CHEF PAUL LONGWORTH BRINGS SIGNATURES
FROM RHUBARB TO 1-ATICO FOR A LIMITED TIME ONLY
From 15 October until the end of 2026, Chef Paul Longworth presents a limited ten-week residency at 1-Atico, 55 floors above Orchard Road at ION Orchard. With a dedicated exclusive space with spectacular skyline views, twenty lucky dinners an evening are set to enjoy a unique dining experience.
From 15 October – End of 2026
Every Thursday, Friday & Saturday
$168++ Per Pax | Min. 2 Pax
Longworth trained at Butler’s Wharf Chef School in London before working under Jeremy Lee at Blue Print Café, and later as Sous Chef at Michelin-starred Club Gascon under Pascal Aussignac. He moved to Singapore in 2009, and in 2014 opened Rhubarb with Alice Low-Ang and Jerome Desfonds — the restaurant he would go on to lead through ten consecutive years of Michelin recognition, from 2016 to 2024. In May 2025, Rhubarb rebranded as Encore by Rhubarb, voted Best New Restaurant 2025 by The Straits Times before closing earlier this year. Gastronomes will be delighted to see Paul return and (literally) elevate his culinary prowess to a new level at this very special residency at 1-Atico.
WHAT’S ON THE TABLE
Dinner unfolds across five courses drawn from the menu Longworth built during Rhubarb’s Michelin years, each dish carrying forward a specific technique. Scallop is marinated in shio koji, a fermented rice culture that develops flavour and shifts the scallop’s texture. The Jerusalem artichoke course reworks a classic soup into something eaten rather than drunk, emulsified into a dense, spoonable form. The meal closes with rhubarb vacuum-packed with rose cordial and gently steamed, a method Longworth uses to draw out colour while balancing the fruit’s acidity — alongside his signature fromage blanc sorbet and strawberry. Five-course dinner is $168++ per person.
4-HANDS TRUFFLE DINNER
Friday, 13 November 2026 · 6PM Onwards
In celebration of truffle season, Chef Paul Longworth and Chef Felix Chong share the kitchen for one night only. High above Orchard Road, they present a five-course dinner devoted to white and black truffle. Each chef brings his own courses to the table, centered around a signature dish created together.
