Restaurant Nouri

Name: Restaurant Nouri
Address: 72 Amoy Street, Singapore, 069891, SG
Price range: $$$$

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Restaurant Nouri

Restaurant Nouri is a modern European restaurant located on Amoy Street. Helmed by Chef Ivan Brehm, the restaurant is rooted in the Latin word for nourishment and highlights cultural links shared between Ivan's own food traditions of Brazil and the gastronomic wealth of South-east Asia, forged over several centuries of Portuguese influence. Don't miss their latest dish featuring Acarajé & Vatapá! Book now via the link in their bio.
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Recent social media posts

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.

~

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.

25/02/2026

Collaboration with Darren Teoh of Dewakan, KL. May 2025.

It seems obvious now, though it shouldn’t have taken me this long to notice, that food—and the business of making it—has been humanity’s great civilising trick. Not language, not opposable thumbs, not even the wheel, but the habit of gathering around a flame, divvying up the spoils, and learning not to stab the dude next to you while he bastes the mammoth. Our evolution wasn’t written by geniuses, but by people who could cooperate without killing one another over the last onion.

Richard Wrangham, a British anthropologist and the sort of man you imagine drinks his tea hot, calls fire “the first technology that required people to cooperate daily.” Hell yes. Without it, we’d still be cold, cross, and chewing bark. History, when you scrape off the marble and gold leaf, is simply a record of people discovering that they were better off helping each other than going it alone.

And yet here we are—bathed in heated bath water, ice cream on hand, scrolling for meaning on glowing rectangles, congratulating ourselves on individuality while the species quietly melts in its own narcissism. The “entrepreneur of the self,” as Foucault put it, has replaced the neighbour, the colleague, the tribe. We diet alone, vote alone, die alone, and call it freedom. The data say it makes us sick; our bodies agree. Still, we queue up for the next genius, the next visionary CEO to save us from the consequences of acting like gods in a food court.

At Nouri and Appetite, we tried to build something that resists that drift—rooms where people meet, share, collide. The Four Hands dinners are the best of it: small rehearsals for cooperation. It’s not easy, mind you. Chefs today are bred for combat—culinary Olympians trained to out-fume each other in the colosseum of fine dining. “The best,” “the most,” “the top fifty”—silly baubles in an adolescent hierarchy whose banality is apparent to anyone who has ever cared and cooked for people.

…(1 of 2) cont’d in comments…

05/02/2026

Omakase Menu • Lady Grey •

48hr caramelised orange, bergamot pâte de fruit, orange blossom foam, assam tea ice cream

15/01/2026

Words won’t do this justice. Thank you, Ashlee Malligan, for the wonderful years and for the part you played in shaping our little restaurant. You’ve left an indelible mark on our walls and in many of our hearts.

From all of us at Restaurant Nouri and Appetite: wishing you the best for what’s next. Go shine!

02/01/2026

18/12/24 • Lunch menu • Tom Yum Air •

ama ebi aspic, blue lobster, Galician octopus, momotaro, monk’s beard

23/12/2025

Collaboration with Gresham Fernandes, June 2025

There’s a new orthodoxy whispered in professional kitchens and broadcast from Michelin pulpits: find the best ingredients, interfere as little as possible, and let nature do the talking. It sounds noble, self-effacing even, until you notice where it comes from, and who it actually exalts. The farmer? No, rich people. Sure, ingredient quality is foundation for what our friends love to call “la grande cuisine”, I’d take a good carrot over a bad one every day, but left there the job of a chef is reduced to a manicurist of produce—polishing nature’s fingernails before sliding them reverently onto plates they did not make and accompanied by wines they didn’t ferment.

The idea that the finest cooking is the least cooking is as daft as saying the best music is silence, or maybe random sound. No matter how pleasant or pleasurable a sound…. it sure as hell ain’t music. The true work of the kitchen has never been passive. It’s alchemical: the imaginative violence of heat, salt, time, of nerve, and creativity.

Reducing the chef to a courier between farmer and diner strips the craft of its humanity, furthermore, it erases the most kinky part about cooking…. Cooking is a ménage à trois of sorts, where farmers, chefs and guests get to meet one another and reaffirm, through the medium of ingredients, their tastes and textures, that this was all really about people. Cooking is not, primarily about survival, heck it ain’t even primarily about pleasure, it is rather about the human quotient behind all of this. A glass of water, is more about humans and our history, than water… lest we be still drinking from our hands, prostrated over rivers and creeks. The act of cooking should not be reduced to a spreadsheet of sourcing; it is a conversation with nature conducted over fire. It is culture made edible—ideas, instincts, and appetites kneaded into something that didn’t exist before. To cook is to declare that we are more than what we find. It’s a profoundly social act: one hand preparing for another, one life feeding the next.

…(1 of 2) cont’d in comments…

20/12/2025

For Singapore Art Week 2026, Nouri is proud to present an art & dining experience that celebrates Southeast Asia as ‘the crossroads of the world’, with all of its magic and entanglements.

At The Crossroads Of The World delves into some of the lesser-known ‘minor’ histories of Southeast Asia that testify to the unique place it occupies in the world: a remarkable region variously described as ‘the Lands of Gold’ and ‘the Islands In Between’, through which goods, people, and cultures flowed. People, stories, and journeys meet, and some are irrevocably transformed. At The Crossroads Of The World traces the journeys of the most innocuous of items as they traversed its reaches: from the humble fisherman’s catch from the Mekong Basin refined into a culinary art form in Japan; to the egg yolks, discarded by Portuguese nuns, transformed into a royal dessert for the court of Ayutthaya; and an aromatic seed over which a far-flung island in the Banda sea was traded for the most powerful city in the New World.

These stories, shaped by tradewinds, faith, and desire, find kinship in the artworks by Zarina Muhammad, Samboleap Tol, Ryan Villamael, Khairulddin Wahab, and Yee I-Lann, and the menu created by Chef Ivan Brehm, curated specially for Singapore Art Week.

Reservations via the link in bio.

19/12/2025

Crossroads Menu • Chocolate Fish Ball •

chocolate sorbet, ikan bilis, wild pepper leaf, colatura di alici
A dish that speaks to our penchant for savoury desserts while paying tribute to chocolate’s ancestral origins in Central and South America. The dessert also features the use of colatura di alici, an Italian fish sauce made from anchovies and a direct descendant of Roman and Greek garum - a savoury and umami-rich sauce from fermented fish.

04/12/2025

Crossroads Menu Archives • Snack •

pumpkin consommé jelly, pumpkin starch foam, pickled pumpkin, trout roe

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
	18:00 - 00:00
Wednesday	11:30 - 15:00
	18:00 - 00:00
Thursday	11:30 - 15:00
	18:00 - 00:00
Friday	11:30 - 15:00
	18:00 - 00:00
Saturday	11:30 - 15:00
	18:00 - 00:00
Sunday	11:30 - 15:00
	18:00 - 00:00

Website

http://www.nouri.com.sg/

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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.

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