The world’s most remote restaurant is coming to Singapore next year for a four-week culinary residency at Grand Hyatt Singapore
Those who have been longing for a culinary adventure may have heard of Koks, a two-Michelin-starred restaurant in the Faroe Islands that is famed for serving new Nordic cuisine inspired by premium and sustainably sourced Faroese produce.
If you are planning for a meal there, you don’t have to wait until the world completely opens up its borders, as Koks’ executive chef Poul Andrias Ziska and six core members of his kitchen team will bring the full gastronomic experience to Singapore through a culinary residency at Grand Hyatt Singapore from January 23 to February 18.
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Hailing from the islands’ capital city of Torshavn, Ziska will be flying to Singapore for the first time to “introduce our culture, ingredients and style of cooking to a modern city that is well-acquainted with fine gastronomy. That said, you don’t need to travel 6,800 miles to savour their innovative menu that showcases “our finest seafood, fresh foraged herbs and ræst products for a true taste of Faroe”.
Unique to the islands, ræst is a culinary practice that uses wind-powered dry ageing and fermentation to enhance the flavours of local produce such as free-range lamb, fowl and whelk. These will be presented in a curated menu, comprising their signature dishes such as fermented ocean perch accompanied by fermented lamb intestines and cheeses, as well as cod filet accented with fermented cabbage and caviar. Working with the team at Park90, Koks sommelier Karin Visth has curated an extensive wine pairing list that will complement the umami-rich dishes
Also read: Denmark's Fabulous Food Journey: From Hearty Fare To Haute Cuisine
