Cover Chefs Sergio Angelo, the chef de cuisine of The Astor Grill and Tamara Chavez, the chef and co-owner of Canchita Peruvian Cuisine and Tinto Spanish restaurant
Chefs Sergio Angelo, the chef de cuisine of The Astor Grill and Tamara Chavez, the chef and co-owner of Canchita Peruvian Cuisine and Tinto Spanish restaurant
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Mexican chef Tamara Chavez and Italian chef Angelo Sergio fused their cultures and know-how in the kitchen to create a five-course menu for Tatler Singapore and Standard Chartered Private Bank’s “Investing in Her” forum and dinner
Dishes inspired by the women in their lives. That was the theme of the five-course menu curated by chefs Sergio Angelo, chef de cuisine of The Astor Grill, and Tamara Chavez, chef and co-owner of Canchita Peruvian Cuisine and Tinto Spanish restaurant for the “Investing in Her” dinner. Last Monday’s event comprised a forum and dinner, jointly organised by Tatler Singapore and Standard Chartered Private Bank, in celebration of International Women’s Day 2024.
Instead of the ubiquitous bread basket, guests were served Chavez’s Guac ‘N’ Crisps—an ode to traditional Mexican snacks—as they took their seats in the grand Caroline’s Mansion. Guests were delighted with the colourful mix of deep-fried purple and orange sweet potato and plantain crisps which were served with a light and savoury avocado purée inspired by the guacamole recipe of Chavez’s grandmother. “The delicious guacamole is one of the first recipes I learnt as a child [in Mexico City] when I was helping out my grandmother in the kitchen,” she shared.
Read more: International Women’s Day 2024: Women-led restaurants and bars to support in Singapore
Chef Chavez’s Tropical Ceviche
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Chavez kept the momentum high with the first dish of the night, Tropical Ceviche, which was an iteration of her signature dish at Canchita Peruvian Cuisine. Again inspired by her grandmother’s dish, she elevated this version by using Hokkaido scallops and marinated half lobster. The accompanying Tiger’s Milk woke the palate with a trio of olives, passionfruit and pineapple juice while roasted canchita corn and peppery chalaquita (traditional salsa) sauce emboldened the textures and flavours of the dish. Guests also enjoyed a wine pairing with Mount Riley sauvignon blanc from Marlborough, New Zealand, known for its fresh fruit aromas and crisp finish.
Similar to Chavez, Angelo also harked back to his childhood memories growing up in Italy and watching his mother and grandmother make magic in the kitchen. “My mother and grandmother loved playing with flavours and spices, as well as unusual [food] combinations,” added Angelo. That was the inspiration behind his Garden Pea Risotto, flavoured with rosso di mazzara prawn extract and studded with marinated cuttlefish, bottarga and trout roe. This time, the wine of choice was Ruffino Lumina pinot grigio from Atesino delle Venezie, Italy, better known for its beautiful floral bouquet and redolent lemon peel.
Chef Angelo’s Quail Lollipop
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Angelo also recalled his grandmother’s insistence on making him and his sisters eat vegetables, thus forming the backbone of his next dish, the quail lollipop. “She was very daring in the kitchen and cooked us veggies that children wouldn’t normally eat,” he reminisced. Taking cues from a quail winter dish and his grandma’s innovative way of making them eat their greens, he deep-fried the breaded quail lollipop and presented it atop a colourful raspberry and vegetable caponata, alongside purple onion coulis and red radish for an acerbic finish. The dish was paired with the Pasqua Passione Sentimento veneto rosso, a smooth medium-bodied red with intense aromas of berries balanced with velvety tannins.
Chavez and Angelo fused their Mexican and Italian cultures with their collaborative dish of the night—the chargrilled Wagyu striploin “a la chilanga”—which proved to be the highlight of the evening. Angelo, a master of wood-fire cooking grilled the steak according to the guest's preferred doneness while retaining its juiciness, and Chavez complemented the beefy flavours with her grilled seasonal vegetables prepared Mexican-style, with borlotti beans purée, salsa verde and salsa macha. To complement the rich and flavoursome dish, the Caves Saint-Pierre côtes-du-rhône rouge was picked for its bold expression of dried prune and cognac-sour cherry.
Above Chef Chavez’s Fresas Doradas
Chef Chavez’s Fresas Doradas
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With just enough room left for dessert, Chavez’s Fresas Doradas was artfully presented in a martini glass to the guests. “This recalls those walks with my grandmother in the markets of Mexico City where she would reward me with a dessert,” explained Chavez. She honoured her grandmother beautifully with an assembly of marinated Japanese strawberries served with double cream, crunchy almond brittle and specks of gold leaves. For the final clink of the glass, guests revelled in decadence with a luxurious pour of the Hennessy Paradis, fervently known as the “cognac lover’s cognac”.
The event ended on a high, not only because everyone savoured an exquisite meal prepared by two of the island’s most accomplished chefs, but because the experience had imbued them with a better appreciation for women. As Chavez put it: “It’s not only on International Women’s Day that women inspire me, it is something I keep in mind every day. The women around me taught me how to be passionate about what I do and live life doing what you love best.”
Credits
Photography: Adrian Lee and Max Chan
