Sanpellegrino, the ambassador of fine dining, will present Drew Nocente, executive chef of Singapore’s acclaimed Salted & Hung restaurant, with an exhilarating menu of Contemporary Australian cuisine at Freebird restaurant in Bangkok, created in cooperation with Freebird’s executive chef Dallas Cuddy.
The event will be held on 31 March and is part of the Fine Dining Lovers Guest Chef series initiated by Sanpellegrino, designed to demonstrate how the finest natural mineral water can be used to enhance the greatest of dining experiences. This series brings renowned chefs to Thailand from top dining destinations around the world.
Both Salted & Hung and Freebird restaurants specialise in Contemporary Australian cuisine, and Chef Drew will work alongside Chef Dallas to present an eight-course menu.
The 8-course menu is priced at 2,750++ baht per person, or 4,750++ baht with a different of best selections of wine from Australia and New Zealand pairing with each course, along with Sanpellegrino sparkling and Acqua Panna still natural mineral waters will complete the epicurean experience.
Chef Dallas will present the first course of flaxseed, barramundi brandade, roe and pennywort; the second course of crab with seaweed, umeboshi and dashi; the fourth course, which is quail with spiced sausage, fermented onion and mustard seeds; and the eighth course of a special Snickers bar presentation.
Chef Drew will be presenting the third course of mackerel with pickles, horseradish and nori ash; the fifth course of pork belly, pickle apples, nuts and mustard; the sixth course, Wagyu flank, homemade XO sauce and pickled cabbage; and the seventh course, pineapple with coconut and rum.
Contemporary Australian cuisine is rooted in Australia’s multicultural heritage and based on European technique, especially French, Spanish and Italian, yet the cuisine is increasingly absorbing ingredients and ideas from Australia’s Asian neighbours.
Salted & Hung is a Contemporary Australian restaurant that opened in Singapore in the first half of 2016, and which has a menu that has a strong focus on in-house curing and grilling.
The restaurant is Drew’s first venture to reflect his Italian-Australian background and showcase his forte in traditional curing methods along with his passion for fire and with showcasing quality produce on the grill.
“Growing up on a family farm in Australia, I was constantly surrounded by seasonal fresh produce and inspired by family members who are very passionate about cooking and charcuterie,” says Drew.
“Singapore has been very receptive to the extraordinary blend of flavours and techniques that are now coming out of Australia.”
Drew’s career started at the age of 15 when he was drawn to the hustle and bustle of the kitchen while working as an assistant. In 2008 Drew’s culinary career took a stride forward as he was offered the opportunity to work as sous chef with Michelin-starred chef Jason Atherton at Gordon Ramsey’s, Maze Grill in London.
In 2010 Drew was selected to be part of the pre-opening team at Chef Jason Atherton’s first venture, Table No1 in Shanghai, which went on to become one of the most popular dining spots in Shanghai.
Freebird is a Contemporary Australian restaurant located in quiet, tree-lined Sukhumvit Soi 47, occupying a beautiful old house with a garden that is home to a population of local birds.
Chef Dallas says that the menu is inspired by time he has spent working and travelling through Europe, Asia and of course his native Australia.
“Our multicultural society had a big impact on my development as a chef – from the flavour combinations to the cooking techniques,” he says.
“When you understand that over a quarter of Australians were born overseas, then it’s not hard to understand why ‘foreign’ food is no longer very foreign in Australia.
“It is precisely Australia’s ethnic diversity and our geographical location that makes our cuisine so unique. I ate quite multi-culturally as a child and it is these childhood experiences that have shaped my food.”
The 8-course pairing dinner takes place on 31st March, 2017 and is priced at THB 2,750++ per person and THB 4,750++ with wines pairing, SanPellegrino sparkling and Acqua Panna still natural mineral waters.
Fine Dining Lover Guest Chef Series : Chef Drew Nocente
31 March 2017
THB 2,750++ for 8-course set dinner
THB 4,750++ for 8-course set dinner with wine pairing
Directly contact 02 662 4936