Cover Tatler Dining Kitchen at Araya
Tatler Dining Kitchen at Araya
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For the second instalment of our signature culinary event, organised in partnership with Mastercard, foodie friends savoured reimagined versions of Latin American dishes at Araya
Araya, Singapore’s first South American fine-dining restaurant, is arguably one of the hottest restaurant openings of the year. So, for the second edition of the Tatler Dining Kitchen, organised in partnership with Mastercard, we booked out the whole restaurant for one night to offer gourmands a one-of-a-kind dining experience that explored the continent’s food traditions, ingredients and dizzying array of flavours.
Our signature culinary event took place on the evening of December 6, and despite the heavy rain in the afternoon, our esteemed guests flocked to the restaurant in their chicest ensembles to discover the delectable five-course menu prepared by Chilean chefs Francisco Araya and Fernanda Guerrero. The elegant interior inspired by Chile’s landscape was spruced up, too, in vibrant colours of red and orange with the lavish floral arrangements that decked the counter table and private dining room.
While the chefs were busy preparing in the kitchen for their first exclusive event, Tatler friends took this opportunity to catch up with one another over Sunset Spritz, an orange and red cocktail that gives the typical Aperol Spritz a modern twist with the addition of Japanese beer. It was just the refreshing welcome drink everyone needed as they tucked into the delicious canapés such as Wagyu empanada, grilled octopus and ama ebi that whet everyone’s palate.
In case you missed it: Experience the vibrant flavours of South America with Tatler Dining Kitchen and Mastercard at Araya
Above Stephanie Tay, Tatler Singapore's managing director
Stephanie Tay, Tatler Singapore's managing director
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Tatler Singapore’s managing director, Stephanie Tay, opened the night by thanking everyone for coming, adding that “Tatler Dining Kitchen is all about working with top chefs to curate exclusive dining experiences in Singapore and across the region”. Having said that, Araya and Guerrero took to the floor to share how the evening’s menu is a “combination of our South American heritage and global culinary experiences” on a plate.
Chefs Araya and Guerrero then proceeded to regale everyone’s appetites with their versions of classic Latin American dishes—think ceviche, comprising thin slices of shio koji-cured scallops drenched in tiger’s milk foam with ginger and apples; moqueca, a Brazilian fish stew made with Japanese kinki and bathed in a coconutty sauce; and picaña, perfectly grilled Wagyu beef drizzled with chimichurri sauce. Even better, these were expertly paired with curated wines that enhanced the taste of the dishes.
It was another successful and sold-out event that closed out the year with delicious food memories. This also served as a sneak peek of the exciting culinary events Tatler Singapore has in the works with Mastercard for 2024.
As you wait with bated breath on what’s to come next year, here’s a look back on what happened at the recent Tatler Dining Kitchen.
Michael Lickley, Celeste Basapa, Lawrence Basapa, Kaveri Khullar
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