Singapore’s first South American fine dining restaurant, Araya, has just opened its doors at Mondrian Singapore Duxton. Helmed by renowned chefs Francisco Araya and Fernanda Guerrero, the 30-seater establishment offers a tasting menu that celebrates South American flavours and the region’s native crops like corn, Andean potatoes, Chilean berries and more. Having cut their teeth at award-winning restaurants like Mugaritz, elBulli and Alegre, the duo knows exactly how to elevate these ingredients at Araya with fine culinary techniques, paired with proteins from Japan and beyond. Dishes that we thoroughly enjoyed include the classic ceviche, featuring shio koji-cured slivers of scallops bathed in tiger’s milk and accentuated with ginger and green apples, as well as the Brazilian moqueca, a traditional fish stew prepared with Japanese kinki.
A culinary odyssey rooted in Chilean South Pacific cuisine with indigenous and Japanese ingredients.
Araya expresses the soulful heritage and journeys of Chefs Francisco Araya and Fernanda Guerrero through Chile, South Pacific, and Japan. Each creation embodies love and deep respect for provenance and seasonality anchored by South American and Japanese ingredients, and exceptional techniques.
Anchored by the love of home and family.
Chef Francisco and Chef Fernanda’s cuisine is underpinned by the finest ingredients sourced from their native Chile and beyond. Every element is a reflection of their culinary philosophy which embraces the joy of living, a deep respect for fine produce and an unwavering commitment to technicality and finesse.