Cover Acclaimed chef Simon Rogan, the only chef who holds Michelin Green stars across two restaurants: three-Michelin-starred L’Enclume and one-Michelin-starred Roganic Hong Kong.
Acclaimed chef Simon Rogan, the only chef who holds Michelin Green stars across two restaurants: three-Michelin-starred L’Enclume and one-Michelin-starred Roganic Hong Kong.
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As part of The Fullerton World’s Best Chefs series, Rogan will present signature dishes from his three-Michelin-starred and Michelin Green-starred L’Enclume, as well as local-inspired plates at La Brasserie
Few chefs are practising sustainable gastronomy quite like Simon Rogan. The British-born chef and restaurateur is the only international chef who holds Michelin Green stars across two restaurants: three-Michelin-starred L’Enclume and one-Michelin-starred Roganic Hong Kong. He also runs seven other restaurants across the globe and a regenerative farm called “Our Farm” under his restaurant group, Umbel.
Known the world over for being a champion of the farm-to-fork philosophy, Rogan is set to introduce his signature cooking style–centred on classical technique, minimalism and a strong ingredient focus–to Singapore next month From October 3 to 14, Rogan will be taking up residency at La Brasserie at the Fullerton Bay Hotel Singapore, as part of the Fullerton World’s Best Chefs series launched in May 2022.
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Above Berkswell pudding, which will be served at Simon Rogan's residency at La Brasserie with the Fullerton World’s Best Chefs series
Berkswell pudding, which will be served at Simon Rogan's residency at La Brasserie with the Fullerton World’s Best Chefs series
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A proponent of the provenance and traceability of ingredients, Rogan will present classic creations from his world-renowned restaurants, as well as special items crafted just for the residency using local, regional, and English ingredients. In particular, his favourite artisanal cheeses will be used in their entirety, following his zero-waste approach.
Take the opening snack in the lunch menu, which utilises aged Berkswell, a hard ewe’s milk cheese from the United Kingdom, to make a pudding caramelised in birch sap, black garlic, and grated truffle. Another creation will see artichokes buried in aromats, tarragon, stout vinegar and Ragstone, a soft, matured white goat’s cheese with a distinct lemony profile. Made by Neal’s Yard Creamery with pasteurised goat’s milk, it is used to stunning effect with a perfectly balanced profile.
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Above “Anvil”, a classic creation by Simon Rogan at his three-Michelin-starred L’Enclume
“Anvil”, a classic creation by Simon Rogan at his three-Michelin-starred L’Enclume
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Elsewhere, Tunworth, an English camembert-style cheese that’s made from cow’s milk in Hampshire and aged for four to six weeks, is frozen with malt, quince, and lemon thyme for a delicately-infused aroma. Premium meats, such as aged “Excellence Mieral” French duck, Kagoshima A5 Wagyu, and Gillardeau oysters will also be featured. Those who opt for the dinner menu will be treated to Rogan’s classic “Anvil” dessert from L’Enclume. Composed of caramel mousse, quinoa miso, apples, and pine, the creation pays homage to the 13th century blacksmith’s workshop that once occupied the space L'Enclume now sits in.
As part of his commitment to sustainability, a vegetarian menu will also be available upon advance request.
“I look forward to cooking in Singapore and bringing my farm-to-fork ethos to one of my favourite cities, which I love for its vibrant food scene,” Rogan says, calling it a “special opportunity” to be a part of The Fullerton World’s Best Chefs series.
Chef Simon Rogan’s residency at La Brasserie, The Fullerton Bay Hotel Singapore, will take place from October 3 to 14. Lunch and dinner tasting menus are available. Learn more at bit.ly/FullertonSR2023.
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About
Ethan is a dining writer with Tatler Singapore. Trained in literary arts and filmmaking, their work has previously been published in Esquire Singapore, Men's Folio, and with the Asian Film Archive and the Singapore International and Film Festival, across a wide range of interests from gastronomy to fashion and arts criticism.
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Ethan writes about exciting news in the F&B industry, specialising in fine dining, exclusive spirits launches, and new restaurants. They are always looking for riveting voices to bring something fresh to an already-dynamic industry.
Follow them on Instagram at @faustiangourmand.
