Travel has an ability to lubricate our creative gears. The distinctive cultures experienced from various geographical locations could unlock an idea for an upcoming project. Say, wayfaring chefs recall their unique voyages through native-inspired fare. Curious? Mod Middle Eastern restaurant, The Ottomani, launches The Nomad Series—featuring internationally renowned chefs telling their unique tales through a Middle Eastern lens.
This limited dining experience takes place in a hidden section of Fat Prince, The Ottomani's sister gourmet Istanbul-inspired kafé and kebab bar. Keep your cool and use the throbbing music as a guide to locate this candle-lit supper club. Plush couches fill the intimate space, allowing a weary soul to rejuvenate while indulging on the collaborative menu devised by both Head Chef Beau Churchill and the invited guest chefs.
Kicking off The Nomad Series is pastry master, Jason Licker, whose journey from West to East began in New York City, training at the renowned Jean Georges Restaurant while studying for the French Culinary Institute’s Pastry Arts Program. Licker followed up with stints at several esteemed establishments across the US, before heading to Asia to apply his talents as a Pastry Chef at The Westin Bund in Shanghai and various CÉ LA VI restaurants.
Now a James Beard-nominated author, Licker has mastered the art of contrast by combining sweet, salty and bitter flavours, as well as textural juxtapositions and varying temperatures to create Asian-inspired, palate-provoking pastry.
The Nomad Series menu will differ with every individual chef, showcasing interpretations of Middle Eastern cuisine through their respective culinary strengths while imbuing a personal gastronomical story. For chapter one, Churchill and Licker teamed up for a six-course spread where the former created three savoury dishes and an equal number of intricate confections by the latter.
Chef Churchill started at OZ, a harvest of locally grown vegetables reminiscent to his gran's humble salad. Pickled cucumbers stood out in the forest of fresh greens with its crisp tartness. The refreshing gourd appeared in the next dish, Pollin', too but in foam which cloaked Kingfish slices and burnt orange wedges. Churchill ended the journey in the mountains with tender ash-roasted wagyu sirloin and smoke mushroom muhammara.
A spoon of mint textures (mmm, jelly) awaits as a palate cleanser and in preparation of Chef Licker's Turkish Absolute—filo pastry topped with yoghurt cream, caramelised pistachio, halvah and a hint of saffron. Rounding up the first chapter with fanfare was a Turkish coffee lollipop, a caffeine cube coated in exploding sugar kernels.
Missed this beginning episode? Here's a preview of The Nomad Series line-up, which continues till early 2019.
Up next:
Coskun Uysal—a 5-course takeover menu by Coskun on 15th August
Ben Spalding—a 4 hands, 6-course menu by Chef Ben and Chef Beau on 5th and 6th September
ALEJANDRO SARAVIA
Renowned for introducing strong Peruvian flavours to Australia’s food culture, Chef Alejandro Saravia not only runs his own restaurant, Pastuso, but is also a consultant chef, sought-after media spokesperson, and advocate for Latin American cuisine and culture. He has a wealth of experience cooking in world-class kitchens, coupled with a profound passion for authentic food, which he seeks to share with the world.
BEN SPALDING
Following a successful Four Hands collaboration at The Ottomani last year, Ben Spalding will return to the restaurant as part of The Nomad Series. With over fifteen years of experience as an influential player in London’s high-end street food movement, UK-based Chef Ben Spalding has trained at some of the world’s finest Michelin-starred restaurants including Restaurant Gordon Ramsay, The Ledbury, Bagatelle and Le Manoir. He currently runs his own business, PuzzleProjects, and has launched several innovative dining concepts including NoRules, WorldDinners and StrippedBack, which made a strong creative impact on the London dining scene.
COSKUN UYSAL
Istanbul born Chef Coskun Uysal studied food and wine in London before moving to Australia, where he has raised the benchmark for modern fine dining. As Owner and Executive Chef of the contemporary Turkish restaurant, Tulum, Chef Uysal introduces Middle Eastern gastronomy that combines Turkish flair with Melbourne’s fine dining finesse. Chef Coskun’s passion for cooking is experienced through the exquisite flavours and authentic dishes which draw upon his international culinary experiences.
EELKE PLASMEIJER
Having started his kitchen career aged just 14 years old, Chef Eelke grew up in the Netherlands and has since continued his training at a multitude of renowned restaurants, including Restaurant Vermeer, a Two Michelin Star restaurant in Amsterdam. Having moved to Indonesia aged 23 years old, Chef Eelke now creates an exhilarating farm-to-table dining experience at his own restaurant, Locavore, in Bali’s Ubud region. Locavore was named amongst Asia’s 50 Best Restaurants last year – the only Balinese venue to pick up a nod from the reputable global food awards.
IVAN BREHM
After working for prestigious kitchens across London and America, Chef Ivan’s diverse background in the food industry steered him to Singapore, where he helmed The Kitchen at Bacchanalia. During his time here, the restaurant earned its first Michelin Star. At his new venture, Nouri Singapore, Chef Ivan creates original dishes influenced by the bold flavours of international cuisine.
TIM BUTLER
Originally from Portland, Maine, Chef Tim began working in a small Italian restaurant aged 14 years old. The Culinary Institute graduate acquired the title of Executive Pastry Chef at Two Michelin Star restaurant, Aquavit, in New York City, aged just 21, and continued to work at prestigious restaurants across the USA. Since joining the award-winning Eat Me Restaurant in Bangkok, Chef Tim has evolved the cuisine into modern, Asian-influenced, international comfort food.
The Nomad Series began on 21st June and will continue into early 2019. Future dates will be revealed in due course. Stay tuned to The Ottomani's social platforms for the next chapter.
The Ottomani is located at 48 Peck Seah Street, Singapore 079317. For more details, call 9231 9316.
