The newly opened Nude Grill is in many ways similar to its three-year old sister restaurant Nude Seafood. Both establishments revolve around nutritious one-dish meals served up quickly to a grab-and-go CBD lunch crowd, before slowing down to a more languorous pace in the late afternoon with communal dinner plates built for sharing.
Nude Grill and Nude Chill are two adjacent concepts at the new Marina One, overlooking a lush garden with waterfalls, an oasis in the middle of the city.
The group imports meat and vegetables from Japan, New Zealand and the northern Thai highlands. The cooking style has a Western foundation, but is Asian in heritage.
Here at Nude Grill you can see the open (“Nude”) kitchen and the chef at work.
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Nude Grill’s sharing starters include a foie gras parfait with longan, passionfruit and Sarawak black pepper ($14++), while mains include a whole poussin with a glutinous rice-scallop stuffing, emerald greens and shiitake-onion tempura ($29++).
Lunch focuses on one-dish meals such as bavette steak with sunny-side-up egg, steak fries, French beans and red wine shallot jus ($23++) and a whole chicken leg roulade with mushroom duxelles, black truffle jus, corn and potato foam ($25++).
The star at night is an Zabuton of A4 Kagoshima Kuroge Wagyu
rojak flower jus, housemade buah keluak yorkshire pudding, potato dashi, daikon string in ponzu ($69++).
We started off with some cocktail.
SIGNATURE COCKTAILS —original creations by their bartenders
Left— Japanese Garden —green apple, junmai ginjo sake, fresh shiso, fresh lime, soda
Right— Amber Geisha — yuzu sake, Tanqueray gin, aperol, fresh grapefruit, fresh lime
— Andibiotics — Rittenhouse rye whiskey, hickory-smoked maple syrup, coffee bitters, burnt orange
Nude Grill’s sharing starters include a foie gras parfait with longan, passionfruit and Sarawak black pepper ($14++)
To start, we recommend the foie gras parfait, encased in a stiff longan glaze and a dash of passion fruit gel that lifts the heady creaminess of the liver. Available at an accessible $14, this is what co-founder Hong Junchen calls a “democratised foie gras”.
— Cuttlefish ‘Risotto’ —
black barley risotto, salted bean butter, pickled celery, ikura, candied mandarin orange peel
— SPECIAL OF THE HOUSE —
— Friendship —
Zabuton of A4 Kagoshima Kuroge Wagyu
In the spirit of social dining, order the house special Friendship ($69) to share, comprising succulent slices of A4 Kagoshima black wagyu accompanied by Yorkshire pudding with a buah keluak (black nut) lava centre
The wagyu is sourced directly from Kagoshima, and NUDE Grill’s chefs were specially flown over to be trained in Japanese butchery.
Secreto of Iberico Pork—
cherries, slow-roasted pumpkin, smoked potato foam, garland chrysanthemum, pine nuts, pork jus, sage
The tender pork slices and the first cherries of the season nestled with slow-roasted pumpkin, tang oh (chrysanthemum leaves) and smoked potato foam.
— Poussin —
glutinous rice and savoury dried scallop stuffing, butter-poached emerald greens, house-cured pork belly, shiitake-onion tempura, chicken jus
Co-owners Junchen serving us the chicken while explaining how its cooked. Very dedicated owner and very passionate about his food.
Its Dessert time
— Eight Fingers —
grilled avocado, warm pistachio white chocolate cake, caramelised pistachio, white chocolate avocado ice cream (V)
— Dark Chocolate Coulant—
Valrhona 66% Caraibe chocolate, Jack Daniels, raspberry, cocoa nib ice cream, crystallised cocoa nib(V)
Wash down the dessert with some hot tea.
“Because food is about making people happy, nothing more or less.”
This is exactly what the NUDE team delivers, making us very happy with the delicious food.
To make a Reservation:
(+65) 6581 9306
5 Straits View #01-22, Marina One
Monday to Friday
Lunch 11:30am – 2:00pm last order
Dinner 6:30pm – 9:00pm last order
Closed on weekends and public holidays