SINGAPORE – There is no such thing as a must journey to what’s thought-about one of the crucial distant foodie locations.
The workforce from two-Michelin-starred Koks restaurant in Leynavatn, Faroe Islands – the Danish territory between Iceland and Norway – might be coming to Singapore as an alternative.
It should run a pop-up from Jan 23 to Feb 18 subsequent yr (2022) at Grand Hyatt Singapore’s Grand Salon occasion venue.
It includes a present kitchen and might seat 30 diners for lunch and 45 for dinner. Costs begin at $228++ for lunch and $458++ for dinner. Wine pairing is obtainable at a further $148++ for lunch and $248++ for dinner.
Precedence reserving begins from Tuesday (Dec 7) for American Categorical’ premium card members. Members of the general public can register their curiosity on the identical day to be on the ready record and public bookings begin from Dec 14.
Koks, which opened in 2011, is helmed by government chef Poul Andrias Ziska, 31, who has labored at Michelin-starred eating places Geranium in Denmark and Mugaritz in Spain. That is his first go to to Singapore, along with six core workforce members.
The month-long pop-up coincides with the closure of the 26-seat restaurant, which operates solely from March to November.
Throughout the downtime, the workforce often takes a break and does pop-ups abroad, says chef Ziska in a Zoom interview with The Straits Instances.
Whereas Singapore’s bustling metropolis is much from the rugged and wild North Atlantic panorama of the islands, he hopes to showcase the very best of recent Nordic delicacies with sustainably sourced elements and native traditions of wind-drying, pickling, curing, smoking and fermenting.
Anticipate signatures equivalent to langoustine roll, fermented ocean perch with fermented lamb intestines and cheese, and cod fillet with fermented cabbage and caviar.
Whereas right here, the workforce will even tweak its present dishes to characteristic Asian elements.
He says: “The pop-up has to go each methods. It’s important for me to indicate what we do within the Faroe Islands and we additionally need to discover what Singapore has.
“It is thrilling to journey, meet new individuals and see new eating places and produce. You at all times study one thing on these journeys.”
After the pop-up, Koks will resume operations again residence in March, together with its new sister restaurant Roks, which opens the identical month within the Faroe Islands’ capital of Torshavn. The latter is a extra informal outfit that began as a pop-up final yr (2020) to cater to locals.
The arrival of Koks in Singapore follows different high-profile chef residencies right here, together with France’s Mirazur and the continuing Gaggan Anand at Mandala Membership.
The Koks pop-up kicks off a connoisseur sequence delivered to Singapore by Chef Residence, a brand new platform helmed by United States-based chief culinary officer Michael Goldman, who organises such eating occasions globally.
On bringing Koks right here, Mr Goldman went by concerns equivalent to how the meals resonates with native diners, distinctive components of the placement and whether or not an atmosphere might be created for cooks to execute a eating expertise.
He says: “We wish native company to find the delicacies of high-profile eating places with out having to journey far, whereas cooks and their groups get to find new locations and find out about elements and strategies from native cooks who assist them throughout their residency.”
Chef Residence Presents Koks runs from Jan 23 to Feb 18 subsequent yr (2022) at Grand Hyatt Singapore, 10 Scotts Street. Precedence reserving begins from Dec 7 for American Categorical’ premium card members. Members of the general public can register their curiosity from Dec 7 to be on the ready record and public bookings begin from Dec 14. Go to this web site.
