May Feature
The Cuisine of Chef Raymond Tham of Beta, Kuala Lumpur 
and Chefs Francisco Araya and Fernanda Guerrero of Araya, Singapore
and Chefs Francisco Araya and Fernanda Guerrero of Araya, Singapore Date: 17 & 18 May 2025
Address: Araya, Mondrian Singapore Duxton, 83 Neil Road, #01-08, Singapore 089813
For one weekend only, embark on a gastronomic adventure that blends the rich traditions of Malaysia with the vibrant flavours of South America. Chef Raymond Tham of 1-Michelin Star Beta, Kuala Lumpur, joins Chefs Francisco Araya and Fernanda Guerrero at the 1-Michelin Star Araya, Singapore, to present a specially curated menu.
Honouring heritage while embracing innovation, Chef Raymond refines beloved classics, presenting the iconic flavours of Malaysia’s distinct regions in a fresh light. Meanwhile, Chef Francisco celebrates soulful, contemporary Chilean South Pacific flavours alongside Chef Fernanda, who captivates with exquisite pastries and desserts that showcase Chile’s diverse culinary landscape.
The menu features curated dishes such as Crab with Royale and Torch Ginger Flower; and Grilled Mackerel with Yellow Chilli Sauce, White Kombu and Tobiko; and freshly baked Chilean breads and desserts. This exclusive six-hands collaboration pushes the boundaries of culinary arts, crafting a multi-sensory dining experience that will be as memorable as the flavours on your plate.
Exclusively for HSBC Premier Mastercard ® Credit Cardholders.
About Chef Raymond Tham
Chef / Co-Owner
Beta, Kuala Lumpur 
One of the most venerated names in Malaysia’s dining scene, Chef Raymond is the co-owner and chef of Beta KL, Skillet KL, and now Upper House KL. For him, inspiration strikes with seasonal, homegrown produce, platforming the bounty of Malaysian agriculture in his menus.
With a goal to set Malaysian cuisine free from the confines of street food, Chef Raymond takes endemic ingredients to new heights with Beta KL reinventing local staples, provincial delicacies, and heirloom recipes into elevated masterpieces. Menus curated by him resemble works of art rather than collections of dishes, establishing Beta KL as one of five Michelin-starred establishments in Malaysia.
About Francisco Araya
Chef Partner
Araya, Singapore
Chef Francisco began his career at Alma in Santiago, before cutting his teeth at Andoni Luis Aduriz’s Mugaritz in Spain. His career has spanned the position of Head Chef and Creative Director at Borago in Santiago, before his return to Spain in 2008 when he joined elBulli. In 2012, Chef Francisco opened 81 Restaurant in Tokyo, focusing on seasonal Japanese ingredients parsed in South American flavours. The eight-seat restaurant earned its first Michelin star in 2013, when Chef Francisco was just 29 years old.
About Fernanda Guerrero
Pastry Chef & Partner
Araya, Singapore
Chef Fernanda who is one of the world’s most promising pastry chefs, with a special flair for creating artfully unique breads and pastries with a knowing sense of place. Her career has seen her work in feted restaurants including Alegre, voted Best Restaurant in Chile (2013-2014), and NAPA Wine Bar & Kitchen, named one of Shanghai’s best restaurants by Tatler in 2017. Long before she came to work in these big-name kitchens, Chef Fernanda practiced her trade in her family’s restaurant in Chile, which her parents ran for 32 years.
May Feature
The Cuisine of Chef Raymond Tham of Beta, Kuala Lumpur and Chefs Francisco Araya and Fernanda Guerrero of Araya, Singapore
Date: 17 & 18 May 2025
Address: Araya, Mondrian Singapore Duxton, 83 Neil Road, #01-08, Singapore 089813
Indulge in a Southern Italian escape with Chef Andrea Catalano of 1-Michelin Star Dissapore di Andrea Catalano, Italy and famed Chef-Restaurateur Beppe De Vito of Sospiri, Singapore. Both hailing from Puglia, Italy, the chefs showcase a specially curated menu of Italian classics, reminiscent of the authentic, traditional flavours from their childhoods by the Adriatic Sea.
Guided by a philosophy of marrying the finest raw ingredients to create new flavours, Chef Andrea presents exquisite dishes such as Salento Pasta, Octopus, Garlic and Saffron Cream, while Chef Beppe stuns with familiar yet reimagined Southern Italian classics such as Lobster with Mammole Artichoke and Baeri Caviar Sauce.
Delight your senses and savour the mastery of these two Italian culinary maestros, rich with classic Italian recipes, exceptional ingredients, and unforgettable flavours.
Exclusively for HSBC Premier Mastercard ® Credit Cardholders.
About Chef Raymond Tham
Chef / Co-Owner
Beta, Kuala Lumpur
One of the most venerated names in Malaysia’s dining scene, Chef Raymond is the co-owner and chef of Beta KL, Skillet KL, and now Upper House KL. For him, inspiration strikes with seasonal, homegrown produce, platforming the bounty of Malaysian agriculture in his menus.
With a goal to set Malaysian cuisine free from the confines of street food, Chef Raymond takes endemic ingredients to new heights with Beta KL reinventing local staples, provincial delicacies, and heirloom recipes into elevated masterpieces. Menus curated by him resemble works of art rather than collections of dishes, establishing Beta KL as one of five Michelin-starred establishments in Malaysia.
About Francisco Araya
Chef Partner
Araya, Singapore
Chef Francisco began his career at Alma in Santiago, before cutting his teeth at Andoni Luis Aduriz’s Mugaritz in Spain. His career has spanned the position of Head Chef and Creative Director at Borago in Santiago, before his return to Spain in 2008 when he joined elBulli. In 2012, Chef Francisco opened 81 Restaurant in Tokyo, focusing on seasonal Japanese ingredients parsed in South American flavours. The eight-seat restaurant earned its first Michelin star in 2013, when Chef Francisco was just 29 years old.
About Fernanda Guerrero
Pastry Chef & Partner
Araya, Singapore
Chef Fernanda who is one of the world’s most promising pastry chefs, with a special flair for creating artfully unique breads and pastries with a knowing sense of place. Her career has seen her work in feted restaurants including Alegre, voted Best Restaurant in Chile (2013-2014), and NAPA Wine Bar & Kitchen, named one of Shanghai’s best restaurants by Tatler in 2017. Long before she came to work in these big-name kitchens, Chef Fernanda practiced her trade in her family’s restaurant in Chile, which her parents ran for 32 years.