Chef Guy Wach’s hypothesis for his restaurant, Wild Honey, is an internationally-inspired creative take on the breakfast. Japanese Salmon Tamago Balls with sushi rice, Mexican Burritos and Yemeni Malawach are all heavily inspired by Wach’s culinary career spanning 20 years studying such diverse culinary styles of Germany, New York and Bangkok. Sharing menu space with these delights are the flavour-infused Stuffed French Toast with Peach or Waffles with Mascarpone and Mangoes. The breakfast theme is taken still further with a selection of memorable puddings and refreshing drinks—all using honey as the main ingredient. As Wachs puts it ‘I want Wild Honey to bring forth that feeling of where I love to start the day - waking up to a great breakfast with your coffee or juice!” The all-day global breakfast has arrived. Located on the 3rd floor of the Mandarin Gallery on Orchard Road or 3rd floor in Scotts Square, Singapore.
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