WHITEGRASS

Wine & Dine - - SINGAPORE’S TOP RESTAURANTS ISSUE FEATURE -

Com­ing from a fam­ily of butch­ers, chef Sam Ais­bett pur­sued cooking as a ca­reer since the age of 16 and worked at two of the most vaunted restau­rants in Syd­ney: Quay and Tet­suya’s. He opened his first restau­rant at CHIJMES in early 2016. Less than two years later, he has earned one Miche­lin star, and is among a group of Aussie chefs in Singapore bring­ing mod­ern Aus­tralian cui­sine to our shores. His cui­sine in­cor­po­rates local in­gre­di­ents like cen­tury eggs, jack­fruit and lon­gan, and show­cases na­tive Aus­tralian in­gre­di­ents like muntries, desert lime and Tas­ma­nian moun­tain berries. In pre­sen­ta­tion, his love for lay­ers and tex­tures is highly ev­i­dent.

A dish he con­sid­ers very spe­cial is his Aus­tralian jade tiger abalone with three trea­sures. In­spired by a scal­lop dumpling he ate at a dim sum restau­rant in Singapore, chef Ais­bett rein­vents the dish us­ing abalone from Victoria, and 'three trea­sures' of shi­itake, long egg­plant and green pep­per­corns. “We be­lieve that this bal­anced and tex­tu­rally ex­cit­ing dish en­hances the beauty of the prized sea trea­sure and reaf­firms why abalone is one of the finest in­gre­di­ents in Chi­nese cui­sine,” says chef Ais­bett.

The abalone is baked in wakame and salt crust, then sliced thinly; in be­tween are sand­wiched sliv­ers of Ja­panese shi­itake and egg­plant, whose earthy and sweet flavours add bal­ance to the savouri­ness of the abalone. This is served on an egg­plant and white miso purée with a kombu con­sommé with green pep­per­corns and chopped let­tuce, and topped off with gold leaves and a driz­zle of roasted chicken fat.

#01-26/27 CHIJMES, 30 Victoria Street. Tel: 6837 0402

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