Gallery & Co. reveals new cafe menu and merchandise following National Gallery Singapore’s Minimalism: Space. Light. Object. exhibition
To celebrate the on-going Minimalism: Space. Light. Object. exhibition at National Gallery, a handful of talented homegrown brands such as IN GOOD COMPANY and Super Attic as well as Turner-prize winning artist Martin Creed have come together to showcase their merchandise and art installation at Gallery & Co., the official souvenir shop.
Contemporary British artist Martin Creed is presenting Work No. 1343 as part of the exhibition, transforming the restaurant in Gallery & Co. into a one-of-a-kind art installation in which every single piece of cutlery, glassware, chair and table is unique. Visitors were also invited to contribute their own wares to the artwork, as long as they are in good and usable condition.
The new collection of merchandise at Gallery & Co. takes visual cue from the artwork exhibited, namely by artist such as Ai Wei Wei, Frank Stella, Anish Kapoor and Ad Reinhardt. The merchandise were made from translucent materials, in an assortment of minimalist shapes and finishings. From tote bags in neon-coloured PVC (SGD29.90) and holographic finishing (SGD34.90), and solid Perspex earrings (SGD65), the products were designed by LASALLE students.
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Everyday objects were also given a spin, with another set of collection reinterpreting ‘space’ and ‘object’ themes: Acrylic keyrings (SGD7.90) are cheekily key-shaped, while children’s crayons (SGD12.90) are unconventionally cube-shaped. Exclusively-designed jewellery by IN GOOD COMPANY (SGD89 – SGD99) and Super Attic (SGD35 – SGD75) riff off conventional shapes and forms in a display of intricate design work.
At the cafe, Gallery & Co. Head Chef Shawn Koh conceived a special menu echoing the principles of Minimalism. The Pan-seared Halibut (SGD 20) is perfectly seared and served golden-brown, a light crust added to the outside. Cucumber is integrated into the dish in three different permutations, providing a balanced, refreshing complement to the halibut: pickled cucumber ribbons, compressed cucumber with osmanthus syrup, and cucumber and yoghurt tzatziki. The use of one consistent ingredient across different elements in the dish is an interpretation of ‘space’ and ‘object’ commonly explored in Minimalism art.
The Pu’er Mousse Cake (SGD8) pays homage to Ai Wei Wei’s Ton of Tea (2008), one of the artworks displayed in the exhibition. Delicate yet decadent, the Pu’er mousse is steeped in the nuanced mellow-earthy tea flavour—a subtle contrast to the honey sponge body of the cake, laden with Crystal sauce, and its Gula centre. The Infinity Drink (SGD6), an invigorating blend of ginger flower, lemon, mint and soda, rounds off the set meal (SGD25).
