Mazen Abilmona, general manager of Pullman Singapore Hill Street, which has three dining concepts Moga, Madison’s and El Chido, said that there is a penchant for creativity and comfort in dining, with a dose of storytelling and surprise. He said: “Guests are looking for elevated but approachable experiences, where familiar dishes are reimagined with flair and cocktails go beyond the ordinary.”
It is a similar story at The Standard, Singapore, where executive chef Nicholas Cheng observed that locals appreciated bold, complex flavours that are inherent in Singapore’s rich food culture, while tourists liked to explore new combinations and more experimental takes on familiar dishes. He said: “For locals, we offer elevated takes on comfort food, infused with layers of flavour through techniques like fermentation and pickling. For tourists, we introduce unexpected elements, creating exciting, boundary-pushing dishes that still retain a sense of familiarity.”
We check out what nine hotels are stirring in their pots.
AMARA SINGAPORE
#hotels #stirring #appetites #delicious #offerings
