COAL – snow cod, squid ink, potato vinaigrette, coriander
My Private Chef unveils a novel dining concept that takes discerning diners on an compelling journey with fine food prepared by leading Singapore-based chefs: STORIES, a pop-up restaurant that celebrates iconic events and the history of Singapore, supported by the Singapore Tourism Board’s Kickstart Fund. A series of events will be held throughout the year, featuring a different celebrity chef in each chapter.
CONNECTING EAST & WEST – prawn cracker, tuna tartare, oyster leaves, ginger
The first chapter kicks off at the historical Tanjong Pagar Railway Station, taking place over four days from 26 to 29 June 2014. Chef Stephan Zoisl will be holding the reigns in kitchen matters during these 3 days. A specialist in modernist cuisine, this Austrian-born chef has worked in some of the world’s top restaurants including two-Michelin starred restaurants Steirereck in Vienna and Restaurante Vila Joya in Portugal, as well as three-Michelin starred Alinea restaurant in Chicago.
SMOKING DELICIOUS – smoked potatoes, joselito ham (jamon iberico), sauce gribiche, olive oil ash
During this gastronomic affair, diners can expect a five-course dinner menu, complemented by a storyteller who will be weaving in stories related to each dish. This theatrical experience is completed with relevant table décor and music. To keep the excitement level on a high, the menu will only be revealed at the event.
F.M.S.R – fennel, macadamia nuts, smoked duck, red apple
I had a taste of Chef Zoisl’s culinary prowess at the media launch where he flaunts his creative brilliance in the form of canapés.
FISH & CHIPS – CHIPS & FISH – deep-fried silver fish, tempura battered potato
The FISH & CHIPS – CHIPS & FISH left the deepest impression. It is his own twist on the all-time favourite fish & chips, swopping the roles of the two requisite components such that the ‘chips’ predominate without overwhelming.
THE ICONIC “CHICKEN & RICE” – crisp chicken rice balls served with soy mayonnaise
Chef Zoisl has also crafted intriguing desserts such as the SINGAPORE EGG TART (sweet tartle, egg textures, pop rocks, purple shiso) and the refashioned CHENDOL 2014 (chendol flavoured ice-cream served in mini cones).
This event is not-to-be-missed! Tickets are priced from $188 to $248 each, and can be purchased on www.myprivatechef.com.sg from 1 May 2014. Send an email to firstname.lastname@example.org for advanced reservation.
*Photos in this post were of canapés taken at the media launch and do not depict the dishes served during the actual event.