The Black Hole Group: Chefs’ Lab Series


It’s time to shine a brighter spotlight on the geniuses behind the awesome food we enjoy at all the brands under The Black Hole Group. The very special Chefs’ Lab Series aims to do just that! They’re giving these chefs a chance to showcase their creativity and influences with their own special set menus.

Let’s see what Chef Lubna (Tipo Osteria), Chef Bjorn (Working Title Riverside), Chef Imran (Working Title LaSalle), Chef Carstance (The Great Mischief), Chef Yigit (Ela), Chef Syahir (Tipo SG), Chef Hariz (Tipo Pizzeria e Trattoria), Chef Firdaus (Afterwit), and Chef Joey (Tipo Strada) have for us on this creative culinary journey.

The Chefs’ Lab Series is available for a limited time only at their respective restaurants so head down and enjoy while you can! View full details and reserve your tables HERE.

Lamb and Vegetable Ragu Pasta
Cheese Puff Italiano

Chef Lubna’s dishes reflect her earliest inspirations, with a focus on comfort and nostalgia.
Drawing from her Middle Eastern upbringing and influenced by her mother’s cooking, her menu is a tribute to homemade meals that are “filling, comforting, and light”.

Enjoy Lamb and Vegetable Ragu Pasta, Cheese Puff Italiano and Budino (Italian Creme Caramel) as part of Chef Lubna’s set menu at Tipo Osteria. Chef Lubna invites you to reminisce on your own first inspirations as you bite into these comforting delights.

Mini Pizza
Chicken Roulade
Sticky Date Toffee Pudding

Born into a family of foodies, Chef Hariz gained his footing in his family’s restaurant before pursuing an education in culinary arts. There, he realized his interest in the art of plating and ideating.

Here, Chef Hariz as he invites you to experience the harmonious balance of creativity, flavours, and ideation in his menu at Tipo Pizzeria e Trattoria featuring – Mini Pizza, Chicken Roulade and Sticky Date Toffee Pudding – that will leave you wanting more.

Chef Syahir
Grilled Chicken Salad
Beef Granelli Lasagna
Creamy Mango Panna Cotta

Meet Chef Syahir at Tipo Pasta Bar who grew up watching cooking shows which inspired him to make a career out of food.

For this season he’s been inspired by southeast Asian food, specifically from Thailand. Savour the flavours of Grilled Chicken Salad, Beef Granelli Lasagna and Creamy Mango Panna Cotta. He’s putting the Thai into Tipo, we’re not sure how you’ll taste Lasagne the same way again.

Chef Joey
Smoked Salmon Waldorf Salad
Tuscan Chicken Pasta
Chocolate Panna Cotta

At Tipo Strada 1KS, meet Chef Joey, who simply loves cooking. He proudly presents for your gastronomic pleasure – Smoked Salmon Waldorf Salad, Tuscan Chicken Pasta and Chocolate Panna Cotta.

With two decades of culinary experience, Chef Joey’s journey has been profoundly shaped by the wisdom of his mentors, who helped him expand his repertoire of recipes referencing a variety of different cultures.

Anchovy Pan Con Tomate
Estofado De Carne

Leche Frita
Chef Carstance

At The Great Mischief, Chef Carstance, who has been cooking for over a decade. Indulge in this special set menu featuring Anchovy Pan Con Tomate, Estofado De Carne and Leche Frita.

Driven by a personal commitment to well-being and fostering connections, Chef Carstance has carefully assembled a hearty Catalonian menu inspired by comfort, which he believes is the essence of bringing people together.

Lamb Giouvetsi
Eggplant Beef Kofta Rolls
Galaktoboureko Greek Custard Pie
Chef Yigit

At Éla, Chef Yigit introduces culinary history through his dishes. Chef Yigit has been inspired by the historical accounts of Greeks migrating to Turkey during the Ottoman Empire.

Drawing from this narrative, Chef Yigit reimagines traditional dishes shared between Turkish neighbours and their Greek counterparts during communal gatherings to break fast.

Chef Imran

Toast and Eggs
Spice Roasted Whole Chicken and Friends
Spent Coffee Custard

Chef Imran at (Working Title) LaSalle loves taking simple dishes and adding an artistic flair. Case in point – his set menu featuring his twist on Toast and Eggs, Spice Roasted Whole Chicken and Friends and Spent Coffee Custard.

Departing from the grunge of Working Title ever so slightly, he transforms your eggs and toast and leftover coffee grinds into posh nosh dishes. Obviously, Chef Imran approaches his menu with a playful twist to keep things fun.

Chef Bjorn
Tots & Toast
The Melted Majesty
Split Sensation

Meet Chef Bjorn from Working Title Riverside. He’s got quite a line-up for us – Tots & Toast, The Melted Majesty and Split Sensation.

Chef Bjorn has lived many lives in his time and has now found himself as a misfit as (Working Title) Riverside. Inspired by fan favourites, his rendition of grungy food encompasses comfort and a little bit of mischief.

Chef Firdaus
Seafood Ceviche
Short Rib Taco

Meet Chef Firdaus from Afterwit. “Friendship”, “Passion” and “Plating” are his holy trinity of cookin’ and chefin’.

His how-to of enjoying this menu is to have the Short Rib Taco, follow it up with the refreshing and light Seafood Ceviche then crunch on the Churrolicious Churros inspired by his wife’s Thai descent and cuisine.

Remember that The Chefs’ Lab Series is only available for a limited time only. Savour the flavours of these amazing dishes from these amazing chefs while you still can! Get full details and reserve your tables HERE.


You’re enjoying this post thanks to The Black Hole Group.
All information (including prices, availability and Halal status of establishment) are accurate at the time of posting. All photos used in this site are property of The Black Hole Group unless stated otherwise.


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