The Gluttonous Temptress

28/11/2021

Dearest Gluttons of My Heart ❤️

I’m pleased to announce, by popular demand, a reprisal of the sold out collaboration between The Sensory Alchemist 🍸✨🎶, Andrew Lum, at his super secret new location, The Upper Room, which is strictly by invite only.

We will be pairing 7 courses with cocktails…and perhaps a surprise course or two more, depending on what special seasonal produce arrives. Unfortunately, we will not be able to accommodate any food intolerances but we do have a pescatarian option and some add ons. The raw items (eg. tartare/oysters) can also be requested to be blowtorched/cooked.

As we have only a very limited number of places, we request that you only share this event with those you intend to attend with as we would like to make our closest friends/clients priority. Do book in with either of us early (single seats or entire place) and spots will be confirmed upon receipt of payment. We will share the exact location on the date of your booking.

I hope to see y’all to celebrate our opening up (finally!!) 😅 and hope to toast you to better times ahead over a drink or 7…🍸🍹🥂🥴

❤️,
C.

Seats still AVAILABLE
(Correct as of 1320 28/11)
Wed 1/12 x3
Thu 2/12 CLOSED
Mon 6/12 x1
Tue 7/12 x1
Wed 8/12 x1
Sat 11/12 CLOSED
Mon 13/12 x5
Tue 14/12 x3
Wed 15/12 CLOSED
Mon 20/12 CLOSED
Tue 21/12 CLOSED
Wed 22/12 x5

Weekends are already unavailable but you can request a Thur evening, if you are taking all 5 seats.

06/12/2019

"SHAVE DA' BITCH!"

https://www.youtube.com/watch?v=3nfGxopkyFc

CHECK OUT 'MR. WONDERFUL', OUT NOW ON VICE RECORDS: http://smarturl.it/MrWonderful In the latest video offering from Action Bronson, we find the world's most...

29/11/2019

It's that time of year again 🍁🍄🍂 This time in collaboration with Angra Wines at their awesome venue with all Piemontese wine-pairing (except Billecart-Salmon champagne to start 🥂).
Pls join us 3 Dec for some serious truffle feasting ✨

20/10/2019

Salami, salumi? This informative guide by seriouseats.com will make you Italian cured meat aficionados.

Candice will be getting ingredients from her hand-picked sources in Italy for two upcoming autumnal feasts.

More updates on the sell-out truffle dinners and a new plant-based dining experience to come!

https://www.facebook.com/168926019255/posts/10158812430709256/?sfnsn=mo

Deeply savory, tantalizingly aromatic, often fatty and rich, salumi are a testament to the unstudied opulence of Italy's so-called peasant foods. But salumi come in so many forms—sweetly hammy and smooth mortadella; spicy, spreadable 'nduja; lean and beefy bresaola—that it can be a struggle to a...

13/08/2019

Thanks for re-posting Robb Report!

Want to enjoy hassle-free party from the comfort of a home? Sit back, relax and let these professionals handle it for you.

17/06/2019

Dearest Gluttons of my Heart ❤

It's been a while since we've had an EAT THE SEASON POP-UP DINNER !!
Between all my travels and knee surgery and my busiest work year yet (shout out to all your continuous support 🤟🏼💋) I've been hard pressed to find the right moment...HOWEVER, we could not let the season of my favourite ingredient pass without coming together at this Temptress's Table 👩🏻‍🍳 Yes, it's *MURASAKI UNI* time!!!!! And this time, we will be tasting 3 other types of uni side-by-side 🤤
The rest of the menu is inspired by the best of the season including wild asparagus, stinging nettle, fava, celeriac, eel...and of course, the first of the organic Welsh salt marsh spring lamb from Rhug Estate, granted a Royal Warrant of Appointment by HRH The Prince of Wales in 2018 🐑🌱🍅🥬 I also discovered the amazing salt bush when I was in Australia in April and have fortunately found a supplier here who brings it in. Can't wait to share the story of this indigenous plant!!

Following my return to work under my chef mentor Damiano Nigro of Villa d'Amelia, Alba, earlier in Feb, my respect for allowing the best ingredients to speak for themselves has been reinvigorated.
Hence, instead of fussing over preparations in different styles, I will present some as horizontal tastings, with minimum accompaniments/condiments carefully sourced or made in house.
Also, I've been elevating my risotto skills under his guidance 💪🏼 I really hope you join at my table for this inspiringly curated feast 🙏🏼✨

Else, see you all when I return in Oct from Argentina where I'm going to learn to cook with fire in the Patagonian wilderness and then a grand tour of the U.S.A. (after 21 years!!)👩🏻‍🍳

❤ Candice
The Gluttonous Temptress

*PLS NOTE 22/6 DINNER DATE HAS BEEN OPENED CZ OF POPULAR REQUEST BUT IS SELLING OUT FAST 😋

26/11/2018

In less than 48-hrs since publishing this, our Dec 7 White Truffle Dinner is full 🤩🤩 Thank you soooooo much for all your support 🙏🏻 this glutton is feeling very blessed! Limited seats still available for Dec 1 or pls contact for private dinner.

25/11/2018

And as it should be, this year I will do away with a defined menu and go with whatever inspires at the markets here in Piemonte 💖 of course, it will feature standards like the divinely lean and sweet fassona beef, salumi from Salumeria Luiset, colourful vegetables of the season, and handmade 30-yolk tagliolini 🍁🍄🍂🌰 this truffle season is one of the best in years, certainly since I started coming here, and the reduced prix-fixe reflects this so be sure to reserve your seat soon...

11/09/2018

Thank you again, Robb Report, for featuring this cheeky Gluttonous Temptress ☺️🤩
Pls drop me a line to enquire about curating your private dinner/event with the best of this season's produce...

https://robbreport.com.sg/features/savour/private-chefs-for-hire-in-singapore-these-culinary-masters-will-make-party-planning-a-breeze/

Organising a gathering, but don’t wish to deal with the hassle of preparing food? Have private chefs handle it for you while you entertain guests.

16/08/2018

WORLD TESTICLE COOKING COMPETITION 😮
FALLS ON MY BIRTHDAY THIS YEAR!!!
Maybe it's a sign to attend 😂😂😂

http://ballcup.com/

16/06/2018

If you asked this Glutton what her favourite food in the world is, it would an easy answer: Sea Urchin or Uni. Preferably from Japan, but I.eat.it.all 😋 These delicate tongues of golden sunshine and briny sea and tease of minerals and naturally salted buttery divineness is proof to me that God exists ✨ a perfect food unto itself...

And nothing is quite better than eating them, live mins before, straight from the shell!! The brief Murasaki season is upon us!! The denser and almost floral flavour is incomparable 🌸 and we will enjoy them along with several other sea urchin with the menu I have created for this year!

For those attending without the sea urchin course, wild hirame (Japanese flounder) and other seasonal fish will feature, as well as an option of ayu (sweetfish) for the main.

The sumptuous Laughing Juice where we will fraternise will be offering a sparkling wine/sake/red wine pairing for just $58. Do PM to reserve one of the limited seats soon.

Looking forward to welcoming you again at The Temptress's Table...be seduced...

04/05/2018

So excited to be commissioned by Guillaume Levy-Lambert of Art Porters for the launch of their new exhibition by Aiman, Eian & Eien....was such a luxury and joy to take inspiration from his pieces to create this menu 😍 come explore with us...(click on pieces to see the poetic titles and my corresponding dishes)

http://www.artporters.com/
https://www.aimanart.com/

23/03/2018

Dearest Gluttons,

After a long bleak winter that still hasn't ended for some, I'm taking my inspiration from the brilliant colours & cornucopia of Spring 🌸🍓🌼🌱
I will attempt an ode to the master Michel Bras's famous La Gargouillou salad, which is still one of the best dishes I've had in fine-dining.
I will be specially importing tasteful and intriguing flowers, leaves, and cresses for visual and sensorial delectation on your plate.
Seasonal produce from Japan, France, Italy, and Holland will also feature on the regular or pescatarian menu, along with some goodies I'll find along the way on my trip to Hokkaido and Tokyo.
I look forward to welcoming you to another vibrant dinner at The Temptress's Table.

💖
The Gluttonous Temptress
...be seduced

15/01/2018

Dear Gluttons,

How much I have been dreaming about my epic sojourn last fall...in THE sexiest countries I have visited...with the most spectacularly vast landscapes and most visceral impact of any place I've been...
As promised, a pop-up inspired by the flavours of Morocco and the Middle East with a strong focus on a vegetarian spread 😋 Omnivores need not feel left out as there will be some meat options. We will dine communally, as they do in the desert, except there will be very cold prosecco on tap 😆

So put on your turbans, get on your camel, and be seduced...

❤️
The Gluttonous Temptress

PS.The menu has been slightly altered from the previous one shared after feedback from a successful private luncheon of a similar line-up of dishes.
PPS. BYOB welcome 🥂
PPPS. Isn't the shot of the Berber boys on the sand dunes gorgeous?? 🤩 Merzouga, Oct '17

11/01/2018

Dear Gluttons,

How much I have been dreaming about my epic sojourn last fall...in THE sexiest countries I have visited...with the most spectacularly vast landscapes and most visceral impact of any place I've been...
As promised, a pop-up inspired by the flavours of Morocco and the Middle East with a strong focus on a vegetarian spread 😋 Omnivores need not feel left out as there will be some meat options. We will dine communally, as they do in the desert, except there will be very cold prosecco on tap 😆

So put on your turbans, get on your camel, and be seduced...

❤️
The Gluttonous Temptress

PS. Isn't the shot of the Berber boys on the sand dunes gorgeous?? 🤩 Merzouga, Oct '17
PPS. BYOB welcome