October Feature

About Executive Chef Steve Lancaster

Chef Steve Lancaster was like any other boy in Devon, England – growing up eating English pub food like Fish and Chips. He found himself drawn to the buzz of the kitchen as a young teenager washing dishes in a pub after school for pocket money. At 16, he left school and formally joined the kitchen bridge. The indefatigable teenager endured punishing 90 hours work weeks to earn his stripes and continued to challenge himself to expand his horizons.

Having had a taste of Asia’s delicious diversity and a glimpse of the region’s potential through his travels while in Australia, Chef Steve made it a point to return to this part of the world. In 2018, he found himself in Singapore as the head chef of Saint Pierre and has led the restaurant to achieve its second Michelin star. At 33 years of age, he has made yet another great leap to become chef patron of Poise – a modern European restaurant awarded its first Michelin star in its opening year.

About Poise

Equal parts suave sophistication and down-to-earth charm; fiercely meticulous in execution, yet refreshingly relaxed in service; Poise is an exercise in balance. A fresh entrant in the local modern European dining scene, Poise is a platform showcasing Executive Chef Steve Lancaster’s culinary philosophies and ingenuity: a style that seeks to comfort, surprise, inspire and intrigue all in even measures.

The polished space on 6 Teck Lim Road is a flawlessly sleek and intimate space that seats 16 guests in the dining rooms and 6 guests in a discreet private room. Its
interior design driven by lauded Singaporean architect Chan Soo Kian of SCDA, every streamlined detail — from carefully calibrated ambient lighting literally putting the spotlight on both the open kitchen and dining areas, to an unexpected plush burnt orange carpeting that demarcate seating areas while adding a gentle, warm detail to a calming monochromatic palette — is executed to exacting standards. Textured surfaces — from slate-finish tabletops to bespoke Kevala tableware, some dimpled with a honeycomb-like pattern, some imprinted with a juniper branch that pays tribute to Scandinavian culinary culture, Steve’s British heritage — serve as subtle draw back to nature: that which Steve’s food celebrates.