When one door closes, another opens. It couldn’t be truer this month as notable chefs who left their previous establishments willing (or unwillingly) have surfaced again.

Finding a fresh start with new concepts, these chefs are grabbing the chance to make their mark in the local dining scene. Diners are treated to new culinary philosophies and intimate insights to chefs’ gastronomic roots.  

The 27-year-old chef Vianney Massot is quick to jump back to his feet after the closure of L’Atelier de Joel Robuchon. At the latest iteration of Bacchanalia, Massot executes what he knows best — French fine-dining. Iggy’s former head chef Aitor Jeronimo pays homage to his Spanish and Basque Country roots with the appropriately named Basque Kitchen.

But on a grander scheme of things, these matter little. With the pending arrival of World’s 50 Best to our shores, the main objective would be to stand out on a global stage. Singapore’s gastronomic scene remains as exciting as ever.

Bacchanalia by Vianney Massot

After a two-month revamp, Bacchanalia has now adopted French fine-dining with chef Vianney Massot leading its new direction. The open-kitchen concept remains, greeting guests entering the 24-seater restaurant. The space is dressed in a monochrome colour palette, creating a more elegant and sophisticated atmosphere than before. The menu and dishes may be familiar to fans of the closed L’Aterlier de Joel Robuchon. But the young chef attempts a spin on things by including Asian ingredients to his creations.


Bacchanalia by Vianney Massot, 39 Hong Kong Street, Singapore 059678, +65 6909 6360.

Basque Kitchen by Aitor

Taking over the space at Blackwattle is chef Aitor Jeronimo’s latest project with Unlisted Collections. The former Iggy’s head chef, who was born in Madrid, is heavily inspired by Basque cuisine and creates refined and modern versions of it. Expect dishes such as the Oxtail Bomba Rice with Angus beef and a bomba rice risotto, and Marmitako,a traditional tuna and potato stew interpreted as a crudo. The menu is accompanied by an extensive Spanish wine list.


Basque Kitchen by Aitor, 97 Amoy Street, Singapore 069917, +65 6224 2232.


Executive Chef Fernando Arévalo, formerly from Artemis, is now introducing a fresh take on fine-dining at his latest project, Preludio. Here, he delves into ‘author’s cuisine’ which take the restaurant through constantly evolving menus based on themes. It also allows the kitchen team to go for highly experimental takes on flavours, colours and textures in dishes. Preludio will start its first chapter, Monochrome,  with dishes revolving around black and white palettes.


Preludio, 182 Cecil St, #03-01/02, Frasers Tower, Singapore 069547, +65 6904 5686.

Violet Oon Ion Orchard

Violet Oon has launched her fourth restaurant, an all-day dining brasserie, at ION Orchard. Here, diners can expect her Nyonya signature dishes and other local favourites. What’s new on the menu is a selection of British dishes interpreted by the early Hainanese chefs of Singapore. The brasserie will also serve as a retail flagship for the Violet Oon brand. The retail side will see a selection of cookies and breakfast spreads (think kaya). Diners/aspiring chefs can also expect a collection of original recipes there to take and try at home.


Violet Oon ION Orchard, 2 Orchard Turn, #03-22, #03-28/29, ION Orchard,  Singapore 238801

The Mast of Mozzarella & Co.

Roman restaurant The Mast of Mozzarella & Co. has made Frasers Tower home for its first Southeast Asia outpost. Puglia-born Executive Chef Cataldo Chiloiro works with a variety of cheeses made with milk from the restaurant’s buffalo farm in Valle dei Templi in Paestum. The menu is naturally cheese-centric, with dishes such as sfogliatella (puff pastry and fresh ricotta) and salmone scozzese e zucchine (smoked salmon, zucchini and ricotta). The space also houses a cheese production laboratory, delicatessen, and bar.


The Mast of Mozzarella & Co., 182 Cecil Street, #01-05/08 Frasers Tower, Singapore 069547

Jasmine Tay
Senior Writer
Jasmine Tay is the dining, culture and jewellery writer. She makes fine silver jewellery and causes mini-explosions in the kitchen when she can't afford fancy dinners. Sometimes she tells people what she thinks about art, and binges on the music of Danzig when they don’t agree.