{"id":6412,"date":"2025-11-03T08:30:30","date_gmt":"2025-11-03T00:30:30","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=6412"},"modified":"2025-11-04T11:04:38","modified_gmt":"2025-11-04T03:04:38","slug":"araya-singapore","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/araya-singapore\/","title":{"rendered":"Araya: 1st Chilean Restaurant to Earn Michelin Star in Singapore"},"content":{"rendered":"<p>Singapore may seem close, but the flight takes more than five hours from Shanghai.<\/p>\n<p>A few months ago, aside from attending the Michelin awards ceremony in Singapore, I finally had the chance to visit my old friends \u2014 and couple \u2014 Francisco and Fernanda at their Chilean restaurant Araya.I first met them when they were head chef and pastry chef at Nappa in Shanghai.<\/p>\n<p style=\"text-align: center;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ar.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>(Left) Fernanda\u00a0Guerrero, (Right)Francisco Araya, at\u00a0Nappa in Shanghai<\/p>\n<p>Years ago Francisco told me that his dream was to open a counter\u2011style restaurant serving cuisine from his homeland. That dream is now a reality in Singapore, and in 2024 it became the world\u2019s first Chilean restaurant to earn a Michelin star. This visit was a journey to witness their dream come true; I felt exhilarated, as if wearing rose\u2011tinted glasses while enjoying the meal.<\/p>\n<p><iframe title=\"World&#039;s First Michelin\u2011Starred Chilean Restaurant ARAYA in Singapore \u2013 \u5168\u4e16\u754c\u7b2c\u4e00\u5bb6\u7c73\u5176\u6797\u661f\u7d1a\u667a\u5229\u9910\u5ef3\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/NT6OYQdfUWQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: center;\">Araya@Jocelyn \u83ef\u59d0\u7684TastyTrip YouTube<\/p>\n<p>The moment you step inside, bright and lavish South American colours greet you, and the curved long counter invites you to imagine the chefs chatting with guests. The restaurant\u2019s name, \u201cAraya,\u201d is taken from chef Francisco Araya\u2019s surname and symbolizes his and his partner Fernanda Guerrero\u2019s commitment to carrying forward and exploring South American culinary culture. Francisco says his inspiration comes from Chile\u2019s diverse geography, from the Pacific coast to the Andes mountains. Chile is the longest country in the world, with the longest coastline; this means an abundance of seafood as well as meat and vegetables from the mountains. Their cuisine seeks to balance flavours through this geographic structure.<\/p>\n<p>Francisco, born in Santiago, began his career at Alma and later worked at the renowned Spanish restaurant Mugaritz. He is adept at layering flavours with spices, seafood and natural acidity, and loves to start his dishes with a story.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/fr.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Francisco Araya@franciscoaraya_r<\/p>\n<p>Fernanda Guerrero, also Chilean, is his partner and co\u2011founder and serves as Araya\u2019s pastry and baking chef. Fernanda values the role of \u201ctemperature and emotion\u201d in food and focuses on expressing natural flavours. Her desserts are inspired by South American ingredients such as dulce de leche, berries, coconut and cacao; they are delicate yet full of layers.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/fg.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Fernanda\u00a0Guerrero<\/p>\n<p>The menu presented a landscape where South American and Asian influences interwave. The opening bite was a tomato meringue with sweet shrimp, Patagonia Merken spice, coconut chips and\u00a0hana hojiso\u00a0\u2014\u00a0sweet, sour and lightly spicy, with a bright aroma that gave the shrimp depth and added a carefree tropical feel. Next came a ceviche featuring Hokkaido scallops with leche de tigre sorbet and green spirulina foam; South American and Southeast Asian spices resonated here. The scallops\u2019 sweetness was not overwhelmed by acidity, creating a clean, balanced and refreshing start.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/am.jpeg\" alt=\"\" width=\"1056\" height=\"1328\" \/>Ama Ebi, Meringue<\/p>\n<p>This was followed by \u201cCoral,\u201d combining Dulce and Wakame seaweeds with the Andean tuber mashua. Acidity, saltiness and seaweed aromas intertwined just right; the mashua brought a root\u2011vegetable sweetness that made the dish full yet light, giving a \u201ccan\u2019t\u2011help\u2011but\u2011reach\u2011for\u2011another\u2011bite\u201d balance. The fish main course, \u201cMoqueca,\u201d featured fish with puffed amaranth and a fish\u2011bone sauce. The cooking was perfect and the sauce refined. It encapsulated the restaurant\u2019s ethos: deep flavours that remain light, with the fish translucent and a perfect balance of sour, salty and aromatic. It showcased the chef\u2019s training in Japan and his ability to blend South American soul with Asian finesse.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/kinki.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Kinki Moqueca<\/p>\n<p>The meat course, \u201cPigeon with Aged Cacao Sauce,\u201d served pigeon breast with a 696\u2011day\u2011aged cacao sauce over a pumpkin brioche gratin. The aroma was alluring, with a familiar yet gentle curry\u2011like tone; the skin was charred, the meat tender and the sauce rich. The pigeon legs hidden in the bread melded with the spices, evoking the warmth of South America \u2014 delicious and satisfying.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/pc.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Pigeon with\u00a0696\u00a0days aged Ecuadorian cacao<\/p>\n<p>Fernanda said, \u201cWe\u2019re not the romantic type of South Americans, and we don\u2019t dance tango (laughs), but we want people to feel the heat and sincerity of South America through our food.<\/p>\n<p>The dessert \u201cAntarctica\u201d used blueberries, raspberries and strawberries with a cinnamon sauce, dulce de leche oatmeal ice cream and goat\u2019s\u2011milk ice. The three berries offered sweet\u2011tart notes, and the milk ice was silky \u2014 like enjoying \u201ca dessert on a glacier,\u201d with a penguin motif adding warmth.\u00a0<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3463 size-full\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ant.png\" alt=\"\" width=\"1056\" height=\"1328\" \/>Antarctica<\/p>\n<p>Finally, the \u201cCarrito de Dulces\u201d (Chilean Sweet Trolley) presented single\u2011origin chocolates and petits fours: white chocolate with roasted corn, mango\u2011chili jellies, coconut cookies, coffee tartlets and little frog chocolates. It was humorous and rooted in place, continuing the free South American atmosphere. For Fernanda, \u201cdesserts should be about memory.\u201d<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara.png\" alt=\"\" width=\"842\" height=\"664\" class=\"aligncenter size-full wp-image-6421\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara.png 842w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara-300x237.png 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara-768x606.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara-15x12.png 15w\" sizes=\"(max-width: 842px) 100vw, 842px\" \/><\/a><\/p>\n<p>The menu often uses Chilean seaweeds, ancient South American grains such as amaranth and quinoa, Andean tubers, Patagonia\u2019s Merken spice, and cacao and berries from South America. The restaurant also adopts the Asian principles of balance, freshness and restraint \u2014 using dashi, fermentation or sorbet to introduce acidity rather than heavy seasoning.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara1.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara1.png\" alt=\"\" width=\"1076\" height=\"1064\" class=\"aligncenter size-full wp-image-6422\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara1.png 1076w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara1-300x297.png 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara1-1024x1013.png 1024w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara1-768x759.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/ara1-12x12.png 12w\" sizes=\"(max-width: 1076px) 100vw, 1076px\" \/><\/a><\/p>\n<p>\u201cAraya elevates South American cuisine from home\u2011style and regional to fine dining.\u201d Many chefs are making history \u2014 like London\u2019s Mexican restaurant KOL \u2014 proving that every cuisine has the potential to be refined. Young chefs\u2019 awakening to their roots is essentially a return to origins.<div \/>\nThe menu\u2019s structure is mature; each dish flows into the next, delicious without missing a beat.\u00a0<div \/> \nAt the end of the meal I told chef, \u201cI\u2019m waiting for your second star.\u201d\u00a0<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/fgfa.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/fgfa.png\" alt=\"\" width=\"1022\" height=\"822\" class=\"aligncenter size-full wp-image-6417\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/fgfa.png 1022w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/fgfa-300x241.png 300w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/fgfa-768x618.png 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/11\/fgfa-15x12.png 15w\" sizes=\"(max-width: 1022px) 100vw, 1022px\" \/><\/a><\/p>\n<p>Araya\u2019s cooking sets out from Chile\u2019s Pacific coast, crosses the Andes and arrives in Asia, creating a unique personal palette and style.<\/p>\n<p>Gold will shine wherever it is.<\/p>\n<p>Author: Jocelyn \u83ef\u59d0<br \/>\nPhotos: \u00a0Jocelyn \u83ef\u59d0\/instagram@araya_singapore<\/p>\n<p style=\"text-align: center; margin-top: 30px;\"><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" target=\"_blank\" rel=\"noopener\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"width: 100%; height: auto;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" alt=\"\" \/><br \/>\n<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Singapore may seem close, but the flight takes more than five hours from Shanghai.A few months ago, aside from attending the Michelin awards ceremony in Singapore, I finally had the chance to visit my old friends \u2014 and couple \u2014 Francisco and Fernanda at their Chilean restaurant Araya.I first met them when they were head chef and pastry chef at Nappa in Shanghai.<\/p>","protected":false},"author":3,"featured_media":6413,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[87,19,3],"tags":[42,38,43],"class_list":["post-6412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-87","category-news","category-food","tag-42","tag-38","tag-43"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - 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