FLIGHT OF THE NARISAWA BEE

The esteemed Chef Yoshihiro Narisawa shares with us the intimate details of his brand's expansion into Singapore and what having the Mandala Club as its permanent address means to him.

- INDRAN PARAMASIVAM

THE WORDS 'exclusive' and 'interview' will prick up any journalist's ears. Mine were certainly ringing in the best way when I received word from the stand-up folks at the marketing and communications agency, The Foundry, that they were granting me an intimate chat with a high gastronomy titan. Mr. Narisawa, he of the eponymous two-Michelin-starred bastion in Tokyo, a world-facing mural of upper-echelon takes on satoyama cuisine.

After a dizzyingly celebrated pop-up stint at the Mandala Club last year, the restaurant, under the banner BEES by NARISAWA will permanently take over the club's third level and unspool its chef-owner's nature-honouring ethos thence.

In this interview, he affirms the nuances that have established the NARISAWA brand as a powerhouse with a big, green heart.

Chef, you stated earlier that BEES is very much inspired by street culture. Please elaborate.