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Jordan Keao of Butcher’s Block and Saurabh Udinia of Revolver teamed up to create an inspired menu that draw cues from their passion for wood-fire cooking
Modern Indian restaurant Revolver was decked out in shades of red and orange and stunning floral arrangement courtesy of Fiore Dorato for Tatler Dining Singapore and Mastercard’s inaugural edition of Tatler Dining Kitchen in Singapore. Launched on July 4, the sold-out culinary event (which brings the top culinary talents in the region) saw 30 of our food-loving friends dressed in their chicest ensembles and excited for the exclusive menu that Revolver executive chef Saurabh Udinia and Butcher’s Block chef de cuisine curated just for that evening.
As the chefs fired up the dishes in the custom-built wood-fire grill and tandoor ovens, the guests sipped on specially-curated mocktails and cocktails curated by Revolver’s resident mixologist, Leonard Lin. A popular choice amongst the guests was the Passion Fruit Smash, which is as bright and fruity as its name thanks to a mix of vodka, passion fruit and soda. When it came to the mocktails, the teetotallers couldn’t resist the Little Red Dot, inspired by local flavours with its medley of grenadine, butterfly pea extract, and pandan juice.
Before the guests took their seats, Tatler Singapore’s editor-in-chief, Aun Koh, welcomed the gourmands and shared how Tatler Dining Singapore and Mastercard are all about “creating priceless culinary experiences”. And, what better way to start this epic series than with two notable chefs on the island who share the same passion for wood-fire cooking.
Above Chefs Jordan Keao and Saurabh Udinia
Chefs Jordan Keao and Saurabh Udinia
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The menu, which Udinia and Keao shared was conceptualised “in three hours, after six pints of beer” showcased the best of both their culinary worlds, with creations like the Japanese aubergine sprinkled with pine nut dukkah; dry-aged kinmedai atop fish curry risotto, and comte kulchette topped with smoked lamb and finished with generous shavings of black truffles.
Revolver’s in-house sommelier, Agnel Murgayah, kept the wines flowing with the choicest picks like the NV Henri Giraud “Esprit Nature” Brut and 2017 Château du Trignon, Gigondas from Southern Rhône, France.
The inaugural Tatler Dining Kitchen serves as a preview of the exciting events in Singapore and Asia, which Tatler Singapore and Mastercard are planning for in the coming months.
As you stay tuned for more information, click on the gallery below to find out what went down at Revolver.
Tatler Dining Kitchen at Revolver
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Credits
Images: Max Chan
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.
