Cover Dario Cecchini is widely acclaimed and lauded as the ‘Best Butcher in the World’
Dario Cecchini is widely acclaimed and lauded as the ‘Best Butcher in the World’
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A carnivorous date with Dario Cecchini, where epicureans can master the skills to making the world-famous beef tartare, and an epic food truck pop-up are happening at Mondrian Singapore Duxton this November
Imagine yourself among fellow epicureans, armed with a sharp knife and an even sharper sense of adventure, ready to soak up the art of crafting world-famous beef tartare under the expert guidance of Italian master butcher Dario Cecchini. Except, you’re not in Chianti, Italy, but at the verdant grounds of modern steakhouse Bottega di Carna within the Mondrian Singapore Duxton, as this month, the legendary eighth-generation butcher will return to appease meat lovers in the Lion City.
Above Cecchini’s interactive tartare workshop happens on November 23
Cecchini’s interactive tartare workshop happens on November 23
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From November 21 to 24, Cecchini paints the town red with a showcase of exclusive beef cuts from Spain’s esteemed Viñals Soler farms. But hold onto your forks, because the highlight of the event is an interactive beef tartare workshop on November 23, which promises to be as educational as it is indulgent. Dive into the nuances of selecting the perfect cut and mastering the delicate balance of flavours that make this classic dish at Bottega di Carna sing. You will be chopping, seasoning and plating, alongside Cecchini, as he guides you through each intricate step and technique.
Above Cecchini making his world famous beef tartare at Bottega di Carna
Cecchini making his world famous beef tartare at Bottega di Carna
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Cecchini, widely acclaimed and once hailed as the “Best Butcher in the World” by the New York Times, brings with him an ethos that champions sustainability and ethical meat preparation. This partnership with Viñals Soler, courtesy of the lush pastures of La Cerdanya, ensures that every cut is not only delicious but also steeped in a commitment to animal welfare and nose-to-tail cooking.
But what’s a workshop without a little liquid courage? The boozy brunch aspect adds a festive twist to your culinary education. Sip on curated cocktails or perhaps a fine glass of wine as you mingle with like-minded participants, sharing laughs and culinary secrets while crafting your very own Cecchini-approved tartare.
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Above A burger collaboration between modern steakhouse Bottega di Carna and local food truck Ye Olde Cow
Above New dishes in the updated a la carte selection of Bottega di Carna
A burger collaboration between modern steakhouse Bottega di Carna and local food truck Ye Olde Cow
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Other programmes include an epic burger collaboration between Bottega di Carna and local food truck Ye Olde Cow on November 21 and 22. Expect a double patty burger featuring one of Ye Olde Cow’s signature dry-aged beef patty and another crafted from Cecchini’s exquisite cuts. As for sides, skip the fries and double down on the meats with the butcher’s carpaccio di culo instead.
If you can’t join the fun next week, don’t fret, Cecchini’s signature beef tartare remains firmly on Bottega di Carna’s menu. Meanwhile, a slew of new dishes like the Fiorentina T Bone bistecca, mortadella tortellini, and lobster fettuccine star in the restaurant’s updated a la carte selection. As would Cecchini say, “To beef or not to beef.” The choice is easy.
Credits
Images: Bottega di Carna
