As Head Chef of Firangi Superstar, Raj has become one of the leading voices in Singapore's modern Indian dining scene despite never having trained in an Indian kitchen. Instead, his journey has been shaped by curiosity, beginning in the Michelin-starred kitchens of CUT by Wolfgang Puck before leading multiple concepts at Andaz Singapore. Today, he brings that same openness to Firangi Superstar, where Indian flavours meet global influences in unexpected, joyful ways.

For Singapore After Dark, Chef Raj brings highlights from Firangi Superstar to 67 on Scotts, presenting dishes that reflect both his Tamil heritage and the experiences that have shaped him as a chef. Childhood memories sit comfortably alongside contemporary techniques, creating a menu that is playful, personal and unmistakably Singaporean.

In this one-night-only dinner, Chef Raj will present a specially crafted menu inspired by the journeys, cultures and conversations that have influenced his cooking. Each course explores how traditions evolve when they cross borders, proving that innovation doesn't replace heritage, instead, builds upon it.

An Exclusive Dinner with Chef Raj Kumar – Saturday 22nd August

This Is Also Not Aloo Gobi (v)
Romanesco cauliflower, spiced potato foam, cashew-raisin vinaigrette
NV House of Arras, Brut Elite

Koko's Cure For The Sol
Cured kingfish, coconut, kokum, citrus
2024 Santa Cristina, Umbria Bianco

Coastal Highlands
Malabar crab cutlet, tomato relish, Kashmiri chilli
2025 Chateau d'Esclans, Whispering Angel

Back In The Saddle Lamb
Tandoori spiced lamb, confit garlic, curry leaf
2021 Emiliana, Coyam

Rhum Baba Jamun
Orange curd, Chantilly cream
2019 Château Coutet, 1er Grand Cru Classé

67 on Scotts
Saturday 22nd August
19:00 - 21:30

Dinner only: $88++ per person
Wine Pairing: Available for an additional $58++ per person

Singapore's food has never stood still. Built on generations of people who made our island home, our cuisine continues to evolve with every new influence, ingredient and story that finds its place at the table.

After spending more than 15 years in Michelin kitchens across Europe and Asia, before settling in Singapore, Chef Stefan Kam is part of that continuing story. His cooking reflects both where he comes from and where he is today, bringing together European technique, Asian flavours and the ingredients that define contemporary Singapore.

For Singapore After Dark, Chef Stefan and his wife, Wendy Wang, present The Community Table, a communal supper club inspired by The Dinner Club – their intimate dining concept designed around generous sharing plates and conversation. The evening celebrates the way Singaporeans have always gathered: across cultures, around food, and in the company of friends – old and new.

Chef Stefan's menu looks at Singaporean cuisine as a living tradition – one that continues to grow as new people make this island home, adding their own stories to the table.

The 15th August Menu is as follows:

Snacks

Savoury Kaya Toast
Toasted brioche, kaya yam, chicken liver parfait, shaved coconut, green oxalis

Laksa Bitterbal
Fish and prawn, coriander cress, coconut emulsion, sambal
NV Henri Giraud, Perpetual Reserve 90-20, Brut

Main Course

Black Pomfret Ceviche (To share)
Caviar, bawang goreng, tiger milk, served on banana leaf
2024 Domaine William Fèvre, Chablis

Lobster and Chili Crab Chawanmushi
Mango chutney, soy marinated ikura
2025 Susana Balbo, Crios, Torrontés

Charcoal Grilled Tiger Prawns (To share)
Sambal, calamansi, crispy garlic, fried curry leaf, served under a burnt banana leaf
2022 Chateau Ste. Michelle-Dr. Loosen, Eroica, Riesling

Seared Sous Vide A4 Wagyu Striploin (To share)
Tomato rendang sauce, toasted coconut, pandan oil, curled scallion, crispy shallots, wasabi leaf
2023 Seghesio Family Vineyards, Zinfandel, Sonoma

Aromatic Rice
Coconut and pandan

Dessert

Ondeh Ondeh
Vanilla cake, pandan coconut ice cream, gula Melaka caramel, puffed wild rice, toasted coconut, Atsina cress
2015 Badia a Coltibuono, Vin Santo del Chianti Classico

67 on Scotts
Saturday 15th August
19:00 – 21:30

Dinner only: $98++ per person
Wine Pairing: Available for an additional $90++ per person

Singapore's food story begins with the recipes passed down through generations, shaped by migration, community and the many cultures that have made this island home. Few have championed that legacy more passionately than Chef Damian D'Silva, whose lifelong work has helped preserve Singapore's Eurasian culinary heritage and the stories embedded within it.

Chef Damian becomes 67 on Scotts' first Guest Chef in Residence for Singapore After Dark, bringing highlights from Rempapa and Gilmore & Damian D'Silva to the venue. Showcasing heirloom Eurasian, Peranakan and Chinese-inspired dishes, the menu celebrates the cross-cultural influences that have shaped Singapore's food culture for generations.

In this one-night-only ticketed dinner, join Chef Damian as he presents a specially crafted menu inspired by the communities, traditions and forgotten flavours that have defined Singapore's table. In celebration of National Day, the evening revives cherished recipes alongside lesser-known dishes, setting the stage for a month that traces how Singapore's cuisine continues to evolve from these enduring foundations.

The dinner menu for Saturday 8th August is as follows:

Kedondong Salad
Kedondong (ambarella), julienned wing bean, dried shrimp floss, peanut brittle, Kerinting chilli dressing
2024 Dr.Loosen, Wehlener Sonnenuhur, Kabinett, Riesling

Chicken & Banana Bud
Coconut milk, spice blend, free-range chicken, banana blossom
2022 Bodega Chacra, Barda, Pinot Noir

Baca Assam
A mildly spiced dish, braised slowly with beef cheeks and a mélange of spices, further enhanced with tamarind. This dish was typically served on Sundays and on special occasions.
2019 Brunelli, Amarone della Valpolicella Classico

Sea Bass Fillet with Herbacous Sauce
Sea bass fillet, local herb-blend sauce
2023 Weingut Emmerich Knoll, Ried Kreutles, Federspiel, Gruner Veltliner

Selection of Kueh
2022 De Bortoli, Noble One, Semillon

67 on Scotts
Saturday 8th August
19:00 - 21:30

Dinner only: $88++ per person
Wine Pairing: Available for an additional $78++ per person

Additional notes: Please note that Chef Damian's menu will be served sharing-style, reflecting the communal dining traditions at the heart of Singapore's food culture. Wine pairings are not included in the ticket price and are available as an optional supplement.

Steamed rice will be served as an accompaniment to the meal and is included in the menu.

Wherever you look these days, it feels like ‘cool climate’ is wine’s watchword. South Africa isn’t necessarily the first country you would associate with the term, but the Newton Johnson family was somewhat ahead of the curve when they moved to the cool coastal enclave of Hemel-en-Aarde back in 1995.

Dave Johnson had just qualified as a Cape Wine Master – the highest academic qualification in South African wine – via a thesis on Pinot Noir when he moved an hour and a half’s drive out of Cape Town with his wife, Felicity Newton, and promptly started building a cellar and planting vines. Today, Newton Johnson is the source of ‘some of the best Chardonnays and Pinot Noirs you will find in the Cape’ according to critic Neal Martin.

Dave’s enthusiasm for Burgundian varieties was eagerly adopted by his sons, Bevan and Gordon, who have since taken the family producer to new heights. Largely self-taught, Gordon took over as winemaker in 1999 before meeting his wife Nadia during harvest in 2004. Today, the husband-and-wife winemaking team has over 40 vintages of experience between them.

Gordon’s brother Bevan became managing director in 2002, and we are delighted to welcome him to the Club for a refined exploration of cool-climate Cape Pinot and Chardonnay. Join him to discover Newton Johnson’s distinctive, terroir-driven approach – including two single-vineyard cuvées – in what should be an enlightening evening.

Welcome Drink: 2023 Southend Chardonnay, Newton Johnson, Upper Hemel-en-Aarde Valley, South Africa

The wines we will be tasting:

• 2024 Newton Johnson, Family Vineyards, Chardonnay

• 2020 Newton Johnson, Full Stop Rock

• 2024 Newton Johnson, Walker Bay, Pinot Noir

• 2024 Newton Johnson, Family Vineyards, Pinot Noir

• 2022 Newton Johnson, Windansea, Pinot Noir

• 2024 Newton Johnson, Seadragon, Pinot Noir
  

Programme Rundown:

18:30 – Welcome drink on arrival 
19:00 – Masterclass starts
20:30 – Masterclass ends

Wednesday 10th June
67 on Scotts Level 2
Speaker: Bevan Newton Johnson, Owner of Newton Johnson winery

$108 nett

TERMS & CONDITIONS

• Kindly note that professional photography and videography are not permitted during this event.

• We reserve the right to amend the Terms and Conditions without prior notice. Members are advised to check the event page for the latest updates.

• The Club reserves the right to postpone or cancel an event due to insufficient attendance, forces of nature, accidents or emergencies. In such cases, we will either refund the full cost of the course or arrange an alternative date.

• If any substitutions become necessary, we will ensure the value and quality of the replacement are equivalent.

• All guests are required to maintain an appropriate standard of dress in the Club at all times. As a rule of thumb, the smart-casual dress code applies unless otherwise specified by the event.

• The legal drinking age is 18 years old in accordance with Singapore law.

• Bookings are confirmed once payment is received. At this point, refunds are not possible. However, the place may be transferred to another guest upon writing in to events@67onscotts.com

Join us for an insightful session with functional nutritionist Jieun Wrigley, as we explore one of the most powerful, yet often overlooked drivers of performance: your gut microbiome. Far beyond digestion, your microbiome plays a vital role in shaping energy, recovery, resilience, and cognitive clarity. In this engaging talk, Jieun will unpack how auditing your internal ecosystem can help move beyond guesswork, offering a deeper understanding of how gut health influences everything from daily performance to long-term wellbeing.

Speaker Jieun Wrigley is a functional nutritionist specialising in chronic disease prevention through science-led, personalised food strategies. With a global perspective shaped by years across Singapore, Hong Kong, and Dubai, she works to uncover the root causes behind health concerns, including gut and brain health, hormonal imbalances, and metabolic function. She also collaborates closely with medical professionals, integrating nutritional frameworks into patient care to support stronger long-term outcomes.

Tuesday 9th June 67 on Scotts, level 2

18:30 – Welcome drink on arrival 19:00 – Talk commences 20:00 – Talk ends

$28 nett

A commitment fee of $28 nett will be charged per guest attending. 

The below contains some important information, we encourage all guests to read the Terms and Conditions in detail.

TERMS & CONDITIONS

• Kindly note that professional photography and videography are not permitted during this event.

• We reserve the right to amend the Terms and Conditions without prior notice. Members are advised to check the event page for the latest updates.

• The Club reserves the right to postpone or cancel an event due to insufficient attendance, forces of nature, accidents or emergencies. In such cases, we will either refund the full cost of the course or arrange an alternative date.

• If any substitutions become necessary, we will ensure the value and quality of the replacement are equivalent.

• All guests are required to maintain an appropriate standard of dress in the Club at all times. As a rule of thumb, the smart-casual dress code applies unless otherwise specified by the event.

• The legal drinking age is 18 years old in accordance with Singapore law.

• Bookings are confirmed once payment is received. At this point, refunds are not possible. However, the place may be transferred to another guest upon writing in to events@67onscotts.com