Tatler Dining’s signature food event is coming to our shores in October, and invited guests will be able to witness Asia’s best chefs create dishes they’ve never done before
Inventive dining experiences are at the heart of what we do at Tatler Dining, and it is for this reason that we are bringing the much awaited Off Menu Luxe to Singapore this October. Our signature food event was first launched in Hong Kong in 2019 and brought together the world’s best chefs to curate exceptional dishes you wouldn’t find anywhere else. The food festival—which saw local and international chefs work on collaborative dishes—was a roaring success that it has expanded to Taipei, Taiwan; Shanghai, China; Bangkok, Thailand; and Manila, Philippines.
Created in partnership with UOB Private Bank, our inaugural Off Menu Luxe is a by-invite-only black-tie event that will be held at The Clifford Pier on October 18 and 19. The two nights—themed ‘Art in Motion’ to entice guests to get creative with their ensembles—will celebrate the diverse flavours that make up Singapore’s culinary tapestry. Thus, we have invited four notable chefs to curate exclusive seven-course menus that showcase the island’s well-loved cuisines.
In addition, we have partnered with acclaimed bartender Ricky Paiva of Flow Bar to craft off-menu cocktails and mocktails to whet the appetite before meal proper.
French Best
October 18 (first night) is dedicated to classic French cuisine, considered by many as the pinnacle of fine dining. Who better to bring this on a plate than chef-owner Jeremy Gillon of one-Michelin-starred Restaurant Jag and executive chef Kenji Yamanaka of one-Michelin-starred Béni?
Both are masters of their own craft, but they have made it their own by injecting their heritage and culinary influences to curate a one-of-a-kind menu. For Gillon, who was trained by some of the best French chefs such as Michel Rochedy (Chabichou, two stars), Michel Kayser (Restaurant Alexandre, two stars) and Nicolas Le Bec (Le Bec, two stars), he incorporates 40 types of indigenous herbs procured from Savoie in the French Alps into his innovative dishes.
As for Yamanaka, earning his stripes at Japan’s three-Michelin-starred French restaurants such as L'Osier and Azure in Tokyo, has given him the know-how to present his own “Japanese interpretation of authentic French cuisine”. It is also worth noting that this is the first time Yamanaka is participating in a four-hands dinner—or any food event for that matter.
Having said that, we can’t wait to taste to savour what these two celebrated chefs will come up with for their Off Menu debut.
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