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Merchant Brothers

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Curated for chefs who won't compromise

A portfolio built for Singapore’s finest tables — from premium seafood, wagyu and Iberico to fresh, locally grown produce.

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With knowledge of Portugese fine food products, Merchant Brothers aims to bring the Singapore palate on a gastronomical voyage to discover the taste of Portugal and more.

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Brasmar Octopus

Brasmar Octopus

Ingredients

  • Red capsicum 400g
  • Tomato 100g
  • Onion 40g
  • Chicken stock 100g
  • Cashewnut 100g (roasted)
  • Basil leaf 200g
  • Grapeseed oil 100g
  • Brasmar cooked octopus 120g–140g (1 piece)

Romesco Sauce

  1. Over high heat, burn the skin of the capsicum, then deseed and clean the skin.
  2. Slice the capsicum and onion; chunk the tomato.
  3. In a pot, sweat the onion until soft, then add the chunked tomato and capsicum.
  4. Add the chicken stock and slow-braise for 10 minutes.
  5. Blend everything together until smooth and set aside.

Basil Oil

  1. Deep-fry the basil leaf in the grapeseed oil until cooked.
  2. Blend together once fried and set aside as basil oil.

To Serve

  1. Grill the Brasmar cooked octopus over high-heat charcoal until charred.
  2. Spoon the warm romesco onto the plate and drizzle the basil oil around it.
  3. Slice the grilled octopus leg and serve alongside the sauce.
Dry-aging the Prime Fish Grilling the Prime Fish Plated Prime Fish

Prime Fish Farm

Ingredients

  • Prime fish (Red Snapper 1kg)
  • Onion 20g
  • Chicken stock 400g
  • Arborio rice 100g
  • White wine 100g
  • Shimeji mushroom 100g
  • Unsalted butter 50g

Prime Fish (Red Snapper)

  1. Descale and remove the internal gut, then dry-age the fish for 4 days in a proper dry ager.
  2. Debone the fish and portion into steaks.
  3. Grill the fish over a griller.

Mushroom Risotto

  1. Sweat the diced onion in butter until translucent, then add the Arborio rice and coat well.
  2. Deglaze with white wine, add the shimeji mushroom, and keep stirring with the chicken stock for 11 minutes.
  3. Once done, plate the risotto as a bed and rest the grilled fish on top.
AgroAguiar Mango Cube

AgroAguiar Mango Cube

Ingredients

  • AgroAguiar frozen mango cube 500g
  • Lime juice 25g
  • Water 25g

Method

  1. Combine all ingredients in a high-speed blender and blend on high to a slushie texture.
  2. Top with additional frozen mango cubes and fresh green Artisan mint leaves.
Artisan Green Pesto

Artisan Green Pesto

Ingredients

  • Artisan Green dill 100g
  • Artisan Green parsley 100g
  • Artisan Green mint 100g
  • Olive oil 100g
  • Pine nuts 50g
  • Garlic 1 clove
  • Shimeji mushroom 200g

Method

  1. In a blender, combine everything except the shimeji mushroom.
  2. Blend to a coarse pesto and set aside.
  3. In a high-heat pan, quickly sear the shimeji mushroom.
  4. Once cooked, toss the mushroom with the Artisan Green pesto.
  5. Serve immediately.
Torching the Nikuichi Wagyu Nikuichi Wagyu nigiri

Nikuichi A5 Wagyu Karubi

Ingredients

  • Nikuichi A5 Wagyu Karubi (yakiniku) 200g
  • Freshly grated wasabi
  • Soy sauce 50g
  • Lemon juice 7g
  • Mirin 10g

Method

  1. Mix the soy sauce, mirin and lemon juice together to make a ponzu sauce.
  2. Grill the Karubi yakiniku over high heat.
  3. Serve with the ponzu sauce and freshly grated wasabi.
Jejudony BBQ Pork Belly

Jejudony Premium Pork

Ingredients – Pork

  • Pork belly 1kg, cut into 3cm cubes
  • Brown sugar 2 tbsp
  • Smoked paprika 1 tbsp
  • Garlic powder 1 tbsp
  • Onion powder 1 tsp
  • Fine sea salt 1 tsp
  • Cracked black pepper ½ tsp
  • Cayenne ½ tsp (optional)

Ingredients – Glaze

  • BBQ sauce (Kansas-style) ½ cup
  • Honey 2 tbsp
  • Brown sugar 2 tbsp
  • Unsalted butter 2 tbsp, cubed
  • Apple cider vinegar 1 tbsp

Method

  1. Pat the pork dry, toss with the rub spices until evenly coated, and rest 30 minutes at room temperature.
  2. Roast at 150°C, fat-side up, for 2 hours until the fat renders and the meat is fork-tender.
  3. Simmer the glaze ingredients for 3 minutes until glossy and slightly thickened.
  4. Toss the pork in the glaze and roast at 200°C for 15–20 minutes, turning twice, until the edges caramelise and a sticky bark forms.
  5. Rest 5 minutes, then serve warm.