Automata opening in Singapore

Clayton Wells

Clayton Wells

Singapore might've planted the flag in Sydney, thanks to Singaporean hotelier Loh Lik Peng's Old Clare Hotel and developer Stanley Quek's Kensington Street restaurants, but the opening of a branch of Automata proves it's still a two-way street.

Chef Clayton Wells has quickly established Automata, his two-star in inner-city Chippendale, as one of the most talked-about contemporary restaurants in the country. Now he's set to open Blackwattle in Singapore in September with Loh Lik Peng, his partner at Automata. In an old shop-house on Amoy Street, a buzzy stretch of Chinatown larded with cocktail bars and international eateries, the restaurant will seat around 50 across two levels of dining and will include a small bar area.

Wells isn't sure what he'll serve yet - "I'm still getting my head around the produce and supply chains; everything here comes from somewhere else" - but says that fans of Automata's food won't be disappointed. "I love the food we're doing in Sydney right now and I think it'll work quite well in Singapore." As in Australia, the main event will be a set five-course menu, but the Singapore restaurant will open five days for lunch and complement the prix fixe with an à la carte offer.

Wells' kingfish with crème fraîche, yuzukosho, shiso and finger lime. (Photo: Chris Court)

Australian seafood will definitely be on the menu, and though the quality and diversity of wine available in Singapore is a far cry from other Asian dining capitals such as Tokyo and Hong Kong, Wells is keen to keep highlighting small and interesting producers, especially from Australia.

He's also adamant that he wants to keep prices approachable. "That great divide between the price of hawker food and anything with a star in Singapore is getting smaller, and there have been some great openings in that place in between in the last few years. That's where we sit in Sydney and it's where we want to sit with Blackwattle."

The dining room at Automata, Sydney. (Photo: Nikki To)

Australian chefs have done much to raise the status of Singapore dining on the world stage in recent times. David Thompson opened the first of his acclaimed Long Chim street-Thai eateries at Marina Bay Sands, the same casino where Tetsuya Wakuda's Waku Ghin holds a Michelin star. Dave Pynt, a West Australian chef and an old friend of Wells's, edged towards the World's 50 Best Restaurants this year, with Burnt Ends, the Teck Lim Road eatery he operates in partnership with Loh Lik Peng, moving up the long list to 53 from 70th place.

With Wells's star on the rise and the backing of a seasoned operator with dozens of restaurants in his portfolio, Blackwattle seems poised to make an impressive showing of its own. Having a name that's much easier to pronounce than Automata can't hurt either. But, jokes Wells, "I'm sure we could mess it up with some accents or something."

Blackwattle, 97 Amoy St, Singapore, automata.com


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Byron Bay gets a Chinese barbecue restaurant, Duk
10.11.2017
Royal Mail Hotel unveils Wickens
09.11.2017
Our favourite dishes: November 2017
03.11.2017
The perfect Christmas present for every gourmet
03.11.2017
New York’s Eleven Madison Park has a new look
30.10.2017
Ormeggio takes a Spanish detour
30.10.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Divido

To those who dream of the old country, Divido is the modern...

David’s

David's hums with renewed energy since its transformation t...

Eleonore’s

On the surface, Eleonore's seems immune to fashion. Its lar...

E'cco

Two decades is a long time to stay on top of your game in t...

Flooded Gums

A fine scallop boudin blanc paired with charred squid and a...