Since the Mandala Club debuted its Mandala Masters culinary residency last year, gourmands were treated to the delectable menus of celebrated international chefs like Mauro Colagreco (Mirazur) and Gaggan Anand (Gaggan), which were served for a limited period only.
For its third instalment, the private members’ club has invited Peruvian chefs Virgilio Martinez and his chef-wife, Pia León, to take us through a gastronomic journey of Peru with their Meters Above Sea Level (MASL) menus. Martinez and León are two of Latin America’s best chefs. They are the brains behind Central (No.4 in the World's Best Restaurants 2021 list, and No. 1 on the Greatest Latin America’s Best Restaurant ranking from 2013 to 2021), Kjolle and Mil; the latter is located 4,000 meters above sea level in the Peruvian Andes.
Their culinary residency will run from August 5 to October 30 at Art Restaurant, located at National Gallery Singapore. It’s the first time the pop-up restaurant will be held outside of Mandala Club.
In creating the exclusive multi-course menus, the power couple took inspiration from Peru’s unique biodiversity. Due to its unique geography—it consists of rugged mountains, coastal plains and rainforests—the country is a treasure trove of ingredients spanning 3,000 varieties of corn, 5,000 types of potatoes, and an array of chillies, tomatoes and seafood. Furthermore, it is home to 30 of the 32 world climates, which is why the chefs decided to take diners on a culinary journey across Peru’s different altitudes.
As Martinez explains: “The idea of going up and down helps us look attentively where products originate and from whose hands. Only then can we use this knowledge in a way that educates and surprises our guests.”