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THI AND SUJATHA “A NEW WAVE OF CHEFS”

This October, Botanico at The Garage presents a 4 Hands collaboration for five days. Gourmands will be taken on a
gastronomic adventure at Botanico through the collaboration of one of Singapore’s youngest and promising 27-year-old female Head Chef Sujatha Asokan, and Thi Le, Chef-Owner of Anchovy, who was awarded Best New Talent Gourmet Traveller Awards 2017 and one Chef’s Hat in the 2017/2018 The Age Good Food Guide.

Foodies can expect the marrying of Eastern and Western cuisine and savour a menu inspired by heritage and botanicals. Sujatha and Thi will collaborate to create a menu by injecting Asian elements into modern techniques that promises to awaken the palate to new sensations.

Thi Le
( Anchovy Melbourne )

Of Vietnamese Australian heritage, Chef Thi is known for her bright, bold take on Southeast Asian flavours and expresses her culinary inventions by taking inspiration from her cultural heritage to present a mashup of modern Australian and modern Asian cuisine. Both female powerhouses with the commonality in bringing contemporary Asian twists to modern cuisine will deliver a combined sensational gastronomic experience.

Sujatha Asokan
( Botanico at The Garage Singapore )

Two of the dishes gourmet food lovers should be looking forward to are Chef Thi’s take on the Roasted duck, delightfully served with red yeast rice, celeriac & radicchio, and Chef Sujatha’s famous “An Interpretation of Assam Laksa” with Ceviche of Seabass, tamarind, glass noodles, ginger flower, shrimp paste ice cream. Both culinary creations will be sure to tantalise your senses.

Sujatha and Thi’s menu will also offer an optional pairing with a specially concocted cocktail featuring Singapore’s first distilled Gin “Tanglin Gin” and wines from Californian Wine Maker Katie Madigan from St Francis Winery.

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