31 Bar & Kitchen is a French Gastrobar co-founded by Frenchman André Rannaud, 45, from Lyon, France. An F&B veteran with 27 years' experience, André Rannaud has been active in the F&B industry, having stayed in Singapore for the past 15 years. Together with Franck Herbaux [MD of Estima Consulting (S) Pte Ltd], Daphane Wang & Fabien Giordano, André Rannaud started 31 Bar & Kitchen in April 2014 after closure of Provence Le Restaurant. Estima Gourmet Pte Ltd is the current holding company of 31 Bar & Kitchen - a French Gastrobar with Singapore influence & serves mainly Modern International Cuisine with Asian spices. The kitchen is helmed by Executive Chef Tan Chee Leong who brings with him more than 23 years' culinary experience.
Executive Chef Tan Chee Leong & His Culinary Journey
Singaporean Chef Tan Chee Leong, age 39, brings with him total of 23 years' experience in the culinary field when he came onboard to helm the kitchen at 31 Bar & Kitchen at 31 Keong Saik Road in 2014.
1. Xin Liang Chinese Restaurant - Chef Tan started working in the kitchen at age 16 years old. His first job at age 16, 23 years ago in 1992, was at Xin Liang, a Chinese restaurant at Marine Parade as a kitchen apprentice for a good year - where he started with washing plates & cleaning up the kitchen. Chinese restaurant during those times do a fair bit of banquets.
Executive Chef Tan Chee Leong & His Culinary Journey
Singaporean Chef Tan Chee Leong, age 39, brings with him total of 23 years' experience in the culinary field when he came onboard to helm the kitchen at 31 Bar & Kitchen at 31 Keong Saik Road in 2014.
1. Xin Liang Chinese Restaurant - Chef Tan started working in the kitchen at age 16 years old. His first job at age 16, 23 years ago in 1992, was at Xin Liang, a Chinese restaurant at Marine Parade as a kitchen apprentice for a good year - where he started with washing plates & cleaning up the kitchen. Chinese restaurant during those times do a fair bit of banquets.
2. Dai-ichi Hotel - Chef Tan Chee Leong then 17 years old, left to work at Dai-ichi Hotel near Tanjong Pagar Area as Cook II for a year doing Chinese banquet, & was in charge of the Roast meats Station.
After the stint at Dai-ichi Hotel he went to serve his mandatory National Service as Storeman at age 18 yrs old, & eventually RODed at age 20 years old.
3. Thai Sharksfin Seafood Restaurant - Soon after he completed his National Service, he was employed by Thai Sharksfin Seafood Restaurant at Kallang Stadium as Cook I & worked there for less than 3 months, serving up delicious Thai Cuisine, with specialities such as seafood, crab.
After the stint at Dai-ichi Hotel he went to serve his mandatory National Service as Storeman at age 18 yrs old, & eventually RODed at age 20 years old.
3. Thai Sharksfin Seafood Restaurant - Soon after he completed his National Service, he was employed by Thai Sharksfin Seafood Restaurant at Kallang Stadium as Cook I & worked there for less than 3 months, serving up delicious Thai Cuisine, with specialities such as seafood, crab.
4. Meridian Changi Hotel - Chef Tan Chee Leong then 21, left Thai Sharksfin Seafood to join Meridian Changi Hotel & worked for a good 2 years as the Leading Cook at the Service Coffee House, Banquet Department, serving up International Cuisine on the Ala Carte Menu.
5. China Jump - Soon he was headhunted to China Jump (*Discotheque) at Chjimes in Victoria Street, doing American Cuisine for 2 years as Chef de Partie when he was barely 24 years old. Some of the American Cuisine comfort food he dished out was Grilled chicken, Burgers. China Jump was literally packed Full house on Ladies Night.
6. The Tango - As his experience grew over the years so did his culinary career. Chef Tan Chee Leong, 26, was headhunted to helm the kitchen as outlet Chef at The Tango at Selegie, beside Parklane, serving Western Japanese Cuisine for 1.5 years.
7. Melissa Pte Ltd - Here at Melissa Pte Ltd, Chef Tan Chee Leong, 28, was doing Cuisine with Modern Fusion Twist at Katong area, helming the kitchen as Head Chef for a year plus, doing local fusion cuisine such as Bak Kut Teh somme with pork dumpling.
8. Pump Room - Over at Pump Room at Clarke Quay Chef Tan Chee Leong, then 30, worked for a good 3 years as Sous Chef, & was then transferred to Vivocity for 2 years as Head Chef, doing mainly Australian & Scottish Cuisine such as pies, pork ribs, steaks.
9. Sauce Bar - At age 35, Chef Tan Chee Leong went to set up Sauce Bar at Esplanade as its Executive Chef for 1 year, focusing on 24 types of sauces. His Specialty dishes include : Burger with Cheese where the cheese is embedded inside the patty & comes out as molten lava cheese burger.
10. Bottle House - Chef Tan Chee Leong soon left Sauce Bar to join Bottle House at Cairnhill Steakhouse as its Head Chef for 1 year, using Josper Oven with Charcoal to serve South American cuisine such as steak.
11. Gourmet Plus - He later went to Gourmet Plus for 1 year as Head Chef handling Modern European Cuisine such as lamb shank, etc, & production for sister outlet.
12. 31 Bar & Kitchen - Chef Tan Chee Leong left Gourmet Plus Pte Ltd in 2014 to join 31 Bar & Kitchen as its Executive Chef, serving Modern European Cuisine with Asian twist.
His Culinary Inspiration
Reflecting on his culinary journey as a chef, Chef Tan Chee Leong counts Mentor Chef Karl Double as his inspiration. Chef Karl is well versed in Western Cuisine, Modern European Cuisine & Fusion Cuisine. It was from him that Chef Tan Chee Leong was inspired to create develop the various fusion cuisine you find here at 31 Bar & Kitchen.
31 Bar & Kitchen Menu 2015
31 Bar & Kitchen is located at :
31 Keong Saik Road, Singapore (089138)
Tel : 62249141
www.facebook.com/31BarandKitchen
www.31barandkitchen.com
Email : andre@estima.com.sg
Opening Hours :
Mondays to Saturdays 3pm till 1am
Sunday Closed
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