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Chef Berhard brings authentic Singaporean Laksa to Conrad Bali
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C
onrad Bali is presenting an exclusive culinary collaboration with Little Singapore by Chef Bernard Chew, bringing the favorite dishes of Indonesia’s closest neighbor to Suku Restaurant.
With his claim to being the best chef for authentic Singaporean laksa and Singaporean crab, Chef Bernard has joined hands with the Conrad Bali culinary team, led by Executive Sous Chef Made Semawan, in preparing an exciting dining experience that highlights Chef Bernard’s signature dishes that is available until May 31, 2022.
A casual launch dinner for media partners and society figures was held on April 1.
Must-tries on the special menu are “The Crab” choices, particularly the Salted Egg Soft Shell Crab and the Black Pepper Crab. Preparing the famous Singaporean Chili Crab requires one day in advance, so be sure to book in advance. The Crab dishes use only Papua crab, which is known for its size and flavor. Another highlighted dish is Singapore Authentic Laksa with either king prawn, prawn or chicken.
Chef Bernard’s stellar culinary career spans over 30 years. Growing up in a family with passion for food, he has taken his Singaporean heritage to heart and now shares his family’s secret recipes and dishes through his independent concept, Little Singapore by Chef Bernard.
Known for his many talents, Chef Bernard has ventured into music, lighting design and event production in both Singapore and Indonesia. He has expanded his creativity in a lucrative lighting business that has designed for star performers such as Jennifer Lopez and David Foster, as well as Steve Blair, the American lighting specialist for artists such as Madonna and Dream Theater.
