A firm believer in minimising food wastage and sourcing ingredients responsibly
Chef Aly Chan flexes her culinary creativity guided by her sustainability – centric ethos’. Harking back to her vast culinary experience at Crackerjack, Wolf, Meatsmith, and Black Swan; and armed with butchery knowledge gained from her past stints at Sydney’s Feather and Bone Providore, Chef Aly has crafted her unique nose-to-tail dining concept by repurposing remnants of the ingredients to create unique flavours and to deliver a memorable experience.
I like Australian lamb because the flavour is really good.
Representing the first female Singapore Lambassador chef for Meat and Livestock Australia, Chef Aly brings her mindful and ingenious cooking techniques into showcasing good quality Aussie lamb. She hopes to dispel obscurity around the lamb and encourage more people to explore and enjoy using lesser-known cuts of the meat. Make a reservation at Rebel Rebel Wine Bar to enjoy this light dish.
A wine bar with a rebellious streak, Rebel Rebel focuses on the maestros of the wine world – terroir-driven winemakers who declared...