Kaizen House at Mortimer House

Chef Elizabeth Haigh’s Kaizen House has joined forces with Mortimer House for a two-month residency.

The renowned chef is cooking dishes based on her British and Singaporean heritage such as udon vongole with pickled wild garlic and barbecue aged beef with black sesame béarnaise. Elizabeth’s food combines her love of wood-fired cooking, subtle detail and bold flavours to create imaginative dishes. 

Haigh’s debut restaurant - Shibui - is expected to open this year, a restaurant that “promotes wood fire cooking, European dishes with subtle details and bold Asian flavour accents - reflecting Allen’s dual British and Singaporean heritage.

By reservation only, across Thursday – Saturday, Elizabeth is taking-over the Living Room & Den upstairs at Mortimer House  - nestled within the original Art Deco building on the fifth floor. 

 

 

Signature Dishes

Ox Cheek Rendang buns with fermented sambal; Udon Vongole with pickled wild garlic; barbecue aged beef with black sesame béarnaise; fried carrot cake with sambal belachan chilli; truffled roti with curried lamb sweetbreads and Miso and kaya “toast” caramel ice-cream.


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