"This isn't a curry puff," quips chef Francisco Araya as he sets a palm-sized empanada in front of us. In the low light of the 30-seater restaurant, tucked away on the first floor of The Mondrian hotel, it's hard to tell if he's teasing.
Araya, Francisco's eponymous fine-dining restaurant - the first in Singapore to focus on Chilean South Pacific cuisine- opened its doors in October. The 40-year-old chef and his partner, 36-yearold pastry chef Fernanda Guerrero, have been in Singapore for a little over three months.
هذه القصة مأخوذة من طبعة December 2023 من Her World Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة December 2023 من Her World Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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