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 The Fatty Quail and The Whipped Quail, each made from cultured Japanese quail. On the a la carte menu? The Fatty Quail.