Featured Experience

ZEST by Konishi and Alma by Juan Amador

1 to 3 May 2024 | From 6:30pm
Alma by Juan Amador, 22 Scotts Road, Singapore 228221

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Join us for a four-hands collaboration between Chef Mitsuru Konishi of 1-Michelin starred ZEST by Konishi, Hong Kong and Chef Yew Eng Tong at 1-Michelin starred Alma by Juan Amador for 3 exclusive nights.

Indulge in an expertly curated menu that features a unique fusion of flavours, as Chef Konishi displays a delicate blend of contemporary French techniques and intelligent Japanese flair to spark curiosity and excitement, while Chef Yew showcases modern European dishes with Asian accents that skilfully infuse his penchant for using fruits and vegetables.

UOB Reserve Cardmembers get access to the most exquisite culinary creations, reserved for you.

About Mitsuru Konishi
Chef-Owner
ZEST By Konishi, Hong Kong

Chef Mitsuru Konishi forged his delicate blend of contemporary French technique and intelligent Japanese flair in some of the world’s most demanding kitchens, such as 2-Michelin starred L’ATELIER de Joël Robuchon in Tokyo, and at L’Hôtel de Carantec in France and at Taillevent, where he became the first Japanese Sous Chef in the famed restaurant’s history. The chef is also well-versed in the competitive Hong Kong gastronomic scene, working alongside Lai Sun Dining since 2013 to support the group with openings and trainings, and most notably for having opened and operated Zest By Konishi as Executive Chef, earning one Michelin star in 2019, less than a year after its opening.

About Yew Eng Tong
Executive Chef
Alma by Juan Amador

Chef Yew Eng Tong, a born and bred Singaporean, was the opening chef of Ocean Restaurant at Resorts World Sentosa, where he worked closely with American celebrity chef, Cat Cora, on the launch of the farm-to-table inspired menu in 2013.

Yew’s vision for Alma by Juan Amador is to apply his years of deep-diving into competition culinary techniques to the menu to bring an elevated gastronomic experience for the diner. “It has always been my personal desire to apply the cooking techniques I’ve learnt and perfected during my course of culinary competitions to my dishes in the restaurant. However, it’s not always been possible, as this takes time, effort and is an investment. At Alma by Juan Amador, I have found the team and support that can work towards this goal,” he shared.

Past Features

May Edition
ZEST by Konishi and Alma by Juan Amador
More Information

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