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Culinary collective Paris Popup’s 3-week takeover of Open Farm Community spotlights local and regional ingredients

Coconuts logo Coconuts 14/11/2017

The Paris Popup is a traveling culinary trio that roams around the globe for restaurant takeovers that offer seasonal menus crafted with local ingredients. Made up of chef Harry Cummins, sommelier Laura Vidal, and Julia Mitton, the nomadic collective has landed at Dempsey restaurant Open Farm Community for a three-week pop-up — its 35th in five years.

Since 2012, Paris Popup has been helming the kitchens at restaurants in cities like London, New York, Kyoto, and Barcelona, paying tribute to each city’s fresh produce and giving each dish a French twist.

a group of people posing for the camera © Provided by Coconuts Media Limited

The Paris Popup trio. Photo: Katrina Sorrentino

As for the Singapore edition, you can expect an all-day dining menu featuring 12 appetizer-sized sharing plates that are created with locally- and regionally-sourced ingredients from the likes of Ah Hua Kelong, Quan Fa, Hays Dairies, Kin Yan Argotech, and even OFC’s own garden.

Start off by nibbling on flatbread with chai poh, potatoes, and spring onion ($14) before you move on to shrimp chawanmushi with young coconut ($16) or aubergine with bone marrow and XO sauce ($17). If you know how to appreciate your seafood, try the mud crab tagliolini ($25) or the big head green mussels with kai lan and fried shallots ($16).

a bottle of wine on a table © Provided by Coconuts Media Limited

Food by Paris Popup.

Meats come in the form of BBQ spring chicken with tamarind chili paste and green mango salsa verde ($25), as well as BBQ pork echine with lightly pickled mushrooms ($28).

To end off on a sweet note, order the calamansi, coconut, goat yogurt, pomelo and grass jelly creation ($12), or sink your teeth into the sweet potato and gula melaka tarte with tamarind sorbet ($11).

a dining room table © Provided by Coconuts Media Limited

The OFC dining area.

But if you’re more of an adventurous diner who loves surprises, go for the omakase menu ($65/person) and let the chefs whip up six savory dishes and two desserts (to share) for you. You can also indulge in the wine and dine option ($50/person), where Vidal will take you through a selection of natural wines from her favorite winemaking regions.

Kampong French is on from now till Dec 3, available for lunch and dinner Mon-Sun at Open Farm Community, 130E Minden Rd. 

The post Culinary collective Paris Popup’s 3-week takeover of Open Farm Community spotlights local and regional ingredients appeared first on Coconuts.

Plating in action. Photo: Michael Bandassak: Michael Bandassak paris popup © Provided by Coconuts Media Limited Michael Bandassak paris popup

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