Modern European restaurant Keystone has just introduced a new chef de cuisine Immanuel Tee, who’s come up with an updated menu with an emphasis on seasonal ingredients and Pacific Ocean seafood.
Some of Tee’s creations include Tako (spanner crab, octopus carpaccio and hijiki risotto), an Asian-inflected recipe inspired by a seafood feast the chef had in Taiwan, and the lush Black Pig (sous-vide pork marinated with soy, onsen egg, plus porcini and shiitake mushrooms).
There’s also Terroir, a tasting platter of locally farmed organic vegetables from Singapore farm Quanfa. The new recipes are available as part of five- ($88) or 10-course ($155) tasting menus.
The chef trained at SunRice GlobalChef Academy and has worked at JAAN, Restaurant ANDRE, Guy Savoy and two-Michelin star Pastorale Restaurant in Belgium.
