SAM AIS­BETT

WHITE­GRASS

SALT Magazine - - Feature -

With his mer­cu­rial menu and pro­gres­sive Aus­tralian cui­sine, Sam Ais­bett has brought restau­rant White­grass to the fore­front of the fine din­ing scene in Sin­ga­pore. The na­tive Aussie has been through the doors of the ground­break­ing Aus­tralian restau­rants Tet­suya, where he picked up knowl­edge of Ja­panese in­gre­di­ents and tech­niques, and Quay, where he was head chef for three years.

THE INK: Goofy dressed as the Grim Reaper, two por­traits of his French bull­dog, and var­i­ous stylised an­i­mals done in the neo-tra­di­tional style.

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