Mass appeal
Do you want to impress fine diners with your culinary prowess or dazzle a bigger crowd with an exquisitely prepared hot dog? Chefs find that it makes more business sense to go the smart casual route
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LIKE the main character in the movie Chef - who quits his job in a fine dining restaurant and finds success selling Cuban sandwiches from a food truck - gourmet food doesn't have to be limited to fancy restaurants.
That idea is taking root in Singapore too, where the humble sandwich, burger, hot dog and even char siew fan are getting a designer reboot by chefs looking to reach out to a wider audience.
Take db Bistro Moderne in the Marina Bay Sands, where executive chef Jonathan Kinsella is busy putting together the DBGB Dog - a creation by three Michelin-starred Daniel Boulud. The all-American favourite is assembled with homemade brioche buns, pickled relish and a beef sausage that is "hung overnight in the refrigerator to dry it out a little, then hot smoked to cook the outside skin and give the sausage a snap when you bite into it - while the mousseline stays perfectly soft in the middle", explains Chef Kinsella. The snack will be added to the bar menu next year.
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