Gourmet Traveller: Automata opening in Singapore

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.

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