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San Sebastian Gastronomika 2015: Chefs from Singapore

Chef Profile Appearance Details 1. André Restaurant André Gastronomy, CHIANG Labyrinths and Embracing the philosophy of using only the freshest seasonal Philosophy products, Chef André Chiang has made an indelible impression Venue: Auditorium on the culinary scene since the opening of his restaurant in 2010. Date: 6 Oct 2015 Restaurant André placed fifth on the list of S. Pellegrino Asia’s 50 Time: 19:00 - 19:30 Best Restaurants in 2015, ahead of other Singapore-based restaurants, and 37th globally on the S. Pellegrino World’s 50 Best Restaurants 2014 list. The New York Times described his restaurant as one of the "10 best restaurants in the world that are worth a plane trip", while Elite Traveler magazine put André among "the 15 most influential chefs for the next decade."

In the early years of his career, André honed his craft at various Michelin-starred establishments with great success. These include some of the best French restaurants in the world helmed by the masters of "Nouvelle ", among them: Pierre Gagnaire, L'Atelier de Joel Robuchon, L'Astrance, La Maison Troisgros, and Le Jardin des Sens.

André's magnetism, a mixture of passion, dynamism, charm and modesty, is as irresistible as his cuisine. He combines Mediterranean touches with French techniques, and is influenced by three generations of "" masters. He has since developed the culinary principle Octaphilosophy™, which combines the eight elements of: uniqueness, texture, memory, pure, terroir, salt, south and artisanship.

2. Dave PYNT Burnt Ends Contemporary Grill Venue: Auditorium Following his graduation from the TAFE West Coast Institute of Date: 5 Oct 2015 Training in 2005, Dave Pynt worked at Tetsuya’s in Sydney as Time: 16:30 - 17:00 Chef de Partie. Working alongside Chef Tetsuya Wakuda allowed him to perfect his culinary technique. That same year, the restaurant ranked fourth in S. Pellegrino World’s 50 Best Restaurants list.

Dave’s career took a major turn when he was hired as sous-chef by Hadleigh Troy, chef/owner of Restaurant Amusé. From 2010 to 2012, he moved to Noma in Denmark, explored the wood grill and oven world of Chef Victor Arguinzoniz, launched The Loft Project with Chef Nuno Mendes, and worked in the courtyard of the Climpson & Sons Roaster. It was at the Climpson & Sons Roaster that he designed and built an open air wood-fired oven called "Burnt Enz". In 2012, he arrived in Singapore under the sponsorship of Unlisted Collections. Burnt Ends has since ranked 30th on the S. Pellegrino Asia’s 50 Best 2015 list.

3. Emmanuel Saint Pierre Public Presentation STROOBANT Venue: San Miguel Hailing from Belgium, Chef Emmanuel Stroobant has worked in Market some of the very best restaurants in Belgium including one, two Date: 3 Oct 2015 and three star Michelin establishments. Time: 12:00-14:00

At 23, he opened his first restaurant in his hometown, Liege. Chicken Rice Following that successful venture, he travelled through the Croquetas continents of Europe, America, and spent five years in Australia Venue: Outside before making the decision to head to Asia. In December 2000, Kursaal Convention he and his wife opened Saint Pierre in Singapore. Saint Pierre has Centre clinched numerous accolades and awards, and became a 4 Oct: 13:30-19:00 member of Relais & Châteaux in 2008. 5 Oct: 11:00-20:00 6 Oct: 11:00-20:00 Stroobant has published two cook books, and helmed his own 7 Oct: 11:00-20:00 television series titled, ‘Chef in Black’, ‘Chef in Black II’ and more recently ’36 Ways to Live’.

Other brands under the Emmanuel Stroobant Group are Brussels Sprouts (casual dining bistro specialising in and beers), Picotin Express (family-friendly bistro serving classic European fare and pizzas) and Sque Rotisserie & Alehouse (casual dining bistro offering and international beers).

4. HAN Li Labyrinth Sweet, sour, salty, Guang bitter, umami The restaurant Labyrinth came into being as a result of chef and Venue: Auditorium owner LG Han's passion for and creative inspiration, Date: 7 Oct 2015 which defies common current sensory impressions, both in terms Time: 18:40 - 19:10 of taste and visual aesthetics.

Born in a family with three generations of restaurateurs and managers in the catering world, chef LG classifies his style as "gastrotec cuisine", i.e. the union of gastronomy with technology. This cuisine can be defined as a laboratory of culinary ideas that does not limit creativity and innovation to purely eastern or western cuisine, but that has its roots in the memories of chef LG in Singapore in the 1980s and 1990s, the years of his childhood and adolescence. His culinary philosophy focuses on four main elements: technical precision, fresh, sustainable products, culture and emotions.

Trained in Asian, modern French and , chef LG draws his inspiration from fresh ingredients, traditional recipes, local cultures and culinary techniques from around the world, reinterpreting and rebuilding international creations and local classics known by modern Singaporeans and, in doing so, he redefines as a melting pot of cultures from around the world.

5. Jet LO Ding Dong Pan-Asian Fusion Venue: Auditorium Jet Lo's culinary beginnings started in the family where his father Date: 6 Oct 2015 ran a coffee shop and his mother supplied home-made tofu to Time: 10:00 - 10:30 restaurants in Malaysia. He helped in the family business during his teens and began working part time in restaurants at the age of 18. Starting as a kitchen hand and dishwasher at the Brisbane Hotel, he went on to work at the Hyatt Regency Hotel restaurant in Perth while pursuing his studies at the Australian School of Tourism & Hotel Management (ASTHM).

Upon graduation, he went on to obtain a higher diploma in culinary studies at the DCT Switzerland Culinary Programme, and was awarded the Excellent Culinary Student Award in 2010. He also represented DCT at an international cooking competition ZAGG in Switzerland, taking second place. Jet also worked at Swiss Hotel Seedam Plaza, one of the 10 best conference hotels in the world.

In 2012, Jet moved to Singapore, working for a year as junior sous chef at NUSS Club Guild House in Suntec City, before finding his place as head chef at Ding Dong. Recently, he represented Singapore at the Omnivore World Tour Shanghai 2015.

Ding Dong is now recognised and loved for its modern interpretation of South-East . Under his leadership, Ding Dong was nominated for best restaurant in 2015 by the Singapore Tatler.

6. Justin QUEK Sky On 57 Singapore Deluxe Venue: Auditorium One of the most celebrated chefs in Asia, Justin Quek’s modern Date: 6 Oct 2015 approach to combines technical skill with a Time: 17:00 - 17:30 delicate touch. He has put Singapore on the world gastronomic map and inspired a new generation of chefs.

Justin discovered his passion for the culinary arts at a young age and simultaneously learned that discipline and dedication were required to succeed. In a career that spans three decades, he has risen through the ranks from an apprentice at the Mandarin Oriental in Singapore and The Oriental in Bangkok. He spent his life savings funding a one-year trip to Europe, where he worked in the kitchens of some of the most celebrated Michelin-starred restaurants in the world. Here, he perfected his technique and developed his distinct culinary style, combining the precision of French technique with contemporary refinement and deft touches of his Chinese heritage.

On returning to Singapore in the early '90s, Justin became the first Singaporean appointed as the French ambassador’s personal chef. In 1994, he joined Les Amis as the first chef de cuisine and partner and helmed one of the most influential gourmet restaurants in Asia, gaining a faithful following and praise the world over.

In 2010, Justin was invited to helm Sky on 57, a 240-seat gourmet restaurant located on the 57th floor of the Marina Bay Sands hotel. The restaurant, which is open 24 hours a day, houses a bar, a lounge, a main dining room and private dining rooms, as well as a terrace with incredible views of the sea and the city from dawn till dusk.

7. Malcom LEE Candlenut Popular Gastronomika Malcolm Lee is the head chef and owner of Candlenut in Venue: The Singapore, a restaurant specialising in traditional cuisine of Chamber Peranakan heritage with a modern approach. Date: 4 Oct 2015 Time: 11:30 – 13:30 Despite his Peranakan origin, a confluence of Malayan and Chinese heritage unique to the straits of South-East Asia, Multicoloured Malcolm does not deny his initial passion for western cooking. “Peranakan” He worked in catering establishments in the United States and Cuisine ran a western bar-cafeteria while at university. Venue: Auditorium Date: 6 Oct 2015 However, he rediscovered Asian flavours when he became the Time: 13:00 - 13:30 first Singaporean awarded a scholarship by the Miele Guide, winning a place at the At-Sunrice Globalchef Academy. His time spent at At-Sunrice influenced his decision to preserve .

Ultimately, Malcolm Lee aims to preserve his cultural heritage through a menu based on refined flavours and techniques. He has accomplished this through the creation of authentic yet innovative Peranakan flavours that are the hallmark of the Candlenut.

8. Pepe Bam! Popular MONACAYO Gastronomika The owner of Bam!, a contemporary restaurant and sake Venue: The bar, Pepe was at the famous Ola Cocina del Mar, also in Chamber Singapore, after the death of Santi Santamaria at the Bay Sands Date: 4 Oct 2015 in Singapore, a restaurant where he worked as a chef from 2010 Time: 11:30 – 13:30 to 2012. Fusion tapas: Previously, Pepe took care of the kitchen at Dos Cielos, Singaporean Barcelona, after training in establishments like Santi techniques and Santamaria's Evo in Barcelona, El Raco de Can Fabes, which had concepts the same owner (Sant Celoni, Barcelona), Via Veneto Venue: Kursaal (Barcelona), Gran Casino de Barcelona ... Kitchen Date: 5 Oct 2015 Time: 15:30 - 16:30

9. Peter TEO Les Amis Public Presentation Venue: San Miguel Chef Peter embarked on his culinary journey as a student in Market SHATEC. In 2010, he was awarded the Les Amis Scholarship and Date: 3 Oct 2015 joined the group as a trainee in Les Amis restaurant. He rose Time: 12:00 – 14:00 through the ranks, honing his skills in the kitchen along the way. Laksa Today, Peter is the Executive Sous Chef of Les Amis. He works Venue: Outside closely with Executive Chef Sebastien Lepinoy to ensure smooth Kursaal Convention operations in the kitchen. Centre 4 Oct: 13:30-19:00 His dedication towards what he loves can be seen in how he 5 Oct: 11:00-20:00 spends the little free time he has buried in culinary books. He is 6 Oct: 11:00-20:00 also a devoted husband who makes time for his wife and 2 sons, 7 Oct: 11:00-20:00 aged 3 and 5 years old, over a relaxing weekend and hearty home-cooked . 10. Ryan Tippling Club The latest in CLIFT 'trompe l’oeil' Born in Wiltshire, United Kingdom, Ryan Clift began his culinary Venue: Auditorium career at the early age of 14. Drawn by the great energy and Date: 6 Oct 2015 environment prevailing in a kitchen, he completed his training Time: 13:30 - 14:00 with some of the best chefs in the world, including Marco-Pierre White, Peter Gordon and Emmanuel Renaut. In 1999, Ryan worked as a chef in Shannon Bennett's critically acclaimed restaurant, Vue de Monde in Melbourne. In 2008, he moved to Singapore set up his own establishment, the Tippling Club. Well known for its advanced modern and inventive cocktails, the Tippling Club has since appeared in the Miele Guide’s Top 20 list of best restaurants in Asia.

In 2013, the Tippling Club won five awards in the World Gourmet Series Awards of Excellence, including Restaurant of the Year and Bar of the Year. More recently, it was ranked 45th among The World’s 50 Best Bars and 23rd in Asia's 50 Best Restaurants 2014 list.

At the Tippling Club, Ryan tries to subvert what would be a conventional meal by providing diners with a unique gastronomic experience. From the carefully selected products from Asia and around the world to the from its own garden, the dishes offered by the Tippling Club reflect Ryan's culinary vision, based on ingredients and their surprising treatment.

11. Wayne LIEW Keng Eng Kee Coffee Ribs Venue: Outside Wayne had started as a kitchen assistant at his Father’s Chinese Kursaal Convention restaurant at the year of 2004, a rank considered the lowest in Centre the hierarchy of kitchen crew. As a kitchen assistant, he managed 4 Oct: 13:30-19:00 the hygiene aspect of the kitchen premises and the preparation 5 Oct: 11:00-20:00 of ingredients for the Assistant Chef, such as de-scaling of fishes 6 Oct: 11:00-20:00 and slicing of meat. After four years, he was then given the 7 Oct: 11:00-20:00 responsibility of managing kitchen inventory and was also the assistant to the Head Chef. During this stint, he was able to learn the intricacies and master the complex skills associated with .

Not one to rest on his laurels, Wayne continued to seek inspiration through cookbooks and other . He pushed the boundaries by creating new dishes and flavours. His new creations, including the Fried with Grits, Marmite Chicken and Coffee Pork Ribs, have been delighting diners and remains signature dishes at Keng Eng Kee.

Today, Wayne is the Head Chef at Keng Eng Kee Seafood, leading a crew of ten people. 12. Willin LOW Wild Rocket “Mod-Sin” (Modern Willin Low, a lawyer-turned-chef, is one of the most influential Singaporean) figures in Singapore. In 2009, The New York Times described him Venue: Auditorium as one of three chefs who would change the local gastronomic Date: 7 Oct 2015 scene. The following year, The Financial Times selected Willin as Time: 16:30 - 17:00 one of the finest chefs in Singapore.

Wild Rocket opened its doors in the quiet enclave of Mount Emily in 2005. With this first establishment, Willin coined the term "Mod Sin" – short for Modern Singaporean, a cooking style that has proliferated locally and stimulated the emergence of a new generation of chefs.

Along with his team up of specialist personnel and co- owners, Willin opened by Wild Rocket in 2007, an informal family restaurant specialising in good quality burgers and weekend brunches, combined with gourmet beers from all over the world. At the invitation of Singapore’s National Parks Board, he also opened Wild Oats @ Punggol, a fun bar-restaurant on the banks of a 5-hectare lake, surrounded by lush tropical plants.