Cover Tatler Best Takeover Series inaugural launch in Singapore, which featured acclaimed Opium Bar working with Origin Bar to curate signature and exclusive drinks (Photo: Max Chan)
Tatler Best Takeover Series inaugural launch in Singapore, which featured acclaimed Opium Bar working with Origin Bar to curate signature and exclusive drinks (Photo: Max Chan)
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Launched in Bangkok last year, as part of the Tatler Best Asia awards, the culinary showcase made its final stop in Singapore in July, bringing together acclaimed chefs and mixologists to craft priceless experiences
Singapore’s discerning gourmands are always on the lookout for memorable dining experiences—and they got just that when the Tatler Best Takeover Series made its highly anticipated debut on July 18 and 19 this year. Following successful stops in Phuket, Kuala Lumpur and Hong Kong earlier this year, the local takeover series saw a total of eight chefs and mixologists from Tatler Best-awarded restaurants across Asia collaborate and curate four exclusive experiences spread over two days across multiple venues. These experiences were created in partnership with Mastercard’s priceless.com, Shangri-La Singapore and The Macallan.
The first evening began on a high note, with a fully booked restaurant buzzing with the clink of champagne glasses and excited chatter as guests anticipated the exclusive eight-course menu crafted by Simon Bell, head chef of Origin Grill; Darren Teoh, chef-owner of modern Malaysian restaurant Dewakan in Kuala Lumpur; and Santiago Fernandez, head chef of Tokyo’s Peruvian restaurant Maz. Incidentally, this dinner also marked Fernandez’s first time cooking in Singapore.
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The first night of the Tatler Best Takeover Series saw Simon Bell collaborate with Darren Teoh and Santiago Fernandez
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At first glance, their culinary styles might seem worlds apart, but their menu demonstrated that food knows no boundaries, with collaborative dishes that seamlessly blended Teoh’s love for Malaysia’s native ingredients, Fernandez’s exploration of Peruvian biodiversity and Japanese terroir, and Bell’s penchant for smoke and fire using the Josper grill.
Opening the six-hands dinner on the first evening (July 18) was a trio of masterpieces from the chefs: crisp belinjo crackers shaped like origami frogs and topped with caviar; a crisp tiny crab perched precariously on a turtle shell; and a sweet and creamy botan ebi appetiser enhanced by the delicate spice of rocoto peppers and achiote seeds native to South America.
Fernandez followed these starters with an imaginative Hokkaido scallop dish showcasing the ingredient in multiple forms, from delicate raw slices bathed in a leche de tigre-inspired scallop emulsion to delicate crisps made from scallop roe and adorned with seaweed. “This dish represents a seawater ecosystem in which the Hokkaido scallops are the highlight,” shares Fernandez.
Teoh also spotlighted the bounty of his homeland with a dish of gently charred greens, featuring grilled jicama and a medley of vegetables—best enjoyed with an umami-rich fermented tapioca sauce, reminiscent of briny oysters.
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The Macallan House's first guest shift featured Julie Nguyen of Bangkok's acclaimed Opium Bar
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Elsewhere at The Macallan House, Julie Nguyen of Bangkok’s acclaimed Opium Bar helmed the venue’s first-ever guest shift on the evening of July 18, serving exclusive whisky-based cocktails and fine drams in a lively, laughter-filled evening. Nguyen welcomed guests first with a refreshing complimentary drink of Nochevieja, concocted with The Macallan Double Cask 15 Years Old, Cocchi Barolo Chinato and umeshu. Naturally, The Macallan guest shift wouldn’t be complete without a whisky tasting, and Nguyen made everyone’s evening even better with a complimentary pour of The Macallan Double Cask 15 Years Old.
As the evening progressed and guests craved more drinks, those with a sweet tooth opted for the Midnight Bell, featuring The Macallan Sherry Oak 12 Years Old, English rose, vanilla and elderflower tonic, whilst those who preferred a savoury number went for the Opium Essence, with The Macallan Double Cask 12 Years Old, banana and khao doi tea.
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Snow crab bite, smoked murray cod and prawn cake
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The festivities continued on the second evening (July 19), putting the spotlight on Origin Grill and Origin Bar. The sold-out dining series featured Bell collaborating with Aidan Low, chef-owner of modern Malaysian restaurant Akâr Dining in Kuala Lumpur, and Eom Tae-jun, chef-owner of modern Korean restaurant Solbam in Seoul.
Working together to showcase their cuisines in a collaborative eight-course menu, the chefs jointly presented three starters, each one inspired by the sea yet presented through their own distinctive lens—Eom’s snow crab bite atop a cloud of meringue that melted in the mouth; Low’s prawn cake with sea grapes served like satay; and Bell’s smoked murray cod served inside a crisp puffed-up shell.
Whilst Bell is a master of smoke and flame, he revealed a different side of himself with the Hokkaido scallop kinilaw, inspired by the Filipino-style ceviche where the shellfish is cooked in a medley of coconut vinegar, ginger, shallot and coriander. Meanwhile, Low brought a taste of Malaysia’s bold flavours with his signature catfish ketupat, which sees the fish encased in spring roll skin, shaped to resemble the traditional rice cake, and elevated with an emulsion of petai miso (fermented paste) and assam pedas.
Beef is a staple in Solbam’s cuisine, but Eom worked with Bell and Aidan to present it in a new way. Whilst diners could savour Eom’s expertise in preparing the A5 Satsuma tenderloin to a delicious medium-rare, most were surprised by the pairing with the fried rice and pickles for an acerbic touch.
Above Midnight Bell, featuring The Macallan 12 Sherry Oak 12 Years, coconut, vanilla, English rose distillate, tonic water
Above More Hours with You, made with Michter’s rye whiskey, bergamot, sweet oolong vermouth blend
Midnight Bell, featuring The Macallan 12 Sherry Oak 12 Years, coconut, vanilla, English rose distillate, tonic water
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As gourmands savoured the chefs’ delectable creations at Origin Grill, imbibers indulged in Opium Bar’s signature and exclusive cocktails at Origin Bar, concocted by Nguyen together with host bartenders Cherry Lee and Aki Nakata. In addition to the Midnight Bell, Nguyen’s exclusive creation for her guest shift at The Macallan House, she also served up three of Opium Bar’s signature cocktails—each one created according to the bar’s “liquid surreality” ethos, where bold creativity, exotic infusions and refined technique come together in each sip.
Amongst these are Los Parados, a playful yet sophisticated tropical-inspired creation which blends Los Siete Misterios mezcal with jasmine rice and horchata for a creamy, rounded texture, as well as More Hours With You, which is citrusy and delicately spicy at the same time with the combination of Michter’s rye whisky, sweet oolong vermouth and bergamot.
The Singapore stop this July marked the culmination of the star-studded Tatler Best Takeover Series, which was introduced in Bangkok last year as part of the inaugural Tatler Best Asia awards, honouring the top 100 restaurants, bars and hotels in Asia. As Sean Fitzpatrick, chief experience officer of Tatler Asia, puts it, “The Tatler Best Takeover Series is a way for us to extend the excitement of the Tatler Best awards through experiences.” Without leaving Singapore, gourmands indeed enjoyed these remarkable talents from Malaysia, Thailand, Japan and South Korea in four exclusive events across the Lion City.
Here’s a sneak peek of what went down at the inaugural Tatler Best Takeover Series in Singapore:
Credits
Images: Max Chan and Terrix Lin
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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.
