Cover Tatler Dining speaks with the New Zealander chef on his favourite dishes that define his unique cooking philosophy at Magpie (Photo: Magpie)
Tatler Dining speaks with the New Zealander chef on his favourite dishes that define his unique cooking philosophy at Magpie (Photo: Magpie)
1 / 1
We speak with the New Zealander chef on his favourite dishes that define his unique cooking philosophy at Magpie
Forget the white tablecloths and the hushed whispers of fine dining because Magpie is far from that. Instead, this new restaurant at Tiong Bahru is a proper riot of flavour and a soulful celebration of global cuisines. Chef-owner Eliot Thomas left Auckland and found greener pastures in Singapore, where he plates up “borderless soul food”. But what exactly is “borderless soul food”?
Read more: The revival of Tiong Bahru: The coolest restaurants to eat and drink now
Curious and hungry, Tatler Dining goes on the pass with the New Zealander chef to uncover what defines Magpie, the inspiration behind it all, and his favourite creations.
Watch the video below:
Thomas’ cooking philosophy defies categorisation, for it is a culmination of his experiences and travels, from his early days scrubbing dishes in his parents’ pub to honing his skills in Michelin-starred kitchens and even a stint as a private chef on a superyacht. “We try to steer away from the word fusion because it isn’t. But that’s the box a lot of people want to put us in,” says Thomas. “We say borderless, so the food can go wherever.” From tongue-twisting ceviches to flame-kissed meats, diners can expect unapologetically flavourful plates, often times kissed by smoke, and mainly guided by French, Fijian and Asian culinary influences.
In case you missed it: Watches and gastronomic wonders collide at the world’s first Audemars Piguet Café in Singapore
Just like Magpie’s cuisine, the interiors draw inspiration from different corners of the globe, reflecting Thomas’ unique heritage. Think like a magpie, you might spot vintage mementoes, black-and-white family photographs, legendary cookbooks, and some active ferments lying around the main dining room. However, it is the striking 2.5 meter, three-layer stone necklace brought from his hometown, at the semi-private dining corner that ultimately steals the show. The menu rotates frequently to accommodate and showcase the freshest produce, so for those planning a visit, expect surprises from the daily specials. Otherwise, bring an appetite because you’ll be ordering seconds.
Magpie
Address: 57 Eng Hoon Street, #01-88, S(160057)
