Nestled in a quiet corner of Mondrian Singapore Duxton, this fine-dining restaurant presents hard-to-find South American ingredients through contemporary tasting menus. A curving rose quartz counter is the centrepiece of the Emma Maxwell-designed dining room, where diners have front-row access to chefs Francisco Araya and Fernanda Guerrero as they introduce each course. The Coral starter, for instance, highlights the earthy mashua, a tuber native to the Andean region, accented with wakame and dulse. For the star of the meal, a buttery Wagyu picaña, sommelier Tomas Tapia finds a worthy wine pairing in an elegant Don Melchor Cabernet Sauvignon.
Araya
The world’s first Michelin-starred Chilean restaurant
