Savour the bold flavours of South America through the Resident Chef Series, where each dish tells a unique culinary story—elevated by expertly curated wine pairings from the sommeliers at 67 Pall Mall Singapore
Contemporary Chilean cuisine extends far beyond ceviche. Crafted by Chef Francisco Araya and Fernanda Guerrero at the Michelin-starred Araya, their menu offers a rich, cohesive, and deeply personal culinary experience that is available for three months only as part of the 67 Pall Mall Resident Chef Series.
For the duo, food is a form of storytelling, an expression of their heritage intertwined with their global journeys. Their culinary approach celebrates the soulful diversity of South America, infused with cosmopolitan influences. This distinctive style defines their eponymous restaurant, Araya.
As Singapore’s only exclusive Members’ Club dedicated to wine enthusiasts, 67 Pall Mall boasts a collection of 6,000 wines by the bottle, including 1,000 served by the glass, making it Singapore’s largest wine list and one of the most extensive collections of fine wines worldwide.
We had the opportunity to sample some of the best dishes from Chefs Araya and Guerrero, perfectly paired with wines that offer depth and complexity. Our journey began with Kanpachi Ceviche, a sweet and sour dish complemented by creamy avocado and green apple. The flavours are elevated by Leche de Tigre, or ‘tiger’s milk,’ a sauce made with lime, ají amarillo, and coriander. Wash it all down with the 2018 Cuvée Marie-Luise Brut from Raumland, a sparkling wine that balances earthy goodness with a hint of vitality.
One of the most indulgent dishes worth mentioning is the Bone Marrow, that is roasted until tender and caramelised, then served with a generous helping of caviar. For those feeling more adventurous, we recommend enjoying it without the toasted brioche, allowing you to fully appreciate the silky, soft marrow that coats your palate. Its rich, melt-in-the-mouth texture offers a whole new way to enjoy bone marrow.
After the lingering creamy flavours, take a moment to sip the 2020 Arbois, Poulsard de l’Ami Karl—a red wine made from the Poulsard grape in France’s Jura region, specifically from the Arbois appellation.
These two dishes are just a sampling; the full menu is a tribute to South America and its surrounding regions. Each course is carefully paired with wines that enhance the flavours, delivering an unforgettable dining experience.
