Cover Chefs Francisco Araya and Fernanda Guerrero
Chefs Francisco Araya and Fernanda Guerrero
1 / 1
Tatler+
Our signature culinary event brings guests to the continent with classic South American dishes presented through a modern lens by Chilean-born chefs Francisco Araya and Francisca Guerrero
Those who’ve travelled halfway across the world to Latin America will know that the continent is a gourmand’s playground. Encompassing countries such as Chile, Peru, Argentina and Brazil, the region’s cuisines weave various culinary traditions, techniques and ingredients into delectable, world-renowned dishes.
That’s why we’re excited to bring you the second edition of Tatler Dining Kitchen, organised in partnership with Mastercard. Our signature culinary event that offers unique dining experiences will take place at newly-opened Araya, Singapore’s first South American fine-dining restaurant, on December 6. You’re invited to explore some of the region’s finest culinary offerings through a curated menu by Chilean-born chefs (and life partners) Francisco Araya and Fernanda Guerrero.
“Mastercard is proud to offer an exclusive culinary journey at Araya, Singapore’s only premier Latin American fine-dining venue, in collaboration with Tatler Dining Kitchen. Mastercard endeavours to forge connections between individuals and their passions; food is a passion for many due to its ability to evoke sensory experiences and create emotional ties,” said Kaveri Khullar, senior vice president, Consumer Marketing & Sponsorships, Mastercard Asia Pacific. “With this collaboration, people will be able to engage in a multisensory journey, creating moments that deepen the connection with the Mastercard brand.”
Araya and Guerrero’s culinary vision taps into their heritage and experiences at notable kitchens around the world. Chef-owner Araya has worked alongside renowned chefs including Andoni Luis Aduriz at two-Michelin-starred contemporary restaurant Mugaritz, and Ferran Adrià at the legendary experimental restaurant El Bulli, which earned the World’s Best Restaurant accolade in 2002, 2006, 2007, 2008 and 2009. A culinary star in her own right, pastry chef Guerrero kick-started her career at her family’s restaurant in Chile, and earned industry recognition at establishments like Alegre, voted the Best Restaurant in Chile in 2013 and 2014, and Napa Wine Bar & Kitchen, one of Shanghai’s best restaurants in 2017.
Don’t miss: New Restaurant Alert: Casa Brazilia serves up authentic Brazilian cuts at the Bukit Pasoh heritage area
Above Corn flan
Above Causa
Corn flan
1 / 2
For their debut restaurant and first exclusive dinner event in the Lion City, Araya shares that they want to “showcase the biodiversity of South America, not only in the sense of ingredients available but also in how other cultures have had a lasting influence on how we cook and eat.” Without requiring passports, discover the culinary treasures of the region as soon as you step inside the gorgeous restaurant, which features a 12-seat rose quartz counter in the centre of the dining room. The space, designed by respected designer Emma Maxwell, was inspired by sunrise and sunset over Chile’s diverse landscape, thus transporting guests to the chefs’ beautiful homeland.
While the team prepares the dinner feast, you’ll already have a preview of their enticing snacks as you catch up with friends at the cocktail reception—think refreshing tomato meringue topped with ebi (prawn) marinated in clarified tomato water; silky corn flan decked with murasaki uni steeped in shoyu; and fermented pineapple juice served with an elderflower liqueur sphere in a shot glass. Chief mixologist Rodolfo Rodriquez’s specially concocted summery tipples will ensure you won’t get thirsty; in case you’re wondering, yes, it includes the Chile and Peru’s national drink, Pisco Sour, made with pisco, lime juice and egg white.
Read more: Catching up with Chef Mauro Colagreco of Mirazur, the World's Best Restaurant
La Panera, bread selection at Araya
1 / 6
We get it: the canapés are hard to resist. But remember to save space for the curated menu which takes you to places like Andes mountains, Atacama desert and Chile’s Pacific coastlines. After the selection of breads—which are considered ‘life’ in Chile as they are eaten as a snack throughout the day—ceviche gets your mouth watering with fresh Hokkaido scallops marinated in shio koji, ensuring a more delicate texture and umami-rich, sweet-salty flavour. The complex taste is lifted by the quintessential tiger’s milk, presented as a ginger-infused sorbet with toppings of green apple, ginger jelly and sliced chillies.
Araya makes it a point to feature South American crops spanning Andean potatoes and corn, and native fruits including lucuma and Chilean berries. Which is why the succeeding course, causa, comprises oca, a native tuber which is baked and chopped into fine pieces. This serves as the sumptuous base that lets the delicate smokiness of the chutoro, brininess of the N25 oscietra caviar, and crunchiness of the potato nest shine through.
“We elevate and celebrate our native ingredients with fine culinary techniques and the addition of beautiful proteins from Japan and beyond,” adds Araya. In the case of the moqueca, the Japanese kinki fish is poached ever so gently to retain its delicate sweetness before it’s submerged in moqueca sauce so its flesh is imbued with the richness and creaminess of the coconut milk.
Desserts are no afterthought when you have Guerrero taking charge of the pastry kitchen. She’s known to tailor her ever-evolving desserts according to the season. For this exclusive dinner, the theme is a ‘sweet taste of South America’, it features carrito de dulces, a selection of sweet treats.
With a month to go before the second edition of the Tatler Dining Kitchen, the chefs are more than excited to showcase their culinary heritage on a plate. As Araya points out: “We will push the boundaries of culinary arts at Araya.”
Araya
Address: 83 Neil Road, 01-08 Mondrian Singapore Duxton, S(089813)
The second edition of Tatler Dining Kitchen, organised in partnership with Mastercard, will take place at Araya on December 6, 7pm to 10.30pm. Book your seats here.
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.
