Restaurant in Singapore, Singapore
Book the counter. Plan a second visit.
Ivan Brehm's crossroads cooking concept earns Nouri a spot in Asia's top 65 restaurants (OAD 2025) and makes it one of Singapore's most intellectually rewarding tasting-menu experiences. The chef's counter is the seat to request. Book three to four weeks out minimum — this is a hard reservation, and the counter fills first.
If you can only act on one piece of advice about Nouri, make it this: request the marble chef's counter when you reserve. The main dining room at 72 Amoy St is good, but the counter puts you directly in front of the kitchen action and gives you the kind of context that makes Ivan Brehm's cooking land at a different level. Now for the harder truth: getting a table at all requires planning. Nouri is one of the most consistently sought-after bookings in Singapore, and the counter fills fastest. Reserve a minimum of three to four weeks out for weekday lunch, longer for Friday and Saturday dinner. If your preferred date is gone, the Sunday lunch service is your leading secondary option — it runs the same menu with slightly more availability than weekend evenings.
Nouri is a fine-dining restaurant built around a concept Ivan Brehm calls "crossroads cooking" , the idea that cuisines, ingredients, and geographies intersect and always have. In practice this means a tasting menu that moves through dishes drawing on multiple culinary traditions simultaneously, not in a fusion-for-novelty way but in a way that treats shared culinary DNA as the subject matter. Motifs , vanilla and turmeric are documented recurring examples , thread through multiple courses, so the menu functions more like a structured argument than a sequence of plates. The experience builds: lighter flavours in early courses give way to a more intense, concentrated climax. This is not a restaurant where you graze; it's a restaurant where you pay attention.
Opinionated About Dining ranked Nouri #52 in Asia in 2024 and #64 in 2025 , a slight slip in ranking but still firmly in the top tier of the continent's most scrutinised restaurants. The Google rating sits at 4.6 across 433 reviews, which for a $$$$ tasting-menu format is a reliable signal that the execution is consistent rather than occasionally brilliant. The OAD ranking in particular carries weight here: it's a critic-sourced list that skews toward technical restaurants where the cooking holds up under close examination. Nouri belongs on that list for conceptual rigour, not just polish.
For the food-focused traveller comparing this to the broader Asian creative-cuisine tier, the useful peer context is that Nouri operates in a similar register to Gaggan Anand in Bangkok or Mosu in Hong Kong , restaurants where a strong intellectual framework shapes the menu from the first course to the last. If you've eaten at Bo Innovation in Hong Kong and found the concept-forward approach rewarding, Nouri is squarely in that camp. If you found it exhausting, recalibrate expectations accordingly.
Nouri's menu structure , with recurring motifs that develop across a meal , makes it one of the few Singapore restaurants where a second visit within the same year is genuinely worth considering rather than just possible. The crossroads cooking concept is deep enough that a different menu iteration will read differently once you understand the framework. First visit: take the full tasting menu at the counter, ask questions, let the progression land. Second visit: if a lunch format is available, the pacing is different and lets you notice what changes and what persists. A third visit, if you're a serious follower of this type of cooking, is reasonable if you're tracking the seasonal menu evolution , lunch service runs Wednesday through Friday and Sunday, giving you more scheduling flexibility than dinner alone.
This multi-visit logic applies especially if you're already planning to eat at Odette, Born, or Les Amis on the same trip. Those restaurants represent different philosophies , Odette is more classically French-inflected, Born is sustainability-focused, Les Amis prioritises the wine programme , and eating at two or three of them in sequence gives you a sharper read on what Nouri is doing that is specific to Brehm's approach. Singapore's upper end is dense enough that spacing your visits across lunch and dinner formats, across different restaurants, gives the kind of comparative context that makes each individual meal more legible.
Nouri is closed Monday and Tuesday. Lunch service runs Wednesday through Friday and Sunday, 12 PM to 2:30 PM. Dinner runs Wednesday through Sunday, 6 PM to midnight. Saturday is dinner-only. The address is 72 Amoy St in the Tanjong Pagar/Telok Ayer area, a short walk from Telok Ayer MRT. The neighbourhood has a strong concentration of serious restaurants and bars, which makes it practical to build an evening around the area rather than treating Nouri as an isolated destination. For bar options before or after, see our full Singapore bars guide. For hotels within proximity, our Singapore hotels guide covers the options across price tiers.
The $$$$ price designation places this at the leading of Singapore's restaurant pricing tier. At that level, you are in the same bracket as Zén and Waku Ghin, both of which run at comparable price points with very different experiences. For the explorer who wants to map the full range of what Singapore's top tier looks like, Nouri, Zén, and Jaan by Kirk Westaway together give you three meaningfully different answers to the question of what fine dining looks like in this city. See our full Singapore restaurants guide for a broader view of the category. For comparable creative-cuisine experiences elsewhere in Asia, Ultraviolet by Paul Pairet in Shanghai is the most theatrical end of the spectrum; Nouri is more restrained and intellectually focused by comparison. Globally, if you've eaten at Atomix in New York or Lazy Bear in San Francisco and valued the way those restaurants make the diner feel like a participant rather than an audience member, Nouri operates in a related mode.
Quick reference: 72 Amoy St, Singapore | Wed–Fri & Sun lunch 12–2:30 PM, Wed–Sun dinner 6 PM–midnight, Sat dinner only, Mon–Tue closed | Price tier: $$$$ | Booking difficulty: hard , reserve 3–4 weeks minimum, request the chef's counter.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Nouri | Opinionated About Dining Top Restaurants in Asia Ranked #64 (2025); Chef: Ivan Brehm document.addEventListener("DOMContentLoaded", function() { var el = document.getElementById("Achievements_chefs"); if (el && el.parentNode) { el.parentNode.removeChild(el); } });; Championing a concept of “crossroads” cooking, the chef explores how cultures, ingredients, and geographical locations intersect with a menu that unfolds like a narrative. Motifs such as vanilla and turmeric are repeated throughout and lighter flavours build up to a tour-de-force climax. The marble table and conjoining chef’s counter are the preferred front row seats to interact with and watch the chefs work.; Opinionated About Dining Top Restaurants in Asia Ranked #52 (2024); Michelin 1 Star (2024); Opinionated About Dining Top Restaurants in Asia Ranked #63 (2023); {"wbwl_source": {"slug": "nouri", "page_type": "star_accreditation", "category_slug": "star-accreditation", "award_result": "Accredited", "is_global_winner": "False"}, "scraped_details": {"hero_image": "", "page_title": "3-Star Accreditation", "page_url": ""}, "source_row_snapshot": {"raw_name": "Nouri"}} | $$$$ | — |
| Zén | Michelin 3 Star, World's 50 Best | $$$$ | — |
| Jaan by Kirk Westaway | Michelin 2 Star, World's 50 Best | $$$ | — |
| Iggy's | Michelin 1 Star, World's 50 Best | $$$ | — |
| Summer Pavilion | Michelin 1 Star, World's 50 Best | $$ | — |
| Waku Ghin | Michelin 1 Star, World's 50 Best | $$$$ | — |
Comparing your options in Singapore for this tier.
Yes — and it's the seat to request. Nouri's marble chef's counter adjoins the main dining room and gives you a direct view of the kitchen. For solo diners or pairs who want to engage with the cooking process, this is the better option over a standard table. Request it explicitly when you book.
Yes, with one caveat: it rewards guests who are genuinely curious about the food, not just marking a milestone. Ivan Brehm's crossroads cooking unfolds as a structured narrative with recurring motifs, which gives the meal a sense of occasion on its own terms. At $$$$ per head and ranked #64 in OAD's Top Restaurants in Asia 2025, it holds up against any special-occasion case — but if you want pure spectacle over intellectual engagement, Waku Ghin may be a better fit.
Nouri is a fine-dining counter-and-dining-room format on Amoy Street — not a large-group venue. Parties of two or four tend to work well; larger groups should check the venue's official channels to discuss table configuration. The chef's counter seats are best suited to smaller parties who want to interact with the kitchen.
For creative fine dining with a strong chef's point of view, Jaan by Kirk Westaway is the closest comparison — British-inflected, technically precise, and similarly priced. Zén operates at a higher price point with a Scandinavian tasting menu and is harder to book. If you want something less conceptual and more ingredient-led, Iggy's is a long-running option in the same price bracket. Waku Ghin suits those who want a Japanese-European luxury format with a more celebratory atmosphere.
Dinner is the fuller experience — service runs until midnight Wednesday through Sunday, giving the meal more room to develop. Lunch (Wednesday through Friday and Sunday, 12 PM to 2:30 PM) is a practical entry point if you want to test the cooking at what is likely a lower price. First-time visitors with flexibility should lean toward dinner for the complete arc of Brehm's menu.
At $$$$ and ranked #52 in OAD Top Restaurants in Asia in 2024 (rising to #64 in 2025 in a more competitive field), Nouri justifies the spend if conceptual, cross-cultural cooking is what you're after. The value case is strongest at the chef's counter, where the cooking has context. If you want straightforward luxury or a more recognisable fine-dining format, the price-to-experience ratio is better at Jaan by Kirk Westaway.
Nouri is a $$$$ fine-dining restaurant in Singapore's Amoy Street conservation district. That typically means no shorts or flip-flops, but the room and concept are contemporary rather than formal. Business casual — neat trousers, a collared shirt or equivalent — is a reliable call. Check with the restaurant directly if you have specific dress concerns.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
