We have always wanted to try out Novus at the beautiful National Museum of Singapore, and on one weekend evening, we made reservations to come down here for a quick dinner before our movie.
As it was housed inside the museum, we thought that the whole place would be very classic looking. But we were surprised at how modern the decor was inside the restaurant. A long bar counter separates the restaurant and the bar.
A look at the exterior of the National Musuem of Singapore at night.
A lovely basket of warm breads were served to us. I like the soft butter sprinkled with pine nuts, adding some crunch to the creamy butter texture.
Iced water is served here to all diners.
Started off this vegetable amuse bouche which had a crunchy toast at the bottom.
Our first appetizer was this White Asparagus Tempura (S$22 Entree) with sauce gribiche & new potatoes. This is the first time I tried a tempura white asparagus, and it was excellent. The white asparagus is crunchy and juicy, plus the tempura outer crust is light and crisp.
An interesting feature here is that before each dish was served, the service staff will put a small tag on the table with the name of the dish and some interesting facts about the ingredients used. Looks like a museum display to me.
Next was Foie Gras Chaud (S$28) - Pan-seared foie gras, white asparagus, pear and PX vinegar reduction. I like the minature toasts used.
The Duck Tea (S$16), made of Duck consomme, quail egg, trumpet & brown enoki mushroom, smoked duck breast, black truffle salsa, was suppose to be one of the signature dish here. However, we find the broth not flavourful enough. Quite a letdown.
Wanted to eat some pork, so ordered the main course Berkshire Pork Meets White Asaparagus & Iberico Ham (S$46) - Roast Berkshire Pork Tenderloin, Iberico ham-wrapped white asparagus, porcini mushrooms, sauce Bearnaise and shallot sauce. Unfortunately, the pork was kind of dry. But the taste was good.
After the dry pork, we were skeptical about the Organic Chicken & Truffle (S$38) - Chicken breast stuffed with truffle salsa, white asparagus, root vegetables, crisp parsley. Since it was made of breast meat, we thought it will be dry. Surprisingly, the meat was moist and tender.
The chicken came with a large pot of potato truffle gratin.
We were rushing for movies, so had to skip desserts. However, all diners here get to take home a cute cupcake each. It was packed in a beautiful paper box with a metal handle.
Novus Restaurant & Bar
93 Stamford Road,
National Museum of Singapore