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 

Follow me on Facebook and Instagram for insta updates

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 

Follow me on Facebook and Instagram for insta updates

As we usher in the Year of the Dragon, 藝 Yì by Jereme Leung at Raffles Hotel Singapore beckons guests to revel in a season of reunions and new beginnings. Renowned Chef Jereme Leung has meticulously crafted an exquisite array of festive delicacies and auspicious gifts. It is available from 22 January to 24 February 2024, including enticing Lunar New Year Dine-in Set Menus. Read More

Seroja restaurant, situated at Duo Galleria in Bugis, achieved its inaugural Michelin star a few months ago, earning the distinction of being Singapore’s first Green Star restaurant. Led by Chef Kevin Wong, formerly the Head Chef of Meta Restaurant Singapore, Seroja opened its doors in 2022, dedicated to expressing Chef Kevin’s love for the Malay Archipelago. The restaurant pays homage to Malaysian culinary traditions by incorporating local produce, spices, and techniques into its menus. The name “Seroja” translates to lotus flower in Malay and also happens to be the street name of Chef Kevin Wong’s family home in Klang. Read More

As the festive season of Diwali approaches, I am back to Tiffin Room at Raffles Hotel Singapore to embark on a culinary journey that delight my taste buds and transport me to the heart of India. Tiffin Room has curated a special Diwali Experience menu that brings together the rich and diverse flavors of Indian cuisine, reimagined in an iconic tiffin box alongside delectable sweet. This celebratory feast is an ode to the cultural tapestry of India and is available for both lunch and dinner from October 30th to November 12th, 2023. Read More

Hanazen situated in the CHIJMES dining and entertainment hub in the heart of the City Hall district has recently launched a brand-new menu. The menu is meticulously crafted by Chef Taisei Iwao. Chef Taisei, who serves as the Executive Chef at the Michelin-starred Lumiere and owns Karato in Osaka. Read More

Brasserie Astoria is the Frantzen Group’s second venture in Singapore, after their highly acclaimed three-Michelin-star fine dining restaurant Zen. The new and casual Brasserie Astoria is the first overseas outpost of Sweden. It mirrors its Stockholm flagship that occupies what was once Astoria Cinema.

Located in Victoria Concert Hall Singapore, the restaurant houses 100 seats, a private dining room for 10, and a bar and lounge that seat 22 people. At Braserie Astoria, diners can enjoy a distinctly international twist on the traditional brasserie experience set prepared by Head Chef Emil Cecil Ess, a former Zen team member. Read More

The St. Regis Singapore presents The Astor Grill, a pop-up restaurant founded on the original shophouses set in early century New York, inspired by St. Regis legacy and rituals. The Astor Grill celebrates two essential aspects; artisan produce by premium suppliers and bespoke dining experiences from the traditions of the House of Astor. Indulge in the gastronomy dining experience as the pop-up restaurant will takes over the space of French fine-dining restaurant Brasserie Les Saveurs. This exquisite experience will be available for a la carte lunch and dinner with an accessible three-course lunch S$48.00++ per pax. Read More

Restaurant Labyrinth has always been on my food bucket list. I finally had the chance when my friends expressed their interest. The waiting time to secure the reservation can be long and we managed to book it a month earlier. The restaurant has been awarded World’s first new Singaporean One Michelin-Starred Restaurant since 2017 till date (2022). Labyrinth by Chef LG Han serves modern Singapore cuisine and consider a new expression of Singapore cuisine. Read More

Kaarla Restaurant and Bar, the mod-Australian restaurant shares the space with Oumi, a modern Japanese Kappo restaurant at 51st floor of CapitaSpring. Kaarla meaning ‘where the home fires burn’ focuses on the cuisine from Australia’s coast. Helmed by Executive Chef John-Paul Fiechtner aka “JP” who has 20 years of experience and growing up on his hometown farm in Queensland.

The restaurant puts the spotlight on ‘Coastal Australian’ produce which represents the bounty of seafood and agriculture along the coastal regions of this giant island continent and use of fire as the central to the craft. Not forgetting the rich harvests of the 1-Arden Food Forest right from the backyard. Read More