Over flaming charcoal and blistering embers, chef Saurabh Udinia turns pristine ingredients into succulent cuts of meat glistening with fat. He seasons his food with spices that recall the nostalgia of classic Indian cuisine, except under Udinia's hand at his restaurant Revolver on Tras Street, it morphs into something distinctly modern, contemporary and unabashedly bold. Udinia boasts a particularly impressive portfolio. He spent time in the renowned kitchens of Indian Accent in New Delhi under culinary director Manish Mehrotra, widely regarded as India's number one chef. He then left for Mumbai to help start Masala Library before moving to Singapore, where he set up his landmark restaurants Revolver and Barood, a Latin-Indian izakaya. Just as Revolver launches its new Bullet 9 spring menu, we pick Udinia's brains on how he manages two of the most exciting restaurants in Singapore and deftly moves between countries, cuisines and cultures as he has.
It has been about two years since you opened Revolver. How are you feeling about its reception so far?
I am grateful and appreciative of all the support and how Revolver has been very well-received. People have been so kind to us. Revolver is a unique concept and we put a lot of hard work into it, so it warms my heart to see it well-appreciated.
You opened Revolver in 2021 in the midst of the pandemic. How did you overcome the challenges of that time?
We just went with the flow. During that time, it was difficult as there were many restrictions regarding the number of people dining, no music, social distancing, masks, etc. But that gave us space to perfect our concept. We were serving a smaller number of people every day, and this helped us set the right standards.
How would you define your culinary philosophy?
Denne historien er fra June/July 2023-utgaven av MEN 'S FOLIO Singapore.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra June/July 2023-utgaven av MEN 'S FOLIO Singapore.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
An Electrifying Ride
With a pack full of features, the Mercedes-Benz EQS 450 4MATIC SUV promises luxurious, joyful and fuss-free journeys.
Full Circle
The Macallan travels back in time with the TIME:SPACE to celebrate 200 years of whisky-making mastery.
Maturity in Spirit
The Glenrothes' revamped Core Collection mirrors our human bildungsroman, revealing the artistry behind the maturation process with its latest pop-up.
Benvenuto a Locanda
There is no experience more impactful than an honest meal and earnest hospitality, so Locanda makes for an appealing culinary stopover that should not be missed.
A Genuine Article of Fusion
Quenino by Victor Liong is the resident fine-dining hideout of Artyzen Singapore, its degustation menu showcases the best of Asian cuisine melded with contemporary Western savoir-faire.
The Last Word
As the Official Timekeeper for the Olympics, there is a tremendous onus that comes with the role. After all, the Olympics is the world's stage where human excellence is measured down to the minutiae. By that standard, OMEGA's competence in the timekeeping field is also measured.
From Paper to Metal
Men's Folio visited the Cartier Manufacture and Maison des Métiers d'Art earlier this year to discover the unparalleled craftsmanship and innovation within those wall
Mavericks Amongst Traditionalists
Fashion watch brands are finding their feet amidst century old watchmakers as their maverick approach sets them apart from the current landscape of watchmaking.
The Case for the "It" Watch
As much as watches in popular culture being necessary might be an unpopular opinion, here is why it is crucial to the survival of the passion we all love.
Heavy Lidded
In the masculine world of grooming, the sport (or art) of decorating one's lids with darkened kohl has been practised amongst niche circles, reserved for only a few brave men willing to go - or draw - the lengths of a sharp winged liner. Given the past decade's adoration of the bare-is-best routines, the notion of lined eyes has been mostly cast away. However, as the return of the Indie Sleaze movement returns, confronting the pressing question cannot be put off any longer. Should the world be opening its eyes and waking up for the return of \"guyliner\"?
