TTGmice reporters pick their favourite unique dining venues in the region that would be a meaningful and memorable addition to any corporate event
Sounds of Silence
Sounds of Silence is a bucket list dining experience in the Australian Outback under the Northern Territory’s open sky.
Dining begins with canapes and chilled sparkling wine on a dune top overlooking the Uluru-Kata Tjuta National Park. Sounds from a didgeridoo then make the experience even more immersive as the sun sets and stars become visible. Diners are welcomed to an interactive chef’s station where they will be served their choice from a freshly-prepared, Aussie bush tucker-inspired menu incorporating native bush ingredients.
There’s also a resident star talker decoding the southern night sky and highlighting planets and galaxies visible due to the outback sky’s exceptional clarity.
This three-course Indonesian family-style lunch with wine pairing at Sababay Winery is available for corporate groups visiting Bali.
Before sitting down at the table, guests are taken on a tour of the winery and get to learn about its history, its grapes and other locally- sourced ingredients used to produce various wines and other distillery products. Guests will also learn about the history behind the Indonesian dishes served.
The three-hour programme can cater from 10 to 100 guests.
The Farm Terrace
The Farm Terrace at Raffles Bali features an intimate space for just eight guests – exclusive to hotel residents.
The al fresco dining experience is set under a passionfruit pergola in the middle of lush gardens, where guests can expect to nosh on dishes such as the Raffles Garden (an organic mix of vegetables, waluh metambus (a vegan dish based on a Balinese pumpkin recipe), and tahu kalasan (beancurd and vegetable dish).
Fukudome Small Farm
Based in rural Kagoshima Prefecture, this family-run farm-to-table restaurant offers groups umami-rich and sustainably-sourced meat dishes served in a verdant setting.
The owner/chef, who holds Germany’s renowned Meister qualification for meat processing, specialises in pork products crafted using traditional German techniques. Every item is sourced solely from pigs raised on the nearby farm with minimal environmental impact.
Groups can choose from the menu, which includes a vast range of hams and sausages, or opt for a tailormade course.
The restaurant has outdoor seating for 20 pax, and an open space that can be used to pitch a marquee to host larger groups.
Pino Collina Matsugaoka
This vineyard and winery in the fields of Tsuruoka City, Yamagata Prefecture, features a high-end restaurant with indoor seating for 30 pax and space for 20 pax more on the verandah, overlooking the grapes used for the pinot noir and chardonnay varieties.
The menu is French-inspired and features local ingredients including the famous rice and edible silk, as Tsuruoka is an historical centre for silk-making. There is also a shop selling wines and other grape-based items.
OpenHouse is a Malay fine-dining restaurant in Suria KLCC, where its decor has been inspired by the motifs and history of Malaysia, where the two main dining rooms are a modern take on Malaysia’s villages.
Interestingly, OpenHouse has collaborated with the Department of National Heritage to access their archives to recreate menus, some of which are almost extinct Malay recipes that have been gazetted as national heritage dishes.
OpenHouse also works with indigenous communities to source jungle extracts and Highland Rice from Borneo to keep recipes authentic.
For complete buyouts, the restaurant has a seating capacity for 80 people.
Cloudy Bay Shed
Located 45 minutes from Queenstown in New Zealand, Cloudy Bay has a shed it calls its “home away from home” where guests enjoy shared-style meals designed around each of their wines.
Menus change every three months and each dish tells a story – why it has matched with each wine, where the ingredients come from, and why they have been chosen for showcase in that season.
Originally set up as a tasting room, The Shed has evolved to focus more on dining since New Zealand chef Harry Bonning-Snook joined the team six months ago.
This exclusive 10-course degustation menu is hosted by celebrity chef Myke “Tatung” Sarthou in his home among the lush green hills of Antipolo, a city east of Manila.
Sarthou tempts the palate with traditional and contemporary Filipino dishes packed with flavour, made with quality ingredients from various parts of the country.
Come before sundown and bask in a dramatic sunset, where on some nights, fireflies dance among the garden foliage.
A maximum of 10 pax can be hosted in the formal dining room, with another 14 pax at the open cabana.
The interior of this French brasserie is a sight to behold. Design studio Nice Projects has conserved elements of this 1930s colonial chapel – the gabled roof, original mosaic floor, and grille work.
A 15m-long paper lamp custom-made by Spanish lighting designers Santa & Cole soars overhead in the main dining room, while at the bar & lounge area, an original stained glass window of the chapel is an eye-catching centrepiece.
The menu here takes a modern and elevated approach to quintessential French classics, where diners can expect dishes including bouillabaisse, steak flambe, and roasted pigeon.
Pricing for a complete corporate buyout is available only upon request, and is suitable for groups up to a maximum of 100 people seated.
The brainchild of co-founders Lisa Tang and Kuah Chew Shian – in partnership with Les Amis – this restaurant aims to spark conversations about conscientious ways of living.
The six-course menu – which combines European techniques with Asian influences – repurposes fruits and vegetables that are over-ripened and oddly-shaped, as well as shines the spotlight on secondary cuts of meat, regionally farmed seafood, and forgotten native greens and florals.
The sustainable theme extends to Kausmo’s décor – think imperfect porcelain tableware, and coasters from upcycled fabrics.
There are two dinner seats daily, and a buyout for the 16-seater space starts from S$1,260++ (US$950), not inclusive of beverages.
Pikun “Kate” Wangsantia turned a room in her home into one of the freshest private dining experiences in Bangkok – Kate’s Place.
Beginning as a place to hang out with her friends above her Thai restaurant Boonlang Noodles during lockdown, the supper club now offers a set menu that revolves around Kate’s imaginative takes on traditional Thai dishes. Think strawberry-infused panang curry with beef, and egg tom yum custard with crab & truffle.
The menu here changes monthly, and only 12 seats are available per night.