Soon after their shock exit from Singapore in June 2018, two of the late French chef Joel Robuchon’s dining principles glance established to return.
Higher-stop Japanese restaurant Sushi Kou’s founder Aimi Shibuya is bringing Robuchon’s cafe and cafe to Singapore, according to an post in January’s Chinese luxury life style journal Icon. No even further facts had been disclosed and she declined to remark when contacted by The Straits Times.
Calling herself a admirer of Robuchon, Ms Shibuya instructed Icon that she goes to his Paris dining places 4 periods a year and that each individual experience is always “unforgettable”.
Sushi Kou is situated at Holiday getaway Inn Singapore Orchard Town Centre and a 2nd outlet is in the performs for this yr.
The now-defunct 3-Michelin-starred Joel Robuchon Restaurant and its two-Michelin-starred sister outlet L’Atelier de Joel Robuchon opened to considerably fanfare in 2011 at Resorts Entire world Sentosa.
A few months soon after they closed, the revered chef-restaurateur died of most cancers at the age of 73.
Even though there was chat of L’Atelier de Joel Robuchon reopening in Orchard Road again then, it under no circumstances materialised.
Other openings to glimpse forward to this calendar year consist of the to start with Carne hamburger bar by acclaimed Argentinian chef Mauro Colagreco. His a few-Michelin-starred restaurant Mirazur in France was voted No. 1 in 2019’s World’s 50 Ideal Dining places checklist.
The very first outside of Argentina, Carne is slated to open in February in Amoy Street.
Also opening in Amoy Street is Japanese chef Kenjiro Hashida’s eponymous Hashida Singapore restaurant.
The 2,772 sq ft cafe launches on Jan 16 in partnership with OUE Eating places, the foodstuff and way of life division of world-wide house developer OUE Restricted.
Hashida Singapore very first opened at Mandarin Gallery in 2013 and was previously positioned in Mohamed Sultan Road and non-public eating place OUE Social Kitchen at Downtown Gallery.
The new room at 77 Amoy Road – which chef Hashida calls his “Hashida Universe” – characteristics a 12-seat eating hall and two personal rooms.
“We purpose to just take diners on a pilgrimage to learn some of Japan’s gifts of mother nature, harvested and ready impeccably at the chef’s desk. We commit ourselves to serving our signature omakase encounter,” says chef Hashida.
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