Opus Bar & Grill at voco Orchard Singapore welcomes new veteran Chef Dean Bush as Executive Chef

Opus Bar & Grill at voco Orchard Singapore welcomes new welcomes veteran Chef Dean Bush as Executive Chef, bringing over two and a half decades of
culinary expertise and a wealth of knowledge in fine dining and international cuisine.

Chef Dean honed his craft across various luxury properties like The Savoy Group Resorts & Hotels, Hand Picked Hotels, Hotel du Vin and OXO Tower Restaurant during his time in London and Kent. Having spent the past thirteen years in Singapore, Chef Dean has managed the kitchens at renowned Marina Bay Sands club Ce La Vi Singapore , Harry’s Singapore , Wine Connection Group and the opening of several restaurants under international F&B groups for Potato Head Singapore and Meatliquor Singapore as Executive Chef. More recently, he served as Group Executive Chef at American smokehouse Meatsmith under the acclaimed Burnt Ends Hospitality Group.

Below are the dishes we have the opportunity to savor

Seared Hokkaido Scallops
Served with smoked celeriac purée, clam, trout roe, chive oil, ginger flower

Baked Bone Marrow
Wagyu beef cheek ragoût, pickled mustard seed, ponzu aioli, sourdough toast

Sanchoku Wagyu Tomahawk MBS4-5, Australia (1kg – 1.2kg) served with garlic sprouts and sides Opus Over-the-Top Fries dressed with foie gras fat, black truffle purée, Parmesan cheese and Char-grilled Green Beans with Furikake, Lemon Zest.

Whole Live Lobster 500G
Grilled lobster, paella, cherry tomato, ‘nduja, lemon

For desserts, there was the Jivara Floral Garden consisting of Passion Fruit Inspiration ganache, cassis micro sponge, dark chocolate cigars and Valrhona Jivara 40% praline milk chocolate lollipop.

📣 Call 6730 3390 or visit orcharddining.vocohotels.com/dining/opus-bar-grill to reserve.