Cover Four dishes from local and international chefs, who will join hands to deliver a series of four-hands dinners under the Michelin Guide’s partnership with Citi Ultima
Four dishes from local and international chefs, who will join hands to deliver a series of four-hands dinners under the Michelin Guide’s partnership with Citi Ultima
1 / 1
Tatler+
Here are all the exclusive Michelin collaboration dinners to look out for in Singapore in 2024 and 2025 for cardmembers of Citi Ultima
If there’s one thing that the Michelin Guide and its official bank partner Citi Ultima know well, it’s that the finer things in life are priceless. One of those things is the opportunity to witness bold new pairings of local and international chefs, creating a menu which you’d probably not see again. It’s why the Gastronomic Dining Collection, a collaboration which has produced a series of four-hands dinners for cardmembers of the by-invite-only card, has been such a success. Each dinner is a collaboration between local chefs and overseas Michelin chefs who are specially making their way down to Singapore, resulting in a specially-curated menu that is unique in its own right. Entirely exceptional and exclusive, the Collection paves the way for something new.
The duo are set to push further culinary boundaries, with at least five collaborations set to light up the dining scene here. From traditional and modern Cantonese cuisine to explosive Thai and Singaporean flavours, here’s what privileged Citi Ultima cardholders can expect this year, and in 2025.
Don’t miss: Exclusive international Michelin collaborations to tantalise your taste buds in 2024
1. Taste of Tomorrow: Marguerite x Andō
Above Smoked eel, oyster pearl, sea succulents, amur caviar at Marguerite
Above Flash-cooked carabinero prawn, parsnip-nutmeg puree, ajo blanco, and Japanese muscat green grapes at Andō
Smoked eel, oyster pearl, sea succulents, amur caviar at Marguerite
1 / 2
Both chefs and diners alike are constantly looking out for the next big thing in gastronomy. Come August 29, you’ll get a taste of what’s in store for the future with Marguerite and Andō’s four-hands dining experience.
On the home front with Marguerite, chef-patron Michael Wilson crafts contemporary creations with touches of his Australian heritage while at Hong Kong’s Andō, chef-owner Agustin Balbi blends his Argentinian background with Japanese elements. The result is an eclectic blend of cuisines, infused with flavours from innovative ingredients not commonly used in traditional cuisines.
2. Passage Through Time: Labyrinth x Baan Tepa
Above Bak kut teh chawanmushi at Labyrinth
Above Tom jiew at Baan Tepa
Bak kut teh chawanmushi at Labyrinth
1 / 2
Some of the best dishes come from deeply personal roots—lessons that chef-owners LG Han of Labyrinth and Chudaree “Tam” Debhakam of Bangkok’s Baan Tepa know well. Both have built their careers on the rich culinary foundations of Singapore and Thailand respectively; now, for two nights in January 2025, these two cuisines will come together in a medley of explosive flavour and spice. As different as these culinary cultures may be, with Singapore’s diverse range of influences and Thailand’s bold flavours, the four-hands experience will showcase them with unexpected balance and harmony.
Read more: These are the people behind Asia’s most popular restaurants and bars
3. Whispers of Nature: Esora x Crony
Above Autumn monaka at Esora
Above Dish at Crony in Tokyo
Autumn monaka at Esora
1 / 2
There is a deep respect for nature built into Japanese cuisine, which pays close attention to shifts in microseasons and shun—when seasonal ingredients reach their peak freshness. Head chef Takeshi Araki embraces it with his delicate creations at Esora, and the same goes for chef and co-owner Michihiro Haruta of Crony in Tokyo.
Their culinary identities are distinct—Araki redefines modern Kappo cuisine while Haruta transforms Japanese produce with French, Scandinavian and American techniques. However, they are united by the same love for hyperseasonal Japanese ingredients, and their collaboration dinners across two nights in April 2025 will be one to look forward to.
4. Traditions and Tastemakers: Summer Pavilion x Man Ho
Above Canadian lobster at Summer Pavilion
Above Pan-fried fish maw with almond consommé at Man Ho in Hong Kong
Canadian lobster at Summer Pavilion
1 / 2
How do you balance tradition and innovation? Let executive chef Cheung Siu Kong of Summer Pavilion and executive Chinese chef Jayson Tang of JW Marriott Hotel Hong Kong’s Man Ho Chinese Restaurant show you how in May 2025. Cheung is beloved in Singapore for his traditional yet elevated sensibilities towards Cantonese cuisine, while Tang is known for pushing the boundaries of Cantonese fine dining. Together, the four-hands experience will illustrate not just the foundations of Cantonese cooking that make it so well-loved, but also how far the boundaries of Cantonese cooking can be pushed.
This new stage of the collaboration between Michelin Guide and Citi Ultima is one to look forward to. With this star-studded lineup of chefs and their mastery of diverse cuisines, cardholders and gourmands should be in for gastronomic treats at the highest level.
For more information, visit Gastronomic Dining Collection—a series of exclusive chef-curated menus featuring collaborations between local and international chefs from Michelin-starred restaurants.
Topics
Ethan Kan was Tatler Singapore’s dining writer.
