Hubert Burda Media

3 Renowned Chefs Debut Restaurants In Singapore

There is now no need to travel far and wide to partake of these culinary masterpieces.

1)    Akira Back Restaurant by Akira Back


It was not unusual to catch sight of Chef Akira Back hitting the slopes of snow-covered mountains seven years ago. However, the ex-extreme sports athlete has since put away his snowboard to cruise down the lane of the culinary realm, a profession that thrills him as much as his snowy crusades did, he shares.

Boasting an illustrious portfolio of restaurants including the famed Yellowtail Japanese Restaurant & Lounge at Bellagio Resort & Casino in Las Vegas, and appearances on numerous televised programmes such as Food Network’s Iron Chef America, the Korea-born chef has since gone international with his namesake dining establishment. “My cooking reflects my personality and the influences around me, and it will never be at a standstill because I’m always exploring, and I hope to bring everyone with me on this exciting journey of innovation and discovery,” says Chef Back.

With outlets in Dubai, Shanghai and New Delhi, Chef Back has now added Singapore to his list of culinary conquests, where he offers gastronomic delights that not only inject Korean flavours into modern Japanese cuisine, but also reflect other culinary influences from around the globe. The newest Singapore brunch will be offering the chef’s signature dishes such as the AB Taco and the 48 Hour “Tajima” Short Rib, and also other notable dishes including the Miso Black Cod with yuzu foam on the side. Diners may also satisfy their taste for the tipple with Chef Back’s namesake sake – the Akira Back Daiginjo 15 years – that is said to emit a fruity aroma of Japanese peaches and apples, and possesses a distinctively silky texture with every sip. 

Akira Back Restaurant
JW Marriott Hotel Singapore South Beach

2)    Chef Davide Oldani’s Foo’d by Davide Oldani


Fine Italian cuisine is now within reach at Foo’d by Chef Davide Oldani, who is revered for his Michelin-starred restaurant D’O located in Milan for the past 13 years. Stemming from his Cucina Pop philosophy, which prescribes to the notion of making fine dining accessible to guests, while serving quality cuisine that are plated with reason and intent, Chef Oldani sought to deliver innovative culinary creations of balanced textures and contrasting flavours at the new Singapore establishment.

“Eating is a pleasure. It should never be done in excess, or be a luxury or a waste,” the Italian chef says. “I seek to impart this philosophy and way of eating to diners in Singapore through the Cucina Pop philosophy.”

With his keen eye for fresh, seasonal produce (thanks to many years of research in test kitchens), Chef Oldani ensures his creations showcase each ingredient in a simple and unadulterated manner, exemplified through one of his signature dessert that consists of a tangy lemon curd adorned with spikes of meringue, and a scoop of lettuce ice-cream that tops a bed of cocoa crumble. The restaurant offers three- and four-course lunches, while dinner ranges from five to seven courses.
Foo’d by Davide Oldani
11 Empress Place
Victoria Theatre and Concert Hall

3)    Chef Masaru Seki’s Ippoh Tempura Bar by Ginza Ippoh


From decorative piping of a celebratory cake to an intricate plating of molecular cuisine, the creation of culinary masterpieces has long been regarded as an art form. And tempura-making takes a spot in this gastronomic movement, thanks to Chef Masaru Seki, who brings his famed Osaka-style tempura to the new casual dining concept Ippoh Tempura Bar by Ginza Ippoh opened here in Singapore.

Moulded by strict culinary traditions from 1850, the light, crisp and delicately battered tempura is just as you would expect at Chef Seki’s original restaurant in Osaka, where only the freshest and most premium ingredients are cooked in prime safflower oil to maintain the flavours sans the greasiness.

“Opening Ippoh Tempura Bar by Ginza Ippoh at COMO Dempsey is a great opportunity for us to introduce lightly battered Osaka-style tempura to a wider audience that appreciates the intricacies of this Japanese culinary art form,” the Japanese chef says. “Guests can expect the same level of quality and service that’s synonymous with all Ippoh restaurants.”

To elevate the whole dine-in experience, the restaurant, which seats a total of 18 people, features a tempura bar for guests to witness live preparations of tempura before being served straight after.
Ippoh Tempura Bar by Ginza Ippoh 
Block 17B Dempsey Road