Cover The inaugural Tatler Best Takeover Series in Singapore takes place on July 18 and 19, at multiple locations across the island
The inaugural Tatler Best Takeover Series in Singapore takes place on July 18 and 19, at multiple locations across the island
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On July 18 and 19, culinary talents from Singapore, Malaysia, Japan, South Korea and Thailand will come together to present bold flavours and boundary-pushing creations for the inaugural Tatler Best Takeover Series in the Lion City
Following the Tatler Best Takeover Series in Phuket and Kuala Lumpur, Singapore takes centre stage this July as it hosts the highly anticipated culinary celebration featuring Tatler Best-awarded restaurants and bars that are making their mark within Asia’s F&B landscape.
The two-day event on July 18 and 19 will be hosted at Shangri-La Singapore’s Origin Grill and Origin Bar, bringing together the region’s most exceptional chefs and bartenders from Singapore, Malaysia, Japan, South Korea and Thailand. Across exclusive dinner and mixology sessions, these culinary and mixology masters will collaborate to create unique experiences that celebrate the diverse flavours of their respective countries. These sessions will be available exclusively through Priceless.com.
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Origin Grill x Maz x Dewakan
Above The first night of the Tatler Best Takeover Series will see Origin Grill’s chef de cuisine Simon Bell whipping up a delectable menu with Maz’s Santiago Fernandez and Dewakan’s Darren Teoh
The first night of the Tatler Best Takeover Series will see Origin Grill’s chef de cuisine Simon Bell whipping up a delectable menu with Maz’s Santiago Fernandez and Dewakan’s Darren Teoh
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July 18, Origin Grill
There’s something magical that happens when passionate chefs gather around an open flame—stories are shared, techniques are exchanged, and extraordinary food is born. That is what you can expect on the first night of the Tatler Best Takeover Series, which features Santiago Fernandez, the head chef of Peruvian restaurant Maz in Japan; Darren Teoh, chef-owner of Malaysian restaurant Dewakan; and Simon Bell, the chef de cuisine of modern European restaurant Origin Grill.
On first glance, their cuisines might seem worlds apart: Fernandez offers a deep understanding of Japanese terroir filtered through Peruvian influences, Teoh is renowned for his pioneering work celebrating his homeland’s forgotten native ingredients, and Bell is a master of smoke and flame and adept at manipulating ingredients with his Josper grill. Together, they have created an enticing menu that reflects not just their skills but their personal journeys and landscapes that shaped them.
Imagine steamed mud crab, its sweet, tender meat perfectly complemented by the creamy richness of Brazil nuts and the intriguing, slightly tangy notes of noni emulsion. You’ll also discover the delightful textures of grilled jicama and vibrant greens, brought to life by a complex, savoury fermented tapioca sauce. And for the grand finale, experience cacao transformed into an array of irresistible forms, each bite a journey into its diverse possibilities. It’s a culinary experience you wouldn’t want to miss.
Read more: The best restaurants to book in Asia for special occasions
Origin Grill
Western
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$ $
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22 Orange Grove Road, Tower Wing, Lobby Level, Shangri-La Singapore, S(258350)
Origin Grill x Akar Dining x Solbam
Above On July 19, Origin Grill’s chef de cuisine Simon Bell will whip up a delectable tasting menu with Aidan Low (Akar Dining) and Eom Tae-jun (Solbam) for the inaugural Tatler Best Takeover Series in Singapore
On July 19, Origin Grill’s chef de cuisine Simon Bell will whip up a delectable tasting menu with Aidan Low (Akar Dining) and Eom Tae-jun (Solbam) for the inaugural Tatler Best Takeover Series in Singapore
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July 19, Origin Grill
Imagine a dinner where three of Asia’s most exciting chefs come together for one unforgettable evening. On the second night of the Tatler Best Takeover Series at Origin Grill, chefs Eom Tae-jun of Solbam (Seoul), Aidan Low of Akar Dining (Kuala Lumpur), and Simon Bell of Origin Grill (Singapore) unite for a one-night-only six-hands collaboration. Expect the purity and precision of Korean fine dining, the bold, nature-led flavours of modern Malaysian cuisine, and the smoky finesse of Josper-grilled cooking—all woven into a seamless, flavour-forward menu.
But this is more than just a meal. With every course, the chefs share their stories—their inspirations, ingredients, and philosophies—offering guests an intimate glimpse into their culinary worlds. Dishes like Hokkaido scallop dressed in coconut vinegar with ginger, shallots, and coriander; catfish ketupat paired with petai miso, long pepper, and assam pedas emulsion; and a goreng pisang parfait with caramelised pineapple and honey pineapple sorbet reflect a thoughtful convergence of heritage, creativity and craft.
Read more: The best restaurants in Seoul, South Korea, according to chef Olivia Lee
Origin Grill
Western
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$ $
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22 Orange Grove Road, Tower Wing, Lobby Level, Shangri-La Singapore, S(258350)
Opium Bar x Origin Bar
Above On July 19, Opium bar’s head bartender Julie Nguyen will team up with Origin Bar’s Aki Nakata and Cherry Lee to concoct signature cocktails, as part of the inaugural Tatler Best Takeover Series in Singapore
On July 19, Opium bar’s head bartender Julie Nguyen will team up with Origin Bar’s Aki Nakata and Cherry Lee to concoct signature cocktails, as part of the inaugural Tatler Best Takeover Series in Singapore
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July 19, Origin Bar
When three female bartenders at the top of their game join forces for one night, you can expect more than just great drinks—you get a glimpse into the future of cocktail culture. Julie Nguyen of Bangkok’s Opium Bar teams up with Aki Nakata and Cherry Lee of Singapore’s Origin Bar for an evening that’s equal parts imagination and skill. Hosted at Origin Bar—an opulent, transport-themed lounge known for its immersive menus and 600-strong spirit library—this collaboration explores surrealism, sustainability and the stories behind every pour.
Expect three of Opium Bar’s greatest hits served for one night only, among which are Los Parados, crafted with Issan rum, jasmine rice horchata and pineapple syrup; and More Hours With You, featuring Michter’s rye whisky and sweet oolong vermouth blend. If you missed out on Ngyen’s guest shift at The Macallan house, good news: she will also serve Midnight Bell, her exclusive creation for the Tatler Best Takeover Series using The Macallan Nguyen’s drinks will, of course, be complemented by Origin Bar’s signature concoctions and bites.
Origin Bar
Shangri-La Singapore, Lobby Level, Tower Wing, 22 Orange Grove Road, S(258350)
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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.
