Tiger Tales

Food Foundation

It's apt that Keystone is located on a nondescript street in Singapore's Chinatown, for behind its unassuming façade is an eatery that forgoes excess even as it achieves excellence.

Chef de Cuisine Mark Richards' "modern European cuisine with a progressive twist" includes delicious but unpretentious dishes like wild line-caught monk fish on a split langoustine and a rich crustacean bisque, and desserts like a mango and apricot clafoutis (flan).

For frequent customers, there's always a fascinating and cheeky touch, such as a starter of jamón ibérico that comes wrapped around crumbled and fried Reblochon cheese and a Nutella toast dessert that's anything but ordinary. The latter's obligatory white-toast element is actually a batter where the natural moisture is removed using an electric, thermal-controlled fan, making it more biscuit than bread.

Mark's background includes stints at top eateries such as Melbourne's MoMo and Ondine, and Singapore's restaurant ember, Poppi, and Sweet Salty Spicy.

His creations have wowed everyone from former Singapore President Wee Kim Wee to supermodel Cindy Crawford and action movie icon Sylvester Stallone.

Mark has proved himself a culinary touchstone in two countries.

Q: WHAT'S SPECIAL ABOUT KEYSTONE?
We use techniques like spherification (shaping liquid into spheres), dehydration (slow drying) and sous vide (cooking ingredients under a vacuum) to add differing flavours and textures to the plate while keeping the dishes familiar and recognisable. We're always pushing the boundaries.

Q: WHO IS YOUR DREAM DINER AT KEYSTONE?
The late Auguste Escoffier, legendary French culinary expert and author of Le Guide Culinaire. I would love to show him how his basic teachings have evolved into modern-day cuisine.

Q: WHAT MADE YOU RETURN TO SINGAPORE?
The dining scene here is always evolving and I wanted to be able to pass on my international experience, knowledge and passion for produce to budding chefs here.

Q: WHAT'S SPECIAL ABOUT THE LOCAL DINING SCENE?
Here, you have easy access to fresh local ingredients and spices. It's also a melting pot of cuisines from East and West.

Q: YOUR FAVOURITE PLACE TO ENJOY LOCAL FOOD?
Five Star Hainanese Chicken Rice (419 River Valley Rd, tel: +65 6235 6760). The chefs use kampung chickens (free-range birds from villages) which make the dish more flavoursome. And the braised tofu is delicious.

Q: YOUR FAVOURITE FINE DINING RESTAURANT IN SINGAPORE?
Tippling Club (8D Dempsey Rd, tel: +65 6475 2217). Chef Ryan Clift pushes the boundaries and flavour profiles of his dishes. What he creates is truly unique and inspired.

Q: THREE CHEFS TO LOOK OUT FOR IN SINGAPORE?
Andre Chiang (Restaurant Andre, 41 Bukit Pasoh Rd, tel: +65 6534 8880 ), Tippling Club's Ryan Clift and culinary consultant Sam Leong. They're really putting Singapore on the culinary map and are always looking for fresh ways to elevate their cuisine.

Q: THE MOST INTERESTING PERSON YOU'VE SERVED?
Celebrity chef and TV's No Reservations host Anthony Bourdain. He's adventurous and open to trying everything. He's also well travelled and incredibly knowledgeable about all the different kinds of cuisine in which I'm interested.

Keystone Restaurant, 11 Stanley St, tel: +65 6221 0046, www.keystonerestaurant.com.sg