From Santiago to Sydney, Singapore’s foodscape welcomes foreign talent

WHILE Singapore’s culinary landscape is known to be diverse, its cultural and gastronomic representation is by no means exhaustive. Pacific cuisine is underrepresented, for example. But that has changed with the opening of the 30-seater Araya at The Mondrian Singapore Duxton on Oct 20. 

Araya’s menu is largely driven by traditional Chilean and Brazilian flavours, with a dash of international (Japanese, South-east Asian, Central American) influences to give its food a contemporary nuance. Some dishes are inspired by Chile’s arid north, while others hail from the country’s cold southern regions. 

“Yet other dishes will take inspiration from places like Peru and Oaxaca in Mexico, to which we have travelled and enjoyed immensely,” the restaurant says. “Our menu features lots of seasonal South American ingredients like corn, potatoes, fruit and berries.”