Taking place from the 4th – 6th October, The Singapore Supperclub will be held in D&D restaurants, Bluebird Chelsea, Avenue St James and michelin-starred Angler in South Place Hotel.
Each restaurant will host a guest chef and a mixologist for three evenings as chefs create a delectable set menu showcasing their innovative cooking and the exciting cuisines Singapore has become known for. What’s more, foodies will wash them down with inventive cocktails created from the acclaimed mixologists.
1 Julien Royer x Angler
Angler restaurant in Moorgate welcomes chef Julien Royer from 2 starred Odette and mixologist Vijay Mudaliar from Native, 47th on The Worlds 50 Best Bars, for two nights.
Julien has created a six course tasting menu, with additional snacks to start, in collaboration with Anglers Executive Chef, Gary Foulkes showcasing his modern French cooking mixed with Garys modern British approach.
Dishes include Dorset crab with nashi pear, wasabi oil and coriander; XL Orkney Scallop with potimarron, vadouvan spices and charred squid; Hay-smoked Bresse Pigeon with Cambodian Kampot pepper, topinambour and black garlic; Provence Fig with white chocolate, thyme and olive olie; Lemon Tart with mayer lemon curd, sablé Breton and shiso and Miso Caramel with smoked juniper fudge to finish.
Vijay will create five cocktails which will be available in South Place Hotels, 3 Bar, bringing techniques and flavour combinations that has won Native its place in The Worlds 50 Best including the Pandan of sake lees distillate, calamansi and pandan kombucha and Trigona of stingless bee mead, kampot pepper and smoked hay.
2 Jason Tan x Bluebird
Taking the helm at iconic Bluebird restaurant in picturesque Chelsea is Jason Tan from Corner House who will bring his Gastro-Botanica cuisine to London with emphasis on refinement and quality which has won him many awards, including a Michelin star.
Jason has devised a three course menu that will be served each evening in the upstairs restaurant alongside the a la carte. Guests will start with snacks followed by Carabinero Prawn with yuzu kosho, fennel, mint, shiso, Kristal de Chine caviar for starter, Orkney Scallop with Iberico pork jowl, tomato, rice, crustacean and laska for mains and My Interpretation of Kaya Toast with pandan, coconut, gula melaka, muscovado and pineapple followed by some petit fours to finish.
To complement each dish Sasha Wijidessa from Operation Dagger, 24th on The Worlds 50 Best Bars, has worked closely with Jason to create cocktails including Salty Dog of sea buckthorn sake, kelp vermouth, yuzu, lemon verbena and fig leaf to accompany the first course and Tomberry with pickled strawberry sake, fermented cherry tomato, honey vinegar and laska leaf oil to go with the second course.
3 Malcolm Lee x Avenue Restaurant
Collaborating with Avenue Restaurant in St James for the three nights is one michelin starred chef, Malcolm Lee from Candlenut. Malcolm will serve a three-course menu, with additional nibbles and sweets, that brings his Peranakan cuisine from Singapore to London.
Paired with cocktails from Philip Bishoff of Manhattan at The Regent Hotel Singapore, 7th on The Worlds 50 Best Bars, where drinks are inspired by the 19th centurys Golden Age of cocktails.
Malcolms contemporary yet authentic approach to traditional Straits-Chinese cuisine sees a starter of Roasted Chilean Sea Bass in a laksa broth, followed by Nyonya Tok Panjang of beef cheek and tongue, salted duck egg tumeric coconut curry, hand picked crab, kaffir lime leaf salad, lemongrass, mint, calamansi lime pear and vegetable achar.
There will also be lobster soup lobster and Candlenuts Signature Chendol Cream to finish with pandan jelly and gula melaka.
Paired cocktails from Philip include Kerman of blanco tequila, lime, pistachio orgeat and raspberry seasalt with the roasted Chilean sea bass starter; Mad Dog of Irish whisky, drambuie, ferrand orange curacao, luxardo maraschino, angostura bitters and a dash of absinthe with the Nyonya Tok Panjang for mains.
Next, enjoy a Monochrome of Penfolds Father Port, luxardo angioletto and plum bitters to finish with the Candlenuts Signature Chendol Cream. The menu will be available alongside the a la carte in the restaurant.
Alongside the exquisite food and drinks, the evenings will be enhanced by some of Singapores most well known and regarded DJs who are members of A Phat Cat Collective. DJ Aurora, DJ Ya5th and DJ Joshua P will be playing sets at each of the venues during the evenings.