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Digest Mod-Sin Champions Willin Low and Annette Tan Collaborate to Showcase Their Creative Takes on Singapore Heritage Food

Mod-Sin Champions Willin Low and Annette Tan Collaborate to Showcase Their Creative Takes on Singapore Heritage Food

Mod-Sin Champions Willin Low and Annette Tan Collaborate to Showcase Their Creative Takes on Singapore Heritage Food
By Don Mendoza
By Don Mendoza
September 11, 2020
This limited offer is a creatively spun dinner menu that spotlights the delectable and complementary nature of the flavours many Singaporeans grew up with

One is the celebrated godfather of modern Singaporean cuisine who made his mark on our feted dining scene with his well-loved but now-defunct Wild Rocket restaurant, and now runs the popular Roketto Izakaya. The other is widely respected Singapore-based writer and food pundit who also runs popular private dining service FatFuku, specialising in modern takes on classic Peranakan and Eurasian fare.

Known for their creative culinary interpretations, Willin Low and Annette Tan have now joined forces to offer what is best described as a veritable celebration of local heritage fare—stretched across nine courses that will include signatures from both chefs, as well as dishes they have created together.

(Related: The New Heroes Of Mod-Sin Cooking On What It Really Means To Celebrate Local)

Chefs Willin Low (left) and Annette Tan
Chefs Willin Low (left) and Annette Tan

“The idea for a collaboration took root when Annette came to my restaurant Roketto in Niseko as a volunteer chef last year,” Low shared. “We found ourselves talking constantly about ideas that we could steal from each other, so we figured this was the best way to actually get those dishes done without offending each other,” he quipped.

(Related: Tastemakers Share Their Favourite Local Food In Singapore And Where They Get It)

Giam her (salted fish) pasta by Willin Low
Giam her (salted fish) pasta by Willin Low

As expected, the menu reads like a Singaporean gourmand’s dream spread, one that combines well-established flavours from the region with a boldly confident appreciation of their complementary qualities. Dishes from their repertoire include a surprisingly different version of Tan’s signature crispy mee siam, a truffle buah keluak short rib bo ssam, and Low’s giam her (salted fish) pasta.

Dishes they’ve created especially for this menu include a Nonya pineapple tom kha fish, crispy chicken skin with buah keluak mayo, and fried yam ring with secreto Iberico char siew.

Buah keluak short rib bo ssam with truffle
Buah keluak short rib bo ssam with truffle

"This collaboration has given me a chance to make more refined, plated dishes and develop ideas that I can't do without a team," shared Tan, who has also recently collaborated with proponents of cross-cultural cuisines such as Ivan Brehm of Nouri. She explained how the supermarkets in Niseko often sold fried chicken skin, which she and Willin love. They had talked about how it would make a great snack with a buah kelauk sambal, which is how the dish made it to the menu.

"We also share a love for fried food and yam ring ranks among our favourites. Hence, the yam ring with secreto Iberico char siew, and a wing bean salad, because, well, what's not to love about char siew," she noted with a laugh. Indeed, some things about our favourite local foods are just that obvious. 

(Related: Combining Our Love For Singapore’s Hawker Food With Champagne)

A dessert of chocolate, durian and coconut.
A dessert of chocolate, durian and coconut.

The omakase dinners will run from September 15 until October 15, on Tuesdays, Wednesdays, and Thursdays, at Roketto Izakaya at Fraser’s Place. Seating is limited and reservations are required.

Roketto Izakaya is located at Oasis of Frasers Tower (#02-12/13). Call 6904 5458 for reservations.

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Digest mod sin local fare modern singapore cuisine four hands menu

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