldn’t hide his approval.

I went for the Seafood (SGD 44) which is described as locally caught parrotfish, physallis beurre blanc, watermelon radish salad, red vein sorrel. There are 4 side dishes included with every main. I’ll explain them later. The grouper was mild tasting, but the Cape gooseberries adds a nice acidity to the dish. The creamy sauce was excellent. It’s overall a more subdued main dish with clean flavors.

Vegetable “restaurant” broth. This simple sounding side dish is made of 7 different types of organic vegetables. It’s served hot in a double walled shot glass you can pick up and slurp. I really enjoyed the intense and varied flavors within, as did my dad. He was very impressed.

Organic watermelon radish with black pepper sauce had dashi jelly, Tahitian vanilla and wild whole green pepper mixed in. I thought that was very interesting. It’s an unusual flavor combination but I like it.

Yacon and tapioca with sambal ikan bilis and red chilli achaar. This small side dish is absolutely packed with flavor! The anchovy sauce is so intense tasting. It goes very well with the creamy element and milder tasting tapioca. Excellent combination. My dad liked this a lot.

Snow pea and beetroot salad with fermented tamarillo dressing was done competently but the light flavors made this more of a palate cleanser. Nothing wrong with that, the different intensities in flavor help balance things out.

My dad went for the Vegetable (SGD 32) which was described as 48 hour caramelized orange, aged carnaroli rice, roasted yacon, Carles Roquefort. Roquefort Carles is a famous unpasteurized artisan blue cheese. It was intense! So rich and complex. We both loved it! There’s bits of orange fruit to cut through the strong flavors sprinkled on the dish. We both enjoyed this tremendously. The carnaroli rice is very different from our rice – each grain is distinct and firm. Very well executed.

Dessert was pickled lemon and cranberry ice cream with clove and creme fraiche. This was a sublime end to our lunch. The bright, acidic flavors of the ice cream finished the meal on a delightful note. I always feel acidic desserts work better than chocolate ones. My dad, not being a big dessert fan, finished everything on his plate. That’s how splendid it was.

The service at Nouri was extremely good. All the waiters and chefs were very friendly and attentive. I dropped my napkin and they promptly changed it. Chef-owner Iven Brehm came over to introduce every dish and served us personally, which was an excellent touch. One of them remembered I wanted to take a photo with Chef Ivan and prompted me as we were about to leave. The prices for lunch was very reasonable too! We spent SGD 102 (RM 310) in total. There’s a SGD 5 charge per pax for their water but I don’t mind it at all. I’ll definitely be back for dinner! I feel Nouri has great potential to move to 2 Michelin stars in the future.

Nouri
72 Amoy Street, Singapore

My dad and I are both Heng Hua from Putien. The Heng Hua diaspora is one of the smallest groups in Malaysia. I thought it’ll be a great idea to bring him for dinner at PUTIEN, Kitchener Road. PUTIEN serves authentic Heng Hua cuisine. They have many branches in Singapore and Malaysia but only the original Kitchener Road one has a Michelin star. I’ve also been to the PUTIEN in Sunway Pyramid. I’ve met many people who swear by the food here and it’s the only PUTIEN they’ll eat at.

I asked my sister to call them coz they only accept phone reservations but for some reason they didn’t have my name on the ledger when we arrived. Luckily, we were able to share a table with another duo. The Kitchener Road outlet is exceedingly packed – I saw a guy trying to secure a 30 min slot via walk-in. He claims he’ll be able to finish eating and be out within half an hour!

I ordered a few of their signature dishes to try. PUTIEN furnished us with complimentary pomelo from Putien in China as an appetizer. It was pink and sweet with very little bitter notes. I also like the attention to detail – they served it on a bed of shaved ice.

PUTIEN Sweet & Sour Pork with Lychees (SGD 13.90 for small) is their flagship and it tastes amazing! I love sweet & sour pork but a lot of the dishes in zi char restaurants are done as a mere afterthought with not much attention paid to it. It has become a pedestrian dish but PUTIEN’s version has a crispy exterior wrapping tender whole pork chunks with a delicately sweet sauce. It’s well balanced and very moreish. 10/10! It’s the best version of sweet and sour pork I’ve ever eaten. I love the lychees too. Yum.

PUTIEN Bian Rou Soup (SGD 4.80/pax) is something my hometown of Sibu is famous for as well. It’s minced pork in a wrapper but PUTIEN does a higher end version of it. The pork is chilled, never frozen, and pounded using a mallet instead of a chopped with a cleaver. The wrapper they use is gossamer thin and delicate. It’s very good! It tastes like the ones we get in Sibu but a lot more sophisticated – better rice wine, higher quality vinegar etc.

Homemade Bean Curd (SGD 10.90 for small) was my dad’s selection. He loves tofu and he’s a bit of a tofu connoisseur. It’s something he always orders when we have dinner, so I’ve also eaten a lot of tofu by proxy. This is very exquisite – soft, yet firm tofu with a nice textured “crust”, an intricate silken sauce and well-balanced flavors. It tastes like one of my dad’s favorites from Rejang Park in Sibu but superior in execution. Delicious.

“100-second” Stewed Yellow Croaker (SGD 13.80) is another one of their famed dishes. It’s a type of fish found in Putien that has been steamed for just 100 seconds in a claypot. Unfortunately, this fish has a lot of bones. By a lot, I mean every single minute piece has 100 bones inside. You’ll probably not enjoy this if you don’t like bones in fish. Neither my dad nor I liked this, which wasn’t really helped by the lack of flavor.

Fried Heng Hwa Bee Hoon (SGD 9.80 for small) is a must order here. This is a Chinese National Intangible Cultural Heritage item and the noodles are milled by hand in Putien. There’s quite a lot of seafood under the dish – clams, prawns etc. The noodles are nicely textural with a bit of a bite and there’s a lot of smokiness. Lots of wok hei. It goes very well with their sweet and sour lychee pork.

You must add the PUTIEN Spice Mum Chilli Sauce to the bee hoon to kick it up a notch. Their chilli sauce is excellent! Spicy, acidic and appetizing. I even bought a bottle to bring back home. It usually retails for SGD 6.80 but they had SGD 1.80/bottle promotion as part of their 18th anniversary celebrations.

The cashier gave me a pair of PUTIEN branded chopsticks as a free gift when I paid the bill! I thought that was cool. I love food related souvenirs.

PUTIEN Kitchener Road has very attentive service. I told our waitress I’ll serve myself coz I wanted to take photos first. The waitress noticed I wasn’t using the bowls they provided for the 100-second croaker and told us it tastes better with the soup and served us when she saw I was done with my pictures. The food was also delicious! It tastes super familiar to us, which means the food in Sibu is authentic Heng Hua too, despite being away for several generations. Everything tastes like home but better executed! The bill came up to just SGD 67 (RM 200) which is very reasonable! Recommended!