Tucked neatly in a back alley, away from the busy, historic streets of Bastille is Dersou, where Chef Taku hangs daily-changing menus by the nondescript restaurant front. Like Dersou, the humble 36-year-old Japanese national is unsuspecting, but holds a decorated list of restaurant he cut his teeth at: Beige Alain Ducasse Tokyo, Alain Ducasse Au Palaza Athénée and Saturne, to name a few.
A joint venture with cocktail bartender Amaury Guyot, Dersou was created in 2014 as a pioneer to cocktail and food pairing. Serving a cuisine built on Japanese and French dishes with the freshest, local ingredients paired with deftly-crafted cocktails, Dersou was a challenge that quickly caught became recognised as a strong culinary potential.
Dersou won Best New Opening of 2016 from Omnivore Food Festival and soon after, clinched the prestigious Best Restaurant of the Year from Le Fooding Guide.
At Maggie Joan’s Chef Taku presents a four-course lunch, and a six-course dinner menu based on fresh produce found in Singapore and Malaysia. Expect white asparagus tempura with aioli and lemon endive, smoked chicken tsukune, and brown butter broths using a mix of Western and Asian ingredients.
“I have never been to Singapore, but I hope we can serve interesting or different dishes with local ingredients to excite palates here,” he said.
The menu is available for pre-order on Chope at SGD65++ per person for a four- course lunch (21st April only) comprising of two starters, one main course followed by a dessert, and a six-course dinner (21st and 22nd April) at SGD100++ showcasing an appetiser, two starters, two mains and finishing off with a dessert.
110 Amoy St