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Luxury travel inspiration from the Asia-Pacific region

DestinAsian

The debut of Tribal at Singapore’s Mondrian hotel is proof aplenty that in the hands of a thoughtful, imaginative chef, contemporary Southeast Asian cuisine can transcend the ubiquitous dry laksa and jackfruit rendang. Following lauded stints at Kilo Kitchen and Panamericana where he artfully mined mixed culinary traditions, head chef Keith Wan cooks with brio, harnessing the heat from wood-fired grills and a charcoal-fired oven to turn out delicious interpretations of regional classics. Traditional flavors and combinations are reimagined, ingredients sometimes substituted with the unfamiliar to yield surprises that truly zing. For instance, who would have thought to give slivers of yellowtail sashimi the ceviche treatment with crescents of preserved tangerine and crisp chickpea? Or to pair tiny wedges of sweet Amela tomatoes with smoked eel and bonito, much less a delicate anchovy cream? Even the classic nasi ulam is given a millennial riff, the usually raw ingredients seared in a blazing hot claypot and garlanded with confit mushrooms and black truffles. Equally pleasing are the handsome interiors lined with concrete, clay floor tiles, hanging rattan screens and stylized fish—the slick take on a fishing village vibe courtesy of Andra Matin, the celebrity interior designer behind Bali’s Potato Head Beach Club and Katamama. —Daven Wu
<a href="https://www.tribal.sg/" target="_blank" rel="noopener">tribal.sg</a> 
+65 9789 4699 
<a href="https://maps.app.goo.gl/veA2B9xXUcgiddK77" target="_blank" rel="noopener">83 Neil Rd., #01-07 (Mondrian Hotel Duxton), Singapore</a>

Tribal’s executive chef Keith Wan; a grilled blue fin tuna collar.

Tribal

Singapore Dining

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