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Chef Stefan Stiller adds star power to Marina Bay Sands’ food and wine festival
The German chef from the three Michelin-starred Taian Table in Shanghai headlines a six-hands dinner at the integrated resort's gastronomy festival.
By Kenneth SZ Goh /
Diners can expect a multi-sensorial dining extravaganza replete with dance and contortion performances and stunning visuals at an upcoming chef collaboration dinner at Marina Bay Sands.
The Six Hands Dinner, which is on May 19 and 20, will feature three culinary heavyweights. Stefan Stiller of contemporary European restaurant Taian Table in Shanghai, which received its three Michelin-starred accolade for the second time time year, will partner two of the integrated resort’s celebrity chefs, Tetsuya Wakuda of two-starred Waku Ghin and Wakuda, and Greg Bass of one-starred CUT by Wolfgang Puck and Spago.
The chef collaboration is the marquee event of the resort’s inaugural food and wine festival, Where Your Senses Feast, which will feature more than 30 dining experiences by the region’s most well-known chefs from 15 to 28 May. The buzzy chef line-up includes Asia’s Best Female Chef 2023 Johanne Siy and Thai chef Thitid “Ton” Tassanakajohn of Le Du in Bangkok, which came up tops in this year’s Asia’s 50 Best Restaurants List.
Inspired by the star-studded chef roster (the three chefs come from establishments that have six stars between them), the two-day dining event will have an ‘astro-elemental’ theme, The unique pop-up pavilion venue will fuse exquisite cuisine with theatrical live performances, all showcased through cutting-edge staging, audio-visual effects and dynamic motion graphics. Each dining session seats 160 guests.
Travelling to Singapore for the event is German chef Stefan Stiller, who has created waves in the gastronomy scene in China since he relocated to Shanghai in 2004. His restaurant Taian Table, which is in Shanghai and Guangzhou, is known for serving classic European dishes with Asian touches. One such dish is beef tongue ragout served with diced daikon, a creme from the pickle and umeboshi broth.
We catch up with Stiller in the lead up to his appearance at the Where Your Senses Feast festival.
Related: The most exciting chef collaborations in May 2023
1. What do you think of your fellow partners in the six-hands dinner?
Dinners with other chefs are always a great way to make friends and to share knowledge and passion for the industry. In most cases, it’s also fun and a great networking opportunity. I met Chef Tetsuya a few years back in Singapore at the Bocuse d’Or Asia-Pacific Cooking competition. He was one of the judges, but we haven’t cooked together yet. I haven’t met Chef Greg Bess yet. I always enjoy making new friends and growing my culinary network at these events.
2. Share with us a dish that you will be presenting at the dinner.
One of them is Brittany Blue Lobster. I love its natural sweetness and slightly nutty flavour of these beautiful crustaceans. The lobsters are steamed to maintain its natural juicy taste. After breaking the shells, the meat is gently heated in butter and served with heirloom carrot tartar seasoned with ginger and added sweet peas to lift the crispy texture.
The fruity and acidic notes brought up by the warm foam of the French Vin Jaune wine are complimented with some kaffir lime to enliven the acidity. The dish is finished with an umami packed Lobster bisque.
Related: These Singapore chefs are heading new restaurants
3. Share with us how your dishes will complement the dishes of the other two chefs?
I believe it’s important to showcase the individual style of each chef and the restaurant they are representing at such collaboration dinners. Chef Tetsuya’s modern Japanese style of cooking will work very well with one of my dishes, Shio Koji Cured Aji with Beef Tongue and umeboshi, which has light Asian influences.
Chef Greg will present meat-centric dishes such as the Stone Axe Full Blood Wagyu Filet Mignon, which will compliment the mainly seafood dishes.
4. What is a tip to best enjoy the Six Star Dinner?
Enjoy the food, the matching wine and try to sneak into the kitchen to have a glass of Champagne and a selfie with me.
5. What are your inspirations for your upcoming summer menu at Taian Table Shanghai?
We change the menu at Taian Table every six weeks. Our main source of inspiration comes from the seasons and the wonderful products we can find during certain times of the year.
We are sourcing more and more local products, and working with food scouts who travel the provinces of China to find uniquely amazing produce for us. Every menu at Taian Table reflects the creativity of the team combined with the best sustainable produce available in China.