For Australian chef Scott Webster, the opening of his restaurant Osia at Resorts World Sentosa next month is akin to a rebirth.
The 49-year-old closed his three-year-old restaurant in London in 2006 because of his mother's health problems. Now that she has recovered, he is reviving the fine-dining restaurant, which serves Australian cuisine, at the all-suite hotel Crockfords Tower.
When he spoke to Life! at the hotel recently, his excitement was obvious.
He says: 'From an Australian's perspective, we see Singapore as a transit point as we move on to other countries. Now, it has become a family destination, worth staying for five to seven days, bringing a good vibe to the food industry here.'
A frequent visitor to Singapore since 1996, he understands the dining trends here well. He thinks Osia will fill a gap here.
'There are not many high-end, fine-dining Australian restaurants in Singapore, so I think locals and tourists alike will appreciate my cuisine,' says the father of two daughters.
He is the chef and co-owner of Carrington Place in New South Wales, Australia, which opened last year. The guesthouse also serves Australian cuisine.
With 36 years in the culinary industry, he has also worked at famed venues such as London's Savoy Hotel and Switzerland's Grand Hotel. He also cooked for the Olympians at the 1984 Summer Olympics in Los Angeles and is the founder of the biannual gastronomic event, The Masters Of Australian Food And Wine, held at Crown Casino Melbourne.
Together with chef de cuisine Douglas Tay, 30, who was a sous chef at Equinox in Swissotel the Stamford for 10 years, they will be preparing a seasonal menu which will change four times a year.
Customers can look forward to trying indigenous ingredients unique to Australia such as wattle seed, a type of seed from the acacia tree, quandongs, a tangy and refreshing desert peach, and lemon myrtle, a flowering plant commonly used for its healing properties.
He also takes pride in his native cuisine: 'I treat each dish as a piece of culinary art, like a picture I'm painting. The main meal would be the picture but it has to be completed with the framework, which is the garnish, sauces and the ability to cook.'
As for other dishes on the menu, he intends to surprise customers. 'There must always be a 'wow' factor when people come into the restaurant, try the food and when they leave the restaurant,' he says.
The restaurant will have indoor and alfresco dining areas as well as a bar serving drinks and tapas.
He explains his philosophy: 'It's about the yin and yang. Food is about balance and it's important to keep the same thing in the kitchen.'
He will visit Singapore every few months to ensure that food quality is maintained at Osia.
He says: 'Since Australia doesn't have a place like Resorts World, I have to come here to continue my vision for Osia. The whole dining and resort experience will certainly rival what I've seen in other destinations such as Las Vegas.'
euniceq@sph.com.sg