Proposing at Restaurant Nouri
One year has passed since I met the love of my life and we decided to celebrate this important milestone on 28th November with an intimate dinner date at Nouri which was honored in Asia’s Top 100 List for its crossroads cuisine that celebrates the intersection and convergence of various ingredients and cultures from different regions around the world.
Once you step into the restaurant, you will notice its minimalist decor which allows diners to feel comfortable without distracting them from the main focus of the restaurant.
I love the open kitchen concept as I can clearly see how our dishes are being meticulously prepared and appreciate the brilliant design of the workspace with its highly efficient workflow which moves like clockwork.
First course: Bread and Broth - rye sourdough, silken cheese, vegetable broth.
The silken cheese tastes light and fluffy, resembling a delicious bowl of chawanmushi while the vegetable broth is an intricate alchemist’s brew comprising of 7 vegetables.
Second course: Snacks with a decadent roll filled with caviar. Delicious though not too memorable in the grand scheme of things.
Third course: Scallop and Pumpkin - aged Kent pumpkin fondant, pan-seared Hokkaido scallop, pumpkin consommé.
Lovely combination of flavors from the sea swimming in a comforting bowl of pumpkin consommé which helps to warm up the palate for the next line-up of dishes.
Fourth course: Lobster Kanzuri - Boston lobster, fermented Japanese chilli paste, capsicum piperade.
This dish ranks among one of my favorite lobster dishes of all time, with the succulent firm meat cooked to perfection, and complemented by the mild flavorful Japanese chilli paste and capsicum piperade.
Fifth course: Acarajé and Vatapá - Afro-Brazilian fritter, turmeric and coconut sauce, salted prawn vatapá, okra caviar.
Easily the best dish of the night in terms of flavors and presentation. I was lost in the deep beautiful colors in my plate and I was wowed by the outstanding silky smooth curry which is a perfect display of the immense culinary talent of the restaurant.
Sixth course: Strawberry and Tomato Salad - pickled strawberries, Japanese tomatoes, preserved root vegetables, oscietra caviar.
Although this dish was meant to invoke flavor notes from kimchi, the shiso leaves used in the dish was a bit too overpowering while the sweetness from the strawberries and tomatoes did not really do much to blend with the rest of the plate. Overall, a good attempt though it can be a miss for some diners.
Seventh course: Ras el Hanout - spice crusted grouper, fig chutney, sauce matelote.
Based on online reviews, some diners did not seem to enjoy this dish due to its texture. However, I did thoroughly enjoy the grouper with the spices and chutney working really well together. My only minor note for improvement is the sauce which can be a tad too sweet for the delicate piece of fish.
Eight course: Pigeon Marmalade - Brittany pigeon, buah keluak mole, pickled onions, cacao nibs.
Introducing the diva of the night - an exquisite piece of pigeon with flavor notes similar to an incredibly well-cooked piece of liver with sweet earthy notes accentuated by the intense deep mole while the sesame seeds, pickled onions and cacao nibs brighten up the dish with its crunch and acidity. This dish truly deserves its spot as the main in the entire menu, shining brightly among its worthy peers.
Ninth course: Pre-Dessert featuring a light sorbet served with a dash of white sparkling wine which is always a winner in my books.
Tenth course: Borscht - frozen yoghurt foam, beetroot and blackberry sorbet, honeycomb, aromatic herbs.
A great way to end the night with a light and aromatic dessert that was not too sweet and overpowering.
Last course: Mignardises featuring strawberry kombucha and a medley of sweets. The sweets were fabulous though the kombucha could be improved as it tastes a bit like cough syrup. A quick consideration to substitute it with a citrus kombucha to contrast with the rest of the plate.
Now for the big question of the night: Was it worth it? Would I return again?
The answer is a resounding yes. The overall dining experience felt like an elevated home-cooked meal with a vibe that resembles a laidback guesthouse. The majority of the dishes hit all the right notes with the Pigeon Marmalade and Acarajé and Vatapá being so memorable that I am dreaming of them as I write this review. Its hefty price tag is certainly justified and I would recommend the restaurant for special occasions with family and loved ones.
And speaking of special occasions, I proposed to the love of my life and she accepted!
Special thanks to Nouri for being a part of our special occasion and for making us feel at home with your great service and delicious crossroads cuisine. We will be back in the future for our anniversary celebrations!
