Nouri

Chef Ivan Brehm and the Nouri team are pleased to welcome Chef Tam Chudaree Debhakam from Bangkok based 2 Michelin-starred Baan Tepa Culinary Space for our next Four Hands event.

Chef Tam and her team’s cooking philosophy emphasises authenticity, exploration, and sustainability, aiming to change perceptions of Thai cuisine through a sophisticated dining experience firmly grounded in tradition.

Note: due to the format of the menu some dietary restrictions might not be entertained.

Dates: 25th May, Sat. Dinner 26th May, Sun. Lunch and Dinner

Price: Without Wine Pairing: SGD348++ per person With Wine Pairing: SGD546++ per person

Quote ‘Comoclubber’ when booking your reservations online and provide your Comoclubber ID upon arrival.

Chef Ivan Brehm and the Nouri team are delighted to welcome Chef Ayo Adeyemi, former head chef of London’s 1 Michelin-starred West African restaurant, Akoko, for their next Four Hands collaboration.
Ayo’s leadership and culinary acumen are widely credited for the restaurant’s much lauded Michelin star, and he is one of very few Michelin-starred chefs of African origin. In Singapore, he is fondly remembered for his role as head chef at Tippling Club, where he worked alongside the legendary Ryan Clift.
Note: due to the format of the menu some dietary restrictions might not be entertained.
Dates:

• Saturday, 28 September - Dinner (7pm, 7.45pm, 8.15pm)
• Sunday, 29 September - Lunch (12pm, 12.30pm, 1pm)
• Sunday, 29 September - Dinner (7pm, 7.45pm, 8.15pm)

Price: Without Wine Pairing: SGD348++ per person With Wine Pairing: SGD546++ per person Comoclubbers enjoy an exclusive 10% discount.
Quote ‘Comoclubber’ when booking your reservations online and provide your Comoclubber ID upon arrival.

Join Chef Ivan Brehm and renowned Singaporean food historian and author Khir Johari in this one-night only dinner that explores the exchange of culinary ideas across the Malay Archipelago, influencing our regional food culture and shaping the way we eat today.
This dinner builds and expands upon the first rendition of the pair's collaboration in 2022, Crossroads: Archipelago. It will be hosted as part of Serumpun: Tasting Tradition, Telling Tales, a day-long symposium at the Asian Civilisations Museum, and the inaugural event for Dialogues by Khir Johari, a cultural initiative designed to foster meaningful conversations around Nusantara’s food, culture, and history.
Date: Saturday, 19 October 2024 Time: 7pm Price: SGD328++ per person
Book now and enjoy an exclusive 10% discount for Clubbers, as well as earn Comocredits at the rate of your tier.

Chef Ivan Brehm and the Nouri team once again welcome Chef Eelke Plasmeijer and the Locavore NXT team from Bali, for Nouri's last collaboration of the year. Locavore NXT, a creative concept in Bali, takes its focus on locally-sourced, seasonal ingredients focused cuisine to the next level in a space made for working closely with nature.
Look forward to a unique dining experience highlighting local, fresh flavours in an innovative twist.
Date: 14 and 15 Dec 2024 (Saturday and Sunday) Price: SGD348++ per person
Book now to save your seat. Comoclubbers enjoy an exclusive 20% discount.
Quote ‘Comoclubber’ when booking your reservations online and provide your Comoclubber ID upon arrival.

Chef Ivan Brehm and the Nouri team are pleased to welcome long-time friend of the restaurant, Chef Darren Teoh of two-Michelin starred Dewakan situated in Kuala Lumpur, for their next Four Hands collaboration.
Darren’s cooking is deeply personal — rooted in place, shaped by purpose, and always evolving. At Dewakan, which name comes from a combination of the Malay words for "god" and food", he tells stories through ingredients, representing people and culture, and creating food that is bold, thoughtful, and uniquely Malaysian.
Date: Friday, 23 May | Lunch & Dinner Price: SGD405.26 (no beverage pairing), SGD642.66 (with beverage pairing)
Book now to save your seat. Comoclubbers enjoy an exclusive 10% off the above prices.

Quote ‘Comoclubber’ when booking your reservations online and provide your Comoclubber ID upon arrival.

Nouri is pleased to welcome Michael Roy of Domaine Au Pied du Mont Chauve for an intimate wine dinner. Look forward to carefully chosen pairings of wine and savoury courses, guided by Michael.
Born in the Côte Chalonnaise, just steps from Château de Chassagne-Montrachet, Michael has spent nearly two decades representing Burgundy across Asia. His deep familiarity with the region and its wines will guide the evening’s pairings and conversation.
Situated in the heart of Burgundy, Domaine Au Pied du Mont Chauve draws from several distinct climates within the renowned appellations of Chassagne-Montrachet, Puligny-Montrachet, and Saint-Aubin — each contributing to the depth and character of the wines. The estate follows biodynamic principles and vinifies as naturally as possible, ageing wines in vessels of varying sizes and materials to preserve terroir expression, structure, and finesse.
Date: Wednesday, 28 May Time: 7pm Price: SGD383.68
Book now to save your seat. Comoclubbers enjoy an exclusive 10% off the above prices.
Quote ‘Comoclubber’ when booking your reservations online and provide your Comoclubber ID upon arrival.

Indulge in a curated palette of flavours and a series of delightful surprises that reflect the seasons. This off-menu omakase is beloved by Nouri's friends and family alike, now available to Comoclubbers.

• Enjoy free corkage on the first bottle
• Blackout dates apply

Price: SGD288++
Quote ‘Comoclubber’ when booking your reservations online and provide your Comoclubber ID upon arrival.

Chef Ivan Brehm and the Nouri team are pleased to welcome Chef Paul Farag from Sydney’s two-hatted AALIA, known for Middle Eastern fine dining, for their next Four Hands event.
Renowned for his innovative approach to Middle Eastern cuisine, Chef Paul draws inspiration from centuries-old culinary traditions, reviving forgotten ingredients and techniques to create a cuisine that is both historic and boldly modern. Expect a delicious gastronomic journey as the two chefs come together to create a menu that blends their unique culinary philosophies.
Dates: 19 April 2025 (Saturday) Dinner | 7pm, 7.30pm, 7.45pm, 8.15pm
20 April 2025 (Sunday) Lunch | 12pm, 12.45pm, 1pm Dinner | 7pm, 7.30pm, 7.45pm, 8.15pm
Price: SGD338++ without wine pairing, SGD536++ with wine pairing
MENU Snacks Khorasan pita, bufalo labneh, restaurant broth, pumpkin rain drop cake, taro, beef and sesame butter, grilled monkfish cheek, molokhia pesto, curry leaf
King Crab Roasted green tomato ezme, cultured pea emulsion
This is not Ummak Huriyya Spiced cuttlefish noodle salad
White Asparagus Saffron poached white asparagus, white bean and foie gras cassoulet, basil
Avgolemono Sliced beef tongue, lemon and egg emulsion, violet artichoke
Fisherman's coq au vin Burnt spice monkfish, fig compote, fig matelote
Blanquette Roasted saddle of lamb, milk jam, kishq, quince and its gastrique
Citrus Granita of salted lemon, black lime and cultured cream
Black Sesame Tamarillo nectar, black sesame ice cream, goats milk dulce de leche
Petits Fours   *Menu is subject to change on the day of the event based on chefs’ discretion.

Book now to save your seat. Comoclubbers enjoy an exclusive 15% off.

Quote ‘Comoclubber’ when booking your reservations online and provide your Comoclubber ID upon arrival.

Chef Ivan Brehm and the Nouri team are excited to welcome Chef Gresham Fernandes of Bandra Born, Mumbai, for their next Four Hands collaboration.
Known for his instinctive, boundary-pushing cooking, Chef Gresham offers a personal and contemporary take on Indian cuisine. At Bandra Born, he draws on the flavours of his childhood and the culinary histories of his neighbourhood Bandra, a vibrant neighbourhood in Mumbai shaped by Catholic Goan heritage, Portuguese influence, and a rich mix of cultures. His food reflects these roots while embracing a spirit of experimentation and storytelling.
Chefs Ivan and Gresham will present a menu reflecting their shared curiosity and cross-cultural approach to cooking.
Dates: Saturday, 28 June | Dinner Sunday, 29 June | Lunch & Dinner
Price: SGD405.26 SGD642.66 (with beverage pairing)
Book now to save your seat. Comoclubbers enjoy an exclusive 20% off the above prices.
Quote ‘Comoclubber’ when booking your reservations online and provide your Comoclubber ID upon arrival.

Chef Ivan Brehm and the Nouri team are pleased to welcome Chef Chalee Kader of Wana Yook, Bangkok, for their next Four Hands collaboration.
Known for his bold, ingredient-led approach to Thai cuisine at Wana Yook, Chef Chalee reinterprets Thai flavours with refined technique and expressive restraint, drawing on his Thai-Indian heritage and a rich culinary voice. His cooking highlights the intensity of local ingredients and culinary techniques, and embodies the true spirit of Crossroads Cooking.
Together, Chef Ivan and Chalee will present a collaborative menu shaped by their shared curiosity and cross-cultural approach to cooking.
Dates: Sunday, 27 July | Lunch & Dinner
Price: SGD405.26 inclusive of GST and service charge, Comoclubbers enjoy one-for-one on the tasting menu

MENU   Snacks

• Rye sourdough
• Tom Yum
• Silken cheese and cashew larb
• Pillow curry
• Thai charcuterie
• Lychee ดอง (dong), pear and lychee jelly, abalone
• Carrot coconut and basil butter

Aji Crudo Turmeric and lime nam jim, turmeric leaf oil

ต้มเจียว Tom Jiew as a Pot-au-feu Purple sweet potato broth, vegetables from here and there, beef tendon

Kanom Jeen Sao Naem Pressed rice noodles, aromatic coconut broth, krill

Gaeng Toh Mae Malayu fish curry, crispy scale barracuda, pecah minyak oil, lemongrass

Gaeng Kua Prik Glazed beef short rib, aromatic salad, roti

Som Tam Phonlamai Mixed fruit granita, caramelised fish sauce, chilli jam

Piak Burnt coconut rice pudding, coconut ice cream, Thai rum jellies

Petit Fours

Savory Ending Rice and maggi cured egg yolk
Book now to save your seat. Comoclubbers enjoy an exclusive one-for-one on the tasting menu. Beverages will be charged in full.
Quote ‘Comoclubber’ when booking your reservations online and provide your Comoclubber ID upon arrival.