Page 13 - Raffles09_March2022

Tradition with a twist
From Peruvian ceviche to Danish smørrebrød, London’s diverse food scene brims with traditional delicacies from around the globe. Adding to this unique mix, a taste of West African cooking awaits at Ikoyi, a fine dining destination in Mayfair masterminded by chef Jeremy Chan and business partner Iré Hassan-Odukale. Chan, whose résumé includes time at Michelin-starred establishments Noma in Copenhagen and London’s Dinner by Heston Blumethal, is renowned for dishes that are both striking in appearance and taste. His culinary reinventions of Nigerian classics at the West-African-inspired restaurant, such as jollof rice with smoked crab and plantain, strive to surprise – and will no doubt delight as Ikoyi’s Michelin star attests. ———
ikoyilondon.com
Piquant punch
Sweet, sour, spicy, pungent and salty, Sichuan cooking has taken the world by storm with its depth of flavour. And at the heart of provincial dishes is the Sichuan peppercorn, known for adding a creating a tingling feeling in the mouth. It’s a magical sensation which acclaimed Singaporean chef Jereme Leung integrates into dishes like Brined Duck Breast, Beef Tripe & Ox Tongue at 藝yi by Jereme Leung at Raffles Singapore. “There is so much under the surface worthy to be explored,” he explains of Sichuan cuisine. An enticing invitation to discover more...
Breakfast bliss
In the clockwork nature of daily life, we tend not to deviate much from our breakfast routines. However, the first meal of the day provides a carte- blanche opportunity for sensorial exploration – something that Raffles celebrates. The Lion City’s national dish of kaya toast, egg and coffee has never tasted sweeter than at Raffles Singapore, and nothing compares to a perfectly flaky croissant in Paris, especially when created by master pâtissier Pierre Hermé at Le Royal Monceau – Raffles Paris. Elsewhere around the world, grilled kippers – popularised in Victorian-era Britain – are the ideal fuel for a tour of London; while ful medames, a delicious spicy stew, is enjoyed across the Middle East – and at Raffles Dubai. All the more reason to place breakfast at the top of your travel itinerary.
Essence of flavour
Pork barbecue is a Filipino food favourite, but it’s chef Jordy Navarra’s culinary skills that make it the most sought-after signature dish at Toyo Eatery in Manila. Thinly sliced, grilled to perfection and served with sukang sasa (coconut cider vinegar), the comfort dish is elevated to new heights under his masterful eye. It’s this balance between tradition and innovation that secured Navarra’s eatery a coveted spot on Asia’s 50 Best Restaurants 2020 list, and the creativity doesn’t stop at pork barbecue as Filipino culture is playfully referenced across the whole menu. The Bahay Kubo salad, for example, is named after a traditional nursery rhyme that spells out 18 different vegetables – all of which are prepared using a variety of different techniques and assembled as one showstopping dish. Another exquisite tribute to Novarra’s heritage. ———
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