Meet the chefs who’ll bring you ‘A Taste of Italy’ at the Mandala Club x Belmond culinary pop-up next year

Aristarco, who now calls Amalfi Coast home, will be presenting the authentic traditions of the “la Dieta Mediterranea” from February 11 to 15. He notes: “The gastronomic culture of Amalfi, and therefore of Campania, is the actual consecration of the Mediterranean Diet.

The seasonality of the produce and ingredients is the foundation of its cuisine, complemented by culinary techniques such as salting and pickling, which are among the oldest methods used in cooking. “I often say that my culinary philosophy is like ‘visiting the ruins of Pompeii aboard a spaceship’, which means looking to the past.” In Aristarco’s case, it’s creating dishes that honour the history of Italian cuisine while pushing the boundaries of flavours and presentation with modern eyes and technology. 

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In creating his menu, Aristarco chose the signatures and best-sellers that his guests love and appreciate the most rather than creating “fusion dishes made specifically for the residency”. While Aristarco prefers to keep it as a surprise, he teases us with dishes like his version of spaghetti in the lunch menu, crafted with three types of tomatoes that make for a “delicious representation of the Campania region.

For dinner, one of his creations is the nu burdell that he describes as a “dive under the Faraglioni [island] of Capri”. He has also crafted a four-course vegetarian menu, comprising regional fruits and vegetables that represent Campania’s diverse terroir.

While Aristarco closes the residency with a gastronomic trip to Amalfi Coast, Ghedini opens it on a high note with a discovery of Venice’s culinary gems from January 14 to 18. At Oro, Ghedini works alongside chef-patron Massimo Bottura to curate artistic tasting menus anchored in culinary traditions but re-interpreted in “a critical way and not a nostalgic one” to fully capture the spirit of Venice on a plate. She adds: “When guests try the dishes at Oro, I hope they feel the scent of the lagoon, the sapidity [pleasant flavour] of the fish dishes [and taste] the fusion of the different cultures that populated Venice in history and made its cuisine so unique.”

That’s what diners can expect from her Mandala x Belmond pop-up menu, which combines her signature dishes at Oro as well as creations made just for her Singapore residency. Apart from the refreshing salad with black garlic sauce, sesame mayonnaise and aromatic herbs; asparagus with peanut sauce (the first dish she created for Oro); and a classic version of tiramisu, she has prepared creations like the “spaghetti pasta inspired by the flavours of chilli crab.” She hopes that with this residency, guests will be able to feel and savour the magic of Venice and take these memories with them across the globe.

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When travelling to Italy, Sicily ranks high on every gourmand’s must-visit regions thanks to its breadth of culinary offerings shaped by the Mediterranean, Arab, Spanish and Greek influences. Without needing passports, Toro will take us there through his culinary residency that will convey the values of Sicilian hospitality through food. “Sharing a meal with loved ones is an act of love …made of traditions and typical dishes,” he muses. By cooking at the residency, he’ll be able to showcase the “raw materials” or produce and ingredients in Sicily with unique flavours, and combine them to create exceptional dishes.

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Toro says that he chose “representative dishes of Sicilian tradition with some personal reinterpretations” when he was planning the menu. Ingredients like tomatoes, eggplants and ricotta are abundant in Sicilian cooking, and presented in authentic creations like the caponata, seared langoustine, rigatoni “alla Norma”, and desserts of ricotta sphere with apple, and tiramisu. With his pop-up menu, Toro hopes that the dishes will evoke the “desire to come and visit us at Grand Hotel Timeo in Taormina” and experience the authentic flavours of Sicily in their birthplace.

Completing the diners’ gastronomic journey through Italy is Sera, who will bring his farm-to-table culinary philosophy to Singapore from February 4 to 5 and showcase the true essence of Tuscan cuisine. “Our cuisine is a harmonious blend of tradition and innovation, with dishes crafted from a select few high-quality ingredients,” explains Sera, letting on that his cuisine focuses on two main aspects: the use of simple and fresh ingredients and waste-free cooking, which are, of course, presented through a contemporary lens. 

“We studied many of our signature dishes and then decided which were the best to present in Singapore,” expresses Sera, who will whip up classics such as the cappellacci pasta filled with ‘pappa al pomodoro’ mozzarella and basil, and the Tosca fillet with potatoes, mushrooms and black truffle shavings. Through these curated dishes, Sera hopes to instill curiosity in the diners and inspire them to enjoy these “culinary experiences in their regional and natural context”. 

Reservations for Mandala Club x Belmond: A Taste of Italy are now open. Click here to book your spots now. 

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