Bottega di Carna at the Mondrian Singapore Duxton has made its name in Singapore with an experience pioneered by ‘World’s Greatest Butcher’ Dario Cecchini, where reverence for the animal and time-honoured traditions in using all of its parts meet the very finest of produce and ingredients.
Cecchini is back in March with collaborations in mind:
Bottega di Carna X Bold & Braised hawker popup
6-7 March
For two lunch sessions from 11.30 am to 2 pm, Cecchini and Bottega di Carna’s Head Chef Kenny Huang will team up with Chinatown neighbours Bold & Braised at Maxwell Food Centre for a popup partnership featuring an exclusive selection of paninis, each showcasing the art of using all parts of the animal.
"This partnership is significant for us, as it showcases the depth of Singapore's hawker culture alongside a shared Italian and Singaporean commitment to sustainable cooking. We're excited to introduce Dario's celebrated paninis to Singapore, fusing our mutual wish to serve the community with dishes that honour every part of the animal,” shared Alvan Chew, founder of Bold & Braised.
“I want the future to be about appreciating and utilising the entire animal, not just the prized or conventional cuts of meat. Every cut, from nose to tail, has its unique flavour and texture, each with its own story to tell,” said Cecchini.
“I’ve been lucky during my trips to Singapore to explore the hawker stalls and the ethos is exactly the same, everybody eats nose to tail, it’s part of the culture. When two cultures come together there’s a sort of communion and we learn from one another, we have to honour this and I’ve been so inspired by my trips to the hawkers in Singapore.
“I’m excited about this collaboration, Bold & Braised is one of the best. They are people after my heart, and they cook with love and respect. The message that I would like to pass on is that good food is for the community and that all cuts of meat are delicious.”
Dates: 6 and 7 March 2024
Time: 11.30 am – 2 pm
Location: Maxwell Food Centre, Unit #01-43 (Outside MRT)
The menu will feature S$6.50 creations that have Cecchini's Profumo del Chianti Salt and olive oil directly imported from Tuscany, with homemade bread from the Tuscany pane rosetta recipe, including beef brisket marinated for 7 days with special spices and cooked at a low temperature for 6 hours.
Source: Mondrian Singapore Duxton. From left: Chefs Bakker, Cecchini and Huang.
Six Hands Dinner Extravaganza with Syrco Bakker
8 & 9 March
Cecchini and Huang will also collaborate with Chef Syrco Bakker, formerly of Pure C and now leading his own concept, Syrco BASÈ in Ubud, Bali, for a six-hands dinner. Chef Bakker's culinary style has garnered numerous accolades, including two Michelin stars and high ratings in GaultMillau. At Syrco BASÈ, Bakker continues to push the boundaries of culinary excellence, combining his culinary vision and values: traceability, transparency, and nature.
“I have the utmost respect for Chef Syrco, and I could not be more excited than to join forces with him for a special evening of respect, love, creativity, and collaboration,” Cecchini said.
Chef Bakker said: “I love to partner up with specialists and craftsmen, which is why I am so looking forward to this extravaganza with Dario and Chef Kenny – six hands to get inspired, learn and create together!”
The six-course menu honours Cecchini, Bakker and Huang’s joint passion and reverence for sourcing and produce, blending Bottega di Carna’s Italian spirit with Syrco BASÈ’s roots in the essence of Balinese, Indonesian and wider Asian culinary traditions.
Dates: 8 - 9 March 2024
Time: from 6 pm
What: Six-course menu at S$250++, S$368 including wine pairing
Location: Bottega di Carna
Reservations: http://bit.ly/booknow-bdc
Menu: https://bottega-di-carna.popmenu.com/embeds/wisobvjq#menu=a-la-carte-menu
Cecchini and Chef Huang will also unveil new permanent menu additions for Bottega di Carna, including 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)and homemade gnocchi with scamorza cheese gratin.
Reservations: https://book.ennismore.com/hotels/mondrian/singapore-duxton/dining
