Kitchen Recipes

24 Hours Inside A Michelin Star Kitchen: Restaurant Nouri



Nouri, headed by Chef Ivan Brehm, has one Michelin star and is #39 on the Asia’s 50 Best Restaurants list. We spent a whole day inside Nouri’s busy kitchen so …

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22 thoughts on “24 Hours Inside A Michelin Star Kitchen: Restaurant Nouri

  1. kizzkizz06 says:

    The mentality of starred kitchens here in the U.K. And Europe is so different to Us and Canada, they always seem less tense and regimented to what to im used to.interesting to see

  2. J Murphy says:

    I bet the staff meal is even better than anything I have ever eaten.

  3. Speaking English with English subtitles??? Ok then makes perfect sense.

  4. Raha B says:

    the dishes are extremely beautiful but I think these tiny foods are not enough to make someone feel full! just one shrimp! or little particles of fish! their only samples not food!

  5. for a mitchelin star kitchen, the detail and placement of the foods were awful, just looked lazy and a lot of the dishes of the same item looked different, his placement of the suaces just looked quickly plonked on.

  6. the best is that around the corner is 10times cheaper Asian bistro where you eat more and better and without a "Michelin cliche"

  7. To work in the kitchen like this, you have be passion and creative. A lot of hard work.

  8. Rob Tran says:

    Great chef so calm in control

  9. Man high end foods are like 1 bite per serving for a cost of 3-4x of the normal ends. But meh, people dont always look for quantity but for quality with an inspiration of art.

  10. Terry says:

    He can be like that because he trusts in his team, and I'm sure they have good attitude toward the head chef as well. Being quiet like this won't work with a team of arrogant chefs who try to talk shit all the time.

  11. Grace Kim says:

    Why would they leave the cups out overnight. They would collect dust! Wiping them again would be more work

  12. Just like in the Burnt movie

  13. antho says:

    by the sound of his voice, you already know what he's cooked up is masterful art

  14. Every dish served with a double portion of pretense.

  15. Nick Yang says:

    This is just amazing….
    When chef explains the idea of this restaurant, i almost got into tears.
    Accepting differences and connecting them with what they can do the best, food.
    And this is michelin starred restaurant.

    Food, people, passion, and happiness
    Maybe this is how it is supposed to be.

    No ego no anger no pretention, no nothing with chef treating his team as they are his own family.

    So warm.

  16. Igor Valko says:

    This is why there are bad, good and the best restaurants. It’s all about the owners approach to his staff and that reflects to his customers. Well done.

  17. One Love says:

    slaves to overly complex food. not a fun lifestyle.

  18. What's the deal with so many sauces in Haute cuisine? I appreciate the artistry but it looks like all the food is swimming in paint.

  19. Please keep your hands off the staff. The little quick massage of the shoulder with “How you doing, kid,” may seem innocuous to you but to someone that sees you in an authoritative position, it feels differently.

  20. Danny Maxxx says:

    such small portions on big plates

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