Celebrating MIA's 4th Anniversary: Elevating Comfort Food with British Connection and Beyond
In a recent episode of the 'Friends of MIA Next Gen' series, three remarkable chefs-chef Top Russel and chef Michelle Goh from MIA and chef Seumas Smith from SKAI-have converged to celebrate their shared ‘British connection’, weaving together their unique culinary journeys that harmoniously blends time-honored British classics with a contemporary twist influenced by their global adventures.
As chef Top aptly stated,
"Culturally, Britain has woven the tapestry that binds all four of us together."
This profound connection extends beyond geographical origins, transcending borders, and is deeply rooted in their collective experiences, including their shared moments spent in the vibrant heart of London.
Chef Seumas Smith, a culinary virtuoso hailing from Singapore, entered the culinary narrative during the nascent days of MIA. Though his contribution may seem modest, it has indelibly shaped the annals of MIA's history and DNA. Serving as the executive chef at the esteemed SKAI Restaurant in Singapore, Chef Seumas Smith brings his culinary expertise to this collaborative endeavor.
This culinary collaboration coincides with MIA's fourth anniversary, a testament to the restaurant's unwavering dedication to culinary innovation and excellence. Each chef has played an instrumental role in MIA's ascent, transforming it into a culinary haven for the guests. This collaboration is a harmonious confluence of the chefs' distinct culinary styles and pedigrees. Chef Seumas's unwavering commitment to sourcing top-quality ingredients, particularly the Japanese culinary treasures, perfectly complements MIA's relentless pursuit of gastronomic greatness.
The result is a menu that not only tantalizes the palate but also elevates comfort food to an art form with highlights included Hokkaido scallop, scotch egg, and black pudding from MIA, showcasing the essence of British cuisine.
SKAI Restaurant contributed dishes like BBQ sea bass, clam, cuttlefish, and tartare sauce, a testament to the artistry of Singaporean culinary innovation. The crowning glory of their collaborative effort was the Spatchcock Sunday roast with black truffle. This dish perfectly encapsulated the harmonious blend of their culinary backgrounds, it was a culinary masterpiece that left diners astounded by the depth of flavors. For dessert, Chef Michelle added her personal touch with coconut panna cotta, fleur de cacao, and coconut caramel. Inspired by her favorite childhood snack 'Bounty,' this dessert brought a nostalgic twist to the culinary journey, a glimpse to the chefs’ fondest memories.
As this remarkable collaboration draws to a close, the chefs acknowledge the bittersweet pang of parting ways. Yet, they celebrate the enduring memories they have etched together. The Friends of MIA next-gen series, epitomized by the British Connection collaboration, serves as a testament to the profound ability of food to unite souls from diverse corners of the globe. This culinary alliance not only pays homage to their shared British roots but also showcases the kaleidoscope of global influences that have indelibly marked their culinary journeys. As these culinary artisans bid adieu to this extraordinary collaboration, they leave in their wake a legacy of innovation and a treasure trove of unforgettable experiences for their cherished guests.