There are dinners you enjoy, and then there are dinners you remember. Cable Car Sky Dining by Chef Mathew Leong falls firmly into the latter.
After clinching sixth place at the 2025 Bocuse d’Or, the prestigious culinary competition often referred to as the “Olympics of Gastronomy”, Chef Mathew, the top Asian finalist, has returned home to Singapore to bring his signature style of Nordic culinary roots with Asian flavours to new heights – literally.
Having heard about Chef Mathew’s sold-out pop-up at Dusk @ Mount Faber Peak earlier this year, I was curious to see how his Nordic-Asian culinary philosophy would translate to a cable car cabin swaying 100 metres above the ground. The short answer: beautifully.
The evening began at The Mirabilis Bar with a welcome drink before boarding my private cabin. As the doors slid shut and the cable car lifted off, Singapore’s southern coast unfurled beneath me; a breathtaking backdrop for the first course.
The Kombu-Cured Tuna Chutoro was a standout. Silky, umami-rich tuna given depth through the Japanese technique of kombujime, elevated further by a scattering of Löjrom roe that popped delicately on the palate. The horseradish buttermilk vinaigrette added just enough heat and tang to keep the dish lively, while the crunch of brassicaceae grounded it. It was one of those starters that felt both indulgent and refreshing.
The main course was the Open-Fire Grilled Japanese Wagyu Sirloin. Perfectly seared to medium rare, the beef was luxurious without being overwhelming, its marbling cut through by a yuzu kosho jus that balanced brightness and spice with finesse. The smoky notes from the open flame lingered long after each bite; exactly the kind of depth one hopes for in a main course of this calibre.
Once the cable car made its rounds, dessert awaited at Arbora Café. Chef Mathew’s Oolong Tea Milk Ice Cream was delicate yet playful, infused with citrus and lavender, but what surprised me most was the Szechuan pepper crisp. That familiar numbing tingle against the cool creaminess was unexpected – and it surprisingly worked. The dessert felt like a gentle wink from the chef, leaving me both refreshed and intrigued.
What I appreciated most about the experience was how well it balanced spectacle and substance. Yes, the views of Harbourfront and Sentosa at sunset are dazzling. Yes, dining in a cable car is a novelty. But the food never once played second fiddle to the setting. Chef Mathew’s Nordic-Asian approach felt confident yet approachable, rooted in high-quality produce and clever contrasts.
At S$138++ per guest, this is not an everyday dinner. But then again, it isn’t meant to be. It’s the kind of meal you book when you want to celebrate, to impress, or simply to remember that dining can be more than eating.
Cable Car Sky Dining by Chef Mathew Leong is available from now for a limited time. The experience is limited to 15 cabins daily. Boarding time begins at 5.30pm, with the last boarding at 6.30pm. Note that the Singapore Cable Car (Mount Faber Line) is currently closed for scheduled maintenance till 1 October. Book here.
