Rebekah Wilson-Lye

Helmed by chef/owner, Ivan Brehm, Nouri serves delicious crossroads cuisine that pays homage to diverse culinary heritages, local seasonal produce and under utilised ingredients🤗. The vibe at Nouri is lovely, friendly and remarkably unpretentious—the kind of place you want to make your local😎. (They also have a killer sake list⚡️🍶)

#juyondai #十四代 #NbyHidetoshiNakata #nouri #juyondaiflagshiprestaurant #singapore #michelinstar

[Dec. 2022] Less

A four hour flight south took me from the dry, -2ºC climate of Beijing 🥶 to the +25ºC breezy, balmy weather of Shenzhen😎🏝️! First stop, a much anticipated dinner at the breathtakingly elegant晴空深圳 Seiku Shenzhen. While the sushi and kaiseki ‘aesthetic’ are easy to mimic, the true test is a chef’s sense and technical skill to draw out the essence of seasonal ingredients, calibration of flavours, textures and temperatures throughout the course, as well as the overall service— Seiku excels on all levels💯. After a hectic week of travel and market visits, our meal was like a hug from home🤗. It is also, without a doubt, the best kaiseki experience I have had outside Japan👏🏻🍶.#晴空深圳SeikuShenzhen #juyondai #十四代 #NbyHidetoshiNakata #juyondaiflagshiprestaurant #rubyredfinewine #officialdistributor @rubyredfinewine @meatchelin Less

Eating sushi in Beijing may seem a bizarre dining option for a Tokyo resident😅, but the purpose of my visit was to express gratitude to the restaurants that have been supporting Juyondai and N by Hidetoshi Nakata during the turbulent past 3 years in the F&B scene🙏🏻.
Sushi Ryu has been a Flagship Restaurant since we first launched our brands in Beijing, so it was wonderful to be able to enjoy an evening of great food, sake and conversation with Li Wenlong, the head chef and co-founder, who flew in from Hong Kong for our visit🥰🍣.
Naturally, there was much discussion about the impact of the recent ban on imports of all marine products from Japan, but chef Li has taken the challenge in stride, sourcing the best quality seafood he can from ports around the country🙌🏻.
Massive respect and huge thanks to Sushi Ryu and the Beijing Ruby Red team for being fantastic ambassadors of sake in Beijing👏🏻🍶!
#鮨龍SushiRyu #juyondaiflagship #juyondai #十四代 #NbyHidetoshiNakata #officialdistributor @rubyredfinewine Less

Lamdre is a system of Tibetan Buddhism, and essentially means the “path” to Buddhahood🪷. It’s also the name of a plant-based fine dining restaurant located in a tranquil and elegantly designed space in Chaoyang, Beijing🌱🌾🍄.

I must admit I arrived fearing the worst (gimmicky plant-based food with shades of modern Nordic cuisine via Japan🫣) and was pleasantly surprised by the humble yet well executed dining experience that is earnestly invested in creating transportive, sustainable cuisine with an emphasis on seasonal, regionally sourced ingredients and centuries of culinary wisdom😌. 

The wine list is made up of sustainable grower producers, but I think sake would really complement the delicate balance and seasoning of Lamdre’s dishes, so I was delighted when the head somm confirmed that he aims to include sake on the menu in the future🍶. Watch this space! 🤩

#兰斋lamdre #beijing #michelinstar #michelinbeijing #plantbased #vegetarian Less

It is crab season🦀. We’re in Shanghai🇨🇳. It was a no brainer that day two of our Shanghai market visit was at Michelin starred Cheng Long Hang🌟. As always, our Ruby Red family spoilt us with a wonderful wine selection featuring Salon (🍾yay!), Stonecroft (🇳🇿🍷double yay!!) and 2012 grand crus from Domaine Michel Niellon and Château Cheval Blanc🙏🏻. The entire meal was divine — the Shanghai crab (picked and plated by an army of staff) is now my benchmark and the standout pairings were (in my unbiased opinion🤣) Juyondai Red Label and N by Hidetoshi Nakata NV✨🍶.

Menu details listed below 👇🏻

Cold Appetisers
Cod in Shanghainese Sweet Soya Sauce
Shiso Crab Meat Jelly
Pork stewed with Old Shanghainese Style
Cod in Shanghainese Sweet Soya Sauce
Salty Chicken with Crispy Skin
Tom Yum Kung Prawns
Pork Loin covered with Crab Roe Sauce
Sweet Lotus Root in Osmanthus Sauce

Soup
Fish Maw and Crab Claw Meat Wonton

Speciality
Crab Roe Lard Sauce on Rice

Hot Dishes
Steamed Chinese Hairy Crab
Rice Fettuccine braised with Crab Paste Sauce
Crab Leg Meat Stir Fried with Yellow Wine Vinaigrette
Braised Pork Belly in Brown Sauce - Sautéed Lily with Asparagus
Mapo Tofu with Crab Roe Sauce

Desserts
Stewed Autumn Pear with Almonds

@rubyredfinewine #ChengLongHang #成隆行蟹王府 #JuyondaiOfficialDistributor #juyondai #juyondairedlabel #nbyhidetoshinakata Less

While were were served marquee dishes such as Peking duck and Shanghai Crab, Xin Ron Ji’s iconic “Home Style East China Sea Yellow Croaker” was by far the standout dish for me. It so umami-rich, meltingly soft and buttery — it felt like a hug from the ocean. The (seemingly) simple preparation also allowed you to enjoy the natural flavour and deliciousness of the ingredients. Recommended pairing: Juyondai Gold Label.
#xinrongi #新荣记 #juyondaiflagshiprestaurant @rubyredfinewine Less

Celebrating a long overdue reunion with the Ruby Red team in Shanghai🥰🇨🇳! It was so wonderful to see our dear friends again and express our gratitude for their incredible representation and quality control of our sake. The venue for our first dinner was at one of Shanghai locations of the multi-starred and Black Pearl Diamond awarded Taizhou cuisine restaurant 新荣记 Xinrongji - a Juyondai and N by Hidetoshi “Flagship Restaurant” - with a course specially arranged by the GM, who came directly from an F&B league football match to join us for dinner! The food, wine (by Ruby Red), sake (by JCSC: ˈɛks Yakiniku Vol.1 Senkin 🤫) and service were all perfection.. and the GM left with some world-class tips on controlling possession in midfield! 🤣⚽️
#rubyred #OfficialJuyondaiDistributor #xinronji @rubyredfinewine Less