In March, Dario Cecchini explores culinary partnerships

The renowned Bottega di Carna at the Mondrian Singapore Duxton, known for its unique dining experience crafted by “World’s Greatest Butcher” Dario Cecchini, is excited to announce upcoming collaborations this March. The restaurant’s philosophy centers around respecting the entire animal and utilizing traditional methods to showcase the finest produce and ingredients.

Cecchini Returns with Exciting Collaborations

Bottega di Carna X Bold & Braised Hawker Pop-up

March 6th-7th

Cecchini and Bottega di Carna’s Head Chef Kenny Huang are joining forces with local Chinatown eatery Bold & Braised at Maxwell Food Centre. For two lunchtime events (11:30 am to 2 pm), they will offer a special panini selection highlighting their shared commitment to using every part of the animal.

Alvan Chew, Bold & Braised’s founder, expressed his enthusiasm for showcasing Singapore’s vibrant hawker culture and the joint Italian and Singaporean dedication to sustainable cooking. He’s thrilled to introduce Cecchini’s celebrated paninis and their shared passion for minimizing food waste.

Cecchini echoed this sentiment, emphasizing his mission to promote utilizing the entire animal, appreciating the unique flavors and textures each cut offers. He finds a shared ethos in Singapore’s hawker culture, where nose-to-tail dining is ingrained. This collaboration represents a beautiful exchange between two cultures, learning from each other and honoring culinary traditions. He expressed excitement for partnering with Bold & Braised, praising their dedication to cooking with love and respect, ultimately making exceptional food accessible to the community.

Details:

  • Dates: March 6th and 7th, 2024
  • Time: 11:30 am – 2 pm
  • Location: Maxwell Food Centre, Unit #01-43 (Outside MRT)

The menu boasts S$6.50 creations featuring Cecchini’s Profumo del Chianti Salt, imported Tuscan olive oil, and homemade bread based on the Tuscan pane rosetta recipe. A highlight includes a 7-day marinated beef brisket, slow-cooked for 6 hours with special spices.

Source: Mondrian Singapore Duxton. From left: Chefs Syrco Bakker, Dario Cecchini and Kenny Huang.

Source: Mondrian Singapore Duxton. From left: Chefs Bakker, Cecchini, and Huang.

Six Hands Dinner Extravaganza with Syrco Bakker

March 8th-9th

Adding to the excitement, Cecchini and Huang will collaborate with renowned Chef Syrco Bakker, formerly of the two-Michelin-starred Pure C and currently leading his concept, Syrco BASÈ in Ubud, Bali. Bakker is known for his innovative culinary approach, emphasizing traceability, transparency, and a deep connection with nature.

Cecchini shared his admiration for Bakker, eagerly anticipating their collaborative evening celebrating respect, passion, creativity, and culinary artistry.

Bakker expressed his enthusiasm for partnering with specialists and craftsmen, making this collaboration with Cecchini and Huang a unique opportunity to learn, inspire, and create together.

This six-course dinner highlights their shared dedication to exceptional sourcing and produce. Guests can expect a harmonious blend of Bottega di Carna’s Italian spirit with Syrco BASÈ’s foundation in Balinese, Indonesian, and broader Asian culinary traditions.

Details:

In addition to these collaborations, Cecchini and Chef Huang will introduce new permanent dishes to the Bottega di Carna menu, showcasing their commitment to utilizing diverse cuts. These include:

  • Risotto con lingua di manzo (Risotto with beef tongue)
  • Crocchette di carne (Beef croquettes made with Wagyu brisket)
  • Angus beef tomahawk
  • Parmigiana di melanzane (Eggplant parmigiana)
  • Homemade gnocchi with scamorza cheese gratin

Reservations: https://book.ennismore.com/hotels/mondrian/singapore-duxton/dining

Licensed under CC BY-NC-SA 4.0