Araya: A Culinary Journey Through South American Fusion (Singapore Michelin Star Honoree 2024)

Araya, a groundbreaking dining experience that brings the vibrant essence of South American cuisine to life, is set to captivate food enthusiasts with its innovative approach to fusion cooking. Co-founded by the distinguished Chef Francisco and his talented partner, Pastry Chef Fernanda Guerrero, Araya is redefining gastronomic excellence with its unique blend of tradition and creativity.

A Culinary Odyssey Led by Visionaries

Chef Francisco, aged 40, boasts an illustrious career marked by prestigious roles across the globe. His culinary journey began at Alma in Santiago, followed by pivotal experiences at Andoni Luis Aduriz’s Mugaritz in Spain. His expertise further flourished during his tenure as Head Chef and Creative Director at Borago in Santiago. A return to Spain in 2008 saw him join the legendary El Bulli, an experience that honed his culinary artistry. In 2012, Chef Francisco ventured to Tokyo to open 81 Restaurant, a remarkable eight-seat venue that earned its first Michelin star in 2013, with Chef Francisco being just 29 years old.

Joining Chef Francisco at Araya is his partner in both work and life, Pastry Chef Fernanda Guerrero, 36. Known for her remarkable skill in crafting unique breads and pastries, Chef Fernanda has left her mark on renowned establishments such as Alegre, which was named Best Restaurant in Chile (2013-2014), and NAPA Wine Bar & Kitchen in Shanghai, recognized as one of the city’s best by Tatler in 2017. Her roots trace back to her family’s restaurant in Chile, where she first honed her craft.

A Fusion of Cultures and Traditions

South American cuisine is a rich tapestry woven from centuries of diverse influences, including Spanish, Arabic, and Japanese. This cultural melting pot has fostered a culinary heritage celebrated globally.

At Araya, diners are invited to embark on a gastronomic adventure with three distinct menu options. The Costa (S$368++) offers an eight-course degustation celebrating the bounty of the South Pacific ocean, while the Andes (S$298++) focuses on land-based delights. For those who prefer plant-based cuisine, the Vegetarian (S$298++) menu highlights the versatility of the region’s flora. On weekends, guests can enjoy an Araya-style almuerzo (S$168), a tribute to the convivial family lunches of South America, featuring hearty and flavorful mains.

An Immersive Dining Experience

Upon entering Araya, guests are greeted by a striking 12-seat rose quartz counter that anchors the main dining room. Designed by Australian interior designer Emma Maxwell, the space features natural Chilean materials like Alamo timber and dramatic ombre walls inspired by the sunrises and sunsets over Chile’s varied landscapes. The intimate setting allows diners a front-row view of the chefs in action, fostering a deeper connection with the food and its creators.

For a more private experience, Araya offers a stunning private dining room. Adorned with a breathtaking mural of the Andes, this room boasts a solid quartzite stone table and a delicate porcelain light fixture resembling drifting clouds. Rich blue velvet curtains and a rustic terracotta wool rug, handmade with natural dyes, complete the elegant space.

Araya is not merely a restaurant; it is a celebration of South American culinary heritage infused with modern innovation. With its dedication to showcasing the vibrant flavors of the region and offering a memorable dining experience, Araya invites guests to explore and savor a world of gastronomic excellence.

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Embark on an immersive journey to Japan, even if only for a brief visit, as Chef Suzuki invites guests to experience Suzuki. Every detail, from architecture and interior design to service and ingredients, has been meticulously curated to deliver an authentic dining experience characterized by uncompromising quality, all at a surprisingly accessible price point.

Designed by the acclaimed Tokyo-based architect Kengo Kuma, Suzuki showcases elegance and sophistication with a subtle nod to its delicate sushi offerings.

The floor-to-ceiling glass facade, adorned in an intricate Kyoto bamboo pattern resembling a wave, sets the stage for a serene dining ambiance. Guests enter through a stone-lined passage into a warmly lit space with a teak floor and a monumental 600kg Gifu stone reception desk.

Central to Suzuki’s allure is its L-shaped open kitchen, where diners gather around a counter bench hewn from a single plank of rare 150-year-old hinoki wood sourced from Nagano. This exceptional timber enhances the sushi experience with its subtle woodsy notes, perfectly complementing the flavors of fresh fish. Above, a floating bamboo platform creates an illusion of a tranquil Japanese forest glen, drawing the eye towards the serene nakaniwa garden.

Behind the kitchen lies a discreet glass-walled private dining room adorned with bamboo motifs and a half scrim of washi paper, allowing glimpses into the adjacent rock garden. Every detail at Suzuki is bespoke or handmade, from the intricately embroidered cloth napkins by Kyoto-based calligrapher Tomoko Kawao to the handmade washi paper adorning the kitchen.

Chef Suzuki, renowned for his tenure at esteemed establishments like Kikunoi in Kyoto, curates a menu that celebrates seasonal Japanese flavors with precision and finesse. Highlights include kinki fish and Hokkaido uni, Kyushu tuna, and silverbelt from Osaka’s waters. Seasonal delights such as sea bream in spring, hamo in summer, notogoro in autumn, and buri in winter promise an unforgettable culinary journey.

At Suzuki, each moment is meticulously orchestrated, from the selection of premium ingredients flown in from Japan weekly to the impeccable plating and the unfolding of pristine flavors. This dedication, overseen by Chef Suzuki and complemented by the traditional kimono-clad staff ensures an unparalleled dining experience.

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Experience Award-Winning Pizza Craftsmanship

Chef Ciro Sorrentino, renowned for his exceptional pizza-making skills and recent accolades including the prestigious “Two Slice” award from Gambero Rosso International, brings his culinary mastery to Singapore with IL Clay. Located in Clarke Quay, IL Clay seamlessly transforms from a cozy pizzeria by day to a vibrant supper club by night, offering a dynamic dining experience at the heart of Singapore’s social scene.

A Journey Rooted in Tradition and Innovation

Hailing from Naples, the pizza capital of the world, Chef Ciro’s pizzas at IL Clay are a testament to his Italian-Mediterranean roots. Each pizza is crafted in the traditional Neapolitan style but infused with Chef Ciro’s contemporary twist, ensuring a moist, fluffy, and airy crust. Using a meticulous 48-hour proofing dough process and top-quality Italian ingredients, Chef Ciro creates pizzas that are both authentic and innovative.

Signature Dish: Regina Margherí Pizza

A highlight of the menu is the Regina Margherí pizza, Chef Ciro’s homage to the classic Neapolitan pizza. Featuring a San Marzano tomato sauce base, buffalo cheese, pacchetelle tomatoes from Vesuvius, pesto sauce, oregano, basil, and extra virgin olive oil, this pizza encapsulates the essence of traditional Italian flavors elevated to gourmet heights.

Experience the IL Clay Supper Club

In the evenings, IL Clay transforms into a nostalgic supper club reminiscent of the glamorous 1930s and 40s in the United States. Patrons can indulge in early evening cocktails, followed by a speakeasy bar experience late into the night, complete with live entertainment and a vibrant social atmosphere.

An Inviting Ambiance for Every Occasion

With seating options including a chic indoor area for 52 guests, a breezy outdoor alfresco for 20, and an intimate pizza corner for 8, IL Clay caters to various dining preferences and occasions. Whether you’re seeking a romantic dinner, a lively gathering with friends, or a memorable night out, IL Clay promises a culinary journey that celebrates the art of Italian cuisine and the spirit of ‘saper vivere’—the Italian way of life.

Discover IL Clay

IL Clay invites you to savor the award-winning flavors of Chef Ciro Sorrentino’s pizzas right here in Singapore. Immerse yourself in an evening of culinary excellence, vibrant ambiance, and unforgettable moments at Clarke Quay’s newest dining destination. Experience the best of Italy’s culinary heritage at IL Clay, where every bite tells a story of tradition, passion, and the pursuit of perfection.

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From the bustling streets of Milano to the sun-kissed shores of Calabria, Chef Marco’s culinary prowess is steeped in the rich traditions of Sicilian and Calabrian cuisine. Every dish at Guccio Ristorante is a testament to his passion for authenticity and a deep-seated commitment to elevating Italian fine dining to new heights.

At the heart of Chef Marco’s philosophy lies a profound respect for ingredients. Each dish celebrates the essence of its core component, meticulously prepared to highlight its natural flavors and textures. This approach has earned Chef Marco the prestigious Bib Gourmand accolade from the Michelin Guide for two consecutive years, underscoring his mastery and innovation in the kitchen.

Step into Guccio Ristorante and you’re greeted not only by elegant décor that whispers of Italian sophistication but also by a warm ambiance that feels like a homecoming. Here, guests are treated to an immersive dining experience where every detail, from the carefully curated wine list featuring Italy’s finest labels to the seasonal exploration of regional delicacies, reflects Chef Marco’s unwavering dedication to culinary excellence.

Beyond offering exceptional cuisine, Guccio Ristorante invites diners on a sensory voyage across Italy’s diverse landscapes and flavors. With each season, Chef Marco unveils a new chapter of his culinary story, showcasing the bounty of Italy’s fertile lands and pristine seas in dishes that evoke nostalgia and ignite the palate.

Discover Guccio Ristorante, where Chef Marco Guccio’s passion for Italian gastronomy comes to life, promising an unforgettable dining experience that celebrates tradition, innovation, and the timeless allure of Italian cuisine.

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Dark, sultry, and infused with hints of Conrad’s maritime tales, Set of Six combines elegance with a touch of whimsy. From monkey light fixtures to rustic furnishings reminiscent of the 1880s, the bar evokes a sense of intrigue and adventure. A hidden private dining room, accessible through a tiny apothecary shop, adds to the bar’s mystique, offering Champagne at the touch of a button.

Chef Gonzalo Landin lends his expertise to the meticulously curated food menu, which complements the bar’s sophisticated ambiance. Drawing inspiration from global flavors, standout dishes include Lobster Ravioli, Cured Spanish Mackerel, Triple-Cooked Chips, and Sea Bass Ceviche. Chef Landin, also the mastermind behind the cocktail program, crafts each drink to tell a tale of courage and splendor, such as The Mutiny—a rum-forward concoction spiked with apricot, absinthe, and pineapple.

Set of Six promises a new dimension in Singapore’s nightlife, blending culinary excellence with a narrative-driven cocktail experience. Whether for a romantic evening or a lively gathering with friends, this bar invites guests to embark on a journey of flavors and stories, echoing the adventurous spirit of Joseph Conrad himself.

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Formerly of Burnt Ends, Buck helms the communal dining experience at Le Bon Funk alongside Head Sommelier Jos Kjer, who curates the natural wine selection.

Rejecting the stereotype of stuffy wine bars, Le Bon Funk introduces a concept of ‘fine casual’ to Singapore’s dining scene, blending exceptional boutique wines with meticulously crafted plates in a convivial setting. The name itself, Le Bon Funk, playfully challenges the notion that all natural wines are funky, encouraging guests to embrace a light-hearted approach and see the glass as half full.

At the heart of Le Bon Funk is an intuitive dining experience, where daily-changing wines by the glass reflect the venue’s energy and climate. Unlike traditional tasting menus, Le Bon Funk offers personalized dining experiences tailored to guests’ appetites and adventurous spirit. The wine list spans from familiar to unconventional, sourced primarily from France, Austria, and Australia, focusing on minimal intervention and suitability for Singapore’s tropical climate. Kjer’s deep respect for winemaking craftsmanship ensures each bottle is hand-picked to complement Buck’s ingredient-driven cuisine, which transcends geographical boundaries and celebrates fresh, seasonal produce.

Buck’s culinary philosophy, aptly termed ‘Chef on a Plate’, draws inspiration from his Canadian roots and diverse culinary influences. His menu at Le Bon Funk evolves with the seasons, echoing his upbringing on an organic farm and his dedication to natural techniques like fermentation and charcuterie. Signature dishes such as the naturally leavened sourdough bread and the Cedar Jelly and Foie Gras Toast reflect Buck’s mastery of technique and bold flavor combinations, honoring his heritage while surprising diners with unexpected twists.

Designed by Foreign Policy, the space at Le Bon Funk juxtaposes refined textures like brass and terrazzo with raw yet sophisticated elements such as corkwood and rattan. This design ethos mirrors the restaurant’s spirit—an elegant departure from tradition that exudes warmth and character, inviting guests to savor a truly distinctive dining experience.

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