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Argentinean celebrity chef Francis Mallman presents the flavours of his home in a series of dinner events at The Clifford Pier
The best way to travel the world without really leaving Singapore is through food, which is why culinary experiences like The Fullerton’s inaugural World’s Best Chefs series are what we need right now. The destination? Argentina. So, the country’s renowned chef Francis Mallmann—who is known for his Patagonian cooking method of barbecuing food with open fires—flew to Singapore to host the much-awaited dinner event from now until May 26, then 29 and 30.
Bringing a slice of South America to The Clifford Pier, a specially constructed dome was built in the alfresco area where seasonal fruits and vegetables like carrots, leeks and pineapples are licked by fire and the delicious smell of smoked food wafts through the air. This is displayed to showcase Mallmann’s cooking ethos, but it is worth noting that the dishes are safely prepared by The Fullerton and Mallman’s culinary team in the kitchen following this ethos. With an amazing view of Marina Bay, it is best to enjoy a classic Argentinean aperitif before the meal begins at the restaurant.
Above The Clifford Pier is the venue for the World's Best Chef Series
The Clifford Pier is the venue for the World's Best Chef Series
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The opulent space serves as the perfect backdrop for Mallmann’s specially curated menu, where premium meats, seafood and quintessential South American ingredients like potatoes and avocadoes are cooked in what Mallmann refers to as the “language of fire”. Translation: using red-hot flames, coals and lingering ashes to coax out the ingredients’ natural essence and presenting them with varying textures and flavours.
In the appetiser, the Andean potatoes are thinly sliced and cooked to a crisp before they are crowned with creamy smoked butter and topped with briny Polanco caviar. Corn is another ubiquitous ingredient in the country and in the second course, it is transformed into a hearty corn humita (or pudding) that is given a lift with the freshness of the basil sauce and crunchiness of the faina (flatbread) on the side.
Smashed crusty Andean potatoes with smoked butter and Polanco caviar
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While Argentinean cuisine is known for its sumptuous meats, many seafood dishes are also worth trying. That is why Mallmann serves up the utterly tender salmon confit paired with delicately charred avocado cooked “a la plancha” or on a grill.
What’s your take on sweetbread? Whether you love it or hate it, it’s worth trying Mallman’s version. Through the magic of fire, it’s redolent with delicious smoky flavours that pair well with the breaded eggplant Milanese. For the main event, you get a juicy slab of premium aged beef which is roasted in an open fire and coated in a refreshing chimichurri sauce.
Argentineans have a penchant for really sweet desserts, which means your sweet tooth cravings will be satisfied with the likes of dulce de leche flan, chocolate cream and lemon crostata.
Above Wine list
Wine list
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When you top up, you can enjoy these dishes with specially curated wines. Mallmann has chosen interesting pours for Argentina, Chile and Uruguay to enhance the dining experience.
The Fullerton World’s Best Chefs: Francis Mallmann’s dinner series runs from now until May 26, as well as May 29 and 30. Bookings of five will receive a complimentary bottle of Ruinart Champagne. Book your seats here.
Credits
Images: The Fullerton Hotels and Resorts
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
