Page 104 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

The renowned Chef Otto Weibel presents his
新 latest concept – Black Marble, combining the
char grill with an irresistible selection of meats
馆 for its guests. As one of the most respected
veterans in Singapore’s culinary scene, Chef Weibel
上 decided to introduce Black Marble to showcase
beef cuts and food in a different light – grilled.
市 Tapping on his experience, the restaurant uses the
freshest ingredients harvested at its peak, which
brings the best of farm to table for guests. The meats
are grilled to perfection and served with different salts
to bring out the intense natural flavours of the meat.
The kitchen is helmed by Chef Jay Siaw who
has a special expertise in working the char
grill. With a selection of meat from lamb to
beef, Chef Siaw knows his way around meat,
besides grilling it well, he also is able to season
the meat to complement the smoky flavours.

Not feeling meats? The restaurant also offers
a selection of grilled seafood such as the New
Zealand sea bream with crispy skin. Diners can also
choose to enjoy the seafood with carbohydrates
in dishes like the lobster & scallop saffron risotto.

In each dish, Chef Siaw balances the intense
flavours from the meat with the smoky
aroma. One will be able to taste the quality
of the meat and enjoy it together with the
authentic flavours made from the grill.

The restaurant is perfect for diners looking
to enjoy a meal with family and friends. With
wine pairings available, Black Marble offers its
guests a unique dining experience by adding
a touch of smoke to already quality food.

荷兰村最夯的餐厅 最近在荷兰村有间非常夯的
西餐厅刚开幕，由知名厨师奥托韦贝尔先生为首
的餐厅，打造出炭烤料理全新概念的「黑色大理
石」餐厅。主厨是拥有多年料理经验的萧顺鸿师
傅，有着对烧烤和烟熏的专业知识，确实让每到
上桌的料理都有着不一样的灵魂。餐厅烤肉可说
是应有尽有，从陆地上到海里的都可供你选择。
从牛的各种部位或者羊羔肉都能在这里找到。当
然选好你所爱吃的肉类，之后你就可以选择用什
么方式来料理了。若你不喜欢吃肉，这里也有海
Black Marble has a warm and 鲜供你选择，喜欢龙虾或扇贝吗？还是新西兰的
鲷鱼？这里都能找到，而且是保证新鲜的噢！餐
welcoming ambience with friendly 厅的设计非常适合一家大小或佳人和朋友的小
service, and we serve great 聚。当然爱葡萄酒的你，也千万别错过这里为你
精选的葡萄酒系列。这里不单单卖的是创办者的
food. I’m very much involved 名气，也卖着服务的品质。
in food competitions around top image, from left to right 13. variety of wines to pair
the world as a judge, and these with the smoky flavours bottom image 14. rustic interior
have shaped my food creations of Black Marble pg103 15. grain-fed lamb rack paired with
over the years. Chef Otto Weibel Château Montlandrie AOC Côtes de Bordeaux Castillon,
France 2014