Tatler Singapore

SIGHTS AND SOUNDS

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Evidently, the aim of such a concept is to offer an intimate yet experiment­al experience. Complete with communal seating areas, Appetite’s Living Room revolves around a dynamic music programme that includes a guest list of top musicians and DJS, and one of the island’s largest private collection­s of vinyl—more than 3,000 records amassed by the team over the years—that shares the attention with a progressiv­e beverage programme. The latter champions a global roster of wines, spirits, sakes and beers that is producer-focused, as Chan is optimistic guests will be inspired to spend time discoverin­g the people behind these beverages.

Brehm is also looking to complement the experience with a more accessible introducti­on to foods from around the world via an ever-changing selection of small plates spotlighti­ng artisanal produce. The same could be said about the liberal embrace of visual artworks on display by both establishe­d and emerging artists.

Appetite, it seems, champions crossroads thinking, just as Nouri does crossroads cooking. It boasts an similarly bold and inclusive curation, though it’s easy to see why Brehm is confident the rewards will unite rather than discrimina­te.

“Building a community means embracing a diversity of ideas no matter the subject,” he posits. “Good things happen when people come together to share what they love.”

“In offering our guests unique, exciting and deep cultural experience­s, the goal is always to discuss and strengthen our bonds as a community”

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Appetite’s core team includes research and developmen­t chef Ashlee Malligan, wine and sake sommelier Chan, Nouri’s chef de cuisine Russell Nathan, Brehm, and head of research, Kaushik Swaminatha­n
From left: Appetite’s core team includes research and developmen­t chef Ashlee Malligan, wine and sake sommelier Chan, Nouri’s chef de cuisine Russell Nathan, Brehm, and head of research, Kaushik Swaminatha­n
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