Bar & Billiard Room in Raffles Hotel Singapore is set to host Jose Hinostroza of Tulum’s ARCA in October and Ben Ing of Alberta’s Kitchen & Store in Western Australia this November for “The Second Act” by Chef World Tour.

Hold on to your forks and spoons, fellow gastrophiles.

Global culinary escapade series Chef World Tour is bringing Chef Jose Hinostroza of Tulum’s ARCA and Chef Ben Ing of Alberta’s Kitchen & Store in Western Australia to our shores this October and November for its latest instalment, “The Second Act”. The two culinary maestros will be descending into Singapore for short chef residencies in the next couple of months – Chef Jose from 10 to 15 October, and Chef Ben from 7 to 12 November – at the Bar & Billiard Room in historic Raffles Hotel Singapore.

Jose Luis Hinostroza - ARCA
Chef Jose Luis Hinostroza of ARCA.

For those unfamiliar with Chef Jose Hinostroza, the Southern Californian with deep Mexican roots started his culinary journey at restaurants such as Chicago’s Alinea, El Celler de Can Roca in Girona, and noma in Denmark, all of which are highly acclaimed. He currently runs ARCA, considered by World’s 50 Best as one of the best restaurants and bars in Latin America and North America respectively.

As for Chef Ben Ing, the native Canadian carved a career that’s brought him from Eleven Madison Park in New York City to noma, where he was head chef for six years. Last year he moved with partner Kirsty Marchant – who was former head gardener at noma – to Busselton in Western Australia where they opened inventive yet casual produce-driven eatery Alberta’s Kitchen and Store.

Chef Ben Ing
Chef Ben Ing of Alberta’s Kitchen and Store.

“The Second Act” by Chef World Tour will see both chefs carve a multi-course gastronomic narrative, where each course plots a point and tells a different story in their culinary career. Menus will be priced from S$238++ for lunch (six courses) and S$338++ for dinner (eight courses).

“This culinary experience isn’t merely a meal, but a chronicle of our chefs’ culinary evolution,” explains Agnes Goh, the visionary behind Chef World Tour, of the philosophy behind “The Second Act”. “The menus tell their story – from working at the world’s most acclaimed restaurants to now journeying out on their own – “The Second Act” sheds insight on our chefs’ continuous pursuit of excellence while retaining the authenticity of their heritage and their identity”.

“The Second Act” follows “Mirazur Beyond Borders”, where world-renowned Chef Mauro Colagreco brought his award-winning French Riviera restaurant to Sydney Australia for a three-week residency earlier this year.

Dish at ARCA.
Pumpkin creation at ARCA.

To make your reservations or check out the full menus and other info about Chef World Tour and “The Second Act”, visit 

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