Novus Restaurant Bar Cafe Courtyard is set within the historic National Museum on Stamford Road. Many diners have described the restaurant as splendidly stylish while others have said it is alluring. To me, the only part of the decor that spells 'classy and sleek' are the furniture by Paul Smith and Jasper Morrison.
However, what it lacks in decor and style is compensated by the creativity of the restaurant kitchen which put together, quite successfully, an interesting menu that would titillate the taste bud of even the most discriminating gourmet.
The menu consisted of Black Pepper Crusted Yellowfin Tuna with Lime Emulsion and Mesclun for starter, a choice of either Braised Beef Cheeks in Brown Jus or Pan-fried Sea Bream with Beurre Blanc Foam for the main course, and Bombe Alaska for dessert.
The starter was sublime! The tuna had that 'melt in the mouth' texture. Its pepper crust was far from overpowering and it was very well balanced by the soothiness of the lime emulsion. Both darling wife and I voted this the best starter of the three restaurant week menu we tasted this season.
Darling wife ordered the Braise Beef Cheek. Overall, it was well prepared. However, Lyn found it a tad too gamy for her liking. My sea bream, on the other hand, was undeniably good.
Sea bream is a firm white flesh, fine-grained fish. Its succulent meat makes this fish perfect for pan-frying, roasting or baking and has been used by some of the world's great chefs such as Raymond Blanc (Pan-fried Sea Bream served with Ratatouille and Tomato Coulis), Olivier Roellinger (Sea Bream Roasted with Bay Leaf and Lemon), and Jacques le Divellec (Sea Bream with Fennel and Ginger Scales).
The Novus kitchen has chosen beurre blanc, literally 'white butter' in French, as accompaniment to the sea bream. Beurre blanc is a rich sauce made with reduced vinegar and white wine. Its light foamy texture complemented the fine grains of the fish very well. It was the perfect marriage of meat and sauce.
Since the dessert was named 'Bombe Alaska', I was expecting dark rum to be splashed over my dessert, the lights turned down and the whole dessert flambeed while being served. But none of these happened. What was served was actually the Baked Alaska version created by Delmonico's Restaurant (New York's Lower Manhattan) in 1876 to celebrate the acquisition of Alaska. Still, Novus' concoction comprising ice cream on sponge cake blanketed in meringue was fabulous.
However, what it lacks in decor and style is compensated by the creativity of the restaurant kitchen which put together, quite successfully, an interesting menu that would titillate the taste bud of even the most discriminating gourmet.
The menu consisted of Black Pepper Crusted Yellowfin Tuna with Lime Emulsion and Mesclun for starter, a choice of either Braised Beef Cheeks in Brown Jus or Pan-fried Sea Bream with Beurre Blanc Foam for the main course, and Bombe Alaska for dessert.
 |
| Black pepper crusted Yellowfin Tuna |
The starter was sublime! The tuna had that 'melt in the mouth' texture. Its pepper crust was far from overpowering and it was very well balanced by the soothiness of the lime emulsion. Both darling wife and I voted this the best starter of the three restaurant week menu we tasted this season.
 |
| Braised beef cheek |
Darling wife ordered the Braise Beef Cheek. Overall, it was well prepared. However, Lyn found it a tad too gamy for her liking. My sea bream, on the other hand, was undeniably good.
Sea bream is a firm white flesh, fine-grained fish. Its succulent meat makes this fish perfect for pan-frying, roasting or baking and has been used by some of the world's great chefs such as Raymond Blanc (Pan-fried Sea Bream served with Ratatouille and Tomato Coulis), Olivier Roellinger (Sea Bream Roasted with Bay Leaf and Lemon), and Jacques le Divellec (Sea Bream with Fennel and Ginger Scales).
 |
| Sea bream served with beurre blanc |
The Novus kitchen has chosen beurre blanc, literally 'white butter' in French, as accompaniment to the sea bream. Beurre blanc is a rich sauce made with reduced vinegar and white wine. Its light foamy texture complemented the fine grains of the fish very well. It was the perfect marriage of meat and sauce.
 |
| Bombe Alaska |
Since the dessert was named 'Bombe Alaska', I was expecting dark rum to be splashed over my dessert, the lights turned down and the whole dessert flambeed while being served. But none of these happened. What was served was actually the Baked Alaska version created by Delmonico's Restaurant (New York's Lower Manhattan) in 1876 to celebrate the acquisition of Alaska. Still, Novus' concoction comprising ice cream on sponge cake blanketed in meringue was fabulous.
Novus Restaurant Bar, Cafe & Courtyard
National Museum of Singapore
93 Stamford Road
Singapore 178897
Ambiance: 6
Food: 8
Service: 6.5
Pricing: $$$$
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