Early this year, Gaggan Anand disrupted Singapore’s gastronomic scene with his residency at Mandala Club, showcasing the finale of the greatest hits from his famed, now-defunct namesake restaurant. Now, as his stint in Singapore comes to a close, the gregarious chef is going out with a big bang—in a ‘Last Supper’ of epic proportions.
In a 32-hand collaboration featuring 15 of Singapore’s renowned chefs, the month-long menu (starting 1 June) will see heavyweights like Odette’s Julien Royer, Burnt Ends’s Dave Pynt and Cloudstreet’s Rishi Naleendra putting their own spin on chef Gaggan’s most iconic dishes. What’s most memorable? This will be a first-and-never-again presentation of his dishes. “These dishes will be served for the last time through this menu,” says Gaggan. “Yet it will also be the first time they’ve been reinterpreted by other chefs.”
For starters, Cantonese masterchef Cheung Siu Kong from Summer Pavilion will reinterpret Gaggan’s mind-blowing Fish Paturi while Candlenut’s Malcom Lee will take on a dish with Japanese Vindaloo Bamboo Shoot and a Lobster Dosa. The all-star line-up of chefs spans a wide spectrum—across cuisines and varying cultures. Gaggan adds: “This cast of chefs was a tough choice, but each person was carefully picked to represent different genres, different restaurants and, of course, some of the best meals I had in Singapore. It is a celebration of my past months in Singapore, immersing deep into its food, culture and hospitality, getting connected to the people of different communities… It is a celebration of life in Singapore: wildly varied, yet tightly knit together.”
The Last Supper is offered as a 10-course lunch comprising entirely of reinterpretations by the invited chefs, and a 16-course dinner including signature dish Yogurt Explosion executed by Head Chef Rydo Anton of Gaggan, alongside 15 dishes re-created by the selected chefs.
The Last Supper will run from 1 June to 30 June. Reservations are now available here.
