International Chef & Restaurateur, Jessi Singh to open first Sydney restaurant in Colin Fassnidge’s 4Fourteen space in Surry Hills.
Jessi Singh is set to open his first Sydney restaurant, taking over Colin Fassnidge’s 4Fourteen space in Surry Hills. Fassnidge’s 4Fourteen, which was confirmed to be closing in June, will officially close its doors on Saturday 25 August and reopen early October as Singh’s brand new “unauthentic Indian” restaurant, Don’t Tell Aunty.
The announcement comes only a few weeks after Singh returned to Melbourne after 3 ½ years in the USA to refurbish and refresh the menu at his former restaurant, Horn Please. Prior to moving to New York in December 2014, Singh and his business partner, Jennifer Singh were responsible for acclaimed Melbourne restaurants, Dhaba at the Mill, Horn Please and Babu Ji. In the USA, the duo launched Babu Ji NYC in the East Village to high praise across the top American media outlets. Most recently, Jessi partnered with world renowned wine maker, expert and sommelier Rajat Parr, taking the brand bicoastal for the opening of wine bar and bottle shop, Bibi Ji in Santa Barbara, California.
Don’t Tell Aunty, which will be an entirely new concept for Singh, will maintain the signature fun and cheeky atmosphere that Singh is distinctly known for whilst heroing eclectic unauthentic Indian cuisine. Singh will bring the globally respected Rajat Parr over for his first time working on Australian soil to lead the beverage program and design the restaurant’s wine list along with a playful gin and mezcal centric cocktail list.
It’ll be a brand new look and feel for the large open plan restaurant, which is located on Surry Hills’ Bourke Street. “It’s an honour to be following the 4Fourteen legacy” says Singh of the one hat restaurant. "I'm really excited to be joining the dynamic and vibrant Sydney hospitality scene. It’s been a longtime dream. Let the good times roll!”
About Jessi Singh
Jessi Singh was born in a humble village in India, and spent his formative years living the original farm-to-table experience. As Jessi describes it, “While growing up, everything we ate was made fresh. You have to remember, most of us were without electricity. You milked the buffalo, drank its fresh milk, made the yogurt, you churned the butter. Bread was made not just fresh daily but fresh for every meal. It’s our way of eating.” Despite his country's customs, where women traditionally take on the cooking roles, Jessi spent much of his childhood in the kitchen mastering the classic dishes his family enjoyed. Although he continued to cook at home throughout his adolescent life, the desire to cook for diners stayed seeded until meeting Jennifer, his future wife and business partner in 2004. The couple settled in Melbourne, Australia and opened up Dhaba at the Mill in Kyneton, Horn Please & Babu Ji Melbourne. They moved to the USA in 2014 and opened Babu Ji NYC in the East Village where they received immediate acclaim, becoming one of the year’s most talked about restaurants. It was named on nearly every end of year list as Best Restaurant of the Year by top NY and national newspapers, magazines & online publications. Earlier this year, with another exciting move, Jessi partnered with famed sommelier Rajat Parr to open Bibi Ji — a wine bar, restaurant and bottle shop in Santa Barbara. Similar to Babu Ji NYC, Bibi Ji was also positively received, garnering praise as best wine shop, top wine list and best new restaurant in Santa Barbara by multiple news & online publications. Jessi and his partners have taken the beloved concept of fun and accessible Indian cuisine on a global adventure, changing and influencing the dining landscape in each world renowned food city they have landed. The journey has now come full circle, returning for good to the country where it all started and ultimately, to where Jessi considers home.