The men SAT around the record player in silence, letting the surging riffs of John Coltrane’s saxophone solo trail into the chorus before one of them exclaimed: “Woah! Did you hear that?” Such was a scene from Ivan Brehm’s childhood, where weekends were spent in the company of his grandfather and friends, audiophiles who revered the discography of Miles Davis and Astor Piazzolla as much as they did the stately recordings of classical maestros. “I’ll never forget watching those grown-up men carry a drink in their hands and not speak for an hour while listening to an entire album,” recalls Brehm, the 36-year-old chef and owner of one-Michelin starred restaurant Nouri.
Attuned at a young age to the aural pleasures of a sophisticated stereo system, Brehm moves with ease as he draws a vinyl record from its sleeve, sets it on the turntable and nudges the stylus into place. As the music of A-Wa — a trio of Israeli sisters who combine traditional Yemeni music with modern hip-hop elements — begins to play, Brehm settles into a low-slung armchair, a prime perch (acoustics-wise) that also offers a full view of an audio set-up his grandfather would approve of: Limited edition ATC speakers flank a futuristic Wilson Benesch turntable, a handmade analogue Condesa rotary mixer, and vacuum tube operated Jadis preamplifiers that hark back to the electronic stylings of World War II. No fewer than 3,000 records, illuminated by cove lights, form a shrine of sorts to musical genres spanning Motown to world music.
This well-calibrated listening room is but one limb of Appetite, a 2,000 square-foot multiconcept space that is also part art gallery and part restaurant. Nouri, the fine dining concept owned by Brehm, sits on the ground floor of the same heritage shophouse.
Bu hikaye T Singapore: The New York Times Style Magazine dergisinin February 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye T Singapore: The New York Times Style Magazine dergisinin February 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Two New Jewellery Collections Find Their Inspiration In The Human Anatomy
Two new jewellery collections find their inspiration in the human anatomy.
She For She
We speak to three women in Singapore who are trying to improve the lives of women — and all other gender identities — through their work.
The Luxury Hotel For New Mums
Singapore’s first luxury confinement facility, Kai Suites, aims to provide much more than plush beds and 24-hour infant care: It wants to help mothers with their mental and emotional wellbeing as well.
Reimagining The Future Of Fashion
What do women want from their clothes and accessories, and does luxury still have a place in this post-pandemic era? The iconic designer Alber Elbaz thinks he has the answers with his new label, AZ Factory.
Beyond The Plate
In Singapore, a new dining experience dishes up food for thought, with a curated, multi-sensorial approach.
The Fatal Meal
From blowfish to blue cheese, Western diners have become obsessed with the (often exaggerated) idea that our meals might destroy us — even though the act of eating has been perilous for most of human history.
A Man For Our Times
Ever since “The Talented Mr. Ripley” was published in 1955, the novel has become a cultural touchstone, a work by which we measure the current American moment. Now, on the eve of yet another cinematic remake, Patricia Highsmith’s mordant tale of self-invention has never felt more relevant.
Ulay, On His Own Terms
Examining the sprawling retrospective of the late performance artist and conceptual photographer Ulay.
The Incredible Lightness Of Being
The South Korean actor Kim Woo Bin makes his comeback with a new outlook on life and success.
People - Be A Man
Three Singaporean men tell us how they have grappled with differing ideals of masculinity through their lives — and how they are reinventing the concept for themselves and for future generations to come.