The Nomads at Telok Ayer: An Omakase Journey Along the Silk Road
Treading on the path less travelled, The Nomads is a contemporary Central Asian restaurant in Telok Ayer that reimagines the Silk Road’s gastronomical trail. The Nomads brings to Singapore’s food scene less commonly found cuisines of Central Asia including Kazakhstan.
The Nomads features a chic dining area that resembles a seating area around a bar top where you can see the semi-open kitchen and the chefs assembling dishes from the omakase style menu before your very eyes. The omakase menu has been built around cooking techniques using fire such as barbecuing, which explains the custom-built Binchotan grill.
Central Asian Cuisine
Central Asia today consists of five independent republics - Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan and Tajikistan - that were formerly Soviet Republics. The region is surrounded by China, Russia, Iran and Afghanistan, whose culinary influences are reflected in Central Asian cuisine.
The Nomads founders Shawn Kishore and Olzhas Zhiyenkulov, a Kazakhstan native, explain that the aim is for diners to appreciate the ingredients, cooking techniques and traditions of Central Asian cuisine without being overwhelmed by the full experience. What you get is nonetheless authentic but with a contemporary twist. Having spent time in Kazakhstan and enjoying the wonderful hospitality of the locals, Shawn and executive Chef Daniel Krishnan want Singapore to enjoy the same experience. In fact, the tasting menu starts with a welcome drink where you choose your own vessel and the whole team toasts to each other.
The Silk Road
Drawing strong culinary influences from countries along the Silk Road from Southern Italy to Western China, The Nomads offers its own unique spin to traditional dishes by incorporating familiar Southeast Asian flavours.
Kazakhstan’s national dish, Beshbarmak, translating to “five fingers” and typically eaten by hand, has been modernised at The Nomads with tender wagyu cheeks in a spiced broth akin to Bak Kut Teh and topped with dehydrated potato sheets.
Plov in Kazakhstan, paella in Spain, pulao or biryani in India, rice is a staple in most cultures across the Silk Road. The Nomads have paid homage to this humble ingredient with the Hunter’s Plov - a risotto dish with 2-week dry-aged wagyu striploin, bone marrow, pickled heirloom carrots, tea-braised quail eggs and brandied raisins.
The Omakase Style Tasting Menus
There are three omakase-style tasting menus; A Trail Blaze is a perfect 11-course introduction that is a good option for first-timers; The Odyssey of Fire is a leisurely journey of 17 courses consisting mainly of bite-sized dishes showcasing the signatures and seasonal must-tries; following the Central Asian hospitality and culture to make sure people are well-fed, Nirvana Omakase is an adventure of up to 22 courses where the chefs will take your preferences and desires into special account.
The culinary team spent a good couple of months on R&D, creating up to eleven versions of some of the dishes, trying to perfect the taste and textures until they arrived at the final versions being served today. To complement your dinner, you can also choose to have the beverage pairing menu consisting of wines and cocktails.
Don’t quote me on it, but there were talks of more vegan and vegetarian options being in the pipeline as The Nomads team explores interesting variations of butter such as oat, mushroom and onion butter.
Must-try Dishes
The Nomads Nan with Hunter-Gatherer’s Butter is a traditional Kazakhstan bread that goes by many names such as patir or lepeshka, and symbolises the sanctity of breaking bread with friends and family. The warm fluffy bread is served with umami-flavoured seaweed butter and a seasonal dip of the day such as foie gras or uni served in a hollowed-out bone marrow. The dips are creamy and oh-so-delicious!
Vegetarians and veggie lovers like me will be happy to know that The Nomads’ plant dishes are truly some of their best.
The Maitake Mushrooms seasoned with earthy Khmeli Suneli spices and grilled with tahini and sesame seeds while seemingly simple, are an absolute delight to anyone who loves the smoky taste that comes with cooking with charcoal.
Carrots in Soil is a beautiful-looking dish served in a pot of sorts with charred heirloom carrots, olive oil emulsion and coffee crumble. The soil is a mix of coffee grind, almond flour and sugar, resulting in a flavour profile that is not bitter at all despite the use of coffee.
The Pomegranate and Watermelon Sorbet intended as a palate cleanser between the main savoury dishes is somehow memorable. The sorbet is refreshing and cooling and just a great combination of flavours. I could have a whole bowl!
The Private Dining Room
Reminiscent of a classic mystery novel, the private dining room is hidden behind a bookcase. To access this room, you’ll have to go through a secret entrance and spend a minimum of S$2,500 for the experience. The Nomads private dining room holds up to ten persons who can enjoy an extravagant communal menu which is fully customisable to your needs. Check out the relic framed on the wall - supposedly an 800-year-old door handle from Kazakhstan.
Address: 70 Telok Ayer Street, Singapore 048458
Call or WhatsApp (+65) 6977 7057
*Reservations required
Smoked Herring
Horseradish Mash & Filo Tart
caviar & kaya
Two Caviar, Homemade Kaya & Argentine Red Shrimp
Lamb Samsa Cone
Tartare in Coffee Feuille de Brick
salat
Grilled Pears, Seasonal Greens, Crystalized Walnuts, Cherry Vinaigrette & Anchovy Sauce
Scallops
Koji Cured Scallops, Spiced Burnt Corn on Lentil Cracke
squid laghman
Charcoal Kissed Squid Noodles, Smoked Szechuan Paprika Sauce, Capsicum & Pine Nuts
sturgeon
Soy Butter Emulsion, Crunchy Grains & Dill
foie in ash
Foie, Cherry Gastrique & Charred Breadcrumbs
almaty
Smoked Apple Puree, Celery Sorbet, Bay Leaf Tart, Gorgonzola & Cinnamon Yoghurt
medovik
Honey Cake, Sour Cream Ganache, Blood Orange, Rose Crystals & Yoghurt Sorbet