News & Views 3 minutes 23 August 2022

Upcoming Chef Collaborations and New Menus in MICHELIN Restaurants in Singapore

The MICHELIN-Starred restaurant chefs of Marguerite and Braci team up for a very exciting collaboration, while Putien celebrates the much-awaited eel festival. Learn more about the dishes and new seasonal menus being offered at these MICHELIN restaurants in Singapore!

Restaurants Singapore food news

The MICHELIN-Starred restaurant chefs of Marguerite and Braci team up for a very exciting collaboration, while Putien celebrates the much-awaited eel season. MICHELIN-listed Gemma also offers complementary prosecco throughout September, while Revolver celebrates its first anniversary with a selection of Greatest Hits menus. Learn more about the dishes and new seasonal menus being offered at these MICHELIN restaurants in Singapore!

MICHELIN-Starred restaurant chefs Michael Wilson of Marguerite and Matteo Ponti of Braci join hands in a very special 2-nights-only dinner. (Photo: il Lido Group)
MICHELIN-Starred restaurant chefs Michael Wilson of Marguerite and Matteo Ponti of Braci join hands in a very special 2-nights-only dinner. (Photo: il Lido Group)

Braci's Matteo Ponti collaborates with Marguerite's Michael Wilson on 4 & 5 September 2022


On 4 and 5 September 2022, Matteo Ponti of one-MICHELIN-Starred Braci and Michael Wilson of newly minted MICHELIN-Starred Marguerite will be combining efforts for a four-hands dinner.


The event on 4 September will take place at Marguerite, praised by the MICHELIN Guide inspectors for its gracefully presented courses that are underpinned by solid techniques, packed with oomph and flavours bold enough to match the showy, colourful blooms at the Flower Dome; while on 5 September, the dinner will take place at Braci, which specialises in Italian barbecue. At Braci, Ponti skilfully uses the Josper oven and Shichirin grill to enhance the textures and flavours of the produce without overpowering them. His refined dishes are nothing short of phenomenal in terms of both plating and food combinations.

The evening of culinary ingenuity will witness the two chefs melding their unique, modernist approaches to create a playful and fresh seven-course menu priced at S$248++ per person, and an option for wine pairing at an additional S$198++ per person. Guests can expect signatures from both chefs such as Ponti's Burnt Onion Tortellini, Chanterelle, Pickled Myoga, Guanciale; and Buckwheat Tea and Wilson's New Caledonian Blue Prawn "Tagliolini".

Tickets are available at www.braci.sg/bracixmarguerite, with limited seating available each night.

L-R: Steamed Eel in Garlic and Soy Bean Sauce, Fresh Eel Cooked in Spring Water, and Baked Eel with Puning Bean Sauce (Photo: Putien)
L-R: Steamed Eel in Garlic and Soy Bean Sauce, Fresh Eel Cooked in Spring Water, and Baked Eel with Puning Bean Sauce (Photo: Putien)

Eel Festival is Back at Putien


Uniquely serving Fujian cuisine, MICHELIN-Starred Putien is back with their seasonal eel specialties.

From 25 August until the end of September 2022, Putien celebrates its annual Eel Festival, where the eel are at their peak in between the summer and autumn months. During this period, live eel are storing fat as they prepare for migration season; hence yielding a sweeter, bouncier, and softer texture, as the fat is evenly distributed. Putien proudly sources their catch from Shunde, Guangdong, which is known as the “Hometown of Eel" in China. Each eel also goes through an elaborate preparation process — from first being placed in boiling water for precisely 10 seconds, before being skilfully sliced by the chef.

The eel at Putien are available in four different cooking styles: Fresh Eel Cooked in Spring Water, which is the classic style of serving eel. The dish is prepared right upon serving — with a trio of sliced eel, goji berries, and ginger placed into a special ceramic pot, followed by natural spring water that is poured until everything is fully submerged. The dish is left to simmer for 10 minutes, resulting in a light and clear soup that's best enjoyed warm. A new dish on the menu is Eel in Fujian Fermented Red Rice Wine, which is a traditional Fujian style of preparing eel. Freshly fried eel is paired with a creamy sauce infused with the fragrance of fermented red wine lees. The lees gives the fried eel a crimson colour, together with a wine-scented fragrance.

The third style is Steamed Eel in Garlic and Soy Bean Sauce, where fresh eel is simply steamed with a blend of Yangjiang black bean sauce and is best enjoyed with steamed rice. Lastly, Baked Eel with Puning Bean Sauce, which comes highly recommended by Putien's chef. Here, the eel is baked fresh, topped off with garlic, and is accompanied by a rich fermented bean paste sauce.

Putien is located at 127 Kitchener Road, 208514, Singapore. Book a table here.

A new line-up of dishes is now available in Gemma's à la carte menu. (Photo: il Lido Group)
A new line-up of dishes is now available in Gemma's à la carte menu. (Photo: il Lido Group)

Gemma Launches New Dishes and Guests Receive a Complimentary Bottle of Zardetto Prosecco


MICHELIN-listed Gemma introduces a new line-up of dishes in its à la carte menu that is available for lunch and dinner. Apart from the MICHELIN inspector-recommended T-Bone Fiorentina steak that is dry-aged in-house for 30 days and grilled over sherry barrel wood, guests can also indulge in dishes by Gemma's chef, Ashley So, such as Sweet Latour Leek, Pickled Blue Mussels, Zucchini Porcinati, Oyster Cream; Stuffed Zucchini Flowers, Hokkaido Scallop Farce, Celeriac, Tapenade, Watercress; and Orecchiette Al Torchio, Eggplant Caponata, Scampi, Liliput Capers.

From now until 30 September 2022, guests of Gemma can also enjoy a complimentary bottle of Zardetto prosecco and a $50 return voucher for dinner with every order of the large format steak weighing at least 800g.

Gemma is located at National Gallery, #05-03, 1 St. Andrew's Road, 178957, Singapore. Make a booking here.

Revolver's Stuffed Morel Mace Velouté and Rock Lobster Manchurian (Photo: Revolver)
Revolver's Stuffed Morel Mace Velouté and Rock Lobster Manchurian (Photo: Revolver)

Revolver Celebrates Its First Anniversary with a Special Menu of Its Greatest Hits


Newly listed in the MICHELIN Guide, Revolver, helmed by executive chef and partner Saurabh Udinia, is praised by the MICHELIN Guide inspectors for the dishes' distinctive smoky flavours and layering of spices that work magic, resulting in a delicate balance.

Having opened last September 2021, Revolver celebrates its first year with a tasting menu comprising dishes mostly requested by its guests and regulars such as Rock Lobster Manchurian with Egg Fried Rice, Grilled Courgette Flowers Stuffed with Prawn Balchao, and Fresh Paneer served with Tomato Espuma.

With three menu options available, the six-course Discovery Menu (S$149++) will feature the Grilled Courgette Flowers and Fresh Paneer, as well as offerings such as Kurobuta Pork Belly Vindaloo and Parmesan Kulchette with Malabar Crab. The eight-course Experience Menu (S$199++) includes the signature Rock Lobster Manchurian, Wagyu Scotch Eggs Topped with Caviar, and Snapper Parsi "Patra". As always, vegetarians can also partake of Revolver's offerings with the Vegetarian Greatest Hits Menu (S$149++, for eight courses) featuring White Asparagus Malabar, Stuffed Morels with Mace Velouté, and Parmesan Kulchette with Winter Saag. The Greatest Hits menus at Revolver are available from 1 to 30 September 2022, with wine pairing options available.

Revolver is located at 56 Tras Street, 078997, Singapore. Book a table here.

News & Views

Keep Exploring - Stories we think you will enjoy reading