Tuscany’s favourite son is bound for Mondrian Singapore Duxton once again in March, and this time, he’ll be getting by with a little help from his friends.
Bottega di Carna has quickly made its name in Singapore for transcending the steakhouse to deliver a generous experience pioneered by ‘World’s Greatest Butcher’ Dario Cecchini, where reverence for the animal and time-honoured traditions in using all of its parts meet only the very finest produce and ingredients.
Now, Cecchini comes with collaborations in mind, teaming up with like-minded aficionados, from the humble hawker stall to the finest of dining.
BOTTEGA DI CARNA X BOLD & BRAISED HAWKER POP UP, 6 & 7 MARCH
For two lunch sessions from 11.30am to 2pm on March 6 and 7, 2024, Cecchini and Bottega di Carna’s Head Chef Kenny Huang team up with local Chinatown neighbours Bold & Braised at Maxwell Food Centre for a pop-up partnership.
The hugely popular Cecchini Panini Truck in Dario’s home of Panzano, Tuscany serves mouthwatering sandwiches that fans travel from far and wide to enjoy. For two days only, the Maxwell Centre pop-up will feature an exclusive selection of paninis, each showcasing the art of using allparts of the animal, in line with the philosophy of Cecchini, Bottega di Carna and their friends at Bold & Braised.
“This partnership is significant for us, as it showcases the depth of Singapore’s hawker culture alongside a shared Italian and Singaporean commitment to sustainable cooking. We’re excited to introduce Dario’s celebrated paninis to Singapore, fusing our mutual wish to serve the community with dishes that honour every part of the animal,” shares Alvan Chew, founder of Bold & Braised.
“I want the future to be about appreciating and utilising the entire animal, not just the prized or conventional cuts of meat. Every cut, from nose to tail, has its unique flavour and texture, each with its own story to tell,” says Cecchini.
“I’ve been lucky during my trips to Singapore to explore the hawker stalls and the ethos is exactly the same, everybody eats nose to tail, it’s part of the culture. When two cultures come together there’s a sort of communion and we learn from one another, we have to honour this and I’ve been so inspired by my trips to the hawkers in Singapore.”
“I have a lot of respect for my friends at Bold & Braised. They serve all parts of the pig, very similar to my style and philosophy. I’m excited about this collaboration, Bold & Braised is one of the best. They are people after my heart, and they cook with love and respect. The message that I would like to pass on is that good food is for the community and that all cuts of meat are delicious.”
Date: 6 and 7 March 2024
Time: 11.30am – 2pm
Location: Maxwell Food Centre, Unit #01-43 (Outside MRT)
Menu: See below
Panini Menu Bottega di Carna X Bold & Braised
These creations will feature Dario’s Profumo del Chianti Salt and olive oil directly imported from Tuscany, with homemade bread from the Tuscany Pane Rosetta recipe.
Panino Pastarmino (Beef Pastrami Sandwich) $6.50
Beef brisket marinated for 7 days with special spices and cooked at a low temperature for 6 hours, offering a flavourful bite and fork-tender texture. Featuring a special “Darionese” sauce, which is “Dario Mayonnaise”, made with Italian parsley, garlic and mayonnaise.
Panino con Guancia di Manzo (Beef Cheek Sandwich) $6.50
This panini showcases Bottega di Carna’s commitment to utilizing all parts of the cow and respecting the sacrifice of the animal with beef cheeks slow cooked over 16 hours with Italian Sangiovese red wine from the Chianti region.
Braised Pork Belly Panino $6.50
A special collaboration with Bold and Braised, filled with their signature pork belly marinated in herbs and spices for one day and braised for another to ensure ultimate tenderness.
SIX HANDS DINNER EXTRAVAGANZA WITH SYRCO BAKKER, 8 & 9 MARCH
Cecchini and Huang will also collaborate with the renowned Chef Syrco Bakker, formerly of Pure C and now leading his own concept, Syrco BASÈ in Ubud, Bali, for an exclusive, not-to-be-missed Six Hands Dinner at Bottega di Carna on March 8 & 9 2024.
Chef Syrco Bakker, celebrated for his unique and pure culinary style, has garnered numerous accolades, including two Michelin stars and high ratings in GaultMillau. At Syrco BASÈ, Bakker continues to push the boundaries of culinary excellence, combining his culinary vision and values: Traceability, Transparency, and Nature. Traceability in representation and respect across the food chain, Transparency in the cooking process, and Nature in its simplicity. Syrco BASÈ builds sustainable and fair partnerships with producers, farmers, and communities, collaborating and engaging with them on every step of the journey.
“I have the utmost respect for Chef Syrco, and I could not be more excited than to join forces with him for a special evening of respect, love, creativity, and collaboration,” Cecchini says.
Chef Syrco says “I love to partner up with specialists and craftsmen, which is why I am so looking forward to this extravaganza with Dario and Chef Kenny – six hands to get inspired, learn and create together!”
The 6 course menu honours Cecchini, Bakker and Huang’s joint passion and reverence for sourcing and produce, blending Bottega di Carna’s Italian spirit with Syrco BASÈ’s roots in the essence of Balinese, Indonesian and wider Asian culinary traditions.
Date: 8 & 9 March 2024 Time: 6pm onwards
6-course menu at $250++, $368 including wine pairing
Booking: http://bit.ly/booknow-bdc Menu link
BOTTEGA DI CARNA NEW MENU DISHES
Cecchini and Chef Kenny Huang will also unveil a selection of new permanent menu additions for Bottega di Carna, to complement its offerings of nose-to-tail cuts of the finest meats, next-level crudos and charcuterie, creative handmade pasta, wood-fired steaks, and bold progressive wines. All prepared with the tableside service and theatrical flair and sense of fun that sets Bottega di Carna apart.
New items at Bottega di Carna include Risotto con Lingua di Manzo (Risotto with Beef Tongue), Crocchette di Carne (Beef Croquettes made with Wagyu brisket), Angus beef tomahawk, Parmigiana di Melanzane (Eggplant Parmigiana)and Homemade Gnocchi with Scamorza Cheese Gratin.
Bottega di Carna’s a la carte menu link
Book now here: https://book.ennismore.com/hotels/mondrian/singapore-duxton/dining
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