Luce, Gyu San and Wakuda launch new offerings in June

Luce by Davide Giacomelli

LUCE at InterContinental Singapore presents a one-night-only four-hands collaboration between chef de cuisine Davide Giacomelli and Italian chef Francesco Gasbarro on Jun 9.

Hailing from Florence, the Geneva-based Francesco founded La Bottega restaurant, which was awarded one Michelin star in 2015. After La Bottega closed in 2020, the chef reopened the restaurant as Osteria della Bottega, which features his own interpretation of Italian cuisine.

To commemorate Luce by Davide Giacomelli’s first anniversary, chefs Davide and Francesco are curating a six-course menu that highlights each of their unique culinary styles. Davide’s menu showcases his refined simplicity while Francesco focuses on inventive dishes. 

The menu includes Davide’s Polpo e Peperonata or pan-roasted Sicilian-style octopus with ratatouille of red and yellow peppers, and Francesco’s freshly made fettuccine with beef Bolognese ragout.

For the main highlight, the two chefs will serve two jointly curated dishes, starting with halibut confit partnered with fresh tomato sauce, Taggiasca olives, pine nuts and parsley. This is followed by wagyu beef ribeye cooked a la plancha and served with sweet potatoes prepared in different textures. The evening ends with the luscious Osteria Luce-Misu – a special combination of both chefs’ takes on the classic Italian dessert. Priced at S$188 per person.

For more details, visit: https://singapore.intercontinental.com/dine/luce-davide-giacomelli

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Gyu San Charcoal Bar

Gyu San has just launched a unique new concept – Gyu San Charcoal Bar – at Forum The Shopping Mall, Orchard Road. The brand’s first outlet at Tanjong Pagar serves Japanese wagyu katsu sandos.

At this 17-seater open-concept island charcoal bar, wagyu hamburgs are expertly prepared in front of guests and fired up a la minute over binchotan charcoal. The A5 Wagyu Japanese Hamburg Set (S$23.80) includes two 90 g wagyu patties prepared with freshly ground wagyu, along with soup, salad and premium South Uonuma Koshihikari rice from Niigata, Japan. You can tuck into the wagyu on its own or paired with eight different accompaniments, ranging from traditional yuzu kosho and local sambal to garlic chips and kimchi. 

The menu also includes grilled wagyu skewers as well as shiitake, kabocha, shishito, asparagus, enoki and beef, and baby corn skewers. 

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For more details, visit: https://gyusan.sg/

Wakuda Omakase

Wakuda at Marina Bay Sands just launched its 18-course sushi omakase experience in May. The S$500-per-person omakase session is available from 6 pm on Friday and Saturday evenings. The intimate private room with a sushi counter is helmed by head sushi chef Daniel Tan, who trained under chef Tetsuya Wakuda at Waku Ghin. 

To kick off, guests are served dishes such as belly-warming dashi broth, chilled mozuku su (Okinawan seaweed) and slow-cooked Tasmanian Abalone with tsume sauce (sweet dark soy sauce). This is followed by a procession of the freshest seasonal produce air-flown weekly from Fukuoka, Hokkaido and Shizuoka. You will get to try some of chef Tetsuya’s favourite cuts of hirame, kinki and tachiuo, among other seasonal catch.

One of the highlights is the Sendai craft wagyu from Kawaguchi farm, generously topped with Hokkaido uni, Ossetra caviar and Botan ebi. 

The affair is rounded off with sweet musk melon from Shizuoka with refreshing Cointreau granita and fromage blanc sorbet, followed by green tea and azuki bean terrine with vanilla ice cream.

For bookings, visit: https://marinabaysands.com/restaurants/wakuda-singapore.html

Louis Vuitton Lounge by Yannick Alleno

Opened on May 22, 2023, the Louis Vuitton Lounge by Yannick Alleno is a culinary concept in partnership with Qatar Duty Free at Hamad International Airport (HIA) in Doha. This new space marks the ongoing collaboration between Louis Vuitton and the renowned chef. The lounge is accessible from the Al Mourjan Business Lounge – The Garden at the HIA expansion. 

Seating arrangements are interspersed with the French maison’s designer-edition pieces, including India Mahdavi low tables, Paola Lenti high tables, and Costela armchairs by Martin Eisler. Among the Objets Nomades is the Cosmic Table by Raw Edges and Bell Lamps by Edward Barber and Jay Osgerby. 

Chef Alleno, who owns three-Michelin-starred Alleno Paris at the Pavillon Ledoyen, has developed a “multilingual” concept and taken a contemporary approach to the expansive menu. 

For some pre-flight decadence, tuck into French favourites, international fare, and specialities highlighting local ingredients. From breakfast through brunch, Parisian viennoiserie, hot sandwiches and eggs, smoked fish platters, caviar and indulgent pastries are available. 

Around the clock, visitors can enjoy starters and mains such as langoustine carpaccio with geranium essence, confit lamb shoulder flavoured with yuzu, and pilaf rice with dried fruit and spices. Items are served a la carte or experienced as a multi-course tasting menu.