Singapore’s first South American fine-dining restaurant, set at Mondrian Singapore Duxton and helmed by Michelin-starred chef Francisco Araya (Boragó, elBulli, 81 Restaurant) and pastry chef Fernanda Guerrero. Rooted in the Pacific coastal cuisine of Chile, the menu elevates native ingredients such as Andean potatoes, corn and lucuma with Japanese technique and premium produce. Guests dine around a 12-seat rose quartz counter in an intimate, seductive space, celebrating South America’s biodiversity one course at a time.
