SINGAPORE — It comes as no surprise that Australian chef Sam Aisbett’s name was already on the radar of local food scenesters even before the opening of his restaurant Whitegrass, here. After all, he had been the head chef at the most famous restaurant Down Under, the award-winning Quay. And before that, he had cut his teeth as a sous chef at Tetsuya’s.

And now that Whitegrass has officially welcomed its first guests at its premises at CHIJMES, it is fast becoming the hottest table in town. “It’s been an amazing experience (opening my own restaurant). I’ve learnt so much about what goes into that as it’s a huge challenge moving to a brand new country, without many contacts,” he said, adding that there is no major difference between the kitchen culture here and in Australia. “It is very similar at this level of restaurants. If you want to be a chef in a fine dining restaurant, it can’t be just a job, it needs to be your life.”

Q: When you were offered the opportunity to open your own restaurant, which other Asian cities did you consider?

A: I did look at all possibilities in Asia as I’ve always wanted to live and work in Asia. I found that Singapore was the best fit for the style of restaurant and cuisine I wanted to do, as the audience here is very discerning and receptive.

Q: People travel to famous restaurants such as Quay and Tetsuya’s just for a meal. What 
does it take for a restaurant to become a must-visit destination 
for travellers?

A: Restaurants at that level need to be led by someone extremely creative and talented. However, it’s not just that everyone needs to work together and be on the same page. From the kitchen hands to the admin team, the waiters to the chef, every job is just as important. Everyone has to have the passion and desire to create an amazing experience. Every little detail has to be perfect.

Q: As a Sydneysider, can you share your favourite restaurants in the city and in New South Wales?

A: If I’m going for a big night out, it would be Quay, Bennelong, Sepia, Tetsuya’s, Sixpenny, The Bridge Room, and Marque, just to name a few. For something a bit more relaxed, my top choices are Hartsyard, LP’s Quality Meats, Mr Wong, and Firedoor. If I’m planning a little trip out of Sydney, it would be Biota Dining in Bowral and Silos Restaurant in Berry.

Q: What have been the best and worst meals you’ve had while travelling?

A: One of my most memorable eating experiences was when I visited one of my close friend’s family in Biarritz, a seaside town in France, where no one spoke any English. Every single ingredient — milk, meat, cheese, fruit and vegetables — came from their property. We all sat around the table and we couldn’t communicate with each other, but the meal brought us together. It was probably one of the best experiences I’ve ever had. I don’t think there is such a thing as a worst meal. I appreciate what goes into creating every meal. Perhaps it may not be to my taste, but that doesn’t make it bad.

Q: Have you managed to explore Singapore? What do you like about the markets and local food scene?

A: I live near Chinatown so it’s been incredible exploring the markets in the neighbourhood. There are so many vegetables and fruits that I’ve never seen before and it’s all very fascinating. Jackfruit here, for example, is much sweeter than I’ve ever tasted back in Australia. I also love that you can find such great quality food at low prices, like what you find in hawker centres. The stall owners dedicate generations to perfecting a type of food. I tried pig’s organ soup for the first time here and really loved it. I also eat roti prata from my neighbourhood coffee shop pretty much every 
morning. Serene Lim