I had said it before, and with the splendid experience here, I want to say it again: South America is really a treasure trove of gastronomy. This continent has lots of awesome produces and rich cultures, thus yielding cuisines that really tantalise the tastebuds.
So when I found out about Araya, a South American fine dining restaurant, I knew I have to come here because this is the only one in Singapore and I love to experience this beloved cuisine meticulously curated to highlight its uniqueness with touches of lux. And Chef Francisco Araya exceeds my expectations with dishes that showcase the robust flavours of South American unique spices in nuanced form, juxtaposes different textures and tastes, and incorporate Japanese ingredients for the best seafood experience. I’m so in love with all the dishes here.
Housed within Mondrian Singapore Duxton, the exterior of the restaurant is posh with themes of nature and woods incorporated within. The interior, with the high ceiling, illuminated bar counter, a wave of elegant hanging yellow lights and a strong of pearl-like white lamps, is grand, modern and stylish, with hints of rustic South American feel from bronze washed shelves.
The service here is exceptional, meticulous and professional. The service staffs know everything about the philosophy of the restaurant, the background of the chefs, the origin of the ingredients and the stories behind the wines. There is even introduction of some of the ingredients in its original form prior to serving the dishes. I feel so pampered dining here and am absolutely impressed with the service here. In fact, wine pairing is recommended because the wines go very well with the food and it feels like a trip around the vineyards and wineries around America as the sommelier delves into the terroirs and history of the wines.
This is one of the best restaurants and is definitely on par with the Michelin Star restaurants.
I always love Ceviche, and chef Francisco takes things up a notch here to add in Leche de tigre sorbet for the coldness and unique texture that perfectly highlights the fresh tender flesh of Hokkaido Scallop and Botan Ebi. The ginger jelly introduces the pungency that harmonises with the zest of sorbet to elevate the briny sweetness of the seafood. This is so amazingly good that I say this is the best ceviche.
Ama Ebi Tomato Meringue as starting snack really sets the tone on what’s to come. Sprinkled with dashes of South American grounded pepper, this macaron-like delicacy is packed with briny sweetness, creaminess, exotic flavours and hints of excitement. All the flavours are rounded nicely to work in harmony to tease the palates. The texture is simply awesome, with a good juxtapose of creaminess, crispness plus textures of soufflé and jelly. In fact, my eyes widened in surprise when I popped it into my mouth due to how unique and delicious it is.
Cod Milt, which is cod fish's sperm, known as custard of the sea, is an exotic ingredient that needs the right preparation and accompanying ingredients to taste good. The Corn Flan here gets it superbly right, yielding creamy, sweet, briny and surprisingly earthy treat with cod milt.
Chicha De Piña, a drink made from Fermented Pineapple Nectar, is refreshing and savoury. The crystal-like bouncy Elderflower sphere hidden within adds a dash of lovely flora aroma to add complexity. I love this too.
Chapalene, which is sourdough potato bread
Marraqueta Classic pan Chileno, a traditional Chilean bread
Chorizo, soft, fluffy soft bun
All are nicely served warm, with the steam raising up from the interior of the bread as one tears open the breads. Ahh, golden standard of bread serving met! The breads are so fresh and denser in consistency as compared to the usual varieties, which is unique.
Merken Butter, aka Smoked Chilli Butter, is the MVP here. The light spiciness and exotic aroma makes the breads taste so good.
Sunday Lunch is a lovely traditional Chilean dish, called empanada, where wagyu is packed into pastry and given hints of excitement with the taste by adding pebre, a lovely South American condiment made from onion, cilantro, garlic, chillies and more. So many flavours dancing in harmony on the palates. I can definitely say I totally love Chilean cuisine at this point.
Oca & Caviar is prepared with Andean oca, a kind of tubers, which the friendly lady chef shows me in its original form. aji amerillo, a type of South American chilli and of course, the luxurious chutoro and N25 Oscietra Caviar. The taste is amazing, with a good delicate balance of flavours from the sea and those of the earth. The texture is amazing too. I love this so much.
Moqueca Kinki features such silky texture that it is love and surprise at first bite. Aceite de aende and amaranth add the richness and exotic component to the dish, resulting in an excellent combination of the light briny goodness the sea peppered with a full-bodied taste of herbs and spices. Another winner.
Bresse Pigeon is so tender and smooth. The sauce made from 151 Days Aged Ecuadorian Cacao and purple corn takes it to greater heights with their earthy and rich flavours adding the extra sweetness and kick to the taste of the pigeon and toning down its gamey flavour at the same time.
Sunday Lunch is a lovely traditional Chilean dish, called empanada, where wagyu is packed into pastry and given hints of excitement with the taste by adding pebre, a lovely South American condiment made from onion, cilantro, garlic, chillies and more. So many flavours dancing in harmony on the palates. I can definitely say I totally love Chilean cuisine at this point.
Picaña is the best Wagyu I ever have. The meat is tender while still featuring a good bite and a nice thin char, which is how I like to eat the meat. The pungency, mild spiciness and tangy flavours of Latin Amercian sauce, chimichurri, is the magic here. It cut through the meaty flavours of the wagyu to create a different taste full of depth and meaty sweetness. I actually close my eyes when savouring this to try to fully capture the flavours and that blissful feeling into my memories.
The beautiful sphere of palate cleasner is perfect for cleansing the palates after rounds of meat. I love the texture of the crystal sugar shell encasing the goodies. It contrasts so well with flowy texture of the filling.
Desierto Florido, made with fresh chirimoya Alegre, orange cake with orange flan, edible orange jelly, scores on both taste and texture. Hints of tanginess and flora aroma from the orange, coupled with the sweetness and creaminess of chirimoya, known as custard apple or best fruit known to men, yields a rich and at the same time, light dessert that delights the taste buds.
And there is a cute gadget that comes along with the dessert for me to view the landscapes of South America through its lens. Nice extra touch.
Antarctica Goats milk ice cream with crispy milk cinnamon, Crème Anglasie (silker version of custard), Patagonia berries and dulce de leche is milky goodness in molecular gastronomy form. The varying temperature, texture and flavours create so much excitement on the taste buds.
I gasp in pleasant surprise when the cart of Carrito De Dulces is presented. So many choices of petit fours to choose from 💖 They are delicious treats.
Lovely wine paring for the night
This restaurant is the epitome of the best of South American cuisine and also one of the best of gastronomy. This is definitely a must-try for foodies and bon vivants.
Thoughts: Absolutely Amazed!
83 Neil Road #01-08
Mondrian Singapore Duxton
Nearest MRT: Outram Park
