Crafted By Time
In a world of instant gratification, the finest culinary expressions are those that remain steadfast in their devotion to time. Time spent perfecting a knife stroke, refining a recipe, preserving a tradition or waiting for nature to reveal its bounty. Discover the story of patience and precision behind every plate served at Mott 32, Wakuda and estiatorio Milos.
- estiatorio Milos
- Mott 32
- Wakuda Restaurant & Bar
At estiatorio Milos, time is measured differently. It follows the rhythm of nature, guided by the sea, the seasons and the traditions of those who work the land.
“Our salt comes from the island of Kythira, the same island where I came from. They are harvested by hand from rocky coastal cliffs,” explains Executive Chef Fotis Kokoshi. “We use cold-pressed olive oil from centuries-old trees in Peloponnese. The perfect olive oil depends on the seasons — you need the perfect combination of sunny, windy and rainy days.”
Milos’ respect for seasonality is also reflected in the fresh seafood that arrives daily from the Mediterranean, a sea to table journey which the restaurant has established.
With such exceptional produce, restraint becomes a form of mastery. Preparations are intentionally simple, allowing the character of each ingredient to take centre stage. This perhaps is the ultimate form of respect for provenance.
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Chef Fotis tends to the grill, transforming the day's catch into an expression of the Mediterranean.
The grilled fish is served whole and carefully deboned for effortless enjoyment.
“The first person who touches the fish is the fisherman and the second person who touches the fish is me.”
— Fotis Kokoshi, Executive Chef of estiatorio Milos
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estiatorio Milos
With more than four decades of Greek culinary excellence, Milos offers a selection of fresh produce that are grown and harvested with tradition in mind, and an exquisite menu that pays homage to the flavours of the sun and the sea.
At Mott 32, one of Chinese cuisine’s most iconic dishes is also among its most demanding. The restaurant’s signature Apple Wood Roasted Peking Duck is rooted in traditional Beijing-style preparation, a process that requires technique and much patience.
Each bird undergoes a meticulous sequence of steps, from careful cleaning and seasoning to air-drying, a critical stage that develops the coveted crispness of the skin. Executive Chef Lam Kwong Ming explains that precision is paramount, “To mimic Beijing’s cold and dry weather, we have a special air-dryer which allows us to control the temperature and humidity.”
Delicate slices of crisp skin are cut using Mott 32’s distinctive slicing technique and served with premium Oscietra caviar. A thoughtful juxtaposition of time-honoured craftsmanship and contemporary refinement.
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Chef Lam examines his knife. Each chef has their own knife, engraved with their name and sharpened regularly.
The artistry continues at the carving station, where years of experience reveal themselves through measured, confident knifework.
“A minute more or a minute less. That makes all the difference.”
— Lam Kwong Ming, Executive Chef of Mott 32
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Mott 32
Born in Hong Kong, it takes its name from 32 Mott Street in New York, site of the city’s first Chinese convenience store in 1891.
In Singapore, Mott 32’s chefs carry on the Hong Kong flagship’s trailblazing spirit, applying modern techniques to time-honoured recipes. Signature dishes include Apple-Wood Roasted Peking Duck, Crispy Triple-Cooked US Black Angus Short Rib and Signature Lobster “Ma Po Tofu”, paired with dim sum and wok-fried favourites made with sustainably sourced ingredients.
Japanese cuisine is celebrated for its simplicity, yet behind every immaculate dish lies decades of discipline and repetition. Take the art of slicing fish. It demands an intimate understanding of anatomy, texture and structure. Every cut is deliberate, and it takes years of dedicated practice for chefs to execute these gestures with precision and consistency, preserving both flavour and integrity.
At Wakuda, the same devotion extends to one of the most fundamental elements of Japanese cuisine: rice. To achieve the ideal balance of texture and flavour, two varieties of rice are specially blended by their trusted supplier. Even Chef Pavel spent an entire year learning the intricacies of cooking and preparing shari, or vinegared rice.
This relentless pursuit of mastery is reflective of the shokunin spirit — a devotion that turns the ordinary into the exceptional, and the belief that perfection is shaped by time.
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A moment of concentration shaped by countless hours of practice. For Chef Pavel, mastery is earned, one repetition at a time.
The sharpening of a blade is a daily ritual of respect for the craft.
“Our tools are our hands. I always say, ‘Sharpen your knives and sharpen your skills.’ Your experience will show through your dish.”
— Pavel Nigai, Executive Chef of Wakuda Restaurant & Bar
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Wakuda Restaurant & Bar
Inspired by Tokyo's unmatched energy, Chef Tetsuya Wakuda redefines Japanese dining with French culinary techniques and the Japanese philosophy of Shun, which means to savour seasonal ingredients at their peak.
With its bold aesthetic and provocative artworks by Japanese artists, Wakuda transports diners straight to Tokyo, capturing its intimate yet electric vibe of exuberant gatherings over delicious drinks and bites.
