Alysia Chan - Meatsmith Takeover

Executive Sous Chef of Meatsmith

For one night only, join Sous Chef Aly as she shakes things up with a menu straight from her heart, communal-style, comforting and big on flavours. With WOLF and Restaurant Cocotte’s experiences behind her, it’ll be a night influenced by nose to tail dining packed with a hearty punch............

Alysia first discovered her love of food and feeding people whilst working part-time at a sandwich deli during school holidays. It was that love that spurred her to enroll herself in At-Sunrice Culinary Academy soon after.

Upon graduating, and fuelled by the desire to learn from the very best local talent, Alysia joined Sage, The Restaurant in 2008 as a Commis under the tutelage of Jusman So, who was awarded “Best Rising Chef” at the World Gourmet Summit 2008.

In 2010, she was approached by former At-Sunrice classmate and friend, Anthony Yeoh, to be his Sous Chef in his opening team for Cocotte, a rustic French communal-dining restaurant located at Wanderlust Hotel. Always keen to expand her horizons, she staged at the Michelin starred Pollen Street Social in London before doing a stint at its Singapore outpost, Pollen, Gardens by the Bay. Alysia then returned to Cocotte as Executive Sous Chef in 2013.

Having also spent some time staging at St John and St John Bread and Wine in London before heading up WOLF as Chef de Cuisine, it was her long time love for smoked food and Southern flavours that lead her to her current position as Executive Sous Chef of Meatsmith.

Alysia’s food is big on flavor and filled with heart and soul. She believes in using the best ingredients and treating them

Aly’s Takeover Menu - $80++

Smoked crispy pig ears, furikake seasoning
Confit Duck Gizzards, bitter greens, wobbly quail egg, caraway PX vinaigrette
Braised Grassfed Beef Silverskin, Parsley, sour dough, puffed beef tendon
Smoked Sea Urchin stuffed Chicken Wings, Comeback sauce
Smoked whole locally farmed seabass
Garden peas, zucchini, bacon, mojito vinaigrette
Slow roasted whole Welsh lamb shoulder, Cumin Aioli
Braised savoy cabbage, anchovy, garlic
Orange cardamom glazed carrots, sage
Banoffee Knickerbocker Glory

Sun Oct 25, 2015
7:00 PM - 10:00 PM SGT
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Indoor Seating SOLD OUT $95.00
Venue Address
167 Telok Ayer Singapore
John Britto