KINDLING JAPANESE SPIRIT WITH PERUVIAN SOUL
FLNT (“flint”) is a buzzy social spot for occasions throughout the day and late into the evening. As Singapore’s First Nikkei-influenced sumiyaki Bar and Grill, FLNT’S food and bar program is a progressive union of Japanese-meets-Peruvian, with elevated cocktails, specialty sakés and elegant dishes.
The chic and luxurious rooftop space, with dramatic city views and lush natural lights flooding in from the lofty windows, is a multi-sensory experience. An open galley treats guests to the chefs at work in the kitchen, where a plethora of sharing plates is prepared with immaculate precision over a binchotan-fueled grill.Watch: The Making of 1-Atico
CHEF LAMLEY CHUA | 1-ATICO HEAD-CHEF
To Head Chef Lamley Chua, heart and mentality is what makes a chef. A dining experience at a Teppanyaki restaurant at the age of 15 ignited an interest for the restaurant industry, and at the age of 16, Chef Lamley would go on to apprentice at Shima, Singapore’s oldest Japanese restaurant at Goodwood park.
Having spent a large part of his career under the mentorship of Japanese chefs and masters, their persistent pursuit for mastery of skill is one of the many things that have become a part of his culinary ethos. Even with over 19 years of experience in Japanese cuisine, he firmly believes in being progressive with his culinary techniques, constantly looking for ways to incorporate contemporary flavours into his age-old techniques to suit the modern palate.