Art at Curate: Benjamin Halat x Guillaume Bracaval
For the upcoming iteration of Art at Curate — RWS’s restaurant CURATE’s ongoing collaboration dinner series — chef de cuisine Benjamin Halat will be cooking with Guillaume Bracaval, executive chef of the two Michelin-starred Cuisine[s] Michel Troisgros in Hyatt Regency, Tokyo. Bracava, who has been through the kitchens of Parisian heavyweights like L’Arperge and Ledoyen , will be presenting dishes like beef entrecote with potato and parmesan, and Jerusalem artichoke with egg and herbs. Alongside will be Halat’s contemporary German dishes, like a brioche dumpling with mushrooms and black truffles; and poached cod with salsify and mustard. Happening 18 – 24 Jan 2019.
4-course lunch at $138, 8-course dinner at $308. Wine pairings available on request.
The first anniversary of contemporary French restaurant Lerouy sees chef Christophe Lerouy cooking alongside two chefs who used to head three Michelin-starred restaurants: Jacques Pourcel of Les Jardin de Sens, Ho Chi Minh; and Bruno Menard, who opened the three-starred L’Osier in Tokyo, and now runs a culinary consultancy in Singapore. While the menu isn’t confirmed yet, expect plenty of French techniques and refinement paired with plenty of Asian ingredients — since all three chefs are French and French-trained, but cook in Asia. Happening 16 Jan for one night only.
9-course dinner with tapas and wine pairing at $538
3 Stanley St, Singapore 068722. Tel: +65 6221 3639
Osaka Cocina Nikkei at NAMI Restaurant & Bar
From 21 to 27 Jan, NAMI Restaurant & Bar will be showcasing Nikkei cuisine, a Japanese-Peruvian hybrid that resulted from the first wave of Japanese emigration to the Latin American country. The restaurant will be hosting the team from Osaka, one of the best Nikkei restaurants in Peru, where group executive chef Juan Alfonso Urrutia and group executive itamae Rogger Quispe will be helming the kitchens at NAMI. Expect an inventive mix of Japanese and Peruvian techniques and ingredients, like the chirashi black causa — which sees the peruvian potato salad causa topped with king crab tartare, shrimp, avocado and ikura. There’s also the nitsuke criollo, boneless short ribs braised in a Peruvian stir-fry-inspired barbecue sauce. This gets served alongside a pumpkin yuzukosho and crispy quinoa. There’ll also be Peruvian-inspired cocktails — with indigenous ingredients like pisco and agave — by Origin Bar’s bar manager Adam Bursik.
7-course “Nikkei Experience” dinner tasting menu at $188 per pax, cocktails are $24 each.