HazelDiary

Araya located at Mondrian Singapore Duxton stands out as the first fine-dining South American establishment in the city. The restaurant emphasis on Chilean South Pacific cuisine infused with indigenous and Japanese ingredients. It is the latest addition to the Culinary Arts Group, which also boasts Michelin-starred Japanese restaurant Hamamoto and popular open-fire grill eatery, Revolver.

Read more: [SG EATS] Araya At Mondrian Singapore Duxton | South American Fine-Dining Cuisine With Chilean Focus

Situated within Mondrian Singapore Duxton, Araya is a cozy 30-seater space led by the culinary expertise of Michelin-starred Chef Francisco Araya and Chef Fernanda Guerrero. The main dining area features a 12-seat rose quartz counter that provides an intimate view of the chefs at work. For large groups, there is also a private room available with a minimum spending requirement of S$4,000.00++.

Araya offers a singular dining experience with its Menu Degustacion prices at S$298++ per person tasting menu for dinner along with a vegetarian option, Menu Vegetariano at S$298++ per person. The courses showcase a fusion of South American flavours with Japanese elements, and a wine pairing option is also available.

We started off with a series of snacks including Ama Ebi Tomato Meringue, Tepache (fermented pineapple juice), and Corn Flan with Murasaki uni marinated in white shoyu.

The bread course, La Panera introduces three distinct Chilean breads- Marraqueta, Chapalele and Chorizo.I enjoyed the trio freshly baked bread complemented by Butter Merken, a Uruguayan butter infused with merken.

Following the bread course, the refreshing Ceviche features Hokkaido scallops marinated in shio koji with tiger’s milk sorbet and a medley of flavours.

The Causa course presents Araya’s take on potatoes and caviar, incorporating oca,yellow chillies and lightly smoked chutoro.

A standout dish is the Moqueca, a traditional Brazilian fish stew featuring gently poached kinki fish with a flavorful moqueca sauce made from kinki bones, palm oil, and coconut milk. Interesting!

The following course features exquisite harmony of 154 days aged Ecuadorian cacao. It’s rich and velvety taste perfectly complementing the succulent essence of Bresse pigeon intensifying the richness of flavors.

Transitioning to the “Sunday Lunch” segment, highlighting the traditional Chilean snack, the Empanada takes center stage. Crafted with wagyu beef, it is elegantly adorned with a pebre gel (a Chilean condiment typically comprising coriander and/or parsley) and delicate micro herbs on top.

For the final savory course, we had Picana presenting Wagyu beef with vibrant chimichurri sauce.

Palate cleanser before moving on to our sweet treats.

The dessert experience unfolds in three acts. The first, Desierto Florido features crushed honey orange meringue, chirimoya alegre espuma, and mango-pineapple-infused orange flan.

Antarctica, the second dessert offers goat’s milk ice-cream, crispy milk, cinnamon anglaise, Patagonian blackberries, and dulce de leche.

The grand finale Carrito De Dulces involves a dessert trolley presenting single-origin chocolates from South America for patrons to choose from. We get to choose whichever type of chocolate from the dessert trolley.

While unfamiliar to many, Chilean cuisine takes center stage at Araya offering a refreshing addition to Singapore’s dining scene. The carefully crafted dishes, attentive service, and unique flavour combinations position Araya as a strong contender for a Michelin Star in the future. I would recommend giving it a try for an exquisite dining experience.

Address: Araya 
Mondrian Singapore Duxton 
83 Neil Road, #01-08 
Singapore 089813 
Tel: +65 8870 0871 

Opening Hours:  Tuesday to Saturday 6:00PM to 11:00PM (Last order at 9:00PM) 
Closed on Sunday & Monday 

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Abura Kappo is a new dining concept within the renowned Hashida Singapore that offers a unique and innovative dining experience. Nestled along the vibrant Amoy Street, Abura Kappo shares the same entrance as Hashida Singapore, which is helmed by chef Kenjiro “Hatch” Hashida. Having recently unveiled its doors last December, Abura Kappo introduces a captivating fusion of creativity and tradition, all centered around the element of oil.

Read more: [SG EATS] Abura Kappo at Amoy Street | A Novel Restaurant-in-a-Restaurant Concept within Hashida Singapore

There are three private dining rooms available- Room A which accommodates 12 guests, Room B with a capacity for 7 guests , and Room O (Abura Kappo) designed for gatherings of up to 6 guests. So to reach to the designated Abura Kappo room, diners will take a serene stroll down a zen lane within Hashida Singapore that adds an element of anticipation.

Abura Kappo’s fixed 13-course menu, priced at S$200++ per person, showcases a delightful blend of traditional Japanese flavors with a contemporary twist. Join me as I delve into the beautiful evening here.

Monaka 

A crispy wafer filled with a creamy blend of blue cheese and Comté cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish.

Lamb x Squid 

A surprising combination of fresh raw lamb paired with squid, accompanied by Hashida’s signature gin salt. I thought the combination was interesting and the chef has nailed it well.

Camembert 

A delightful course featuring Camembert cheese tempura paired with the citrusy mint of kinome leaves. One of my favourite of the night.

Tuna Consommé 

I was instructed to gently swirl the glass containing the tuna consommé, which I thought it was wine at the first place. The swirl is to allow the aromatic spring onion oil to meld with the essence of Japanese bluefin tuna. Splendid!

Managatsuo 

Moving on to the Managatsuo, a dish spotlighting the silver pomfret. This delectable creation is served with two flavorful sauces – a zesty, homemade onion sauce and a rich tempura sauce.

Ebi Toast 

Deviating from traditional bread with a savoury house-made tamagoyaki and angel shrimp paste. Visually pretty and flavours are on point.

Tebagyoza 

A twist on Tebagyoza, featuring a crisp deboned chicken wing generously stuffed with glutinous rice and egg. It is inspired from Oyako-don dish.

Wagyu Beef Tempura 

Hokkaido Tokachi Wagyu beef wrapped in green shiso leaf, deep-fried to perfection, and drizzled with a sauce made from balsamic vinegar and pomegranate juice. Give a dip with with the Sakura salt and red shiso (yukari) salt that served on the side for more flavours.  

Duck Salad 

A refreshing intermission in the culinary journey so far. This course features slices of succulent duck breast accompanied by pickled turnip and persimmon, offering a delightful blend of flavors and textures.

Soft Soba Taco 

The Soft Soba Taco is a pleasantly surprising fusion dish that brings together a handmade buckwheat tortilla with a touch of sukiyaki inspiration

There are also inspirations from sukiyaki with the deep-fried cutlet of minced Wagyu topped with tofu emulsion and then drizzled over with egg yolk. 

Oden Tempura 

Oden Tempura takes inspiration from the Japanese classic, with radish and tomato stewed in dashi before being deep-fried to a golden perfection. This unique preparation is a first for me, and I must say, it’s surprisingly delightful.

Donabe  

Presented in a donabe, the dish features plump, glossy, and sweet Nanatsuboshi short-grain rice, paired generously with a selection of fresh seafood. The bowl is accompanied by a trio of toppings and sheets of roasted seaweed. Among them is the Spicy Tuna, adorned with golden tempura crumbs; Prawn Tempura, served with tempura sauce resembling a mini tendon; and a mix of julienned radish, shiitake mushroom, spinach, and burdock root arranged in the style of Korean Kimbap.

The concluding savory course offers a playful DIY experience, allowing you to customize the donabe with condiments and accompanying ingredients to your liking.

Dessert 

The dessert presentation unfolds in two parts. First,  we had the shiitake mushroom-infused chocolate paired harmoniously with house-made vanilla ice cream, cleverly shaped to mimic a mushroom cap. Next is the slice of dried persimmon served alongside house-made matcha ice cream.

For those still craving more, ala carte add-ons such as Uni & Caviar Tempura, Ika & Caviar Tempura, and Kani Tempura are available.

Abura Kappo’s innovative approach to its “oil”-inspired menu, combined with unexpected twists and delightful flavors, offers a refreshing departure from traditional omakase experiences. The intimate setting and creative dishes make it a must-try for those seeking a fun and unique culinary adventure in the heart of Singapore.

Address: Abura Kappo  
77 Amoy Street 
Singapore 069896 
Tel: +65 8129 5336 

Opening Hours 
Tuesday: 7.00pm to 10.30pm 
Wednesdays to Sundays 
Lunch: 12.00pm to 3.00pm 
Dinner: 7.00pm to 10.30pm 
Closed on Mondays 

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Nestled within the walls of a colonial bungalow on Scotts Road, Chef Chan’s Private Dine emerges as a concealed treasure within the renowned Indocafe Peranakan Dining. This relatively recent restaurant-within-a-restaurant concept provides an intimate dining experience. Featuring only two tables secluded in private rooms, creating an atmosphere of exclusivity. Read More

The parotid gland is the largest and one of the three major glands that make up the salivary glands. Each person has two, and they’re located just in front of each ear.. The function of these glands is to produce watery serous saliva, which aids in chewing and digestion, as well as in keeping the mouth lubricated. The parotid glands contain serous acini—a secretion that contains modified proteins that are stored in secretory or zymogen granules.

Read more: 5 Important Questions About Parotidectomy Answered

To keep our parotid glands healthy, we need to stay hydrated and maintain good oral hygiene. Refraining from smoking and limiting alcohol consumption also helps. Nevertheless, the parotid glands can develop certain conditions and diseases that may require the individual to undergo parotidectomy. To get a better understanding of this procedure, and its importance, this article aims to answer five important questions.

What Is Parotidectomy?
Parotidectomy is a major surgical procedure aimed at addressing conditions affecting the parotid gland. It involves the removal of a part or the entirety of the parotid gland to treat various medical conditions. The procedure is typically performed by skilled surgeons who specialise in head and neck surgeries. The average parotidectomy takes around three to four hours to complete.

Why Would Someone Need to Undergo Parotidectomy?
Parotidectomy becomes a necessary surgical option for individuals facing specific parotid gland issues that may not be effectively managed through non-surgical treatments. Let’s have a look at some of these reasons:

● Tumours. One of the primary indications for parotidectomy is the presence of tumours within the parotid gland. These tumours can be either benign or malignant. Benign tumours, such as pleomorphic adenomas, may necessitate surgical removal, especially if they grow large enough to cause symptoms or if there is a risk of complications. Malignant tumours, including various types of cancers, often require more extensive parotidectomy procedures to ensure complete removal and reduce the risk of recurrence and metastasis.

● Chronic Infections. Chronic infections of the parotid gland may require surgical intervention if conservative measures, such as antibiotics and good oral hygiene, prove ineffective. Parotidectomy can be performed to remove the affected tissue and alleviate symptoms associated with recurrent infections, such as swelling, pain, and difficulty in swallowing.

● Salivary Stones (Sialolithiasis). Salivary stones (or sialolithiasis) occur when hardened mineral deposits form in the salivary glands in the parotid duct. This condition can lead to chronic swelling, pain, and recurrent infections, and although the main cause of it is unknown, factors, such as dehydration, smoking, and gum diseases, are associated with salivary stone formation.
In cases where non-invasive treatments are insufficient, parotidectomy may be recommended to address the underlying issue. Surgical removal of the affected portion of the gland or the entire gland can be performed to prevent further stone formation.

● Inflammatory Conditions. Inflammatory conditions that impact the parotid gland, such as those associated with autoimmune disorders like Sjögren’s syndrome, may necessitate parotidectomy. Removal of the inflamed tissue becomes essential in managing symptoms and preventing complications associated with chronic inflammation.

Are There Different Types of Parotid Surgeries?
Yes. There are various types of parotid surgeries, and each one is tailored to address specific conditions and considerations. Here are some of the different types:

● Total Parotidectomy. Total parotidectomy involves the removal of the parotid gland, as well as the superficial and deep lobes. This extensive procedure is typically reserved for cases where the entire gland is affected.

● Superficial Parotidectomy. Superficial parotidectomy is the most common type of parotid surgery, and it involves the removal of only the superficial lobe of the parotid gland. It’s often employed for treating benign tumours, chronic infections, and other conditions primarily affecting the superficial part of the gland.

● Partial Superficial Parotidectomy. This type of parotidectomy requires the removal of a portion of the superficial lobe of the parotid gland. It may be considered when the affected area is localized, and preserving as much healthy tissue as possible is a priority.

● Extended Superficial Parotidectomy. Extended superficial parotidectomy is a more
comprehensive approach that not only removes the superficial lobe but also adjacent tissues that may be affected. This type of surgery is typically considered in cases where the condition has spread beyond the confines of the parotid gland.

● Nerve-Sparing Parotidectomy. In this surgery, surgeons aim to protect the facial nerve while still addressing the underlying condition. This can involve careful identification and dissection of the nerve to minimize the risk of damage.

What Are the Special Instruments and Equipment Used in This Procedure?
Parotidectomy is a delicate surgical procedure that requires precision and careful management of vital structures. To ensure the success of the surgery and the well-being of the patient, surgeons employ special instruments and equipment designed for these intricate tasks. Apart from common surgical instruments, such as scalpels, scissors, retractors, and haemostatic clamps, surgeons will also use the following key tools and devices:

● Facial Nerve Monitoring System. One of the critical considerations during parotidectomy is the preservation of the facial nerve, which controls facial expressions. To achieve this, surgeons often utilise a facial nerve monitoring system. This system allows real-time monitoring of the facial nerve’s function during surgery, allowing surgeons to adjust their approach to protect the facial nerve and reduce the risk of postoperative facial weakness or paralysis.

● Microscope or Loupes. When dealing with small structures and delicate tissues, surgeons may use a microscope or loupes (magnifying lenses worn like glasses) to enhance their visual acuity. These tools aid in better visualizing the surgical site, facilitating meticulous surgery with minimal damage to surrounding structures.

● Drainage Systems. Surgical drainage systems are used to prevent the accumulation of excess fluid around the surgical site. Fluid build-up can lead to complications, such as haematomas or seromas, and with these systems in place, they reduce the risk of complications and promote a smoother recovery.

What Happens During a Parotidectomy?
Before the surgery officially starts, an anaesthesiologist administers the right amount of anaesthesia to the patient so that they remain unconscious and pain-free throughout the procedure. Next, the surgeon will clean the surgical site using antiseptic solutions before an incision is made. The incision for parotidectomy is often done along a natural skin crease to access the parotid gland. Once the incision is made, the surgeon removes the affected portion or the entire gland, taking care to avoid damage to the facial nerve. After the removal, the incision is closed with sutures and the surgical wound is cleaned.

For instances where non-invasive measures can’t solve parotid gland issues, doctors might recommend parotidectomy to restore a patient’s quality of life. If you want to make sure that your parotid glands are healthy, consult a medical professional so that they may give you an accurate assessment.

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