Celebration of Culinary Arts

From one coast to the other, the ‘Celebration of Culinary Arts’ features a curated four-hands menu, specially brought to you by Michelin-starred Chef Jean-Baptiste Natali from Bali’s first aquarium restaurant, Koral at The Apurva Kempinski Bali, and Chef Jay Siaw, the Executive Sous Chef from 15 Stamford, The Capitol Kempinski Hotel Singapore.

With diverse backgrounds but bonded by a deep passion for all things culinary, both chefs will be presenting a limited-time menu at 15 Stamford Restaurant on 7 and 8 November 2024.

Crowned the youngest Michelin-starred chef at the age of 27 in 2002 and have since maintained the star for 23 years as a proud chef-owner of the exquisite Hostellerie La Montagne in Haute-Marne, Champagne, France, Chef Jean-Baptiste's illustrious career have brought him to some of the finest establishments in France, Switzerland, the United Kingdom, the United States, Morocco, Dubai and Maldives, to name a few. His previous roles as a consultant and chef for several luxury hotels have also shaped his cooking skills, flavours and ability to collaborate with diverse talents worldwide.

Always with an affable smile, Executive Sous Chef Jay Siaw brings to The Capitol Kempinski Hotel Singapore over 20 years of culinary experience. A master of fire and smoke, he is an expert at char-grilling ingredients to accentuate their flavours. Chef Jay’s journey to culinary success began at Swissôtel, under the guidance of the respected Chef Otto Weibel and was appointed as Head Chef of the prestigious steakhouse Black Marble. Later, as sous chef, Jay was part of the stellar team at Osia Steak and Seafood Grill, which earned a Michelin star in 2017.

The six-course four-hands dinner features a curated culinary experience, with three stunning courses by each chef. The first course, by Chef Jean-Baptiste, showcases delicately balanced flavours of Barramundi with lemon, consommé, lifted with a taste of dashi and yuzu. The second course by Chef Jay sees a lush Foie Gras Parfait with pomegranate served with soft brioche.

The highlights of the menu, the Glacier 51 Toothfish with kuro goma, kumera and shiro miso by Chef Jay; followed by the cooked-to-perfection Australian Wagyu Beef with butternut, walnut, cherry and the flavourful sauce poivrade, both showcasing culinary finesse and arts flawlessly.

End the experience on a sweet note with Chef Jay’s refreshing Citrus Tart with yuzu, lychee, lyokan and young coconut. 

Available during dinner on 7 and 8 November 2024 only
SGD 178++ per person
+ SGD 98++ per person for wine pairing

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