Recent social media posts
21/08/2026
Chef Ivan Brehm and the Nouri team are pleased to welcome Juan Luis Martínez of Mérito in Lima, Peru, currently ranked No. 4 on Latin America’s 50 Best Restaurants and No. 26 on The World’s 50 Best Restaurants, for our next Four Hands collaboration.
At Mérito, Juan Luis’s cooking is shaped by the meeting of cultures, with his Venezuelan roots expressed through the Peruvian gastronomic landscape and the wider Latin American pantry. His cuisine is driven by a continual search for identity, genuineness and knowledge, with dishes constantly revisited and reinvented rather than held to a fixed form.
For this collaboration, Juan Luis and Ivan will come together, bringing Mérito’s approach to cuisine into conversation with Nouri’s Crossroads Cooking.
Due to the special nature of the event, special dietary restrictions may not be accommodated.
05/08/2026
We are honoured to be recognised by the Michelin Guide once again. Thank you to our incredible team for all their hard work, and to our guests, suppliers, partners, friends, and family for your continued trust and support.
24/07/2026
Nouri is doing something quite unique and ambitious this August.
For two weeks, we’re stepping into a different kind of dining experience with A Matter of Taste: 10 stories from Chef Ivan Brehm’s life, told over 10 dishes created around them.
The evening moves through his childhood in Brazil, years spent in some of the world’s most demanding kitchens, and the experiences that eventually shaped Crossroads Cooking at Nouri. It’s personal, funny, moving, and unlike anything we’ve done before.
Co-created with Huzir Sulaiman and delivered by Ivan Brehm and Ramzie Tahar, it is a dining experience led by storytelling, where every dish has a story.
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18–30 August 2026
Tue–Sat, 7pm
Sun, 12.30pm
Reservations via the link in bio. We would love for you to join us.
11/07/2026
Black Gold • Koshihikari rice, Kampot peppercorn & black fig sofrito, gold leaf
This dish highlights the historical significance of black pepper, a spice that shaped global trade and cultures for over 2,000 years. From its origins in India, black pepper spread across Southeast Asia, Europe, and beyond, fueling exploration and enriching cuisines worldwide. Similarly, rice, cultivated over 8,000 years ago, became a global staple, with rice porridge variations like congee (China), zosui (Japan), and khichdi/khichuri (India/Bangladesh) uniting cultures. Both ingredients symbolize adaptability, resourcefulness, and shared culinary traditions, embodying human ingenuity and the rich history of global exchange.
09/05/2026
01.05.2026 • Kinmedai
Sukibiki, a precise technique that removes fish scales by cutting them off the skin rather than scraping them off. The result is a smooth and clean surface, optimum for dry aging or for preparations that focus on the skin and its quality. More commonly served grilled or crispy scaled, kinmedai has a deliciously slurpy, gelatinous skin that our guests love.
02/04/2026
Chef Ivan Brehm and the Nouri team are pleased to welcome Chef Vallian Gunawan of Kindling, Jakarta for our first Four Hands collaboration of this year.
At Kindling, Vallian draws on his Chinese-Indonesian heritage and French culinary training, presenting Asian flavours through a refined French rendition. His cooking is shaped by memory and familiarity, with his cuisine serving as an homage to his culinary journey.
Join us as the two chefs come together to create an exclusive, two-night-only collaborative menu.
Reservations via the link in bio.
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2nd & 3rd May, 2026. Reservations via the link in bio.
Note: Due to the special format of the menu, some dietary restrictions might not be accommodated.
28/03/2026
28.03.2026 • Crossroads Menu • White Kimchi •
20/03/2026
A couple of years ago a group of chefs, food thinkers, historians, anthropologists and economists got together at the steps of Mount Nemrut to share and learn from each other and the people of Adiyaman. The walls, windows and landscape still cracked from an earthquake that powerfully shook Turkey and its people to the core. Our focus? A conversation about Sustainability (with capital S), seen through the lens of culture and tradition. The impact of such encounter moved us deeply, and our musings made way into this wonderful book.
A special thanks to Ismail Erturk for his commitment and perseverance, to the people of Adiyaman, for their hospitality, tenacity and beauty, and to life, for the opportunity to witness in the flesh, the food pathways I’ve discussed in my writings and menus at Nouri.
—Ivan Brehm
06/03/2026
Our current exhibition at Nouri celebrates Southeast Asia as a ‘crossroads of the world’, with all of its magic and entanglements. Featuring artworks by Yee I-Lann, Ryan Villamael, Khairulddin Wahab and Samboleap Tol, At The Crossroads Of The World outlines the region not as a periphery, but as a major thoroughfare of thought, culture and material exchange: a region whose so-called ‘minor’ histories are, in truth, decisive histories quietly underwriting the modern world.
Open for art visitors every Saturday from 12–5pm, or DM to book a viewing by appointment.
Address
72 Amoy Street
Singapore
069891
To get to the modern European restaurant located at Amoy Street in Singapore, you can take the MRT and alight at Tanjong Pagar station (EW15). From there, you can walk towards Amoy Street which is approximately a 5-minute walk. Alternatively, you can take the bus and alight at Far East Square or UIC Building Bus Stop which is a short distance away from Amoy Street.
If you prefer to drive, there are public parking options available along Amoy Street or nearby areas such as Telok Ayer Street and Stanley Street. However, do note that parking rates may vary depending on the time of day.
Opening Hours
| Monday |
18:00 - 00:00 |
| Tuesday |
11:30 - 15:00 |
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18:00 - 00:00 |
| Wednesday |
11:30 - 15:00 |
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18:00 - 00:00 |
| Thursday |
11:30 - 15:00 |
|
18:00 - 00:00 |
| Friday |
11:30 - 15:00 |
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18:00 - 00:00 |
| Saturday |
11:30 - 15:00 |
|
18:00 - 00:00 |
| Sunday |
11:30 - 15:00 |
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18:00 - 00:00 |
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What people say
Restaurant Nouri, located on Amoy Street in Singapore, is a modern European restaurant that offers an exceptional dining experience. Helmed by Chef Ivan Brehm, the restaurant's philosophy is rooted in the Latin word for nourishment. The menu at Restaurant Nouri is a celebration of crossroads philosophy that highlights the common threads between different food cultures across continents.
One of the standout dishes at Restaurant Nouri is their tomato as a sauce dish. The tomatoes are cured in calcium oxide, cooked for hours, and have their insides extracted with a syringe before being concentrated and re-injected. This unique preparation method results in a burst of flavor in every bite and is sure to leave diners wanting more.
Another must-try dish at Restaurant Nouri is their Acarajé & Vatapá dish. This Afro-Brazilian-style fritter served with turmeric & coconut curry and salted prawn emulsion showcases the connections between Brazilian and Southeast Asian food traditions forged through centuries of Portuguese interaction.
Overall, Restaurant Nouri offers an unforgettable dining experience that celebrates the common threads between different food cultures while also pushing culinary boundaries. Book your table now via the link in bio to experience this exceptional modern European restaurant for yourself.
