02 Jun 2017


TEXT BY Amelia yim
Inside Brae with Dan Hunter

We are counting down the days for Brae!

The collaboration will embody Chef Dan’s hyper-local cuisine and Chef Andre’s Octaphilosophy, featuring dishes as seen in his debut book Brae: Recipes and Stories from the Restaurant. Explore native ingredients such as finger lime, sea lettuce, and lemon myrtle on the menu; join us as Brae recreates the flavours of Australia in our little Singapore shophouse!

Iced oyster.
Prawn, nasturtium, finger lime.
This morning, this spring: first asparagus, peas, frozen radish.
Milk and honey, mandarin and black truffle.