Enter the intriguing world of TEMPT, a spectacular gastrobar created by Candice Leong, the world-famous private chef known as The Gluttonous Temptress. This culinary treasure draws to a close with the promise to transform dining. TEMPT offers guests to experience a 5-sensory immersive culinary journey with a seamless fusion of international food and cutting-edge design.
TEMPT carefully crafts a cuisine that fuses tradition and innovation using ingredients and cooking techniques from all around the world with a culinary team dedicated to Candice's vision. Notably, the gastrobar makes use of age-old methods of fermentation and preservation, boosting flavours through meticulous pH and temperature control.
The atmosphere at TEMPT is seductive and moves between playful and welcoming. It has an industrial interior and a Candice-curated music playlist that ranges from French jazz to deep house. The gastrobar, which blends historical elegance with modern edge, is located inside a grand 1893 heritage shophouse at 31 Purvis Street.
TEMPT's philosophy of sustainability is represented by attentive food preparation techniques that reduce waste and adverse environmental effects. For example, leftovers from popular dishes are cleverly recycled. For instance, maize husks are cleverly converted into ash to coat sushi or chips, and corn silk enhances the flavour of homemade uni tofu.
The menu at TEMPT is a masterful composition of alluring tastes. A lingering attraction is left by the Japanese soy milk panna cotta, which is garnished with smoked fjord trout roe, Japanese king crab, and velvety sea urchin. A comforting discovery may be found in the BBQ Beef Short Rib, which is coated in a handmade BBQ sauce enhanced with roasted fruits.
The Puffed Beef Tendons, one of TEMPT's hallmark dishes, are a masterfully created culinary masterpiece. They combine superior ingredients and creative artistry and are adorned with Jamón ibérico and Kaluga caviar. The Adult 'Bounty' Bar ends on a sweet note by infusing the exotic Malibu coconut liqueur into a rich dark chocolate shell.
TEMPT carefully chooses its drinks to go with its gastronomic delights. With a concentration on wine from Italy and France, the gastrobar also serves handcrafted cocktails such as the Fermented Kumquat & Yuzu Margarita and the one-of-a-kind Bloodless Mary. Sake's dry, clean flavour profile pairs beautifully with TEMPT's umami-heavy cuisine.
Candice Leong, a world-travelling chef whose culinary prowess is entrenched in a variety of influences, is the person behind the curtain of TEMPT. Every meal she creates, which is a daring tapestry of flavours, embodies her commitment to telling stories via sensual gastronomy.
Candice's TEMPT is a symphony of flavours, textures, and stories ready to be savoured. She has developed her abilities across five continents, including training under Chef Damiano Nigro.
a. 31 Purvis St, Singapore 188608
w. tempt.sg
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