How to have Le Petit Chef, the Worlds Smallest Chef stand on your plate and conjure up a dragon.
If you’re like me, you appreciate creativity, innovation, and a good story.
Combine the three, throw in a meal (provided by Le Petit Chef) and it will yield interested parties like yours truly booking a seat at the table.
The creators of SkullMapping and Nadine Beshir enhance the dining experience during this year annual iLight Singapore festival.
There are 48 light art installations scattered around Marina Bay, Singapore River, Civic District, and Fort Canning. The event runs for about a month every evening (talk about an entertaining evening walk). The city is filled with laser light shows, visual effects beamed on jet sprays of water and beautiful images projected on museums are just a few of the installations.
The Fullerton Group Hotels is participating this year by hosting the World’s Tiniest chef, Le Petit Chef at Fullerton Bay Hotel in their La Brasserie restaurant.
If laser and strobe effects that use colors starting with the word neon adversely affect your eyeballs. Then avert your sight on over to a food experience that is just as tantalizing (but doesn’t give you a stroke from flashing strobes).
Imagine an animated 3-D little chef taking you on a food journey.
Farm to Table. Well….. not really. It’s storytelling in a culinary way.
I was naturally drawn to their creative spirit how they instantly captivate their audience with attention grabbing stories. Straight away I followed their Instagram account and took more notice when they went the culinary route.
I kept a pulse on where they would be next, in hopes I would finally crossed paths with one of their art projects or attend a dinner with the Le Petit Chef.
Le Petit Chef came to life by Skullmapping and Nadine Beshir.
Skullmapping was started by 2 artists Filip Sterckx and Antoon Verbeeck. This duo and their team combine their creativity with 3D mapping creating the optical illusion of movement on static objects.
Le Petit Chef is the ultimate world traveler. And unlike me, you don’t have to stalk him, just catch his schedule here.
Fullerton Group Hotels
Decorated with luxury and ambiance in the air, it’s no wonder The Fullerton Bay Hotel and The Fullerton Hotel have earned so many awards.
Their accolades are well deserved. For the 6th consecutive year they have received Five Stars by Forbes Travel Guide Awards 2018. For 3 years running, DestinAsian’s Readers’ Choice Awards 2017 rated them as the Best Hotel in Singapore and TripAdvisor Travellers’ Choice Awards 2017 ranked them as Top 1 Percent of Hotels in Singapore.
The hotels personalities radiate with distinctive qualities that classifies The Fullerton Hotel as a Heritage Hotel.
Master Chef Michael Gremer oversees 9 restaurants between the two hotels and La Brassiere restaurant is where I would find Le Petit Chef.
Fun fact: The 2 hotels are diagonal from one another (that’s not the fun part). Separating them above ground is a busy highway but there’s an underground tunnel linking the two. What a convenient option for those who would like to walk in an air conditioned tunnel that also avoids the traffic lights from up above.
A dinner and a show
That has you sitting with strangers and sharing a dining experience.
I recall the days in the late 1990’s when Japanese-American teppanyaki style food chain restaurants were popping up around my neighborhood. It’s a dining experience that has you sitting around a large flat griddle with strangers while the chef prepares your the meals and throws pieces of shrimp at you to catch in your mouth.
In sorta of the same fashion Le Petit Chef upgrades an entertaining dining show in a different style (no food slinging found here). Between each course he shows you how he prepares a meal, his way. Just so we are clear this is not a, ‘How To’ cooking class.
Table for 2?
No, just 1? Great, we’ll seat you with a bunch of strangers.
When I couldn’t get a dinner reservation for myself and my husband. I decided to book myself a lunch spot. Usually this isn’t an issue (dining alone), but because of this particular experience, I wanted to share it with someone.
It was only when the reservation mentioned it was communal seating style. That my anxiety crept in a little. Ah crap, I thought.
The dining area is in a private room with one table that sits 5-8 people (no wonder dinner reso’s were fully booked).
Thoughts of feeling awkward, being judged & the uncertainty of the unknown did trickle down my spine. The weird part is, I dine alone a lot and it never bothers me. It was this communal seating arrangement that had me thrown. Yet, the desire of me wanting the Le Petit Chef experience was stronger than my social anxiety.
I had to mindfully stop overthinking and accept the possibility that I’ll be sitting with others that may not want to involve me in their conversation (and a good chance speak in a different language- automatically excluding me out) and well, that’s okay.
Therefore I adjusted my thoughts to how I adjust my travel life. And that is, to make this dining experience my own.
Le Petit Chef at La Brasserie Restaurant
After walking through The Fullerton Bay Hotel (googly eyeing everything along the way). I arrived to La Brasserie restaurant and was escorted to the private room. At the table sat 3 ladies who turn out to be lovely locals. My mind was set at ease the second I sat down. They all greeted me with a smile and instantly said hello (in English).
1st course. A bouillabaisse
Le Petit Chef rides around your plate on a jet ski catching clams and mussels to put into your bouillabaisse. Without hesitation he amputates an octopus’s arm (such violence). He ends up wrestling the angry sea creature (who can blame the mollusk) who wrangles him up easily and puts him inside a muscle shell.
Bouillabaisse: Seafood saffron broth with snapper, mussel and clams. Octopus accompanied with garlic bread and Rouille (sans Petit Chef inside a muscle shell).
2nd course. 200 Days Grain Fed Angus Tenderloin
After watching an octopus’s arm being chopped off. I was elated I wasn’t going to watch a cow be slaughtered. Instead, Le Petit Chef prepares the course by grilling a piece of meat, fighting off a fly, catching himself on fire and setting off the fire alarms. I feel like Le Petit Chef is the Mr. Bean in the culinary world.
2nd course: Grilled beef tenderloin with broccolini, herb roasted ratte potato, heriloom carrots and a perigourine sauce.
3rd course: Crème Brûlée
Hands down this is was my favorite part of the show. There’s different types of music that accompanies Le Petit Chef as well as beautiful prints that change on the table cloth. Le Petit Chef throws in spices that creates a camel and a dragon to appear while baking up this delicious dessert.
The meal was good, the entertainment was superb and the dining encounter was a girls lunch filled with sharing stories, witty commentary and lots of laughter. I entered the private room alone but exited with 3 lovely local ladies.
Most noteworthy sometimes forced time alone turns into learning more about yourself. Which in this case turned into a great experience. Like I have mentioned in another post, knowing the difference between being alone and feeling loneliness is key.
As a result I’ve learned my social anxiety can be overcome with a stronger desire to gain a new experience. Thanks to food, Le Petit Chef and the lovely ladies that made the lunch even more enjoyable.