Jorge A. Conde

head bar­tender of Smoke & Mir­rors


“I’ve been ex­per­i­ment­ing with preser­va­tion meth­ods to make drinks for the last sev­eral years, and am see­ing this as a pop­u­lar trend within other venues in Sin­ga­pore and else­where. Some of the preser­va­tion tech­niques on the Il­lu­sion of Flavours menu at Smoke & Mir­rors in­clude brines from pick­les, shrubs, tinc­tures and bit­ters, in­fu­sions and mac­er­a­tions, vac­uum dis­til­lates, and so on. Us­ing fresh in­gre­di­ents and trans­form­ing them into a liq­uid form by ex­tract­ing flavours and aro­mas have dif­fer­ent ben­e­fits – it al­lows me to be con­sis­tent on bal­ance of mixed drinks, to be able to batch drinks with a long shelf life, also to build a list of home­made in­gre­di­ents to cre­ate un­lim­ited op­tions of be­spoke cock­tails any­time with a min­i­mal mise en place.”

“The fu­ture is vegetable for­ward, where the im­por­tance and em­pha­sis of pro­duce-driven cook­ing based on pro­teins is slowly shift­ing to­wards some­thing more of a sus­tain­able par­a­digm. This is some­thing I hope to achieve with Fat Prince ― fo­cus­ing on a menu largely driven by veg­eta­bles, al­low­ing them to be bet­ter rep­re­sented and take on big­ger roles along­side their meat and seafood coun­ter­parts in a dish. And I’m not the only one. There are many restau­rants that are head­ing down that same route, which does give hope for a more sus­tain­able fu­ture.” Paul Lim, head chef of Fat Prince

“Sus­tain­abil­ity has gone main­stream and has per­me­ated all in­dus­tries – from fash­ion to travel. It’s in­creas­ingly im­por­tant for the F&B in­dus­try to re­assess tra­di­tional sys­tems and prac­tices. This is why Capella Sin­ga­pore has placed a re­newed fo­cus on food sus­tain­abil­ity, par­tic­u­larly through part­ner­ing with Kuhlbarra, a sup­plier of lo­cally farmed bar­ra­mundi in open sea pens within 5km of Capella Sin­ga­pore. Kids’ menus are be­com­ing in­creas­ingly com­pre­hen­sive. One of my favourite things is in­tro­duc­ing new flavours to my din­ers. This is all the more ex­cit­ing with chil­dren who are even eas­ier to sur­prise. I love shar­ing my favourite in­gre­di­ents with them, dis­guised in forms that they wouldn’t ex­pect. For ex­am­ple, chil­dren are no­to­ri­ously im­par­tial to veg­eta­bles, so I purée things like zuc­chini and car­rots to the same tex­ture as mash pota­toes, and they love it!” David Se­nia, culi­nary di­rec­tor of Capella Sin­ga­pore

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