In the thriving culinary panorama of Singapore, Araya emerges as a celebration of the blending of bold flavors from the Southern Hemisphere with the refined subtleties of Japanese cuisine. Located within the elegant precincts of Mondrian Singapore Duxton, this restaurant not only offers a meal but invites you to a true sensory expedition where each dish is an ode to creativity and cultural fusion. Let's explore together how Araya, with its enchanting setting and innovative culinary offerings, redefines the gastronomic experience, making every visit an unforgettable moment.
An Ode to Design and Landscapes of the Southern Hemisphere
Behind its doors adorned with coppery reflections, located in the heart of Mondrian Singapore Duxton, Araya reveals a haven where design and light converse with subtle elegance. The pink quartz counter, the centerpiece of this space designed by Emma Maxwell, stretches over 14 seats, inviting guests to a privileged immersion into the chefs' universe. Here, each gesture, each ingredient comes to life under the watchful eyes of the hosts, in an atmosphere that evokes the intimacy of an omakase experience. The main room, majestic, transports to a landscape with changing nuances, its gradient walls capturing the magic of sunrises and sunsets of the southern hemisphere. The dimmed lighting envelops everything in a beautiful gentleness, enhancing the textures and contrasts of the decor.
In a perfect balance between intimacy and spectacle, Araya also offers thoughtfully designed spaces for privileged moments. The semi-private bench, placed near the entrance, allows immersion in the hustle and bustle of the place while enjoying a confidential setting, ideal for personal or professional exchanges. Even more exclusive, the private Patagonia room enhances the experience with a majestic fresco of the Andes mountains and an imposing solid quartzite table. The delicate lighting of a porcelain luminaire suspended like a cloud gives this setting an almost dreamlike aura, creating a perfect setting for refined celebrations and exceptional dinners.
The Odyssey of South American and Japanese Flavors
Araya stands out as a rising star in the culinary sky of Singapore, representing the city's first gastronomic foray into South American flavors, with a unique specialization in Chilean South Pacific cuisine. This innovative restaurant skillfully blends South American indigenous ingredients, such as corn and potatoes, with Japanese influences, offering a culinary experience where the authenticity of the products is enhanced by refined techniques. Chefs Francisco Araya and Fernanda Guerrero, both renowned for their expertise, orchestrate a taste journey that transcends boundaries, celebrating the richness of South American and Japanese cultural diversity. At Araya, each dish tells a story of tradition, innovation, and a passion for gastronomy, making it a must-visit for those looking to explore new culinary horizons in Singapore.
Francisco Araya and Fernanda Guerrero: A Culinary Duo at the Heart of Araya
At the heart of Araya, Executive Chef Francisco Araya and Pastry Chef Fernanda Guerrero, partners both in life and behind the stoves, offer a remarkable culinary experience, marked by a warm and authentic presence. Francisco, after honing his craft at renowned establishments such as Mugaritz and Borago, shone at the legendary elBulli before conquering Tokyo with his restaurant 81, where he was awarded a Michelin star at the age of 29. His cuisine is an exquisite fusion of his South Pacific heritage and Japanese influences.
Fernanda Guerrero, for her part, is recognized as one of the most talented pastry chefs of her generation. Her passion for pastry began in the family restaurant in Chile and flourished through enriching experiences at Alegre and at the NAPA Wine Bar & Kitchen in Shanghai. Her mastery of the terroir transforms each dessert into a true work of edible art, testifying to boundless curiosity and creativity. Together, they weave a fabric of meticulously selected ingredients and culinary narratives influenced by their travels in Europe, Japan, and beyond, making Araya a sanctuary where each dish tells a rich and captivating story.
Signature Tasting: The Taste Of Araya Menu in Detail
The culinary experience offered by the Taste of Araya menu begins with an exquisite selection of snacks, where each piece brings a unique note to the range of flavors explored. The Ama Ebi is particularly distinguished, marrying the delicacy of Japanese shrimp with the subtly crispy texture of a tomato meringue, all enhanced by a smoked chili oil that creates a true explosion of flavors in the mouth. It is followed by chicha de uva, a fermented grape nectar offering a tangy sweetness, creating a pleasant contrast. The flavor journey continues with the corn flan, accompanied by crispy little corn chips, concluding this trilogy with a creamy consistency and bursts of fresh corn, promising an unforgettable gastronomic experience from the first bites.
The meal continues with 'La Panera,' a delicious selection of breads, carefully prepared by Chef Fernanda Guerrero. Inspired by her childhood memories and the traditional importance of bread in South American culture, she offers a variety of creations that transport guests directly to the heart of her country's culinary traditions. The bread basket includes Marraqueta, a small bread with a particularly crispy crust and a soft interior; the Chapalele, a typical southern Chilean potato bread, offering a rich and satisfying texture; and the Bocado De Dama, a delicate preparation enriched with nori seaweed adding an elegant maritime touch. These breads are served with a range of innovative butters, such as a Uruguayan butter sprinkled with merkén, a smoked Chilean chili, and a Cochayuyo spread, an umami seaweed butter from the southern coasts, brilliantly completing this gustatory introduction.
The starters begin with a ceviche that immediately captures attention with its colorful presentation and innovative mix of flavors. With Hokkaido scallops, famous for their tender texture and subtle taste, this starter is enhanced by the addition of leche de tigre transformed into sorbet, offering a tangy freshness that exalts the marine flavors of the scallops. The incorporation of ginger jelly adds a spicy and slightly piquant dimension, harmoniously complementing the sweetness of the seafood. Together, these elements create an exquisite balance between sweetness, acidity, and spice, promising a symphony of sensations.
The second starter, 'Coral,' is a true celebration of South American biodiversity, marrying traditional ingredients with an exceptional artistic presentation. This dish is mainly composed of mashua, a little-known Andean tuber, accompanied by quinoa, the emblematic cereal of the region. The huacatay salsa, made from a Peruvian aromatic herb, offers bright notes and a slight touch of spiciness that enlivens the ensemble, while marinated seaweed adds an umami dimension and an interesting texture that evokes the depths of the sea. Each component is carefully arranged to mimic a coral reef, creating not only an explosion of flavors but also a captivating aesthetic.
Continuing on this trajectory, the main course, 'Chancho en Piedra,' revisits a Chilean tradition with a modern and refreshing interpretation. This cold soup combines the sweetness of cantaloupe melon with the freshness of cucumber, providing a refreshing contrast ideal for stimulating the palate before approaching the following dish. 'Picana' illustrates the culinary mastery of meat with a Wagyu rump cap, cooked to perfection to reveal tenderness and marbling that guarantee a deep and succulent flavor. Accompanied by an aromatic chimichurri, this condiment adds a touch of freshness and acidity to balance the richness of the meat, while the allium puree provides a soft and creamy base, enhancing the robust character of the Wagyu.
The dessert 'Lucuma' beautifully concludes the meal, paying homage to the richness of South American flavors with the incorporation of the tropical fruit lucuma, known for its naturally sweet taste reminiscent of maple syrup and sweet potato. This dessert consists of a rum ice cream that provides a creamy texture and a subtly alcoholic taste, perfectly complementing the sweetness of the lucuma. Caramelized pecans add a crunchy touch that beautifully contrasts with the sweetness of the ice cream, providing a visually captivating and deliciously satisfying conclusion to an exceptional gastronomic meal.
My Review
Araya stands out as a culinary treasure for those in search of bold flavors and an elegant atmosphere. The masterful union of South American and Japanese cuisines by chefs Francisco Araya and Fernanda Guerrero creates a symphony of tastes that far surpasses expectations. Each dish, laden with tradition and innovation, promises a revelation at every bite. I highly recommend this Michelin-starred table to anyone in Singapore looking to experience an exceptional culinary journey.
Practical Information
A big thank you to Araya for the invitation to explore their establishment. Naturally, I remain free to express my thoughts in this article!
About Florence Consul
Editor of Experiences Luxe since 2015, I love discovering new exclusive and authentic experiences all over the world. I left my home country (France) 6 years ago to become a global citizen, traveling 365 days out of the year. I am a foodie person and I make a point of tasting local specialities.