New Eats At Raffles Hotel Singapore The Future Of Cooking?

NEW EATS AT RAFFLES HOTEL SINGAPORE

There are two new reasons to visit Raffles Hotel Singapore. First are the sizzling new dishes at Butcher’s Block, presented by its new chef de cuisine Jordan Keao. The new dinner and weekend brunch menus draw on his Hawaiian heritage and deep passion for wood-fire cooking, and feature meats, seafood and vegetables from around the world. The signature Tour de Force experience is highly recommended, a showcase of seasonal produce and distinct flavours where each dish has been given “a touch of fire” through smoking, slow-grilling, roasting and other techniques. Steak lovers will enjoy prime cuts of A5 Kagoshima Striploin Wagyu, Australian Tenderloin Wagyu or the pièce de résistance Bone-in OP Rib Tomahawk, all expertly cooked over wood-fire.

Second is the vibrant Osteria BBR by Alain Ducasse, a modern and energetic concept where authentic Italian cuisine is presented through the lenses of the acclaimed chef. Previously serving Mediterranean cuisine, the reopened Bar & Billiard Room (BBR) now embodies the vibrance and warmth of the Italian Riviera. This means diners can enjoy a contemporary selection of delectable antipasti, freshlycooked pastas, succulent seafood, grilled meats, wood-fired pizzas and more. Led by chef de cuisine Francesco Soletti, inspired signatures include Sea Urchin Risotto, Marinated Sea Bream and the pasta dish Eliche di Gragnano.

Smoked Unagi and Smoked Hamachi Tartare from Butcher’s Block

THE FUTURE OF COOKING?

At first glance, it looks somewhat like the mysterious black monolith in 2001: A Space Odyssey. But the Anaori Kakugama is much more than a black box. Reflecting the Japanese design ethos of minimalism and clean lines, it’s actually an cooking tool carved from one solid block of carbon graphite. Lifting the top lid reveals an inner hinoki cypress lid that sits over a deep set round interior. There are no plugs or electronics; instead, it relies on its ultra-minimalist design and material to bring cooking back to its most basic form.

Since carbon graphite is a mineral material with exceptional qualities such as heat resistance and electrical conductivity, it is able to function as a multifunctional cooking tool with superior heat retention. Use it for grilling, simmering, poaching, frying and steaming. Its dual purpose lid can also be used as a grilling pan. According to the brand, regardless of the heat source and mode of cooking (you can put it on the stove or in the oven), the original flavour of each ingredient is enhanced. The cooking tool is made by Anaori, a Japanese brand known for manufacturing industrial carbon graphite products, and is available in two sizes.