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When Sparks Fly, Magic Happens

By Greencliff | October 10th, 2017

The Private Kitchen delicious canapes Sydney

 

Three nights, two very different chefs, one kitchen? 

In The Private Kitchen pop-up, chef Stanley Wong and chef Sam Chablani will collaborate for a four-hands dinner like no other.
If there was a phrase to describe the collaboration between chef Stanley Wong and chef Sam Chablani, it might be “out of left field”. One might even say “unpredictable”.
Chef Stanley Wong is renowned for the refined urbane inter-nationality in both his demeanour and culinary style. His Eastside Grill is famous for the perfection of the “upmarket, yet casual grill dining experience with a Japanese twist".

Private Kitchen TerraceThe Private Kitchen

Inside the Eastside Kitchen GrillEastside Kitchen & Bar

 
Chef Sam Chablani, on the other hand, is an outspoken gregarious tattooed livewire whose war cry is #NoBurnNoTaste. In his kitchen at Fat Lulu’s, kickass flavours are blasted into meats, fish and vegetables seasoned with Asian spices.
Two more contrasting chefs, you’d be hard-pressed to find. So how did the collaboration happen? The story begins with food – as all the best stories do.
When chef Sam was still a trainee honing his palate and his skills, he realised there was a man who had already become the chef he wanted to be. That chef was Stanley Wong.
As soon as he could, chef Sam applied to work in Jean-Georges Vongerichten’s Spice Market in New York. The reason was two-fold: one, he hoped to be able to work in one of Jean-Georges’ restaurants; two, he hoped to be able to work with chef Stanley who was Spice Market’s executive chef at that time. It didn’t work out quite as he hoped.
But fast-forward to 2017.

For three nights, from 3rd to 5th November (as of latest update), in Sydney’s The Private Kitchen pop-up, chef Sam’s dream of working with chef Stanley will finally come true.
The dinner will focus on food cooked on the grill, but the approach remains #NoCompromise for both chefs in terms of taste, flavour and cooking style. Every course in the dinner will feature an individual dish by both chefs, served and presented exactly as they conceptualised it.

Chef Stanley Wong Sydney Best Chefs Chef Sam Chablani Sydney bests chefs

 Chef Stanley Wong

 Chef Sam Chiblani


Chef Stanley’s food will still be served with his signature finesse while chef Sam’s dishes will remain indulgent, served communal-style so that those who wish for more can reach for it over and over. For example, chef Stanley’s Diver Scallop Sushi, Sprouted Quinoa, Yuzu Air will be served as sophisticated individual portions alongside a communal platter of chef Sam’s Spicy Iberico Pork Satay. Other dishes to expect include chef Stanley’s Barbecued Tasmanian Salmon, Sweet Corn Espuma, Miso and Sour Apple Slaw alongside chef Sam’s Grilled Stock Yard Wagyu Ribeye, Charred Broccolini with Burnt Beef and Anchovy Butter, Baby Potato Chips.

There’s one very important adjustment however. They worked together to ensure that everything #TastesDope! There might be two dishes served at each course, but chef Sam and chef Stanley made every effort to ensure that each mouthful would be a burst of flavour that would complement the next. Nothing was left to chance, not even the bread and their accompaniments! Chef Stanley’s Sourdough Bread, Parmesan Dip and chef Sam’s Ciabatta with Fermented Kombu Butter offer umami flavours of differing styles that, together, develop an exceptionally satisfying savoury richness on the palate.


In fact, for extra flavour during dinner, Singaporean comedian Rishi Budhrani will perform a stand-up routine during the palate-cleanser.
For chef Sam, for chef Stanley, and discerning diners in Sydney, this will be a #DinnerToRemember.

Contact the team to arrange your booking: 

Book now


 

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Eastside Kitchen & BarFind out more about the Eastside Kitchen & Bar click here


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