Singapore based Restaurant Nouri is thrilled to have been awarded its first Michelin star this July 2018

Ivan Brehm

Ivan Brehm

Executive Chef 27th July 2018
Ivan Brehm

Ivan Brehm

Executive Chef

Singapore based Restaurant Nouri is thrilled to have been awarded its first Michelin star this July 2018

Throughout his career, Brehm has developed and refined his culinary approach and this continued effort is exemplified in Nouri- his first solo venture- from cuisine to service and ambience. Brazilian-born, Ivan Brehm’s cuisine is heavily influenced by his diverse heritage and extensive travels. Nouri makes use of what it calls ‘crossroads cooking’ to describe an inclusive culinary style that transcends usual cultural assumptions and aims at shining a light on a vision of the world that is as inclusive and tolerant as it is tasty.

The menu at Nouri pays homage to Brehm’s firm belief that food cultures are not segregated, but instead inherently linked and further advanced through the transmission of ideas, products and people. Brehm’s bouillabaisse on Nouri’s Omakase menu, for example, represents a contemporary take on the traditional Provençal/Mediterranean fish stew famously associated with the French port town of Marseilles. At Nouri, this bouillabaisse features ingredients from across the Mediterranean and further afar highlighting the cultural miscegenation that is responsible for southern French cooking.

Named after the Latin word for nourishment, Nouri opened to much acclaim in June 2017 and has continued to impress with its innovative approach to haute cuisine and its discussions around food culture and tradition. Impeccable sourcing and a very measured and technical approach to its menus have previously earned the restaurant “Best New Restaurant” awards for both Singapore Tatler T.Dining Magazine and The Peak Gourmet & Travel.

Be it a beverage menu or a 7 course omakase experience, menus at Nouri are the product of thorough historical research aimed at finding the multiple points of contact between cultures, and better understanding of migratory patterns for both people and product “I am convinced,” says Brehm, “that it is only through the renewal of open minded dialogues and cultural explorations that we can give continuity to cultural development of any relevance to the world we inhabit today.” Nouri’s entire reason for being drives to the heart of what it is to be human, to be social, and to cook and eat food.

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