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NUVO SINGAPORE

2 years ago / food

Fine contemporary Italian - Japanese food at Marina Square!

I'm back!

This time round with a new food place to share with you guys :yum:

(Sorry for the lack of updates recently... the past month has been CRAZY! So many festive events to cover, we were shifting warehouses and then I went away on a business slash pleasure trip to Taiwan. But now that I'm back I can't wait to clear my backlog before taking off again following week.)

So anyway, back to Nuvo.

The very kind folks at Relish PR hosted Carrie and me at this lovely restaurant at Marina Square and I was honestly very intrigued by their Italian - Japanese menu... it's my two favourite cuisines in the world put together!

Tucked away at a quiet corner of Marina Square lies this nondescript restaurant.

I love the contemporary decor of this place and how it's fancy enough for special occasions and intimate gatherings with the girlfriends (but yet prices are pretty affordable too!)

The NUVO lounge is also really cosy and offers a brilliant view of the Marina Bay skyline. Tip: You can catch a bird's eye view of the F1 race from here without the exorbitant price tag of the other establishments in the area.

We started our dinner with their bread basket.

While I generally try to go low-carb (especially with all these food-tasting sessions going on!), I was very attracted to the aroma of the focaccia and I ended up helping myself to a piece (or two). The bread was good on its own but I couldn't resist smearing all the herb butter on it because that too, was SO GOOD.

STARTERS

For starters, we had the Warm Japanese Mushroom Salad ($18) and the Angus Osso Buco Stew ($28).

With pine nuts, baby spinach and asparagus and lots of fried shallots - this is officially my favourite salad ever!

The Angus Osso Buco Stew was highly-recommended and I can certainly see why!

This full-flavoured stew made from roasted bone marrow also consists of Hijiki and Porcini mushrooms that are oven-roasted with thyme and rosemary. It is then combined with a reduction of veal jus, Parmigiano-Reggiano, and toasted breadcrumbs, and served with bite-sized baked Tsukiji oyster fritters, mushrooms and pickled crumble.

To be honest, I don't eat oysters but I ate one anyway (if don't eat, then how to blog?) and gosh, I enjoyed it so much! It was really fresh (none of that fishy odour) and I loved how the soft inside paired really well with the crusty outer alongside the flavourful stew... yum!

MAINS

I don't like fish very much and wouldn't normally order it so when Carrie suggested we get the Baked Olive Black Cod ($35), I actually wasn't too keen about it. (Sorry babe!)

But as it turned out, I ended up slurping up all the sauce -__-

The fish was good too (I mean, it's cod!) but the sauce was such an interesting blend of pepperoni (yes, you read that right), hon shimeiji and baby potatoes, I've never tasted anything like that before!

We also got the Kurobuta Pork Belly ($32) that was served kakuni style with a side of seaweed fries.

The pork was really tender and simply melts in your mouth and the fat too was so sinfully GOOD - there goes my diet.

With the awesome seaweed fries that's like a billion times better than the ones we get annually at a certain fast-food chain :p

PASTA

This Smoked Uni Carbonara ($38), my friend, is seriously the real deal.

Made from Mugi Cha smoked Uni that forms the base, it is cooked with Applewood smoked bacon and crayfish that is accompanied by a lush, velvety cream sauce. This dish is served with an Onsen egg nestled in the centre and finished with a dusting of truffle soil.

Totally befitting for the #foodporn hashtag.

DESSERTS

My favourite part of every meal!

Very unlike the typical panna cotta, this Wild Honey Panna Cotta ($16) reminds me of the milk puddings I had in Japan. The freeze dried fruits definitely added a good crunch!

The star of the dessert menu is undoubtedly the Fuji Apple and Parmigiano-Reggiano Torta ($14). Employing a secret family recipe with an Italian twist, Chef Richards uses fresh Fuji apples for this torta. It is then baked with Parmesan, gratinated with the same cheese for an intense flavour and served with a flavourful honey and wild fig ice cream. Adorned with crumble and flake almonds, this decadent torta is the perfect way to finish a meal.

If I weren't already married, I would probably want to marry the chef.

I kid.

Or maybe not.

After taking over as NUVO's head chef in January 2014, Chef Richards, who has over 16 years of experience in the food and beverage industry, had been awarded two stars by Wine & Dine Magazine for The Most Innovative Menu and ranked 4th in Singapore by WBP Stars after outstanding local favourites Iggys, Guy Savoy and Les Amis.

Well-known for perfecting the sous vide technique, Chef Richard’s culinary specialty is Modernist Cuisine, described in his own words as, “a cuisine type that holds no boundaries and focuses on modern techniques of cooking, bringing out the best of ingredients and manipulating its structure to bring its full potential to life on a plate”.

With my pretty dining companion!

NUVO
6 Raffles Boulevard, #02-100
Marina Square Shopping Mall
Singapore 039594
Tel: 6822 2098

Enjoy 15% off when you make payment with any UOB card!

This was a media tasting but the opinions are entirely of my own.