Chef Kenny Chung has joined The St. Regis Singapore as Chef de Cuisine to helm the kitchen at its signature establishment, Brasserie Les Saveurs, with a refreshed menu of entrées and main courses.

The new à la carte menu offers an impressive showcase of entrés;es that includes Chef Kenny's signature, Japanese Sea Urchin and Alaskan Crab (S$48.00). Blending the essence of French Mediterranean cuisine with influences from his background and travels, Chef Kenny seamlessly captures the full expressive flavours and taste of each element.

Guests can also look forward to indulge in the hot appetiser option, Pan-seared Hokkaido Scallops (S$38.00). Following the vibrant use of colours, the minted green pea mousseline makes a great accompaniment to the perfectly cooked scallops, accentuated with the varying textures of the purple cauliflower and squid ink wafers. Representative of Chef Kenny’s focus on the essentials of taste, his Duck Leg Confit (S$48.00) with purple cabbage stew, potato mousseline, fava bean and sauce à l’orange, presents the harmonious balance of savoury flavours with tastes of sour and sweet.

With a refreshed focus on quality and table service, the dining venue invites gourmands on a luxurious experience with set menus that are available for lunch and dinner. The three-course set menu comes with a choice of starter and main, completed with a variety of desserts at the counter. Guests may choose from a selection of starters such as Homemade Smoked Salmon or Jambon de Bayonne, and main courses including chef’s signature Duck Leg Confit and Slow-braised Beef Cheek. Guests seeking for vegetarian or gluten-free options can delight in Tomato d’antan and Burrata Cheese and Baked Royal Sea Bream.

Maintaining his expertise in French cuisine, Mauritius-born Chef Kenny reinvents classic favourites with experiences accumulated over the years. Chef Kenny’s culinary journey began in Nice, South East coast of France on the Mediterranean Sea, where he studied hospitality management. His proficiency in operations saw him managing the kitchen at The Imperial Hotel in New Delhi, and the opening of independent restaurant, Le Givry Restaurant in Burgundy, France. Prior to joining the Best Address, he was heading the Long Bar Steakhouse at Raffles Hotel Singapore for eight years.