OUMI
Showcases contemporary Japanese cuisine with a focus on seasonal ingredients and refined techniques.
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APANAGE 1874 X OUMI
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What led you to the chef's path?
Chef Lamley's culinary journey began at the age of 15. At the time, he had no clear direction about what type of cuisine he wanted to pursue. Everything changed after a visit to a teppanyaki restaurant. Seated right in front of the chef, he was captivated by the entire dining experience. The dramatic flames, the enticing aromas, the rhythmic sounds of the grill, and the chef's precise craftsmanship transformed cooking into a captivating performance. "Watching the chef cook right before my eyes was unforgettable. The fire, the aroma, the sounds. That experience sparked my passion to become a teppanyaki chef." Inspired by that moment, he began his culinary training in teppanyaki. At the time, teppanyaki restaurants in Singapore were typically part of Japanese restaurants, which naturally led him into the world of Japanese cuisine. It became the foundation of his career and the beginning of a lifelong dedication to mastering Japanese culinary arts.
What makes Apanage 1874 an ideal pairing for your creation?
For this collaboration, Chef Lamley created a lobster dish that revolves around the Champagne, rather than simply pairing Champagne with an existing dish. "We gently poach the lobster instead of fully cooking it, so it retains a delicate, tender texture. It's not chewy, and you don't have to spend too much time chewing, allowing you to fully appreciate the elegance and freshness of the Champagne with every bite." We also use lemon myrtle from OUMI's own farm to make the infused oil. Its bright citrus aroma and herbal notes complement the Champagne beautifully, creating a refined and romantic dining experience. "I always want to create dishes with meaning, not just something that pairs well with a particular wine. That's why I decided to create a nose-to-tail lobster dish, making full use of the ingredient while respecting its character. The gently poached lobster, together with the lemon myrtle oil, creates a natural harmony with Pommery Apanage Brut 1874." Says Chef Lamley. The presentation was also inspired by the Champagne itself; the chef designed the sauce to resemble gentle ocean waves, with delicate bubbles flowing across the plate. "When I drink Apanage Brut 1874, I feel its bubbles are exceptionally fine and smooth, almost like calm waves. To me, Champagne is all about those elegant bubbles, so I wanted to capture that movement and express it visually in the presentation."