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Clayton Wells opens Blackwattle In Singapore

Blackwattle, the Singaporean sister to Sydney restaurant Automata, is open. The 50-seater on Chinatown's Amoy Street occupies a former shop-house and is split over two levels with an outdoor terrace upstairs to enjoy the city's balmy nights.

While there's certainly a dialogue between the two restaurants, Automata chef Clayton Wells has made the most of Singapore's produce when designing Blackwattle's menu, with nods to the island's cuisine popping up in dishes, like the white pepper broth with king crab. Wells' partner in Automata, Singaporean hotelier Loh Lik Peng, is again his backer, and the kitchen and floor teams are a mix of locals and Sydneysiders.

We spoke to Wells about how Blackwattle has developed and what diners can expect.

Blackwattle, 97 Amoy Street, Telok Ayer, Singapore, blackwattle.com.sg

Story by Emma Breheny, photography by Nikki To

The Blackwattle team (l-r): Sous chef Lilia McCabe, executive chef Clayton Wells, restaurant manager Antonia Reusser, head chef Joeri Timmermans.


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Clayton Wells opens Blackwattle in Singapore

Blackwattle, the Singaporean sister to Sydney restaurant Automata, is open.

While there's certainly a dialogue between the two restaurants, Automata chef Clayton Wells has made the most of Singapore's produce when designing Blackwattle's menu, with nods to the island's cuisine popping up in some dishes, like the white pepper broth with king crab.

We spoke to Wells about how Blackwattle has developed and what diners can expect.

Story by Emma Breheny

Photography by Nikki To

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