Chef Sam Aisbett
Holding senior positions at restaurants such as Sydney’s Tetsuya’s and Quay prior to his move to Singapore almost three years ago, Chef Sam Aisbett is owner-executive chef of one-Michelin-starred Whitegrass at Chijmes. Serving modern Australian cuisine, Aisbett loves layering complex flavours using seasonal produce sourced globally. Local ingredients such as century egg or longan and native Australian produce such as muntries and Tasmanian mountain berries are very much part of the mix. As a volunteer for the Sea Shepherd Conservation Society, Aisbett aims to serve sustainable, line caught fish and seafood in his restaurant.
Frozen Lychee Ice, Coconut Mousse, Fresh Local Fruit