A fiery  taste of Patagonian cooking

GET ready for a bonfire feast in Singapore this month when Argentinian celebrity chef Francis Mallmann takes over The Clifford Pier restaurant for a 7-day pop-up.

Made famous by his appearance on Netflix’s Chef’s Table series, Mallman and his chefs will be cooking over a massive open fire grill at the restaurant in The Fullerton Bay Hotel Singapore from May 22 to 26 and May 29 to 30.

Mallman has restaurants in South America, the US and France, where his chefs cook ingredients in flaming ashes and under the earth in hot scorching stones. Some of the techniques were used by natives in Patagonia 11,000 years ago, according to Mallmann who was raised in the mountains in the region. It was after years of working in some of France’s top kitchens that he returned to South America to focus on his culinary roots.  

To replicate the Patagonian cooking style, a dome is being built at the hotel’s outdoor terrace, and all the main ingredients will be cooked over open-charcoal. The Fullerton team worked with Mallmann on the specifics of the design and size. “We have purchased all the required materials, and we are assembling the dome on-site ahead of the launch,” says David Laval, Fullerton’s Director of Culinary.

Mallmann will be working with four of his own head chefs in Singapore. “They know exactly how we cook, and the process we need to have a successful menu,” he says.

Menu-wise, the first course of Andean potatoes with smoked butter is served with Polanco caviar – the only caviar in the world that’s produced in the Southern Hemisphere. “It originates in the sturgeon farm belonging to Estuario del Plata in the waters of Rio Negro, Uruguay. It has a delicate texture with a rich, buttery flavour and nutty finish,” shares Mallman.

Another highlight is the open-fire roasted premium aged beef with crunchy Patagonian potato galettes. “Juku Aged Wagyu ribeye beef is imported from Yamaguchi, Japan. This cattle variety is raised for 100 months instead of the usual duration of up to 28 months — producing a unique umami taste,” says Mallmann.

The 6-course dinner menu is priced at S$628 per person. Diners can add on a wine pairing of unique labels from Chile, Uruguay and Argentina at S$188. The curated beverage menu will include specialty cocktails too. 

Mallman is the first big name in The Fullerton World’s Best Chef series, which will see more guest chef collaborations in the coming months.

SEE ALSO

Saint Pierre ex-head chef poised to go solo

To book, go to bit.ly/TheFullertonWorldsBestChefs