Ember Beach Club at One&Only Desaru Coast presents the inaugural edition of the all-new Ember Curates series, featuring a collaborative dinner showcase from Michelin-starred chefs Andrew Walsh and Julien Royer.
Singapore is blessed to be surrounded by many idyllic island neighbours that can be visited at any time of the year. These paradisal coasts are near enough for a weekend getaway, but far enough to evade any anxiety-triggering reminders of the fast-paced, cosmopolitan reality we only seek to take a breather from.
If you are looking for somewhere to park yourself for a day or two, Desaru, while not an island, is a good place to consider. Accessible by cruise, ferry and car, most visitors are drawn mainly to the magic of azure seas, which still seems to have an instant calming effect on its onlookers.
Luxury beach resort One&Only Desaru Coast is one gem of a tropical retreat that amps up the captivating quality of that view even more with award-winning architecture designed by Kerry Hill Architects positioned on the south-eastern shoreline of Malaysia between lush rainforests and the South China Sea to extend across 128 acres of unspoilt wild flora and a pristine 1.5 kilometre stretch of private white sanded beach.
On top of ultimate privacy, wellness programmes and cultural experiences, One&Only is also home to Ember Beach Club, a beach-side culinary concept crafted by Chef Andrew Walsh — the man behind Singapore’s Irish Cure Restaurant and Club Street Wine Room and Pie Boy under Cure Concepts.
In a first-time collaborative dinner showcase titled Ember Curates: Andrew and Friends, Chef Walsh invites Chef Julien Royer of Odette Singapore to celebrate the aromatic complexity and powerful flavour combinations of ‘nua Irish’ and refined French cuisine by the ocean, available for one night only.
Spotlighting the finest produce and cooking styles from France and Ireland, Ember Curates: Andrew and Friends pay homage to the Chefs’ culinary signatures, the menu inspired by their homelands, travels and experiences. Anchoring Chef Walsh’s menus are fresh seafood and tender meats from Ireland, key ingredients in his kitchen that reflect his love for his heritage.
Freshly harvested Gallagher oysters from Ireland, known for their meaty sweet flavours appear alongside a classic Irish recipe of potato colcannon. The menu also has a personal recommendation from Chef Walsh — a rendition of the decadent world-renowned Wagyu Beef Rossini.
For Chef Royer, he will present items like Hand Dived Scallop ‘Au Naturel’ and Yuzu T’art, as well as his signature Claudine Bouillabaisse — a perennial favourite served at his newest French neo-brasserie concept, Claudine, in Singapore. The dish reflects Chef Royer’s distinct take on the hearty classic Provencal fish stew, where the juicy heads of the carabinero are left intact in his rendition.
This encapsulates the sensational tomalley-like and distinct flavours evocative of the tastes that he has grown to appreciate over the many years he spent in Asia.
If you are interested, limited seats are open for advanced reservations for the dinner on Saturday, 24th of September, with special room packages available to purchase for overnight stays. Should you choose to stay the night, you will also be treated to an enticing brunch by the pool to extend the heavenly epicurean experience from the night before. Featuring an array of signature stuffed baos, hearty tacos, and woodfired flatbreads, trust that you will be savouring them extra resplendently alongside glistening ocean views and atmospheric tracks, courtesy of the DJ.
Otherwise, stay tuned for more from the Ember Curates: Andrew and Friends culinary series; Chef Walsh has plans to bring together more inventive, exciting and coveted collaborations with renowned chefs from all over the world.
Once you’re done with this story, click here to catch up with our September 2022 issue.
RELATED ARTICLES
Fashion Is Yearning for More
I’ll Meet You When the Flowers Bloom at Night
