Foreign chefs in Singapore: Where do they go when they miss home?
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Strange chefs in Singapore: Where do they become when they miss home?
In the midst of a closed earth, we ask chefs Kenjiro Hashida, Kirk Westaway, Remy Lefebvre and Rishi Naleendra which confined they head to in Singapore to feed their nostalgia.
Chefs Kenjiro Hashida and Kirk Westaway. (Photos: Hashida/JAAN)
02 Jul 2022 06:30AM (Updated: 13 Aug 2022 10:46AM)
Before the COVID-nineteen restrictions, I would visit D. Bespoke, a Ginza-fashion Japanese bar on Bukit Pasoh Road, thrice a month.I like the diligent Japanese-style service led by head bartender Daiki Kanetaka.
D.Bespoke's serene atmosphere, sharp-suited bartenders, long bar counter, and wood-lined decor remind me of St Sawai Orions, an former-fashioned watering pigsty I used to frequent with my male parent (also a sushi chef) in Tokyo's Ginza district – the bar has been effectually since the 1970s.
Both bars evoke a certain nostalgia; they make you lot feel like you have travelled dorsum in time to the skillful old days in Japan.
I often social club the Moscow Mule, which brings back memories of my bar visits with my male parent, and the Bloody Mary.
KIRK WESTAWAY, EXECUTIVE CHEF, JAAN
I'd visit Tippling Club once every few months because the team is very professional person.
The bartenders make such delicious, unique creations. It feels similar home when they seem to know what you'd like to beverage even before y'all order.
I usually go for the Clearwater cocktail, which resembles a Bloody Mary. The bartenders elevated it to a bold, circuitous version. (The cocktail is a mix of vodka, sake, apricot liqueur, and tomato water.)
The taste of the Clearwater'southward garnish – thinly sliced onions dusted with olive oil, common salt, pepper, and malt vinegar pulverisation – reminds me of Monster Munch, my favourite childhood snack when I was growing upward in the U.k..
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REMY LEFEBVRE, CHEF-PARTNER, CASA Eating house BY REMY LEFEBVRE
I'd popular over to RVLT, a natural vino bar, every two weeks for a canteen of wine or more than, more often than not on my days off. I enjoy the sincere, unpretentious hospitality of sommeliers Alvin Gho and Ian Lim – they genuinely show their knowledge and connect with everyone in the F&B community.
The bar reminds me of some of the bars I like in France – for example, Clown Bar in Bastille, where I used to live, and Septime La Cave in Paris – where the owners are serious just unpretentious: They are genuine and not bothered nearly maintaining a certain paradigm, they operate without ego and serve with warm hospitality. And for this reason, they're able to create a cool, relaxed vibe that makes guests happy each time they visit.
I enjoy RVLT's organic and natural wines – the store was the first in Singapore to offer such wines. I particularly like Domaine Le Roc des Anges' Chamane, an aromatic Muscat a Petits Grains wine made by winemakers Marjorie and Stephane Gallet in Roussillon.
RISHI NALEENDRA, CHEF-OWNER, CLOUDSTREET
I come from Colombo, Sri Lanka.
The kickoff time I had a drink at Native bar, they made a Pineapple Arrack, a cocktail with pineapple, chilli table salt, and Ceylon Arrack, a traditional Sri Lankan spirit distilled from the sap of a coconut bloom.
It immediately reminded me of dwelling house equally we'd swallow pineapple with chilli salt in Sri Lanka. Plus, not many places in Singapore bear Ceylon Arrack – Native was the kickoff bar that served it a few years agone. It's a spirit that represents Sri Lanka and one that's shut to my heart.
The bar's showcase of Asian flavours in their cocktails also feels familiar and homely to me.
I usually visit Native, which is also located on Amoy Street similar our eatery, about once a month but sometimes more.
I have known bartender Vijay Mudaliar for a long fourth dimension and we've been supportive of each other's work. Ordinarily if guests at my restaurant want to head to a bar for drinks afterwards their repast, I'd recommend Native. If the situation permits, I'd accompany them for a potable.
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Source: https://cnalifestyle.channelnewsasia.com/people/foreign-chefs-singapore-where-do-they-go-when-they-miss-home-270466
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