International Chef Showcase: 4 Hands Curtis Duffy of three-starred Grace, Chicago x Luke Armstrong of one-starred Bacchanalia, Singapore

30 June to 02 July 2017
The Kitchen at Bacchanalia
From S$150++ to S$448++

6-course Dinner
Date : 30 June 2017 and 1 July 2017
Time : 6.30pm | 7.15pm | 8pm
Price : S$298++ (S$448 with wine pairing)

Purchase your dinner tickets here

4-course Lunch
Date : 2 July 2017
Time : 12pm | 12.45pm | 1.30pm  
Price : S$150++ (S$245++ with wine pairing)

Purchase your lunch tickets here


About The Series:
The International Michelin Chef Showcase is a biennial event that brings top chefs to local restaurants so diners here get to experience some of the world’s best cuisines without having to travel. It is organised as part of the partnership between Robert Parker Wine Advocate and Michelin, and marries the most coveted wines with sumptuous food.

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About The Chef:
Born and raised in Columbus, Ohio, Curtis Duffy knew at a young age that he had a passion for cooking. After completing culinary school, he relocated to Chicago to pursue a career in fine dining at the esteemed Charlie Trotter's. Duffy spent three years at Charlie Trotter's before leaving to work at Trio, where he met Chef Grant Achatz; A few years later both chefs left to open Alinea. Duffy later took his skill set to Avenues, where he garnered many accolades including Two Michelin Stars.

In mid-2011, he left Avenues to begin working on his own restaurant, Grace, which opened in late 2012. At Grace, Duffy's culinary style—elegant, graceful cuisine—is showcased. He puts ingredients at the forefront and draws on his wealth of experience in a way that employs technique to enhance flavor.
Since opening Grace on December 11, 2012, Duffy and the restaurant have been awarded many accolades, including Three Michelin Stars in the Chicago 2015 Guide, AAA's Five Diamond Rating, Forbes Travel Guide's 5 Star Rating, Robb Report's Best Restaurant in the World 2013, Chicago Magazine's Best New Restaurant, Eater National's Chef of the Year, and The James Beard Foundation's Best Chef Great Lakes 2016.

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About Chef Luke Armstrong:
Chef Luke Armstrong came to Singapore in 2016 to take the helm of one-Michelin-starred The Kitchen at Bacchanalia (TKAB). The 30-year-old has trained under mentors Brett Graham of two-Michelin-starred The Ledbury, and Sergio Herman, whose now defunct restaurant Oud Sluis boasted three Michelin stars. 

At TKAB, his focus is on uncompromising quality of produce and ingredients, solid culinary technique and a dedication to delivering a personalised experience for every guest. In the short time since Chef Armstrong took the reins at TKAB, he has made a name for himself with dishes such as Wild Turbot with barbeque fennel and manzanilla sauce  and Pineapple Tomato with elder flower and gazpacho consomme, which regulars return often for. 


30 June & 1 July Dinner

King Crab—Butternut Squash, Vietnamese Mint
Dom Ruinart Brut Rosé NV

Foie Gras—Kyoho Grapes, Apple, Almonds
Le Petit Haut Lafitte Blanc 2014 

Scallop—Nasturtium Blooms, Sesame Milk

Turbot—Spicy Tomato Compote, Herbs, Fino Sauce
Bouchard Finlayson Missionvale Chard 2013

Beef—Dill, Dates
Casanova Di Neri Brunello Di Montalcino Nuova 2011

Pistachio—Caramelised White Chocolate, Lime, Raspberry

accompanied by evian & Badoit Waters

2 July Brunch

King Crab—Butternut Squash, Vietnamese Mint
Dom Ruinart Brut Rosé NV

Foie Gras—Kyoho Grapes, Apple, Almonds
Le Petite Haut Lafitte 2014

Beef—Dill, Dates
Casanova Di Neri Brunello Di Montalcino Nuova 2011

Pistachio—Caramelised White Chocolate, Lime, Raspberry

accompanied by evian & Badoit Waters

  • Seats will be allocated at the organisers’ discretion and events may be subject to change without prior notice.
  • All transactions are subject to charges, conversions and fees imposed by your card issuing bank. The local currency rate indicated is approximate at the time of publishing.
  • Upon confirmation of your order for Tickets, no refund on Tickets will be made under any circumstances.
  • Dress Code: Smart Casual

This event has now ended. Check back shortly for updates on upcoming events.