6 Acclaimed Chefs, 6 Intimate Stories: UOB Gourmet Stories (July 2018)

Sarah Khan 01 Aug 2018 updated the 3 August 2018 à 13:41

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Chef Pepe Moncay
Exclusively between 4 to 7 July (Lunch and dinner menus available)

Authentic Spanish-style tapas and sake? Not the most conventional of options - but boy, does award-winning chef Pepe Moncayo perfect this cross-cultural culinary pairing with finesse at BAM! His Gourmet Story menu pays tribute to his Catalonian roots as well as his revered mentor, the late Michelin Chef Santi Santamaria. Peppered across the menu are comfort dishes he enjoyed as a child - like the Horchata (reminiscent of summers with his father), the hearty Iberico Pork Jowl (a tribute to his mentor’s signature ‘papada de porc amb caviar’) – which are influenced with his time in Asia and his fascination with Japanese cuisine.

38 Tras Street Singapore 078977

For more information on Chef Pepe Moncay’s exclusive 4-course menu, check out The Dining Advisor.
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Chef Alexandre Lozachmeur
Exclusively between 4 to 7 July (Dinner menu only)

A taste of Provence and the South of France: that is the best way to sum up Chef Alexandre Lozachmeur’s Gourmet Story menu. Aptly themed ‘The Time Traveller’, it turns the pages back to his early memories growing up in the incredibly scenic South of France, defined by memories of his grandmother’s delicious cooking and his favourite childhood dishes.

Plunging you right into the taste of a South of France summer, he starts you off with the Les Saint-Jacques, marinated Hokkaido scallops with quintessentially Provence flavours like fava beans, fennel, lemon dressing and herbs. There’s also the Le Homard, a Boston Lobster Bisque topped with a tangy sour cream and croutons, which is actually inspired by the dish his grandmother would unfailingly whip up for her grandchildren in the colder months. Chef Lozachmeur also recreates his favourite childhood dish, the classically French Le Canard (crispy duck leg confit) - which manages to be delightfully tender and moist, whilst still being perfectly crispy on the skin.

64 Tras Street, Singapore 079003

For more information on Chef Alexandre Lozachmeur’s exclusive 4-course menu, check out The Dining Advisor.
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Chef Hiroyuki Shinkai
Exclusively between 4 to 7 July (Lunch and dinner menus available)

Chef Hiroyuki Shinkai, who helms the elegant French-Japanese cuisine restaurant, has curated a menu that respectfully pays tribute to his former mentors, Bruno Menard and Jacques Borie, whom he trained with at the esteemed 3-Michelin star L’Osier in Ginza, Japan. Menard and Borie, whose unique approach to food is best described as ‘neoclassic French with a hint of Japanese’, has no doubt indelibly shaped Chef Shinkai - something which becomes visibly apparent as you tuck into his 4-course lunch and dinner menus. The menu starts off with a Crab Salad as the starter, a vegetable jelly salad dressed with a citrusy Maltaise Sauce, followed by the Seabass, which is served with bread, basil sauce and delightfully succulent stuffed tomato farcies.

21 Lewin Terrace Singapore 179290

For more information on Chef Hiroyuki Shinkai’s exclusive 4-course menus, check out The Dining Advisor.
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Chef Drew Nocente
Exclusively between 4 to 7 July (Lunch and dinner menus available)

Buns, seafood grills and beach bites: these are what best sum up Chef Drew Nocente’s Gourmet Story menu at the contemporary Australian resto, reputed for its in-house curing and grilling. Known for his laidback and casual approach to food, it’s no surprise that his first dish is the Nduja Buns, a ‘Char Siew Bao-esque’ take on his favourite charcuterie.

Continuing his homage to beachside grub and his love for the sea is his second course, the Grilled Crayfish, and entrée, the Wagyu Tritip. Cooked in a heavenly fermented prawn butter and celeriac, it’s Chef Nocente’s interpretation of the classic Aussie dish. As you lap up the last morsels of your Popcorn & Raspberry dessert (the self-confessed movie buff’s playful interpretation of his favourite seaside cinema snack), one thing becomes clear. At the core of it all, Chef Nocente still remains a soulful beach bum at heart.

12 Purvis Street Singapore 188591

For more information on Chef Drew Nocente’s exclusive 4-course menus, check out The Dining Advisor.
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Chef Kenyoshi Ryohei
Exclusively between 4 to 7 July (Dinner menu only)

It’s safe to say that Chef Kenyoshi Ryohei’s owes his culinary repertoire to much of his avid globetrotting adventures: there are Japanese cooking techniques, Spanish culinary influences, and classic New Zealand dishes in the mix to sink your teeth into.

Kicking off the meal the WAKANUI Spring Lamb Chop, a tribute to the standout moment when he tasted New Zealand lamb chops for the first time as a culinary student abroad. The lamb chops are seasoned minimally (with Christmas Island salt, watercress, local peppers and fine coriander powder), just as his first encounter with the dish was. Inspired by his time in Spain, there’s the New Zealand Blue Cheese Salad & Binchotan Grilled Octopus, which brings together an unlikely pairing of Spanish and New Zealand cuisines. Not one to play it safe with his choice of ingredients, the New Zealand blue cheese in the salad is contrasted with a flavourful smoked paprika for a distinct spicy Spanish touch to the octopus.

5 Straits View, Marina One The Heart West Tower, #04-02, Singapore 018935

For more information on Chef Kenyoshi Ryohei's exclusive 4-course menu, check out The Dining Advisor.
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Chef Gu Chunjie
Exclusively between 4 to 7 July (Lunch and dinner menus available)

Chef or alchemist? The lines are blurred with Chef Gu Chunjie, who flexes his culinary muscles in his 4-course alchemy-inspired menu. Brimming with culinary creativity, it features healthful ingredients like osmanthus flower, cordyceps, bird’s nest and more as the star ingredients, right from the appetizer all the way to the dessert.

The meal starts off with the cordyceps flower, touted for its immune-boosting and anti-aging abilities, tossed in a spring onion oil, which complements the savoury slices of abalone and vinegary-taste and crunch of the jellyfish. Upping the ante on the menu is the second course, the Bamboo Leaves Wine Seafood Pot. Inspired by his time collaborating with Korean Grandmaster Chef Ki Soon Do, the Diao grass (also known as dill, proven to lower cholesterol levels) lends a unique fragrance and taste to the dish, amplifying the rich flavours of the wine and fresh seafood. Frankly - given how Xi Yan Private Dining is reputed for its bold and inventive approach to Chinese cuisine, did we expect any less?

38 Craig Road, 2nd Floor, Singapore 089676

For more information on Chef Gu Chunjie's exclusive 4-course menus, check out The Dining Advisor.

A tale of 6 acclaimed chefs and 6 delightfully intimate and personal menus.

Introducing UOB Gourmet Stories: a delightfully immersive dining experience where award-winning chefs whip menus according to a theme. This July, reputed chefs from 6 restaurants have put together a 4-course menu that pays ‘Tribute’ to a special memory, person, or moment.

Whisk yourself away to the French region of Provence with Chef Alexandre Lozachmeur’s menu at whose 4-course dishes at Fleur de Sel are nostalgically inspired by his memories growing up as a young boy in the South of France. And then you have Chef Drew Nocente’s beachside grub-inspired menu at Salted & Hung, which pays homage to his love for the sea with dishes like the mouthwatering Grilled Crayfish and Popcorn & Raspberry dessert, an interpretation of his favourite seaside cinema snack growing up.

Scroll through our gallery below to get up-close and personal with the intimate inspirations behind the dishes prepared by the best culinary minds in the city.

DELICIOUS STORIES, TANTALISING DEALS

Something for the gourmands: Each month, UOB Cards has partnered with acclaimed chefs from some of the best restaurants in the city to present you exquisite 4-course wine pairing menus at equally tantalising prices. Running for a year till June 2019, there are 6 exclusive lunch and dinner menus to check out each month, so be sure to secure your tables here.

For UOB Reserve, Visa Infinite, and Privilege Banking Cardmembers: 1-for-1 lunch & wine dinner

All UOB Cards: SGD35++ for Executive Lunch (U.P. SGD50), SGD98++ for Wine Pairing Dinner (U.P. SGD140). T&Cs apply.

For more exclusive dining deals at the best and newest restaurants, cafes and bars in the city, check out The Dining Advisor!

Don’t have a UOB Card? No worries – apply now and get up to S$180 cash credit or 10,000 miles.* T&Cs apply.

This post was brought to you by UOB Cards.

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6 Acclaimed Chefs, 6 Intimate Stories: UOB Gourmet Stories (July 2018)

DELICIOUS STORIES, TANTALISING DEALS

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