The single most unique feature of MSK conceptually:
GD & JY: It takes an open kitchen dining experience to a whole new level.
Tell us more about the space (architecturally, the interiors, the lighting, the mood)
GD & JY: We were very clear in our brief to our architect that we wanted to integrate a modern state-of-the-art kitchen into the existing warehouse space, retaining elements like the iron beams and columns, the brick walls, and the teak wood ceiling. I think we’ve successfully achieved this. The contemporary and the classic have been woven together beautifully. The space has stark, fuss-free feel with clean lines, which allows the star of the space – the kitchen equipment – to really stand out.
The one dish created at Mag St. Kitchen that has won your heart?
AS: The Japanese Cheesecake served with coconut, lychee and grapefruit.
GD & JY: That would have to be the Italian dish – the Timpano. It’s a dish inspired by the culinary cult classic film, Big Night, which was recreated for our inaugural dinner by Chef Alex Sanchez. It’s one of those dishes that could go either way, and you won’t know which until you actually cut a slice. The anticipation was nerve-racking, but it turned out beautifully and is an unforgettable memory.
The biggest event success at Mag St. Kitchen so far:
AS: I would say The Big Night - our inaugural dinner which was inspired from the cult classic movie, The Big Night.
GD: It’s unbelievable, it’s only been three months since we opened, and I literally can’t choose a single event that’s topped my list. But if I had to choose one, it would probably be the Food With Benefits event, where we had 9 of the city’s top chefs collaborate for a charitable cause. It was one of the first events we did, and it sold out within a few hours of being listed. During the dinner, watching all these great chefs come together was like watching our dream for this kitchen come true.