The minted modern Asian outfit showcases the chefs’ unique synergy with an evolving menu of regional flavours inspired by their experiences and travels
To say that it is often in challenging times that many find the reason and opportunity to do the things they always wanted might be simplifying it a little. But we could not talk about this inspiring new addition to Singapore’s uniquely diverse restaurant scene without pointing out the obvious.
Despite being oceans apart, former Shatec Culinary School classmates and colleagues at Tippling Club Glen Tay and Alex Phan managed to pull off a successful launch of their latest venture—modern Asian restaurant Avenue 87 on Amoy Street. Tay is in fact still in Shanghai and in the process of completing a fruitful stint at three-Michelin-starred Ultraviolet by Paul Pairet, which he joined in 2016 as executive sous chef; he aims to return to Singapore in March next year.
Both had embarked on their professional careers at Tippling Club, and while Tay was busy honing his skills at China’s multi-sensory contemporary dining hotspot, Phan continued his journey at establishments like Open Door Policy, Sorrel and Restaurant Ember, before joining Park Hotel Clarke Quay ion 2018 as executive chef.
To say that they complement each other is also an understatement. The Singaporean chefs share more than a similar childhood—both are born in 1987 and grew up in Hougang, only a street away from each other. More importantly, they share a love for celebrating Asian flavours with a contemporary flair. And, while it would be tempting to peg their cuisine style as mod-Sin, that would be inaccurate, shared Phan. The preceding snack of kueh pie tee with aerated assam pedas (tempered with cream and Greek yogurt and served as espuma), for instance is a big nod to the chefs’ heritage, but this rendition also comprises charred eggplant, flash-fried lady's fingers, and semi-dried cherry tomato and topped with crisp curry leaves.
