135Diners will be able to experience and savour the
creations inspired by the surroundings of the building
curated by Spanish chef, Daniel Oviedo, 32 (pictured,
opposite page, right). He tells us, “We are looking
to do really fun food at humble prices for all sorts of
customers. Our focus here isn’t on expensive products
but on maintaining the quality and integrity of each
product that we use. Most of our dishes have three
to four components so as to not mask or overwhelm
any one product.” His own journey started from his
love to eat and being won over by chefs that he saw on
television shows as a child. His food philosophy and the
deep respect for produce was the combination of being
the first chef born to a family of farmers and from his
training at then two-Michelin-starred restaurant, Santi
Santamaria with Chef Óscar Velasco. Chef Oviedo has
also immersed himself in the Roca brother’s kitchen
where he was exposed to different techniques and
textures. “Trips around the world have changed my
vision of food. With memories of hunting with my uncle,
catching crabs, fishing and even making cheese with my
grand aunt, I put them all in. I want to be honest with
my customers and I train the kitchen staff to respect
the produce,” he shares. Chef Oviedo takes the time
to go down to Tekka Center – one of Singapore's most
famous wet markets at least twice a week to source for
fresh produce. “Tekka Center is amazing! Sometimes,
when I see something that is fresher there, I will use it
for our restaurant whenever suitable. The jackfruit and
atap seeds in the dessert today are from Tekka Center.”T
ake a breath full of untainted air over at the Singapore
Botanic Gardens where a historically rich building from the
1920s has been thoughtfully rebirthed to fit the movement of
‘bistronomy’. With both the Botanico and Bee’s Knees, visitors,
joggers or parents with their kids are able to indulge in good
food and take respite till they’re ready to further explore the
greeneries and flora of the gardens.
*Recipe refer to page 83
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