Racines
Racines tells a story of friendship. Chef Adrien Castillo and Chef Romain Dupeyre (formerly of Caprice and Petrus respectively) have known each other for over 15 years, meeting initially in France and reuniting professionally in Hong Kong to launch Racines, meaning ‘roots’ in French. “We wanted to create a slightly different fine dining experience, with something a bit more casual, approachable and modern”, they explain. True to their word, dishes are raw yet refined, calling upon their foundations in French techniques with global twists from kitchens around the world. The squid escabeche perfectly encapsulates this sentiment, with squid and baby leek cooked in a traditional French escabeche served with a leek tartare and a salad seasoned with calamansi vinegar. The dish is finished with a delightfully punchy sauce made from clam juice, coconut milk, ginger, squid ink, lemongrass and kaffir lime oil. “We really are in Southeast Asia with the flavour, but the techniques are very much French.”
Culinart 1862
Launched in collaboration with Towngas and helmed by Chef Stanley Wong, CulinArt 1862 draws inspiration from Chef Wong’s global travels to dish out contemporary, innovative fare that delights and surprises. A carefully layered and artfully crafted seasonal dessert presentation is prepared tableside. “With this dish, I aim to showcase how culinary and visual art can be crafted together to create an even more exquisite experience for our diners – one they will remember and come back for more”, he explains. The likes of matcha tiramisu, cardamom chocolate brownie, passionfruit creme brûlée and bitter chocolate tartlet are served alongside crispy tuiles, aromatic dehydrated oranges, candied berries, refreshing mango and raspberry coulis, crunchy meringue and yam powder.
Rêveri
New neighbourhood haunt Rêveri is upping the ante with modern, innovative dishes in a warm, intimate setting. The venture is led by hospitality pioneers – husband-and-wife duo Jessica Kesumo and John Law – who present a delicate fusion of Asian flavours and ingredients made with Western cooking techniques. Amadai fish is fried then grilled for light, crunchy skin, while garden puree and braised fennel add a fresh bite and yuzu cream and ikura marinated in mala stock brighten up the dish with some unexpected heat. “I’m always inspired by my family and Jessica’s palate, which includes her love for all things spicy”, John explains.
Editor
Carina Fischer
