ON THE PASS

Chef Armando Aristarco learned to cook from his mother, then later on, from his father, who was a chef with a luxury cruise company. This made him decide to become a professional chef, and he has now worked in restaurants in Milan, Bahrain and Singapore. With his new role as executive chef at Tablescape, he aims to “valorise the ingredient”, explaining that he doesn’t use more than four ingredients in each dish to preserve their flavours. $40-$50/PERSON LESS THAN 5 1 $30/BOTTLE

LUNCH MON-SUN 12PM-2.30PM DINNER MON-SUN 6PM-10.30PM