Cover The second edition of Off Menu Luxe Singapore, organised in partnership with UOB Private Bank
The second edition of Off Menu Luxe Singapore, organised in partnership with UOB Private Bank
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Launched in collaboration with UOB Private Bank, the second edition saw talented chefs Edward Voon, Seth Lai, Wayne Liew and Soh Huishan curate an inspired six-course menu of elevated local dishes
Food holds a special place in the hearts of Singaporeans, and for the second edition of Off Menu Luxe Singapore, we celebrated local flavours with the theme ‘Celebrating Traditions, Tasting the Future’. Our signature culinary event, which was organised in partnership with UOB Private Bank, was held on August 2 and 3 at The Clifford Pier where close to 400 guests descended into the heritage venue to savour a six-course epicurean odyssey they wouldn’t find anywhere else.
Bringing the theme to life over two nights was four of Asia’s award-winning chefs: Seth Lai, the chef de cuisine of one-Michelin-starred modern European restaurant 28 Wilkie; Edward Voon, chef-proprietor of Auor, one of the most popular French restaurants in Hong Kong; Wayne Liew, the third-generation chef-owner of tze char stalwart Keng Eng Kee; and Soh Huishan, the chef-partner at dessert bar Catkin by Soh Huishan, who all whipped up one-of-a-kind dishes inspired by their childhood eats and memories of the island.
Above Chew Mun Yew, the Managing Director and Head of Private Wealth at UOB
Chew Mun Yew, the Managing Director and Head of Private Wealth at UOB
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After the welcome drinks of Louis Roederer champagne and Hennessy Paradis cognac served with Singapore-inspired canapés such as wagyu beef satay, host Angela May invited the guests to take their seats at the designated tables (named after iconic buildings and landmarks in Singapore). As the lights dimmed and the music started, all eyes were on jazz and pop artiste Karen Xavier, who serenaded everyone with her song, So Nice.
A resounding applause followed and echoed throughout the venue as Chew Mun Yew, the Managing Director and Head of Private Wealth at UOB, took to the stage to welcome the esteemed guests and share how the guest chefs recreated “time-honoured favourites like laksa and mua chee” which have “defined Singapore’s culinary heritage for decades”. Moreover, these elevated local creations were a timely homage to the Lion City, which recently celebrated its 58th birthday this year.
The Clifford Pier was dressed in shades of blue at the second edition of Off Menu Luxe Singapore
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With formalities aside, the guests enjoyed the evening with sumptuous dishes paired with exquisite pours curated by Julien Drevon, Pivene’s CEO and co-founder, and Francois Barel, Grand Vin’s sales manager and sommelier. Kickstarting the gourmet experience was Lai’s smoked purple sweet potato, brioche toast and Caviar Colony caviar as well as his silky cauliflower custard, which harked back to the soybean dessert he enjoyed as a child. His off-menu version was luxed up with toppings of Italian wild red prawn and uni, and a drizzle of umami prawn sauce. His love for bak kut teh, a breakfast dish he enjoyed with his late grandfather, was reflected in his second dish—Patagonian toothfish studded with Morisseau mussels and preserved mustard greens, and swimming in white pepper velouté which recalled the dish’s peppery flavours.
Voon kept the appetites going with his reimagined take on laksa, a local dish which has been part of his culinary repertoire since he started his culinary career in Singapore over two decades ago. His mastery of the local dish shone in the deliciously cooked French scallops which soaked up all the creamy and coconuty flavours of the reduced laksa sauce. He followed it up with his wagyu beef cheek bathed in black pepper sauce and potato mousseline, which took inspiration from his iconic Singapore black pepper crab creation.
Ending the savoury courses was Liew’s signature Moonlight Horfun, which he changed up with the addition of lobsters, squid, asparagus and Chinese sausage. Even if the guests already had a filling meal by this time, they couldn’t help but dig into the last course of the night—Soh’s decadent sesame mua chee blanketed in a mochi veil, and accompanied by freshly churned black sesame and Hokkaido milk gelato.
Stephanie Tay, the managing director of Tatler Singapore, closed the night by thanking everyone for taking the time to enjoy the culinary delights prepared by four talented chefs. “Off Menu Luxe isn’t just about the celebration of flavours but a harmonious convergence of culture, creativity and community,” she shared. And with those parting words, the esteemed guests left The Clifford Pier with a renewed appreciation for Singapore flavours and local talents, as showcased in the exclusive dinner event.
Watch the video below to find out what went down at the second edition of Off Menu Luxe Singapore:
Above The second edition saw talented chefs Edward Voon, Seth Lai, Wayne Liew and Soh Huishan curate an inspired six-course menu of elevated local dishes
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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.
