ARYAYA, Singapore’s first Chilean South Pacific fine dining establishment, pays homage to the remarkable variety of the land and the sea offerings of Chile in its latest weekend Lunch Menu ($168+).
Helming the kitchen are Chef Francisco and Chef Fernanda, who both have resumes spanning top restaurants and Michelin stars. In fact, ARAYA recently achieved their first Michelin star.
Moving to the dining room, the calming and moody 30 seater features a main dining area at the chef’s counter, for those who wish for a more interactive dining experience. For a more private experience, there’s a six seater chef’s table as well as a private dining room for ten people.
Snacks
The menu starts with various snacks like the ARAYA special Ama Ebi. It features a tomato meringue topped with fresh, succulent prawns. This is my personal favourite because of the complexity of flavours within this dish. The hint of sweetness from cacao nibs to the spice from the paprika, it certainly was a one bite heaven.
Chicha De Piña is reminiscent of pineapple tarts that many SIngaporeans are fond of. It features fermented pineapple nectar hiding a little surprise. The little popping bubble within is a lovely palate cleanse after the richness of the Ama Ebi.
To balance it all out, the Corn Flan offers a more creamy yet effortlessly light experience. Topped with the crunch of baby corn, it elevated the flan, making it feel so refreshing and light. The hint of sweetness made it all the more addictive!
La Panera
The pastries and breads baked freshly by Chef Fernanda smelled and tasted heavenly. The quick melt of the butter was a testament to how warm and fresh they were! I personally adored Chapelele for its chewy sourdough potato bread with the rich cochayuyo spread. The umami from the spread was truly unique as it comes from Chilean seaweed which is on display for you to admire while enjoying the food!
The other two breads are Marraqueta, classic pan chileno, and Bocado de Dama, which has nori. I loved pairing these 2 with the merken butter. Lathering them in the butter gives a light spiced aroma. The smoked chilli pepper was not spicy but rather more fragrant and savoury which was lovely to enjoy with these 2 simpler breads.
El Menú
You can’t miss Ceviche if you’re trying South American cuisine! Ceviche is such a ubiquitous part of this cuisine and Chef Francisco’s version really takes this classic dish to a different level. The succulent chunks of hokkaido scallop and botan ebi prawns, marinated so well that they still retained their natural sweetness. There is even ginger jelly that adds a little kick to the dish, tying it altogether.
Coral is not only a feast for your eyes but also a completely vegetarian dish featured in the vegetarian dinner menu. Made with mashua, a tuber found within South America, it was extremely rich and creamy. Smashing in the “coral” on top adds a nice contrast, striking a balance between the textures.
Indulge in a delectable cut of lamb with Cordero. Served medium rare, the tender lamb is paired with coffee jus. South American cuisine is known for their coffee based sauces and they never fail to impress. The aromatic fragrance of the jus mellowed out the natural gaminess of the lamb which I enjoyed.
The lamb comes with Papas Andinas and Huertas Salad as well, as a little set. Papas Andinas features different tubers like Oca (Andean tuber). They are similar to potatoes, firm yet creamy. The earthy notes blended harmoniously with the lamb as well as the refreshing salad.
Postres (dessert)
Lucuma not only offers a delectable little treat to end of the meal but also a unique interactive experience! The dessert comes with a film viewer with 7 pictures depicting Chilean culture. It allows you to delve deep and experience not only the food but also the story behind it, making it extra meaningful. It features lucuma ice cream, a fruit that is a natural substitute for diabetics too! The airiness of the cream and hint of coffee made this sweet treat the perfect closing for the lunch menu.
The more decadent choice is the Tarta De Chocolate. It is truly a chocolate centred dessert, intense and rich, showcasing the distinctiveness of South American Cacao. The lightness of the cream inside and the crisp tart balanced out the chocolate. The sweetness from the chañar adds a South American twist to this dessert. It is definitely a heavier choice for dessert but if you adore chocolate, you have to try this.
Overall, ARAYA offers an exquisite and distinct insight into Chilean cuisine with hints of Japanese influences. It is certainly a more exotic cuisine in the context of SIngapore which makes the tasting experience so much more enthralling. If you’re a fan of South American cuisine, this is the place to be. Each dish finds its own balance especially with the pairing drinks recommended, making the whole gastronomic experience a delightful one.
ARAYA also offers various dinner menus ranging from $298+ to $368+, with a vegetarian menu available as well! You’ll absolutely be able to immerse yourself in South American Cuisine and enjoy the interactive dining experience as well. For more information, visit ARAYA here.
ARAYA
Address: 83 Neil Road, Duxton Hill, #01-08 Mondrian Singapore, 089813
Opening hours:
Friday to Saturday 12pm – 3pm
Tuesday to Saturday 6pm – 11pm
