JACK ALLIBONE
SINGAPORE
Bringing his Michelin restaurant experience to Mandala Club, Executive Chef Jack manifests the private club’s tantalising energy into every dish — with a genuine and unwavering respect for the ingredients he uses in craft.
Having refined his craft in some of the UK’s most prestigious Michelin-starred kitchens, including The Square, Angler, and Simpsons, Jack now infuses Singapore's dining scene with the delightfully unexpected.
At Mandala Club, Jack continues to push culinary boundaries, bringing Forged full circle to its origins: where we first launched in Singapore.
Known for redefining classics, expect his newest creations to brandish Forged — both Parfait and Gras, each made from cultured Japanese quail. On the a la carte menu, Forged Gras: a decadent cultured Japanese quail foie gras, paired with a celeriac purée and vibrant hazelnut pesto.
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Meet one Forger, Chef Hafizzul Hashim
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THE FORGERS
The culinary visionaries and innovators bringing the future of food, to plates today? We know them as Forgers.
Collaborating with some of the world’s most forward-thinking chefs, each of our partners have brought Forged to their menus with a unique twist on the deliberately different.
From Asia's Top 50 Bars to a Michelin Green Star, if you are a gourmand seeking the new and bold, look no further than to our Forgers.