Dan Segall的视频

2011-06-30 2:30 / 会员可以看

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Now its REALLY Official...

2011-04-08 12:45 / 会员可以看

I would update you on what life has been like since I've been in Singapore, but you may want to watch this to catch a glimpse :

http://www.foodnetworkasia.com/tv-shows/a-culinary-coup-the-launch-of-ku-de-ta.html

Please join in watching on Monday April 18 @ 8pm for our World Premier (nuts right?!?!)

The show will air on the Cooking Channel in the US & on Food Network UK in September.

For me, this program is dedicated to the cooks of KU DE TA Singapore... thank you guys.

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Life!

Home > Life! > Life News > Story

Sep 3, 2010

Staging a Ku De Ta

Classy restaurant-club brand from Bali will open at the SkyPark at Marina Bay Sands this month

By cara van miriah

Guests can sip their drinks at the outdoor Sky Bar (above) located just above the public observation deck or party the night away at the club. -- PHOTOS: KU DE TA

Singapore's nightlife scene has scored another coup. Bali's popular beachfront restaurant-club Ku De Ta is opening here in time for the F1 party season.

Ku De Ta, which is a play on the phrase 'coup d'etat', is opening atop the 200m-high SkyPark at Marina Bay Sands.

It is the third foreign nightspot brand that the resort has been able to bag, after signing up Hollywood clubs Pangaea and Avalon. Those will be situated on 'floating' glass-and-steel pavilion structures in Marina Bay.

However, Ku De Ta will open four months ahead of them in the middle of this month. The sprawling 1,300 sq m venue will be the largest food and beverage outlet at SkyPark, boasting a 230-seater restaurant and a 168-seater club with spectacular views.

Mr David Sylvester, senior vice-president (retail Asia) of Las Vegas Sands Corp, says: 'Ku De Ta has been a magnet for sophisticated clientele and it has put Bali on the global map with its distinctive concept. Now, with this latest location, we are elevating the entertainment selection for our VIP guests to the next level.'

In Bali, the chic Ku De Ta restaurant, bar and beach club is in the trendy Seminyak district. It was founded 10 years ago by Australian businessman Arthur Chondros.

Ku De Ta Singapore is a licensed brand and its holding company Ku De Ta SG lists Hong Konger Chris Au and Singapore permanent resident Samir Joshi as directors. This is the brand's second outlet.

News that the Ku De Ta brand is opening here was announced in an interview on Monday with its management team, comprising executive chef Dan Segall, chief sommelier Dario Buonavoglia and entertainment director Vinnie Quek.

Mr Segall, 35, who specialises in modern Asian cuisine, tells Life!: 'The SkyPark is a unique venue that embodies all the key elements of the Ku De Ta brand. With the infinity pool in the SkyPark, we can put an urban spin on the beachfront parties that Bali is famous for.' The Boston native worked in Hong Kong, Beijing and Shanghai for seven years, including a stint at the award-winning Zuma restaurant in Hong Kong.

SkyPark will also have the soon-to-be-opened Sky On 57, which will feature European and Asian fare by local celebrity chef Justin Quek. It will take up 929 sq m at the other end of the rooftop from Ku De Ta.

Ku De Ta will be divided into three areas: the restaurant with indoor and outdoor seating and a Sky Bar just above the public observation deck; an intimate club and lounge; and a poolside terrace where guests can sip cocktails and chill out on daybeds. There are also outdoor VIP terraces for private bookings.

At a glance, Ku De Ta's circular Sky Bar resembles Bangkok's famous rooftop Sky Bar at Sirocco restaurant at The Dome at Lebua Hotel.

But a Ku De Ta spokesman says: 'It's an original design and it's a compliment if guests find similarities to the bar in Bangkok as it is an amazing venue.' Hong Kong-based Positive Partnership is behind Ku De Ta's chic, contemporary look.

While Ku De Ta seeks to draw the sophisticated set, Mr Segall was quick to emphasise that the restaurant will not charge skyhigh prices and its atmosphere is nothing like a stuffy fine-dining eatery.

He says: 'I don't believe that people should pay high prices to enjoy a meal. It is communal-style dining where the portions are small, so we encourage people to come in groups to savour different dishes.' An average meal will range between $150 and $180 a person.

Guests have to pay a club cover-charge from 10pm over the counter at the hotel lobby at Tower 3. Entry is free for diners heading to the restaurant. Visitors who pay $20 to enter the SkyPark will not have access to Ku De Ta.

The club will transform from a chill-out bar-lounge playing groovy tunes when it opens from 3pm to a dance club playing hard-hitting electronic dance tracks as the night progresses.

If you feel like sipping champagne, you can pick from a list of more than 40, including rare vintages, says Mr Buonavoglia, 28, who was the former head sommelier at London's Michelin-starred Hakkasan.

Although Ku De Ta is located at a tourist attraction, Mr Segall wants to attract Singaporeans as well.

He says: 'Singapore has a vibrant dining and clubbing scene and we want locals to experience what Ku De Ta has to offer, especially those who have heard of the brand but have yet to visit it.'

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Aspiring TV Star... :)

2010-01-02 18:32 / 会员可以看

Shot this last year in hopes of landing a TV spot...

I ended up being the producer's first choice, but the show is still

'In development' as they say.

Keep your fingers crossed for me in 2010!!!

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Umami Concepts

2010-01-02 14:54 / 会员可以看

So one of the most common questions I get these days is, "So Chef, what are you doing these days??" Ok, not everyone calls me 'Chef', but the questions remains : what does a chef do if he doesn't have a restaurant?!?!

In 2009, after I opened M1NT Shanghai, I formed a company with another chef and good friend, Nolan Ledarney. We transformed his recruiting/consulting company Umami Solutions into Umami Concepts, a boutique culinary consulting firm. Which begs the question : What the hell does that mean?

Well... we do a variety of things for restaurants and other culinary ventures, but to make it plain... I've got some photos of course.

Last year we were contacted by a company that was hired to take over the management of a restaurant. They were to rework the bar menu, service standard, market position and of course the menu. But not having any chefs on staff, they hired Umami Concepts to do the food. After a few talks we created a menu that we thought would work in this restaurant in Beijing.

http://www.domusbeijing.com/

We decided that a simple French Bistro menu would be the most effective solution. I got up there for 16 days, created recipes, trained chefs, calculated food costs and launched a fantastic bistro menu that has made the guests happy... here a few of the dishes we did :

Vegetables 'a la greque' - these are just some house-made pickles we put on the table complimentary. I love pickles and they are a way to start a meal. Certainly gets the appetite going.

This is just a really simple salad of Bibb Lettuce salad with fresh herbs and a vinaigrette. I try to get fresh herbs into everything I make. I guess I should work on a salad with 24 Herbs!!!

You can find a Salade Nicoise at just about any bistro... it always has tuna, eggs, potato, green beans & Nicoise olives. This one is a deconstructed version with Olive Oil Poached Tune, Tomato Confit and a 6-Minute egg. Very tasty and fun to eat.

I just love this one... Smoked Trout Salad with Potato, Endive and a Lemon-Caper Dressing

These are two different Tartare or chopped raw meat... :) We did a salmon tartare and a traditionl beef.

of course no French menu is complete without Foie Gras (fattened goose liver). This is a Foie Gras Torchon, my favorite way to prepare and eat foie. This preparation takes 3 days to make. First I soak the liver in milk for 24 hours to remove the blood. Then marinate with salt, pepper, sugar and Sauternes wine for 24 hours. Then I poach it in a bath of wine and seasoning, roll it in cheese cloth and hang for at least a day... Actually, I should just write a whole blog only about a Foie Gras Torchon! This one we served with fresh brioche toast, prune puree and French salt.

another difficult, but rewarding preparation is my Crispy Pied de Cochon... pigs foot! It takes a long time, but we braise the feet until they fall off the bone and then roll them in cloth. The pigs feet have a lot of connective tissue that breaks down into jelly when you cook for a long time, so they really hold together nicely. Then we slice into portions and lightly bread them. To finish, we fry in a pan with butter until crispy. They disks of boneless pigs feet stay firm, but get warm an gooey on the inside while staying nice and crispy on the outside. This one is served with a Fava Bean Stew... Makes me happy just writing about it!

For the seafood lover its Bouillabaisse! A traditional French staple with dozens of variations. This one has a really classic taste with fennel, Pernod and saffron... I have to say that the Chinese chefs at Domus really nailed this one. I was impressed how well they could get the flavor spot on!

My mom is crazy for scallops, so I have always had a scallops dish on my menu... just in case she makes a trip from Boston to come eat! This one has got great big scallops in a browned butter sauce with raisins and capers... all sitting on a lovely bed of cauliflower puree. This is the kind of delicious, comforting dish I can just eat over and over again.

Whole Fish Baked in a Parsley Salt crust... Simple, healthy even and so good!

I love chicken and this is a great one. I brine the chickens in a salt, spice & sugar solution so they get nice and crispy and brown. Brining also adds a lot of flavour and keeps the birds juicy.

Beef Bourgignon - Beef Short Ribs braised in Red Wine... need I say more?

And no bistro menu is complete without Steak Frites... the fries are not pictured here, but we do handcut fries ourselves. The steak is a fantastic cut called a Flatiron which has a lot more flavor and marbling than your average tenderloin or sirloin. We simply topped this one with a slab of garlicky herb butter... :D

We also made several side dishes and desserts which I can post later, but I wanted people to see what bistro cooking is all about and what Umami Concepts does. We did all this an more in less than two weeks and trained the local head chef to keep up the pace. Now I go back to Beijing once a month for 2 days to follow up and make sure that the level of quality is maintained... and I have a great time doing it!

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Dan Segall – Chief Operating Officer, Umami Concepts...
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Dan Segall – Chief Operating Officer, Umami Concepts. For the past 7 years, Dan Segall has been regarded as one of the most dynamic chefs in Asia, garnering spots on the Conde Nast Traveller’s coveted Hot List and ranking on San Pellegrino’s prestigious “50 Best Restaurants in the World.” He has been featured in countless publications as well as radio and television. Dan has appeared on Channel News Asia, CCTV10, Hong Kong’s TVB as well as a weekly cooking segment on China Radio International. He has even shot a television commercial for Sony’s Cybershot camera.

Segall began his culinary career in the United States at the age of 16. Over the past 18 years he has worked in nearly every type of Food Service venue, from summer camps to rock concerts, 30-seat diners to 260-seat Japanese restaurants. His culinary adventures have taken him to nearly 20 countries on 5 continents. Dan has cooked for musicians, movie stars, billionaires, Heads of State, royalty and tens of thousands of just-regular folk.

With a Fine Arts Degree in Theater and a Culinary Arts Degree from the oldest cooking school in Manhattan, Dan Segall has helped set the stage for some of the most respected restaurants in Asia. In 2006 he was tapped to open Rainer Becker’s London-based Zuma in Hong Kong, widely acclaimed as one of the best restaurants in Asia. Then in 2008, Segall went back to China to open M1NT Shanghai, a modern day members club, which instantly topped the charts as one of Shanghai elite’s favorite eateries. Dan also considers himself fortunate to have worked with such legendary giants in the hospitality industry as John MacDonald in New York and Handel Lee in Beijing.

In 2009 Dan joined forces with Nolan Ledarney, a long-time friend and rising star chef as well. Together they transformed Nolan’s already successful Umami Solutions into Umami Concepts, providing concept development to new venues as well as hospitality solutions to existing ones. Their client base ranges from the exclusive to the everyday, having done consulting work for the American Trade Organization, the Canadian Embassy, Tian Di Group, Zeitgeist Projects and Portman Holdings as well as several individual investors in Beijing, Shanghai and Hong Kong. Their goal is to create original, scalable and profitable restaurant concepts and innovative hospitality solutions throughout Asia

Umami Concepts is a boutique hospitality management firm specializing in the creation, execution and operation of restaurant concepts. With a combined 28 years experience in the Food & Beverage industry and nearly half of that time in Asia, the Umami Concepts team brings a unique set of skills to the investor or operator looking for hospitality solutions. Our experience ranges from fast-casual restaurants in the US to Michelin-starred dining in Tokyo, offering our clients expertise at every level.

Umami Concepts is headed up by two award-winning chefs who understand that proper collaboration is the key to success in the restaurant game, especially in Asia. Our company is organized to allow for the myriad of skills needed when opening or operating a restaurant by utilizing a network of professionals we have grown to respect and trust over the years. Be it architecture, interior design, technical services or procurement, the Umami Concepts team is well-versed in the art of collaboration to achieve success.
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