Primrose Farm pork loin | Black garlic and anchovies Wood ear fungus | Carrots | Pancetta and farro
Private banker-turned-chef-restaurateur Petrina Loh might be a California Culinary Academy graduate of the Le Cordon Bleu programme, but traditional Asian food has a distinct influence on her cooking. And keeping true to her principle of doing just about everything from scratch, the chef-owner of Morsels dedicates plenty of time to ageing, curing and fermenting myriad ingredients – a tradition shared among many Asian culinary cultures. These might appear as accent elements on the plate, but you should certainly pay attention to them.
Hokkaido hairy crab | Tomato and corn sauce | Cucumber
The Michelin-star Saint Pierre might be a contemporary French restaurant, but there is a very distinct Zen-like quality in its dishes. This is because, to Relais & Chateaux grand chef Emmanuel Stroobant, perfection lies in simplicity. At Saint Pierre, this translates to dishes with a maximum of five flavours and elements, in which the essence of the season’s best ingredients is drawn out and allowed to speak for itself. Yet simplicity is not simple – as demonstrated in this delicate starter.
Short ribs | Angelica root sauce | Chinese pear | Black fungus
At Restaurant Ibid, chef and Masterchef Asia winner Woo Wai Leong showcases a cuisine with very cosmopolitan influences. The execution employs Western techniques, the plating is contemporary in aesthetics, but flavours are rooted in the Asian dishes Woo grew up eating. The East-meets-West contemporary cuisine which he calls Nanyang Style, represents Woo’s “quest to define identity through food” – a common thread among young Singaporean chefs who are lending their own interpretation to familiar dishes and flavours.
Assam ice cream | Orange sponge cake | Almond foam | Bergamot pate de fruit | Orange
Chef Ivan Brehm, who led The Kitchen at Bacchanalia in Singapore to its first Michelin star in 2016, has always been famed for his modernist techniques. After all, he is also an alumnus of The Fat Duck, where he was development chef at Heston Blumenthal’s experimental kitchen. He is known to industry players as a thinking chef – there is certainly a lot more than meets the eye in each of his creations. Every dish tells of myriad influences across different cultures, and behind every element, painstaking effort.