Le Petit Chef Returns To Take Diners On An Epic Journey From France To China, At Grand Hyatt Singapore
We’re always looking for extraordinary culinary experiences, so it wasn’t surprising when the 58mm Le Petit Chef became a viral sensation after it was first introduced by Belgian artist collective Skullmapping in 2015.
Merging our love for delicious food, entertainment and cutting-edge technology, the ‘world’s smallest chef’ brings guests on an immersive gastronomic adventure (without having to leave the dining table) through the use of overhead projectors and 3D digital project mapping.
The fictional character made his debut in Singapore in January, as part of the iLight Festival festivities. This time around, he is in town longer as he takes over Grand Hyatt Singapore’s wine cellar, La Cave at mezza9, from September 5 to December 30; the special menus will be available for lunch and dinner.
Created exclusively for Grand Hyatt Singapore, this latest showcase spotlights Le Petit Chef’s sojourn from France to China, inspired by Marco Polo’s voyage to the East via the Silk Road. During the two-hour tale of adventure gastronomic discoveries, guests will witness the chef cross the Atlantic ocean and traverse continents in search of ingredients, spices and cooking techniques to make him a better chef.
Presented in four- and six-course menus by executive sous chef Steffan Heerdt and his team, each stop culminates in inspired dishes from the region. For instance, his trip to India will reward you with an extremely flavourful butter chicken topped with almond flakes and accompanied by house-made naan, while a stopover in China means you’ll get to feast on the likes of meaty lobster steamed in a blend of ginseng and superior soy sauce; and poached abalone dumpling dipped in black vinegar, chilli oil and sesame. Wine pairing is optional, although it’s a recommended complement to the meal.
It’s an immersive experience completed by a seamless soundtrack that aims to reflect where Le Petit Chef is, as well as props and even costume changes by the host.
(Related: Andre Chiang and Jimmy Lin On Modernising Heritage Foods)