What is DEW?
“Dew is more than just a restaurant—it is about the journey of travels and the experiences that are encapsulated with them.” —— Tim H.
I debated over how I would describe Dew if I were an independent reviewer and am inclined to point out on how it sets itself apart from other establishments.
At the very first sight, Dew certainly is a restaurant like any others, albeit a small one with its limited seating capacities and physical spaces. Its menus follow the journeys of a chef as he embarks on a trip to various cities and drafts up the dishes according to the inspirations originated. Immediately apparent are that the dishes are not meant to be the charming replications of the local gems, and hence the flavors would also be without the boundaries by definition.
The menus are further whimsical in design in order to convey and make up the more difficult part of imagining such emotions needed to connect to such personal travels. Explanations therefore over the dishes provide the extra points in guidance and empathetic connection to similar first-person experiences.
However, hidden in the worlds of the menu is the chef's idiosyncratic take on adopting the inspired dishes to the cuisines of that particular locale, whether it be the cooking methods employed, the use of the iconic ingredients—as in the case of the beloved butter in France, the raw seafood in Japanese, and the tapas in Spain—or the representative flavors commonly acknowledged. As the chef takes us on a tour through the European, North American, and Asian continents, the restaurants will also evolve itself to produce these region-influenced dishes. In this way, Dew is not just one restaurant, but many restaurants morphed into one, as Dew, throughout the season of the menu changes, could become a French restaurant, a Japanese Restaurant, or even a Danish restaurant and the best is that the possibility is seemingly endless!