La Cuisine Naturelle by Guest Chef Su Kim Hock

Chef Kim Hock Su, chef proprietor of Restaurant Au Jardin in Penang, Malaysia, is bringing his interpretation of La Cuisine Naturelle to La Brasserie at The Fullerton Bay Hotel Singapore.

His culinary philosophy is underscored by an emphasis on “la cuisine naturelle’’, featuring the natural flavours and seasonality of produce, especially locally grown Malaysian produce, paired with finely honed French techniques.

Some highlights include the Botan Ebi, a pretty, delicate composition of Josper-grilled prawn, fermented prawn head risotto and lotus root, topped with ulam rajah and a gentle drizzle of cilantro oil; the Irish Brown Crab, hand-picked crabmeat paired with Hokkaido uni, a sliver of jicama for crunch and shiso flowers for a clean briny taste of the sea; and the USDA Prime Bone-in Short Rib, lightly blanched with liquorice liquid and air dried before it is cooked sous vide for 48 hours and paired thereafter with a nutty cauliflower and cashew purée, tangy pickled pearl onions and grain mustard.

For enquiries or reservations, please contact Dining Reservations at (65) 6877 8911/8912 or email dining-rsvp@fullertonhotels.com.