Cuisines

Singapore chefs at the helm of a fresh crop of restaurants

Singapore chefs at the helm of a fresh crop of restaurants
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2. Jeremy Chiam, Justin Foo and Angus Chow, Maison Shoko

As part of the Clarke Quay Japanese food enclave of the Zouk Group, three Singaporean chefs with nearly 50 years of combined culinary experience have teamed up to create Maison Shoko, an omakase restaurant with only eight seats. Chefs Jeremy Chiam, Justin Foo and Angus Chow are well known in the culinary world, and their cuisine blends modern Asian with French and Japanese influences.

More than half of the dishes on their eight-course meal ($250++) feature ingredients from local farms and are accompanied by short films about the various producers. Formerly with Senso Ristorante and Le Saint Julien, Foo contributes to most of the first iteration of the menu, which changes twice a year. The most eyebrow-raising dish is the grilled crocodile tail meat from Long Kuan Hung farm in Kranji, which comes from 7-year-old reptiles.

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Since the larb-style shredded meat is seasoned with Thai basil, palm sugar, and shallot oil, one is distracted from munching on a tougher version of pork. As an alternative to masking its wild flavor, Foo tempers it with tomato and pineapple acid and tomato sorbet. The ricotta salad is made from goat milk from Hay Dairies.

Zouk’s chef-patron Chow’s dishes include chilled somen and truffles stirred into a rich and creamy sabayon made with Ang Seng Farm kampong chicken eggs. Chiam’s contribution is pan-seared foie gras in a dashi broth with daikon and pear. Dine at

Dinner at Maison Shoko is like feasting on a six-hands dinner on demand, with the rambunctious chefs bantering back and forth with you.

Where: #02-02, Clarke Quay, The Cannery, 3E River Valley Road

Related: Singaporean Chefs Share Their Favorite Food Memories From Home

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