Inspired by the best of Italian and Japanese ingredients and techniques, NUVO offers an intimate dining experience with flavours set to tantalize your taste buds. Executive Chef Mark Richards, formerly from Keystone Restaurant, helms the kitchen at NUVO, whipping up delightful creations with his perfected specialty skill, the sous-vide technique. With over 16 years of experience, Chef Mark Richards constantly pushes the boundaries to achieve greater heights at NUVO. As a result, he has carefully curated exquisite dishes that reflect the best of both well-loved cuisines. Taste his signature creations such as the Smoked Uni Carbonara, Angus Osso Buco Stew, and Kurobuta Pork Belly.
I’m not someone who would order salad at a restaurant but the Warm Japanese Mushroom Salad ($18) won me over. The pine nuts and mushroom lent an earthy taste to the salad while the butter truffle oil gave this dish some pizzazz.
It was certainly interesting to see that the Crispy Calamari ($18) came with compressed watermelon, on top of arugula, togarashi and white balsamic. The calamari was crisp with a chewy interior but tasted a little bland.
The Baked Olive Cod Fish ($35) with pepperoni, hon shimeiji and baby potatoes is a dish that I wouldn’t mind ordering over and over again at NUVO. With a layer of olive espresso paste, every mouthful of the baked cod fish was sweet accompanied with just a slight tinge of bitterness. The lobster bisque sauce was wonderfully done, which brought this dish up a notch.
Combining two different dishes on a plate, the Kurobota Pork Belly ($32) and Angel Hair Wakame ($18/$24) are a match made in heaven. Tossed in lobster essence, rayu oil and sprinkled with tamago fukikake, the angel hair pasta was al dente and a little on the salty side. Loved the kurobuta pork belly that was braised in dashi and soya sauce, then cooked kakuni style. Thinly sliced pork belly that melts in the mouth screams perfection.
The dish that intrigued me the most at NUVO was the Smoked Uni Cabonara ($38) because of the addition of truffle soil. It was a brilliant move though, as the sweetness balances the creaminess of the cabonara.
The Japones Australian Lamb Shank ($38) was served with fregola sarda, a type of Sardinia pasta. For someone who loves lamb, misterchewy commented that the lamb shank was hardly gamey, which was pretty disappointing.
The Wild Honey Panna Cotta ($16) didn’t look like much but I was surprised by how the fluffy texture of the panna cotta and the taste of wild honey clearly stood out. The dehydrated fruits were extremely sweet, not that I’m complaining.
I give two thumbs up to the Fuji Apple and Parmigiano Reggiano Torta ($14). Who would have though of incorporating cheese into their dessert? There was a very mild savory taste which went well with the scoop of fig and honey ice cream.
I highly recommend NUVO to people who have adventurous taste buds! Stay connected with us on Facebook www.facebook.com/missuschewy and on Instagram @missuschewy and @misterchewy 🙂
NUVO
Marina Square Shopping Mall
6 Raffles Boulevard #02-100
Singapore 039594
Tel: +65 6822 2098
Opening Hours
Sun to Thu & PH
11am – 11pm
Fri & Sat & Eve of PH
11am – 1am