Celebrated chef and restaurateur Sean Connolly, known for his award-winning restaurants across Australia and New Zealand, brings his bold Manhattan steakhouse concept to QT Singapore with Cygnet. Blending French finesse with New York flair, Chef Connolly delivers timeless dishes, tableside theatrics and a vibrant dining experience.
– by Rizky Adityo –
E: What first inspired you to become a chef, and how has your culinary journey evolved over the years?
A: My love for cooking was sparked by tradition and the desire to push the boundaries of taste and technique. While I can’t pinpoint the exact moment I decided to become a chef, I spent countless hours in the kitchen with my mother, Margaret, and grandmother, Esther—talking about recipes and cookbooks, and creating together. I began experimenting with baking and making cakes for birthdays, anniversaries and family gatherings.
At 12 years old, my father arranged for me to work—unpaid—at a local hotel under the guise of gaining “work experience.” I’ll never forget donning my first crisp white chef’s jacket and being introduced to the prawn cocktail station by the executive chef. Even now, 45 years later, prawn cocktails remain a signature on many
of my menus.
E: You just opened Cygnet at QT Singapore. Why did you choose a Manhattan steakhouse theme?
A: When I walked into the space, it spoke to me—it had a story to tell. The room exudes sophistication and timeless charm, and a Manhattan steakhouse felt like the perfect fit. Nic Graham, the brilliant designer behind Cygnet, has crafted a warm, stylish and dynamic ambience. Building on his design narrative, I curated the overall experience to transform the space into a destination.
E: You blend French influences with a Manhattan grill-style menu at Cygnet. How do you balance the two?
A: New York’s culinary DNA is deeply rooted in French tradition. When creating Cygnet’s menu, I wanted to honour that. Restaurants like Balthazar and Per Se in New York City perfectly marry French techniques with the city’s dynamic energy. At Cygnet, I follow a similar philosophy. We embrace the finesse of French cooking—attention to detail and respect for ingredients—while adding the approachable, hearty spirit of a Manhattan grill.
E: How is Cygnet different from your other restaurants, like Gowings in Sydney or Esther in Auckland?
A: Cygnet is more than just a restaurant—it’s a cultural experience. From the curated steak library and dynamic music to the genuine smiles of our team, every detail contributes to its unique identity. While I’m proud to lead Gowings and Esther, Cygnet stands apart because of its setting and the vibrant energy of Singapore. The city’s elegance, freshness and cultural richness inspired us to create a menu and atmosphere that truly reflect the city.
E: Theatrical tableside service is a key feature. How does it enhance the dining experience?
A: Tableside service has been part of my DNA for over 45 years. Preparing dishes like our steak tartare or Caesar salad tableside allows our team to showcase their personality and engage with guests. It’s more than just a performance—it’s about making dining interactive, personal and unforgettable.
E: What do you enjoy most about opening restaurants in different cities and cultures?
A: I say “yes” to every opportunity. The most rewarding part is immersing myself in new culinary landscapes, meeting people and creating concepts that resonate locally while bringing something fresh to the table. Every city has its challenges and inspirations. I’ve never been afraid to take risks or push boundaries—whether it’s in the food, the setting or the experience.
E: If you were hosting a dinner at Cygnet, what dishes and drinks would you recommend?
A: I’d start with the Devilled Eggs and the King Crab ‘n’ Lettuce Tacos, light and bursting with flavour. For something refreshing, the Tomato Strawberry Feta Salad or Chardonnay Salad are vibrant options. For mains, the 1.2kg T-Bone is perfect for sharing and pairs beautifully with our indulgent mac and cheese. To finish, the Strawberry Romanoff is fruity and delightful, while the New York Cheesecake is the ultimate classic.
E: What advice would you give aspiring chefs or restaurateurs?
A: Cook for the people because your food should speak to your guests. Most importantly, love what you do. When your heart is in it, people feel that connection—and that’s what leaves a lasting mark.
Cheesecake
Ingredients:
Base
- 500g plain flour
- 200g almond meal
- 300g caster sugar
- 540g cold butter, diced
Filling
- 3kg cream cheese, softened
- 1200g sour cream
- 1200g caster sugar
- 12 whole eggs
- 1200ml cream
- 120ml white rum
- 2 vanilla pods (seeds scraped)
- 24 tbsp cornflour
- Juice of 3 lemons
Method:
Base
- In a large bowl or food processor, combine plain flour, almond meal and caster sugar.
- Add the cold diced butter and mix until the mixture resembles breadcrumbs.
- Press the mixture evenly into two cake tins lined with baking paper.
- Bake in a preheated oven at 160C for 15–20 minutes, or until golden brown.
- Allow the base to cool completely before adding the filling.
Filling
- In a stand mixer (or using a hand blender), blend cream cheese and sour cream until smooth.
- Gradually add caster sugar, mixing well to combine.
- Add cream, white rum, vanilla bean seeds and lemon juice. Mix until smooth.
- Slowly incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
- Add cornflour, mixing until the batter reaches a smooth and creamy consistency.
- Ensure the filling is at or close to room temperature before proceeding.
Baking
- Pour the filling evenly into the cooled bases.
- Bake in a preheated oven at 160C for approximately 1 hour 30 minutes, or until the cheesecake is set but slightly wobbly in the centre.
- Turn off the oven and allow the cheesecakes to cool in the oven with the door slightly ajar for about an hour.
- Chill the cheesecakes in the fridge for at least four hours before serving.
Exquisite Taste Volume 46
Cygnet by Sean Connolly at QT Singapore
35 Robinson Road
Singapore 068876
T: (+65) 67016800
E: cygnet_qtsingapore@evt.com
W: qthotels.com/singapore
IG: @cygnetsingapore
