Opening soon: Floating restaurant in Singapore

An El Bulli-trained team is set to open a new fine dining Spanish restaurant in Singapore this month, where guests will dine in a glass-encased dome floating dramatically atop the waters of the Marina Bay.

An El Bulli-trained team is set to open a new fine dining Spanish restaurant in Singapore this month, where guests will dine in a glass-encased dome floating dramatically atop the waters of the Marina Bay.

After years of pushing the culinary envelope under Ferran Adrià , widely known as the father of molecular gastronomy, chef Alain Devahive Tolosa has transplanted to Singapore along with El Bulli's former restaurant manager Pol Perelló to open Catalunya.

Unlike El Bulli where Tolosa helped perform feats of edible alchemy with food, the Singapore restaurant will serve fine contemporary -- but recognizable -- Spanish fare.

The 4,300 square foot (400 square meter) restaurant seats 120 diners and provides a panaromic 360° degree view of the marina.

Since shuttering last summer, El Bulli alumni have fanned out into the world taking their star-powered resumés and expertise into other cities to open their own eateries.

Like Catalunya, the prevailing culinary philosophy at Compartir in Cadaqués, Spain, headed by a trio of El Bulli chefs de cuisine, is one that strays from avant-garde, molecular gastronomy. Instead, the chefs describe their fare as casual and "easy to understand." Compartir means 'to share' in Spanish;

Other El Bulli protégés and alumni include René Redzepi of Noma in Copenhagen, Grant Achatz of Alinea and Next in Chicago, and José Andrés of minibar in Washington, DC.

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