The concept of White Marble is wholesome: director Otto Weibel has placed an emphasis on the flavours bordering the Mediterranean Sea and the freshness of everything served on a plate from the meats to the seafood and the olives and the spices. No finnicky fads or fussiness either folks, everything is simply prepared and if one has carnivorous tendencies, the grilled meat section is particularly prolific.

Here, Weibel takes us through his restaurant.

Hello Chef Otto, how’s it going?
Hi Bryan, it has been a good 2022. We have been very busy preparing for the opening of White Marble over the past few months and we are delighted that the restaurant has launched. We have received much positive feedback from our customers but of course, there is still some fine-tuning.

The whole local F&B industry is lacking in manpower, therefore finding the right one to join the team is challenging now.

What I usually like to ask people for the first time is to pitch the concept of their brand in 10 words or less. So if you could describe the menu at White Marble…
A gastronomic journey of vibrant Mediterranean cuisine with quality produce.

 

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What do you think makes Mediterranean cuisine that damn delicious?
The geography and climate of the region is a wonderful larder of olive oil, vegetables, herbs, fruits, spices, and wine. This fresh produce is prepared simply to highlight the natural flavours and cooked to perfection. The region’s inhabitants also lead an active, easy-going lifestyle with an emphasis on social connections through food. It is not only about the cuisine, but the entire culture.

This is why I love Mediterranean cuisine so much.

Do you have an exact food memory of your travel to Greece? What was it that moved you so much?
What was memorable about the place is the people. They are jovial and very hospitable as they love to share their food and wine. Food, in general, is simple and refreshing, all prepared with fresh ingredients.

 

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You know, the sad thing about how most Singaporeans eat now is that we often consume food in a hurry. How’s the reaction so far to the food at White Marble?
We’re pleased that feedback has been largely positive. Guests really appreciate our Mediterranean fare that highlights the natural flavours of premium seafood and meats, fresh vegetables, and herbs.

Our 3-course set lunch ($35++) has also been quite popular. It changes weekly so guests can always come back and try new Mediterranean flavours. Other popular items are our skewers and the guests also enjoy the bouillabaisse. The latter is our take on the classic French seafood stew that is lighter and we’ve included Asian elements like lemongrass and lime in the dish. Most of our diners would order a variety of dishes to share with their family and friends.

When you say “freshness of its produce”, how fresh are we talking about?
We get the freshest ingredients from the market for our salads and vegetables. Our chefs will check with the seafood supplier for the freshest fish and seafood on a daily basis.

Hypothetical situation: Are you able to curate a menu for someone who has never eaten Mediterranean fare before?
I would definitely recommend for the person to dine with their loved ones over a Mediterranean fare. Mediterranean culture includes enjoying food with family and friends and this also lets you have the chance to try more dishes; that is a win-win for me.

You could start with a Mezze Plate as an appetiser. For a main course, I would recommend the Chicken Leg Bone-in Tagine, a perfect serving for two. It goes very well with the Curry Leaf Pilaf Rice that soaks up the rich and hearty flavours. If you prefer pasta, we serve an excellent Prawn Bucatini Puttanesca. Our skewers are a great choice too.

There are five options – vegetables, chicken & mushroom, seafood, Australian lamb, and Black Angus beef. Crema Catalana is a refreshing dessert at the end of the meal. It is a Catalan take on crème brulee. Our version highlights variations of oranges – we use orange juice and zest in the custard, and it is topped with candied orange, fresh orange segments, as well as freeze-dried orange.

Do you perhaps, have an interesting or even a funny story about the R&D that went behind one of the dishes?
Yes, we’ve gone through so many internal tastings for our Mezze plate. I used to travel to Dubai regularly for work and was always on the lookout for the best Mezze platter. Therefore, I wanted our Mezze Plate to be the best and a signature for the restaurant. During the process of our R&D, I even asked my chef friends in Dubai for recommendations. White Marble’s Mezze Plate presents classics such as hummus, moutabal, tabbouleh, and falafel made the way I like it – a blend of rehydrated dried chickpeas with parsley, cumin, salt, and pepper.

There’s also grilled pita to pair with the dips, a chicken skewer, and finally fattouche. It’s a refreshing Levantine salad that has many crunchy textures from crisp vegetables, croutons, and pomegranate seeds.

Which is your favourite then? I know it’s hard to pick a favourite “Child” but if you could humour me.
Yes, it’s difficult to pick my favourite dish. If I have to choose, it’ll be the char-grilled fish of the day because it’s light and we serve it with extra virgin olive oil, lemon, and fresh herbs. It’s simple but grilled to perfection.

Lastly, out of curiosity, what is the #1 song on your Spotify last year?
My favourite song is [I Can’t Get No] Satisfaction by the Rolling Stones. I’m a rock fan.

Once you’re done with this story, click here to catch up with our April 2022 issue!