Deliciae group and host Angela May to open restaurant at Robinsons The Heeren

Deliciae group and host Angela May.
Deliciae group and host Angela May. PHOTO: DELICIAE HOSPITALITY MANAGEMENT
Quick-seared pork collar with butter bean puree and mint salad.
Quick-seared pork collar with butter bean puree and mint salad. PHOTO: DELICIAE HOSPITALITY MANAGEMENT
Cauliflower steak with cilantro and roast pepper puree.
Cauliflower steak with cilantro and roast pepper puree. PHOTO: DELICIAE HOSPITALITY MANAGEMENT

After a year of consolidating its food and beverage brands, the Deliciae Hospitality Management group is looking to start the new year on a high note.

It has teamed up with American-Thai host, model and TV presenter Angela May to open her first restaurant venture at Robinsons The Heeren next year.

The Orchard Road mall will also house three of Deliciae's brands, by the first half of the year. They are French brasserie L'Entrecote, Sabio tapas bar and burger joint &Made.


Deliciae group and host Angela May. PHOTO: DELICIAE HOSPITALITY MANAGEMENT 

The group's founder Olivier Bendel made these announcements on Thursday, at a media lunch prepared by Le Cordon Bleu-trained chef May, 40.

She gave a sneak peek into her cooking style - which has both Western and Asian influences, and a strong focus on vegetables.

Dishes included cauliflower steak with cilantro and roast pepper puree; and quick-seared pork collar with butter bean puree and mint salad.

The 60-seat restaurant's dishes will follow in the same vein. Located on the second floor of Robinsons The Heeren, it will open from breakfast to dinner. Average spending a person is expected to be around $50.

The host of UK-produced travel infotainment programme Planet Food has also contributed recipes to each of the group's restaurants.

So for a taste of her cuisine, try dishes such as suckling pork roll with pickled ginger and caramelised onions at burger joint &Made at Quayside Isle; vegetable board with freshly made dips (fresh soy and pea shoot pot, white bean with olive oil, and roasted pepper dip with goat cheese) at Sabio by The Sea at Quayside Isle and L'Entrecote The Annex at 37 Duxton Hill; and fresh berry crumble with oats and ground flax seeds at all L'Entrecote outlets including Suntec City and Quayside Isle.

On settling down in Singapore, the bubbly chef who has lived in New York and hosted prestigious cooking competitions such as Bocuse d'Or and World Pastry Cup, says: "For me, Singapore has always been home, more than New York and Thailand. It's crazy that all this is happening now."

Mr Bendel, who first got to know May about five years ago at the Bocuse d'Or event, remains focused on developing his main brands in the new year.

Some recent changes included the closure of Pisco South American Kitchen & Bar at Resorts World Sentosa on Oct 31. Last month, Bumbo Rum Club at 83 Club Street was replaced by sports bar Bucket List Bar.

In his "long-term" partnership with Robinsons, there are plans to expand to other Asian and Middle Eastern markets in the future. The group also has a catering arm, and runs Italian restaurant Forlino.

The opening of May's restaurant adds to the foodie scene in Robinsons The Heeren. Costa Coffee cafe in the basement has been replaced by Laurent's Cafe. The other existing food tenants include gyoza specialist restaurant Gyoza-ya and Luke's Oyster Bar & Chop House.

Mr Christophe Cann, chief executive officer of the Robinsons Group, says: "Food is part of Singapore culture, and adds to the Robinsons DNA. Food is fashion too, it has to be new all the time."

euniceq@sph.com.sg