Embark on a journey of culinary excellence with The Culinaire’s List, an exclusive dining programme designed for DBS Insignia Cardmembers. Immerse yourself in an elevated gastronomic experience featuring a curated selection of notable and emerging restaurants infused with Asian influences, each offering off-menu creations only available through this programme.
Personalised Table Setting at Imamura Featuring Seasonal Off-Menu Creation For DBS Insignia: Kuruma ebi (Japanese tiger prawn), with Hokkaido uni, Japanese butterbur, Kinome
In partnership with acclaimed and rising chefs, The Culinaire’s List is a celebration of Singapore’s vibrant culinary scene. This dining program features a carefully curated selection of over 10 acclaimed restaurants including up-and-coming gems that are rooted in Singapore’s rich tapestry of Asian influences. Cardmembers can enjoy specially crafted off-menu items at these restaurants as part of this programme, along with a complimentary glass of champagne or wine during each visit.
Anthony Seow, Head of Payments and Platforms at DBS, shares, “The Culinaire’s List offers our cardmembers a memorable dining experience, with a carefully curated list that includes both Michelin-starred restaurants and emerging gems. It celebrates the culinary arts and growing talent within the gastronomic scene in Singapore. With this list, we have worked closely with each partner restaurant to offer a specially created off-menu item, crafting a unique encounter for our cardmembers.”
He goes on to add, “Beyond these, our monthly editorial articles raise thought-provoking topics on the trends, insights and latest happenings in the gastronomic world, as we foster a community that appreciates the innovation, artistry and stories behind every dish.”
Among the selection of unique off-menu creations, which vary by season, below is a glimpse of two tantalising creations from Born and Ce Soir. Stay tuned to this page, as we unveil the hidden gems of The Culinaire’s List through exclusive Chef interviews and insights each month.
Members can also look forward to access other special gourmet experiences as part of the programme. As an example, DBS Insignia was the exclusive card to have secured seats to a gala dinner, where illustrious Chef Yannick Alléno staged a one-night-only dining experience in September last year. The Paris-based legend is the world’s second most decorated living Michelin-starred chef with 16 Michelin stars across his 14 restaurants.
DBS Insignia Cardmembers can look forward to an exquisite dining journey with the featured chefs on The Culinaire’s List.
In addition to savouring these special masterpieces, cardmembers will also be treated to a glass of wine of their choice. So watch this space, as every month, we will be unearthing the gems of The Culinaire’s List with our exclusive interviews and insights.
Here, we feature the off-menu items offered by our esteemed restaurant partners, created especially for DBS Insignia cardholders. Among the 12 unique selections, we highlight two creations showcasing the culinary innovation and craftsmanship of our chefs – a glimpse of the many treasures waiting to be discovered.
At Born, Chef Zor Tan ingeniously reimagines the pineapple cake with his off-menu creation. This dessert draws inspiration from a particular pineapple cake he had in Taiwan that sparked his admiration for this delicacy. Featuring a petite cake with Sarawak pineapple, crispy feuilletine, salted egg custard, vanilla bean sponge cake and cream, his rendition of the traditional Taiwanese pastry is a testament to the elegance of simple, nostalgic flavours.
*Off menu items vary by season
Chef Zor creates his off-menu petite cake for DBS Insignia
Chef Seth serves his off-menu binchotan-grilled lobster for DBS Insignia
Chef Seth Lai of Ce Soir presents an unconventional pairing in his seasonal off-menu creation: a fusion of the Japanese pepper Sansho sauce made from roasted fish bones, paired with sofrito, a type of puree. Served with a lobster grilled over the binchotan, a type of charcoal, with slow-cooked turnip, expect a dish brimming with aromatic and complex flavours. Experimenting with Sansho is a first for Chef Seth, who travels to Japan yearly and has long been exposed to Japanese produce and techniques. Amidst the modern-European theme of the restaurant, the off-menu creation is an ode to his Asian roots, highlighting regional produce, flavours and methods.
Corn custard (Photo Credit: Appetite)
Appetite: Chef Ivan Brehm, who also stands behind the one-Michelin-starred Nouri, is the creative force behind multi-disciplinary space, Appetite. Chef Ivan is known for having developed the “Crossroad Thinking” approach, which is rooted in research and celebrates diversity by identifying the common threads that connect different culinary traditions. Appetite was launched as an experimental space, where the cuisine is globally informed yet regionally focused. It brings together food, music, art, research, and thought to foster a community that transcends boundaries.
Sweet potato, Oolong, Sea salt (Photo Credit: Born)
Born: It was only in mid-2022 that Born was launched but it swiftly earned a Michelin star and claimed the 36th spot on Asia’s 50 Best Restaurants in 2023. Chef Zor Tan earned his stripes in French techniques at the famed Restaurant Jaan and now defunct Restaurant Andre. At Born, he injects his unique twists with Chinese ingredients, especially Sichuan flavours mastered from his experience in the Chinese city, crafting a delicate French-Chinese contemporary cuisine.
Scallop Kakiage (Photo Credit: Ce Soir)
Ce Soir: Ce Soir’s new Chef-Owner Seth Lai cut his teeth at two of Singapore’s best-loved dining destinations, Iggy’s and Esora. When he earned his first Michelin star in 2021 for 28 Wilkie, he was likely the youngest chef in Singapore to receive the accolade. Having taken over the helm recently at Ce Soir, the Perak-born chef infuses his European cuisine with Singapore culture and market finds, as well as inspirations from the home-cooked and zi char meals he grew up with.
Squid Sausage Claypot Rice (Photo Credit: Imbue)
Imbue: Winner of the prestigious Global Chef Challenge 2015, Chef Lee Boon Seng proved his mettle from a young age, having been the youngest chef selected for Team Singapore. His 21 years of experience have culminated in Imbue, where his unique culinary artistry that taps into the precision of Western techniques while spotlighting the rich flavours of his Chinese heritage, is a testament to his dedication, skill and passion for the culinary arts. His innovative menu is driven by contemporary European techniques and Asian sauces.
Amuse (Photo credit: Restaurant IMAMURA)
Imamura: Chef Hirofumi Imamura, who had earned his Michelin star for the now defunct Kazuo Okada in Hong Kong, takes meticulous care to the next level at his namesake restaurant. He extends an impressive selection of 50 types of salt and vegetables from different Japanese prefectures. Adding his homemade soy sauce, each condiment is carefully chosen to complement specific dishes, to elevate the dining experience at Imamura with extreme precision.
Uni Somen (Photo credit: Iru Den)
Iru Den: Chef-Owner Javier Low worked in local fine dining stalwart, Iggy’s, when he was 17, before venturing to Kyoto. Through new family ties in Taiwan, he is constantly in touch with farmers, fishermen and residents there, and has discovered strikingly similar produce between Taiwan and Japan – a connection rooted in Taiwan's colonial past and its geographical closeness to Japan. Through Chef Javier’s vision, these experiences manifest in Iru Den's unique seasonal menus with Taiwanese ingredients, Japanese elements and European techniques.
Whole Red Prawn, XO Sauce, Prawn Toast (Photo credit: Edmond Ho Fotografie)
Matera: Matera is named after the South Italian city, but its modern Italian menu is injected with bold twists as big as Chef Bjoern Alexander’s personality and laughter. Having earned two Michelin stars for Octavium, an Italian restaurant in Hong Kong, prior to setting up here, Alexander has polished his craft to a tee where innovation, with Chinese and Japanese influences, and taste are both finely tuned.
Bangeo (Photo credit: Nae:um)
Nae:um: Chef Louis Han worked in Seoul and the Middle East before coming to Singapore as the opening member of Meta Restaurant. Drawing from these experiences, he melds them with his personal stories at Nae:um. Episodic menus are refined takes on contemporary Seoul cuisine, inspired by visions of scenes back home. His Western techniques bring his Korean heritage flavours to the modern world with beautiful plating.
Bao | Corn Curd, N25 Caviar (Photo Credit: Revolver)
Revolver: A bold, refined grill, Revolver, marries Indian cooking sensibilities with international flair and ingredients. Anchored by an open kitchen in which chefs embrace the visceral art of cooking over open fire, Revolver is set out like a theatre, with every seat facing the chefs at work. World-class seasonal produce and meats are imbued with exotic spices and cooked over custom built, woodfire grill, smoker and tandoor, producing charred, hearty flavours.
Bandung Ice, Sticky Rice Tapai, Tropical Herb Sorbet with Melon Foam (Photo credit: Seroja)
Seroja: Chef Kevin Wong adopts a highly produce-driven approach, focusing mainly on organic ingredients from Malaysia. Drawing inspiration from the vast array of traditional produce at Seroja’s farms in the neighbouring country, he crafts a cuisine embracing the flavours of the Malay Archipelago. In 2023, this dedication earned Seroja the first Michelin Green Star in Singapore and for Wong, the title of the city state's Michelin Guide Young Chef Award.
Mysore Spiced Rack of Lamb (Photo credit: Thevar)
Thevar: Mano Thevar mastered the ropes of being a chef at the Michelin-starred Guy Savoy and Waku Ghin restaurants before setting up Thevar in 2019. Nostalgic flavours representative of Indian cuisine by way of the Malay Peninsula are served with the chef’s take on his family recipes, making for big, robust flavours in small, sophisticated servings.
Willow's signature Amadai fish from Yamaguchi, Shimonoseki, renowned for its high quality amadai (Photo credit: Willow)
Willow: Diners will find the Singaporean touch in Chef Nicolas Tam’s dishes refreshing, while he uses mainly Japanese seafood played up by French techniques. Don’t be fooled by Tam’s understated demeanour when he describes his food as “simple and straightforward.” This belies the formidable quiet strength of the alum of the revered Esora, Joel Robuchon and Zen restaurants, who earned a Michelin star for Willow just a year after opening.
Bon appétit, as we offer you a journey of intimate and unique dining experiences with special privileges and access. Make your reservations through our DBS Insignia Service Ambassadors to these restaurants and be indulged.
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