Cover Chilean chefs Francisco Araya and Fernanda Guerrero
Chilean chefs Francisco Araya and Fernanda Guerrero
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The 30-seater restaurant located at Mondrian Singapore Duxton will be helmed by renowned chefs Francisco Araya and Fernanda Guerrero
South American cuisine is having its moment with restaurants like Central, Maido and Borago consistently being recognised as some of the best restaurants in the world. Lucky for us, we don’t need to travel halfway across the world for a taste of their delectable offerings, as Singapore’s first South American fine-dining restaurant, Araya, will open its doors at Mondrian Singapore Duxton in the first week of October.
Chilean-born Francisco Araya, who earned his stripes at legendary Spanish restaurants such as Mugaritz and elBulli, will helm the 30-seater space alongside Chilean pastry chef (and life partner) Fernanda Guerrero. A star in her own right, she trained at renowned kitchens including Alegre, which was voted the Best Restaurant in Chile in 2013 and 2014, and popular dining spot Napa Wine Bar & Kitchen in Shanghai.
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Tapping on their heritage and culinary backgrounds, Araya and Guerrero have designed contemporary tasting menus that celebrate South American flavours and the region’s native crops, which include corn, Andean potatoes, and fruits such as lucuma and Chilean berries. Shared Araya: “We will elevate and celebrate them with fine culinary techniques and the addition of beautiful proteins from Japan and beyond.”
Guests can look forward to dishes like the Brazilian moqueca, a traditional fish stew that Araya elevates with his choice of Japanese kinki, as well as the classic ceviche, which he prepares with shio koji-cured slivers of scallops bathed in Tiger’s Milk, and accentuated with ginger and green apples. Puffed Andean grains will be used on his menu, too, with the likes of quinoa and amaranth crowning a mushroom espuma served with pickled shimeji mushrooms and caramelised shallot purée.
Desserts will be a surprise, but Guerrero teased that her sweet creations will feature ingredients like passionfruit, coffee and rum. “We will also inject our own family traditions and heritage, essential parts of who we are and how we cook.”
Araya
Address: 83 Neil Road, Mondrian Singapore Duxton, S(089970)
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Images: Araya
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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.
