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With the opening of Salt Grill at ION Sky, Australian celebrity chef Luke Mangan talks about food, cooking for Richard Branson, and what to expect at his first venture in Singapore
Overlooking the city from its vantage point atop ION Orchard, Salt Grill is a contemporary Australian restaurant opened by celebrity chef, Luke Mangan, which showcases his classical French training infused with touches of Asian flavour. Launched in November 2010, the restaurant is Mangan's first venture in Singapore.
If the good chef looks familiar, it's probably because you've seen him on television — in an eight-part series he hosted called Appetising Adventures with Luke Mangan, which aired in the US and Asia. It was possibly through the show, a culinary road trip throughout Asia, that he cultivated a serious interest in Asian cuisine, thus inspiring the recipes in his repertoire today. For Mangan, it's all about accentuating rather than masking flavours, and in his own words, "no gimmicks and trickery".
Asia Tatler: How does Salt Grill in Singapore differ from your other ventures? Were there any particular considerations in creating this menu?
Luke Mangan: Salt Grill Singapore actually has underlying similarities to my other ventures as they all showcase my cooking philosophy and my style of contemporary Australian cuisine. This highlights my French classical training and Asian influences, marrying simple and clean flavours. For Singapore, I wanted to take the finest and freshest Australian produce and combine them with the best local and tropical ingredients to create an interesting yet accessible menu.
AT: What are your favourite ingredients to work with?
LM: These would be ginger, garlic and leek. I also love the simplicity of a grilled or a steamed fish.
AT: What are your favourite dishes?
LM: The kingfish sashimi and the crab omelette, due to their simplicity. The liquorice parfait is also extremely unique and delicious, and the passionfruit soufflé (incorporating local produce such as tropical fruit).
AT: How would you describe the relationship between food and art? How does your cooking reflect your creativity?
LM: I believe that cooking should aim to enhance and accentuate, rather than mask, the natural taste of ingredients used - my style of cuisine is simple, with no gimmicks and trickery. I do however, make sure that my dishes have a contemporary twist that offers unique, surprising and delightful flavours, while still keeping the dishes clean and fresh. The creativity comes through in the influence of other types of cuisines, such as Asian and Middle-Eastern, mixed with my modern Australian cooking.
AT: You've been invited to cook for some very prominent individuals - who has been the most memorable thus far, and why?
LM: I have cooked for former US President Bill Clinton, for Nicole Kidman and Tom Cruise, Richard Branson and at the wedding of Danish Crown Prince Frederik and Princess Mary. Cooking for Richard Branson has been the most memorable - I was brought to his private island and stayed there for 12 days. The journey of getting there and the beautiful surroundings were incredible.
AT: What is your vision for Salt Grill in Singapore?
LM: I want Salt Grill Singapore to be an ambient space where locals, foodies and visitors alike can feel relaxed and comfortable, yet indulgent at the same time. It will be a fashionable, urban space set against a breathtaking view of the city - Salt Grill Singapore will offer romance and glamour at the main dining area and the Sky bar, and an easy elegance at the all-day dining area.
Salt Grill & Sky Bar, Level 55 and 56, ION Orchard, 2 Orchard Turn. Tel: 6592 5118
