Jan 26 update
Chef Yamashita and Chef Kittichai have started operations at Resorts World Sentosa.
Starting as early as this December, Resorts World Sentosa will welcome two new Celebrity Chefs who will spice up the Resort’s dining choices.
Chef Hal Yamashita from Japan will be bringing his Nouvelle Japanese cuisine while Chef Ian Kittichai from Thailand will be bringing classic Thai dishes with a healthy spin to the Resort.
Chef Yamashita bringing ‘Spring’ to RWS
In late December, Chef Yamashita will open his first overseas restaurant in Singapore. The new restaurant, Syun meaning “spring” in Japanese, will feature Japanese-fusion dishes inspired by his exposure to global cuisine.
The menu at Syun menu is rooted in Kobe cuisine–where the chef was born—so you can expect the finest Kobe beef and other seasonal produce, freshly imported from Japan.
Chef Yamashita said, “This will be my first foray outside Japan and I am very excited to share my take on modern Japanese fare with a different audience in this region. Singapore is a melting pot of various cuisines and I have noticed that diners here are well-travelled and have a more adventurous palate. I’m confident that they will embrace what Syun has to offer. ”
Chef Kittichai bringing classic Thai with a healthy twist to Tangerine
From January 2015, Thai Celebrity Chef Ian Kittichai will be leading Tangerine, ESPA at RWS’s healthy spa cuisine restaurant, as a consultant chef.
Healthy cuisine doesn’t mean bland food, certainly not at Tangerine. With Chef Kittichai, expect reinvented classic Thai dishes with a healthy twist. The menu will be light, healthy and sumptuous, using only fresh premium produce to retain their natural goodness and flavours.
Chef Kittichai said, “Thai cuisine has a huge following amongst not just Singaporeans but many around the world too. Many diners have a deep appreciation for the food and understand what it’s all about. I’m very happy to be working with a regional leader in the hospitality industry like RWS as it allows me to take my culinary philosophy to greater heights by utilizing my Thai cuisine elements in spa cuisine.”