Cover Amadai, lemon, laksa from Auor's spring menu (Photo: Auor)
Amadai, lemon, laksa from Auor's spring menu (Photo: Auor)
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The second edition, which takes place on August 2 and 3 at The Clifford Pier, celebrates local flavours with an inspired menu crafted by chefs Seth Lai, Edward Voon, Wayne Liew and Soh Huishan
Last year, we launched Off Menu Luxe Singapore in collaboration with UOB Private Bank. Tatler Asia’s signature culinary event, which brings together Asia’s notable chefs to create off-menu dishes that won’t be served anywhere else, was well-received by the guests that we are bringing it back it on August 2 and 3 this year.
Taking place at The Clifford Pier, the by-invite-only event is all about ‘Honouring Traditions, Tasting the Future’, to celebrate Singapore’s 58th birthday on August 9. So we’ve invited Seth Lai, chef de cuisine of one-Michelin-starred modern European restaurant 28 Wilkie; Wayne Liew, the third-generation chef-owner of former Bib Gourmand awardee Keng Eng Kee Seafood; Edward Voon, the chef-proprietor of acclaimed modern French restaurant Auor in Hong Kong; and Soh Huishan, chef-partner at Catkin by Huishan to curate a Singapore-inspired six-course menu. Their menu will be served on both nights.
Seth Lai, the chef de cuisine of one-Michelin-starred 28 Wilkie
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The four chefs share a close link with Singapore, with Lai, Liew and Soh being true blue Singaporeans and Malaysia-born Voon growing up on the island and kick-starting his culinary career here. “We share similar roots growing up in Singapore… one of these shared experiences is growing up eating hawker food,” declares Voon. He adds that this developed their palates in a way that is “unique to Singapore chefs” and the three chefs are excited to express this on a plate with their Singapore-inspired creations.
In creating their off-menu dishes, Lai shares that the chefs decided on their “favourite dishes first” and from there, they worked on making these “more creative, unusual and elevated”. Liew agrees, adding that this gave him the chance to flex their culinary muscles in the kitchen even more.
Mala roasted chicken, Hainanese chicken rice (Photo: Auor)
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Having said that, the four worked together to curate a cohesive menu that showcases their own take on modern Singaporean food. While we prefer to keep the menu a secret, one thing is for sure: the second edition of Off Menu Luxe will be full of delightful surprises with nostalgic dishes reimagined in many delicious ways.
Watch the video below to find out how the chefs curated the menu:
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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.
