Type to search

Newsletters

What to expect at Sorrel

epicure 19 January 2015
Share

I become a chef because I wanted to share the food I love. Food—products, techniques, recipes—has been dramatically reinvented over the years and chefs have opened up the possibilities to create a sensory experience beyond mere taste.

I become a chef because I wanted to share the food I love. Food—products, techniques, recipes—has been dramatically reinvented over the years and chefs have opened up the possibilities to create a sensory experience beyond mere taste. At Sorrel, I want to craft an adventure for diners. Most of our patrons would be busy suits from the Central Business District, and I want them to not simply consume thoughtlessly, but to take a breather and enjoy the entire experience at Sorrel.

The menu at Sorrel is going to be an eclectic one, since I want to showcase produce from different terrains. Textured Milk, in particular, is a play on milk. The latter is usually had in a glass, and I wanted to serve up a dish that explores other more quirky forms. Think aerated milk sugar, panna cotta, milk pearls, caramelised milk and milk sorbet.

Some of my culinary heroes include Heston Blumenthal, Thomas Keller, René Redzepi, Corey Lee and Marco Pierre White. I dream of working with Blumenthal, and of having a meal at Alinea.

– executive chef Johnston Teo

Set in a shophouse in the historic Telok Ayer neighbourhood, Sorrel is one of the latest ventures of the Unlisted Collection. The prix fixe-only restaurant serves a three and five-course lunch menu as well as five and seven-course dinner options.

From $45. 21 Boon Tat Street. Tel: 6221 1911

From m(int.) Network

Discover other publications