Restaurant FiftyThree
Michael Han, the head chef and owner of Restaurant FiftyThree, is a very different kind of local cooking talent. Singapore’s most exciting rising chef tend to focus on one of two schools of cuisine: a style of cooking based on emotion, which involves perfecting and modernizing regional comfort foods; and the kind of cerebral, mad-scientist cooking popularized by the Spanish chef Ferran Adrià.
FiftyThree is considered one of her best-kept culinary secrets. The intimate restaurant’s décor, like the food, it turned out, is modern and multitextured, and you can sense that Mr. Han, who is behind both, is a perfectionist obsessed with the smallest detail.The interior with its raw stone and wood textures illustrate an appreciation and understanding of the building’s heritage whilst reflecting the simplicity and elegance of the contemporary nature-based cuisine served.
FiftyThree is the culmination of an eight-year journey of hopes and aspirations for it’s head chef Michael Han Inspired very much by nature, the cooking is driven by the use of the highest quality organic and heirloom produce and characterized by the delicate beauty of tiny, edible shoots, stems and flowers in each dish. Central to this are the values of essential simplicity, purity of flavour and the recognition that disregarded and modest ingredients have a valuable role to play.
The restaurant’s carefully curated wine program from the old and the new worlds has a strong emphasis on wines of Bordeaux and Burgundy including possibly Singapore’s leading collection of Austrian wines.
FiftyThree is considered one of her best-kept culinary secrets. The intimate restaurant’s décor, like the food, it turned out, is modern and multitextured, and you can sense that Mr. Han, who is behind both, is a perfectionist obsessed with the smallest detail.The interior with its raw stone and wood textures illustrate an appreciation and understanding of the building’s heritage whilst reflecting the simplicity and elegance of the contemporary nature-based cuisine served.
FiftyThree is the culmination of an eight-year journey of hopes and aspirations for it’s head chef Michael Han Inspired very much by nature, the cooking is driven by the use of the highest quality organic and heirloom produce and characterized by the delicate beauty of tiny, edible shoots, stems and flowers in each dish. Central to this are the values of essential simplicity, purity of flavour and the recognition that disregarded and modest ingredients have a valuable role to play.
The restaurant’s carefully curated wine program from the old and the new worlds has a strong emphasis on wines of Bordeaux and Burgundy including possibly Singapore’s leading collection of Austrian wines.
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