A dinner that's also a play at Michelin-starred Nouri, where chef Ivan Brehm turns actor as you eat

A groundbreaking dining experience has taken place at Singapore’s Michelin-starred restaurant Nouri, where chef Ivan Brehm transformed a traditional meal into a theatrical production. The 10-course, three-hour experience, titled A Matter Of Taste, was created in partnership with Checkpoint Theatre and features a unique blend of fine dining and storytelling. Each course is paired with a chapter from Brehm’s personal journey, presented as part of a play written by Checkpoint Theatre’s joint artistic director Huzir Sulaiman. The event ran from August 22 to August 30, 2026, offering diners an immersive, sensory-rich encounter that challenges conventional notions of both cuisine and performance. The concept emerged from a collaborative effort between Brehm and Huzir Sulaiman, who envisioned a project that would merge the artistry of cooking with the narrative power of theatre. Unlike typical dinner-theatre productions, which often prioritize entertainment over gastronomy, this initiative focuses on delivering a deeply personal and introspective experience. The play unfolds alongside the meal, with each act corresponding to a specific dish and a pivotal moment in Brehm’s career. Diners are seated in the open kitchen of Nouri, allowing them to witness the preparation of their courses while listening to the unfolding story. One actor, Ramzie Tahar, plays supporting roles, voicing figures from Brehm’s life, while also assisting in the preparation of food for guests. Among the standout courses was an interpretation of the “orange soup” Brehm recalled as a childhood memory that sparked his passion for cooking. Originally a dessert, this version was served as an introductory dish, featuring savory vanilla rice custard, bafun uni, and muscat vinegar. Another memorable course was a shepherd’s pie and buffalo wings dish, inspired by Brehm’s early years in culinary school in the United States. An agnolotti dish reflected his time working in a rural Italian restaurant, while a poached rainbow trout course evoked a cherished memory of preparing a meal for his mother during his tenure at a Brooklyn-based farm-to-table establishment called Applewood. The experience was designed to engage all five senses, using carefully curated soundtracks to complement each course. Rather than relying on elaborate sets or audience interaction, the production emphasized intimacy and authenticity. Brehm described the process as akin to having a private conversation with the diners, sharing his life story while simultaneously crafting the meals that accompanied each narrative. This approach allowed for a deeper connection between the chef and the guests, creating a sense of co-creation rather than passive consumption. When Brehm initially proposed the idea of a play centered on his life, the response was mixed. While some found the notion surprising, others recognized the boldness of the undertaking. “Everybody was a bit shocked, but also they know we're a bit crazy,” Brehm remarked. He noted that the collaboration began with discussions about exploring different themes, but it was Huzir’s suggestion to focus on Brehm’s personal history that led to the project’s inception. “I had shared some things with him in the past, but I never, for a second, imagined that we're going to do a play about me.” For hardcore food enthusiasts, the experience offered a rare opportunity to connect with the chef on a deeply personal level. The integration of storytelling into the dining ritual elevated the meal beyond mere sustenance, transforming it into a cultural and emotional journey. As the final course was served, the evening concluded with a lasting impression, proof that innovation in the culinary world continues to push boundaries in unexpected ways.