Inside this calming space, you’ll discover a stunning 12-seat rose quartz counter — the focal point of the 30-seater restaurant — accented by copper accents and creamy interiors. Crafted by Singapore-based Australian interior designer Emma Maxwell, the design draws inspiration from Chile’s natural materials, including Alamo timber.
Here, guests are seamlessly transported to the heart of Chile through the artful integration of elements like dramatic ombre-effect walls reminiscent of the breathtaking sunrises and sunsets that grace the diverse Chilean landscape.
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For larger groups, a private dining room (available for booking with a minimum spend of $4,000++) is designed to transport you to the heart of South America with a breathtaking mural of the Andes. A solid quartzite stone table anchors the space, while a delicate porcelain light fixture floats like drifting clouds overhead.
Helmed by chef Francisco Araya (of Michelin-starred 81 Restaurant in Tokyo), and wife Fernanda Guerrero — who is also the pastry chef — Araya will serve as a culinary playground for the couple to celebrate their native South American flavours in soulful contemporary tasting menus, skilfully interwoven with indigenous and Japanese ingredients. Its opening is timely and in keeping with the trend of celebrated South American restaurants such as Central and Borago, now fixtures on best restaurants lists worldwide.
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Within Araya’s culinary realm, patrons can anticipate a symphony of flavours sourced from native South American staples, ranging from the rustic charm of corn and Andean potatoes to the exotic notes of lucuma and Chilean cherries. “These unpretentious ingredients stand as the cornerstone of Chilean South Pacific cuisine. Our culinary narrative is one of refinement and celebration, where these humble elements are elevated through exquisite techniques, harmoniously complemented by the inclusion of premium proteins from the culinary treasures of Japan and beyond,” says Araya.
Currently, Araya offers a prix fixe menu at $298++ (with a full vegetarian option), showcasing seasonality, provenance, and the couple’s family traditions and heritage.
“Araya will push the boundaries of culinary arts,” he adds. “We are committed to showcasing biodiversity, not only in the sense of the ingredients available within South America but also in how other cultures have had a lasting influence on how we cook and eat.”
Here, bread is abundant as Chileans believe that “bread is life”. Guerrero cheekily offers guests three kinds of baked confections: a baguette called “people’s bread”, a potato bun, and a soft brioche chorizo roll served with two kinds of Ecuadorian butter. As much as I wanted seconds, I was careful not to overload the dough because the degustation was long, with about 10 dishes and desserts.
A nod to Araya’s successful time in Japan, we find plenty of Japanese influences in the dishes, such as the Ceviche, filled with shio koji-cured slivers of scallops bathed in a tiger’s milk sorbet, tinged with ginger and green apples.
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The traditional Brazilian fish stew Moqueca is elevated with Japanese kinki, which imbues the dish with elegance while allowing its classical flavours to shine.
Gradually, the menu transitions into signature South American staples, starting with a delightful Empanada, made with wagyu (offcuts from the picaña course) and topped with a pebre gel and micro herbs.
Perfectly char-grilled Wagyu Picaña — the “people’s cut” of beef in South America that is traditionally taken from the top of the rump — is served with an elegant chimichurri made with shallots and raspberry vinegar, which yield bright flavours. There is also koji-marinated Pyrenees pigeon that is smoked and seared before it is served with aged Ecuador cacao.
At dessert, Guerrero injects humour into her sweet creations starting with Antartica, made with freeze dried crispy milk and goat’s milk ice cream served with a side of penguin (figurine). For Desierto Florido, she shines the spotlight on that magical time of year when the arid Atacama desert bursts into bloom. Without giving too much away, the sandy dish comes complete with a Viewfinder through which guests can glimpse the desert in its ephemeral glory.
As a grand finale, we get up from our comfy chairs to gaze at the Carrito De Dulces, a chocolate laden trolley of petit fours inspired by South American flavours. This season, Guerrero focuses on only single-origin chocolates from South America.
Should you make a trip to Araya? The answer is a resounding yes. Beautiful interiors, gracious hospitality, and a well-executed menu that honours the bounty of South American ingredients… I see nothing but stars in its future.
Araya
83 Neil Road
#01-08 Mondrian Singapore Duxton
Singapore 089813
Tel: 8870 0871
Email: eservations@arayarestaurant.com
Opening hours
Dinner: Tuesdays to Saturdays | 6pm to 11 pm
Closed on Sundays & Mondays
