Chef X @ Clarke Quay Central is an initiative by Far East Organization that provides home-based chefs and private dining chefs with a sandbox to operate their own full-fledged commercial restaurant within Clarke Quay Central mall for four or eight weeks. From 26 April 2024, each resident chef will serve out of a professionally designed F&B space fitted with commercial-grade kitchen equipment, with a dining area that can accommodate up to 24 diners.
Apart from physical resources, resident chefs will be offered guidance. They can look forward to receiving advice and tips - from menu planning, food presentation and recipe refinements, to business and human resource management, from Chef Isaac Tan, Head of Culinary & Product Innovations for Commonwealth Concepts (CWC), the F&B joint venture between Commonwealth Capital and Far East Organization. An industry veteran who has led dining institutions such as Bedrock Bar & Grill since its inception in 2008, Chef Isaac Tan currently steers 12 distinct brands under the group, including Fat Cow, Kinki Restaurant + Bar, and The Marmalade Pantry.
Each resident chef, who will helm the restaurant for four or eight weeks, will showcase their culinary skills and individual styles, cooking at the unit for dine-in customers, with the option of takeaway. The current line-up will see a rotating roster of four home chefs, cuisines ranging from asian platters, to heartwarming food inspired by grandmother’s kitchen and Korean kimchi-based dishes, to Japanese bentos and a seven course omakase.
Keep an eye out for delicious treats from upcoming chefs Kentaro, Sashi Cheliah and Nicholas Koh & Leon*!
*Subject to change
Our fifth chef at Chef X @ Clarke Quay Central is ooomahmee, operating from 16 December 2024 to 10 February 2025. We spoke to founder, Ben, to find out more about his journey.
ooomahmee
Ben, a self-proclaimed foodie, has always been passionate about food. After a 15-year career in design, he pivoted to the culinary world. Frustrated by the over-styled food photography prevalent in the industry, he chose to let his food speak for itself, relying on authentic customer photos to showcase his creations.
When the pandemic hit, Ben seized the opportunity to explore his passions. Encouraged by a friend, he launched ooomahmee, a brand that embodies his Singaporean heritage and culinary vision. Despite initial scepticism from his father, Ben's unique approach to food resonated with a growing customer base.
His philosophy centres on honesty and simplicity. He believes in using high-quality ingredients and avoiding unnecessary frills. Inspired by his friend Jonathan and the entrepreneurial spirit of Dr. George Quek, Ben continues to innovate and push the boundaries of culinary creativity.
ooomahmee will be offering their best sellers as well as specially curated options for Chef X!
Best seller includes the vibrant barachirashi and the comforting ooomahmee, both sure to delight your taste buds. Don't miss the classic unadon and trout don, or try something new with the gyu don and soy yuzu tori don. Make it a meal with yuzu dashi broth along side gyoza, karaage or tartlet options.
Check out the full menu with ala carte add ons and sides options here.
Interested in Private Dining? Check out the menu here!
Operating hours:
11am to 9pm
Closed every Monday and Tuesday
Will be closed on Christmas Day, CNY Day 1 & 2
Head down to Chef X @ Clarke Quay Central #03-103 today.
Need directions to Chef X? Check our Instagram highlights!
Interested to join as a chef and be part of Chef X?
Chef X is currently fully lined-up for 2024. Stay tuned to this space for updates. Register your interest here.
Find out more about our past chefs below.
