In Singapore, the three chefs who have taken on the challenge of showcasing pepper’s versatility through delectable and original creations, include Kirk Westaway of Jaan by Kirk Westaway who has crafted a dish he has dubbed the Langoustine’s Garden, which is a reimagined version of his classic English Garden, that was surprisingly inspired by a trip to Mexico.

It was where he had discovered the country's staple condiment, the mole. He went on to craft his own sauce using poblano peppers that is used to elevate this ensemble of fresh and simply steamed seasonal vegetables, with a grilled langoustine at its heart. 

As for chef-owner Kenjiro ‘Hatch’ Hashida of Hashida Sushi, the basis of his crab and sea-eel dumpling soup is Singapore’s iconic bak kut teh. Naturally, he has given it a Japanese touch by using bonito and eel dumpling wrapped in cabbage and topped with gold leaf. A sprinkle of timur pepper, chosen for its aroma and passionfruit nuances, gives the delicate soup a notable umami finish.

(Related: Where Do The Top 20 Chefs In Singapore Go For Their Hawker Fix?)

Dessert in this case comes courtesy of executive chef Tristin Farmer of Zén, in the form of yubari melon sorbet treat, paired with wild strawberries, espelette pepper and nasturtium. It’s a refreshing creation finished with a generous pour of another naturally complementing ingredient: Krug champagne, of course.   

The dishes are part of a special menu available at the Krug ambassades' restaurants available throughout July and August. The Langoustine Garden at Jaan by Kirk Westaway must be requested in advance.