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 

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

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. 

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