Cover Chef Bjoern Alexander’s pigeon with black truffle
Chef Bjoern Alexander’s pigeon with black truffle
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Chef Bjoern Alexander, former executive chef of two-Michelin-starred Octavium, reinterprets the essence and traditions of Italy with a daring Asian flair
When it comes to culinary creativity, German chef Bjoern Alexander stands out as a maestro of fusion, blending the timeless essence of Italian culinary traditions with the lively and diverse tastes of Asia.
And thank the culinary gods, because as of July 19, Singapore gourmands will get to experience Alexander’s creative genius in the form of his new fine dining restaurant Matera. Located in the historical Fullerton Waterboat House, Matera is a place where Italy’s bold flavours meet top produce, modern techniques and a touch of Eastern magic. Here, the soul of Italian rusticity is married with the dynamic layers of Asian gastronomy.
Alexander’s culinary journey has been a tale of passion, perseverance and profound dedication. Starting as a chef commis in the early 2000s, he honed his skills in Michelin-starred restaurants across Dusseldorf and Munich, climbing the ladder one step at a time. It was at Gabriele Restaurant in Berlin where he earned his first Michelin star, crafting authentic Italian dishes with finesse and flair. But his culinary curiosity didn’t stop there.
In case you missed it: Viva Italia: The best Italian restaurants to try in Singapore
Above Chef Bjoern Alexander
Chef Bjoern Alexander
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Intrigued by Asian flavours, Alexander embarked on a new chapter, where he delved into the world of Japanese cuisine at Tokyo’s Den and incorporated Asian elements into his cooking. In 2022, with Alexander at the helm, Hong Kong’s Octavium went from being a one- to two-Michelin star restaurant. This exposure to the rich tapestry of Eastern herbs, spices and intricate flavours sparked an appreciation that would ultimately pave the way to Matera.
Alexander’s inventive approach to cooking is showcased in signature dishes like the whole red prawn with sesame bread and XO sauce. This tantalising dish involves cold-smoking carabineros for six hours in almond or lychee wood. Using their hands, diners are encouraged to savour the sweet, juicy essence of the prawn head. The accompanying prawn toast and Cantonese XO sauce are part of the unconventional yet seamless fusion, inspired by Alexander’s extraordinary culinary voyage across diverse cultures.
Read more: 10 new restaurants and bars that are trending in Singapore this July 2023
Above Smoked whole red prawn with sesame bread and XO sauce
Above Amuse bouche with bittersweet shredded pomelo, briny anchovies and earthy pine nuts
Smoked whole red prawn with sesame bread and XO sauce
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Another highlight to watch out for is the pigeon with black truffle—a French delicacy paired with butter mushrooms, sweet onion and a rich Cantonese jus infused with star anise, chilli ginger, cardamom and cinnamon. The addition of black truffle lends a prized earthiness to the plate. For a palate cleanser, the Japanese melon dessert is artfully served with limoncello jelly, granita and tofu ice cream with burrata sauce and tapioca.
