Hidden in a corner of Marina Square’s The Dining Edition, NUVO at first glance appears nondescript. Yet it houses one of Singapore’s most celebrated young chefs – Mark Richards. Richards brings to the table more than 20 years of culinary training, working alongside world-class chefs such as Nobu Matsuhisa from Nobu Waikiki and Greg Malouf from Momo’s Restaurant in Melbourne.
On local ground, his resume is no less impressive. Chef Richards first sharpened his knives at the Four Seaons Hotel Group, before joining notable restaurants such as Ember at Hotel 1929, Sweet Salty Spicy, and most recently, Keystone Restaurant. Importantly, Keystone was featured in 2012′s The Miele Guide of Asia’s Top Restaurants when Richards helmed their kitchen.
Popspoken was fortunate to be invited to a preview tasting of NUVO’s latest menu creation, in which Richards creatively marries Italian and Japanese flavours into his various creations. On the unusual pairing, Richards is on a personal journey to make modern fusion cuisine affordable and to bring Singaporeans on a food journey they have never embarked on.
“I am really excited and inspired by NUVO’s food philosophy; we intend to change the perception that modern cuisine is only for deep-pocketed patrons. My personal goal at NUVO is to use quality ingredients to bring my food to the mainstream every day.” – Chef Richards
We were served the following:
This dish is a must-try, especially if you are bringing your salad-fanatic girlfriend on a date here. The flavors meld together so harmoniously. The textures of the mushroom varieties, coupled with the leafy greens, were a perfect coupling.
A huge favorite at the table. Someone at the table exclaimed that she has yet to get tired of it even after eating it four times, on separate occasions.
I personally preferred the risotto to the angel hair. The risotto is creamy without being too cloying, and there are generous bits of lobster if you dig around. The pasta is also cooked with lobster broth, which makes every mouthful especially luxurious.
My favorite dish of the night. I especially love how the pork belly was slowly stewed such that its fats melt like butter when it is in your mouth. It is also served with a special kind of pasta, which is specially imported from Spain and rarely found in other restaurants.
Green tea cake with crushed Hello Panda sprinkles – what is there not to love?
A fantastic take on Panna Cotta – no crispy sugared shell to crack, but the body and texture of the dessert is heavenly. Everyone at the table were slowly and carefully savoring their samples. Worth trying.
Address: Marina Square, 6 Raffles Boulevard, #02-100, Singapore, 039594
Opening hours: Monday – Sunday from 11am to 11pm (last orders 10.30pm)
Find out more about NUVO from their Facebook Page.