How the world’s best restaurants stay relevant
In the Press
“It is not all just research in the kitchen for chef Ivan Brehm of Restaurant Nouri here in Singapore. Entering The Asia’a 50 Best Restaurant list this year at number 39, Nouri’s crossroads cuisine might initially come across as abstract, but it is essentially an exploration of ingredients, techniques, flavours and cultures from different parts of the world to identify moments of convergence between global food traditions. Brehm’s food channels this sense of familiarity and commonality.
Within the past two years, Brehm’s food has become “sharper and more defined; it is also better at expressing the back end research and enticing guests connection and response”. To better communicate his culinary philosophy, Brehm shares that they have increased their conceptual research by having one member of staff dedicated to grow Nouri’s archive of crossroads connection and also its cross-modal reach, by engaging architects, designers and academics with the intention of expanding their creative output. This conceptual research is then translated into the dishes served at Nouri.”