Award-winning chef Chele Gonzalez recently took on the challenge of creating a menu inspired by an award-winning kitchen design.
In introducing SieMatic’s Pure SLX kitchen – the improved design of the German kitchen manufacturer’s iconic handle-free concept – to select members of the press, its local distributor Focus Global, Inc. tapped the Spanish chef to capture in food the concepts that make the brand’s kitchen cabinets and countertops a class of their own.
SieMatic is known for introducing the world’s first handle-free kitchen in 1960, which paved the way for minimalist form and sophisticated design that promotes function and seamless workflow in the kitchen. Anchored in this principle, the company introduced its redefined line, the Pure SLX.
The Pure SLX kitchen won the Iconic Awards 2020 - Innovative Interior, the iF Design Award 2020, and the Red Dot Design Award 2020, making it SieMatic’s “most awarded design”, according to sales director Volker Betsch.
“This award-winning kitchen concept is just as functional as it is aesthetic; just as much a kitchen as a work of art. Behind its refined surfaces, delicate proportions, and transparent panels lies the brand’s expertise in design,” the brand said in a statement.
As innovative as its design are Chef Chele’s tasting menu that highlighted the cabinet and countertop’s key concepts.
Inspired by the “weightless” drawers and countertop of the SLX kitchen, Chef Chele developed a light and airy foie gras dish served in a double-walled glass to achieve an illusion of suspension. The floating foie gras was topped with blackberry coulis and served with brioche toast and mixed berry jam.
SLX’s drawers and pull-outs are mounted to the back panel of the glass cabinets to give off that floating effect. They also feature mitred edges that appear seamless when closed.
The island countertop, on the other hand, achieves the minimalist look with its 6.5mm proportion, five times thinner than the standard countertop thickness in the industry. It is illuminated underneath to enhance the illusion of suspension.
Speaking of illuminated, light is an important element used in the SLX kitchen to emphasize its design and create a unique mood in the room (dimmer for dramatic feel, brighter for vibrant appearance).
Chef Chele presented the play of light and darkness in his grilled tenderloin on parmesan mashed potatoes with two sauces and two shavings. The beef jus with parmesan offered a darker, saltier profile, while the béarnaise with truffle shavings gave a tart, buttery flavor.
The SLX recessed grip highlights the design’s focus on form and function. The redesigned version features “the perfect angle in terms of aesthetics and ergonomics” with its ribbed and concave design adapted to the shape of fingers.
The chef’s chocolate bonbons mirrored the ribbed design of the recessed grip, which he then filled with gooey coco sugar caramel filling inspired by the golden color of this kitchen feature.
The transparent doors and panels of the SLX glass cabinets – lending an additional weightlessness to the kitchen – inspired a unique apple tart with hazelnut and cinnamon custard which had a transparent layer made using apples and gelatin.
To those who want to experience SLX in person, Stephen Sy and Loli Sy invite everyone to visit the SieMatic Manila showrooms in Bonifacio Global City, Mandaluyong, and Cebu. Go to siematic-philippines.com/contact-us to book an on-site or virtual design consultation.
COMMENT DISCLAIMER: Reader comments posted on this Web site are not in any way endorsed by The Standard. Comments are views by thestandard.ph readers who exercise their right to free expression and they do not necessarily represent or reflect the position or viewpoint of thestandard.ph. While reserving this publication’s right to delete comments that are deemed offensive, indecent or inconsistent with The Standard editorial standards, The Standard may not be held liable for any false information posted by readers in this comments section.