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Sunday, June 16, 2024

The #37 of the World’s top 50 restaurants – SingleThread is coming to Singapore this July

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SingleThread is a three Michelin Star-restaurant scheduled to debut in Singapore for the first time, this July. Alongside with his wife, a business partner and co-owner, chef Kyle shares his excitement to set foot on Singapore stage, and says their inspiration came from Hokkaido:

 “Our time in Hokkaido was some of the most formative in our lives. Katina and I would sit for hours working on recipes, sharing sake, and talking. It was a way of cooking and a way of life that changed us forever. The experience of gathering around the table with friends and family while enjoying soulful dishes inspired many of the ideas of what SingleThread would one day become. We have this amazing opportunity to create this SingleThread experience and are excited to bring it to Singapore for this limited engagement.” 


The original restaurant in Healdsburg, California is known for its concept “farm-restaurant-inn”, and has been acclaimed for its uniqueness and quality, while also taking the 37th place among World’s 50 best restaurants in 2021. The property is composed of a farm, restaurant with dining area, master suite and number of luxurious guest rooms, led by the world-known chefs Kyle Connaughton, alongside his wife & farmer, Katina Connaughton. Besides the great dining experience provided with numerous global culinary awards, one can also purchase wine from the property’s wine retail store featuring collections for every taste. The offer is elaborated in the property’s wine catalog over impressive 150 pages. 

The establishment’s second restaurant is now set to open in Singapore’s famous Fullerton Waterboat house, known in history for supplying fresh water to the incoming boats, and imagined to recreate the SingeThread dining experience with 35 seats for lunch and 50 seats for dinner, with each dining table featuring the chosen 11 bites including the plump, sweet shrimp (amaebi) from Japan, uni panna cotta, sablé biscuit of cured duck liver parfait, and salmon ruibe.

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