The most exciting chef collaborations in June and July 2023  

1. One-night-only dinner for 50 pax: La Rochelle x VUE x Shisen Hanten

Chef Chen Kentaro, Iron Chef Hiroyuki Sakai and Chef Sam Chin. (Photo: VUE)

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On June 19, Executive Chefs Sam Chin of VUE and Chef Chen Kentaro of Shisen Hanten will team up with Japan's longest-serving Iron Chef Hiroyuki Sakai from La Rochelle. Each renowned chef is a master of his own cuisine – Chef Chin for modern European gastronomy, Chef Chen for spicy Sichuan sensations, and Chef Hiroyuki for French haute cuisine. Together, they will showcase their respective specialties, culminating in a fusion of flavours, skill and flair.

These culinary masters will join hands at VUE to create a five-course menu ($488) for one night only for 50 people. Delight in Chef Chin's Spanish Carabinero, showcasing perfectly poached red prawns with white corn, fermented green garlic, and red koji sauce. Then, look forward to Chef Kentaro's Foie Gras Chawanmushi, featuring silky steamed egg elevated with black summer truffle slivers and a touch of crab roe. Finally, savour Chef Sakai's Kumamoto A5 Emperor Wagyu Sirloin, showcasing exquisite marbling and melt-in-your-mouth tenderness. Available on June 19. 

Find out more here.

2. 10 hands Cantonese feast: Min Jiang, Goodwood Park Hotel

Photo: Goodwood Park Hotel

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Building upon the success of last year's '8 Hands Culinary Showcase,' time-honoured Cantonese restaurant Min Jiang at Goodwood Park Hotel is uniting an ensemble of five veteran Chinese cuisine experts for this year’s collaborative cookout. The '10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics' will see Chefs Chan Kwok, Yim Yiu Wing, Cheng Hon Chau, as well as Min Jiang's very own culinary virtuosos, Chan Hwan Kee and Ho Chee Hee delivering two set menus. 

The 6-Course Set Menu for four to six persons ($138/pax) includes dishes such as roasted Irish duck with sliced mango in sweet plum sauce, pan-fried dace fish with orange peel stuffing and braised Australian abalone with sea cucumber and shrimp roe sauce. While in the 8-Course Set Menu designed for eight to 10 persons ($168/pax), guests can indulge in the richness of boneless chicken thigh stuffed with bird's nest and yunnan ham in double-boiled soup as well as steamed sea perch fillet with preserved cabbage. Available from July 13 to 20. 

Find out more here.

3. An amalgamation of Korean and Singaporean flavours: NAE:UM x JL Studio

Chef-Founder Jimmy Lim of JL Studio and Chef-Founder Louis Han of NAE:UM. (Photo: NAE:UM)

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NAE:UM celebrates its second anniversary with a special collaboration between Korean chef-founder Louis Han and Jimmy Lim, the homegrown chef-owner of two-Michelin-starred JL Studio in Taichung in Central Taiwan. Chef Han's culinary style is a fusion of inspired contemporary Seoul cuisine, blending Western techniques with traditional Korean flavours. On the other hand, Chef Lim is known for his clever interpretations of modern Singaporean cuisine, using seasonal Taiwanese produce to create unique dishes.

This 4-hands collaboration will bring together two distinct culinary styles, resulting in an amalgamation of Korean and Singaporean flavours across 7 courses ($298). In the past, Chef Han has incorporated local pantry staples such as XO sauce into his cooking, as well as showcased his inventive take on Korean-style achar and papadums. Similarly, Chef Lim is known for highlighting the rich culinary tapestry of Singapore and Southeast Asia. The menu will only be revealed on the days of the collab on July 8 and 9. 

Find out more here. 

May 2023: 4. An East meets West homecoming: Cassia X Re-Naa

Chef Alan Chan and Mathew Leong. (Photo: Capella Singapore)

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Having made a name for himself as the Executive Chef at Re-Naa, Norway's only two-Michelin-starred restaurant in Stavanger, Chef Mathew Leong is returning home to collaborate with Chef Alan Chan, the Executive Chinese Chef of Cantonese restaurant Cassia at Capella Singapore. This anticipated culinary partnership brings together two chefs, each with their own unique style and expertise. 

Drawing from his eight years of culinary experience abroad, Chef Leong's cooking style is a fusion of Nordic and French cuisines with Asian influences. While Chef Chan, who has over 20 years of experience at the helm of various fine dining restaurants, will be adding a Cantonese touch to the six-course set menu ($298).

Indulge in dishes such as  grilled Norwegian King Crab, paired with creamy and delicate smoked cauliflower chawanmushi. Topped off with a delectable shellfish foam and citrus aromatic oil, this culinary masterpiece is a feast for both the eyes and the taste buds. Also, savour the tender lamb saddle, stuffed with Morel mushrooms and glazed with fermented honey and ice cider. The dish is accompanied by a comforting Ragout stew with brioche bread on the side. Available on May 19 & 20 for dinner. 

Find out more here. 

Related: These Singapore chefs are heading new restaurants 

A $1,000 star-studded six-hands dinner: Taian Table X Marina Bay Sands

Chef Tetsuya Wakuda, Chef Stefan Stiller and Chef Greg Bess. (Photo: Marina Bay Sands)

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Indulge your epicurean whims with Where Your Senses Feast, a vibrant two week-long food and wine festival that will transform Marina Bay Sands venues into various experiential dining concepts. The marquee event is the Six Star Dinner, which is jointly helmed by Guest Chef Stefan Stiller from the three-Michelin-starred modern European fine dining establishment Taian Table, Chef Tetsuya Wakuda of Waku Ghin and Wakuda, and Executive Chef Greg Bess of CUT by Wolfgang Puck and Spago. 

The three culinary maestros, who share six Michelin stars among them, will showcase their impeccable prowess in a six-course dinner ($996). Gourmands can look forward to a gastronomic journey featuring exquisite dishes by Chef Stiller, such as the Brittany Blue Lobster artfully paired with a glass of François Carillon Chardonnay. Meanwhile, Chef Wakuda's culinary expertise will shine with his Hokkaido scallops adorned with succulent sea urchin and Osciétra caviar. Completing this epicurean experience is Chef Bess' masterful creation of Wagyu Filet Mignon, complemented with caramelised red onions and yuzu citrus chilli paste, which promises to tantalise the taste buds and leave a lasting impression.

This exclusive dinner will be staged in a pop-up pavilion at the Marina Bay Sands’ Event Plaza, and will combine the best of cuisines and entertainment. Prepare to be amazed by state-of-the-art stage design and advanced audio-visual technology that will provide a stunning display of dynamic motion graphics and captivating projections during your feast. May 19’s dinner is sold out, limited seats are available for May 20. 

Find out more here. 

Related: This young Singapore chef will showcase Hainanese flavours at a global competition

Modern British meets Singapore: Restaurant Labyrinth x NEL

Pea and ham. (Photo: NEL)

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Those who love innovative cuisine are in for a treat as Chef Han Li Guang of Labyrinth and Chef Nelly Robinson of Sydney's NEL join forces to create a tantalising 14-course menu ($298++). The evening features a selection of Chef Han’s reimagined Singaporean dishes alongside Chef Robinson’s Antipodean influence on traditional British fare. 

The menu, available for one night only, promises to delight diners with Chef Robinson’s playful interpretations of iconic UK dishes such as the classic Gregg's pasty, pea and ham as well as kedgeree – a beloved Indian dish that has become a cherished English recipe. While Chef Han's contemporary twist on Singaporean comfort food such as Roti John, otah, and prawn noodle soup add depth and variety to the four-hands menu. Meanwhile, at NEL, where creative Australian tasting menus come to life, Chef Robinson’s exceptional work has earned him the accolade of Sydney's top chef by The Best Chef Awards, solidifying his prominent contribution to the field of gastronomy. Available on May 22.

Find out more here.