Food is a universal language. Those who speak it find joy wherever they are in the world. Chef Bjoern Alexander is a wonderful example. “I am a German chef who enjoys Japanese and Chinese flavours, and I cook Italian food in Asia,” he says with candour.
His culinary passion was sparked by a six-month internship at Thomas Keller’s French Laundry in California followed by another six months at Joachim Wissler’s Restaurant Vendôme at Althoff Grandhotel Schloss Bensberg in Germany. Both have been recipients of three Michelin stars.
Since then, he has worked at several award-winning establishments, including Restaurant 44 and, most recently, Octavium, a two-Michelin-starred restaurant in
Hong Kong.
When asked to name his most memorable milestone, he proudly mentions Restaurant Gabriele in Germany, which earned its first Michelin star in 2007. “I was next to my old boss, Tim Raue, when he received a call from Michelin informing him of the recognition. He suddenly jumped, pulled me up and yelled: ‘You got a star, Bjoern!’” Considering it was his first job as chef de cuisine, this was a significant accomplishment for the young chef.
The recent opening of Matera on Singapore’s sunny island is his latest culinary adventure. The modern Italian restaurant in picturesque Fullerton Waterboat House offers diners a taste of Italy through seasonal ingredients and cuisine infused with Japanese and Chinese influences, resulting in progressive yet rustically flavourful dishes. Prices for lunch and dinner start at $78 and $138, respectively.
Matera mirrors Alexander’s identity as a person and chef. “My cooking reflects my identity and my love for different cultures,” he says. And although he has experienced many rich cultures, “German precision, hard work, and attention to detail” remain close to his heart.
In the Lion City, he’s ready to push boundaries. “I like to come up with ideas that go against trends, and I respect people who do so.” This spirit of experimentation shows in his inventive dishes, such as the whole red prawn with sesame bread and
XO Sauce, cold-smoked for six hours in almond or lychee wood.
According to Alexander, the dish is meant to be interactive and enjoyed in different ways. He encourages diners to savour the prawn with their fingers after removing the juicy head, either with the accompanying prawn toast or a dash of prawn paste.
He believes that his penchant for incorporating Eastern herbs and spices with Western techniques will play out beautifully at Matera, where he hopes to keep his focus on the origins of the ingredients, while working closely with small-batch producers.
“I visited a wet market in Chinatown recently and there was this old Chinese lady selling homemade sauces. I think I might go nuts for that.”
While his creations are mostly imaginative, he sees the beauty in simplicity as well. Case in point: Matera’s abalone with Japanese corn and truffle. “This dish is great at highlighting how something simple can be so flavourful. I have always looked up to Chinese and Japanese cuisine as they require skilful execution to retain the flavours, which are often lost when dishes become too elaborate or aesthetic,” he adds.
Other must-tries on the menu include the decadent Hokkaido scallop ravioli and pigeon with black truffle, both of which showcase the team’s culinary craftsmanship.
With this opening, Alexander stays focused on the present instead of eyeing the next big thing on the horizon. In his wise words, “Whatever happens in the future is unpredictable. Tomorrow is a different and new day, one that cannot be planned.”
