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An award-winning Paris pop-up restaurant has landed in Open Farm Community

J’aime le kampong!

An award-winning Paris pop-up restaurant has landed in Open Farm Community
Singapore's pioneering farm-to-table restaurant collaborates with award-winning Paris Popup to present a special sumptuous menu for three weeks only

Pop-up restaurants aren't just a ball of fun. They bring a fresh, delicious rendition to the table, and as if to leave us wanting more, are only available for a limited period of time. Leave it up to the idea of scarcity for a warranted bonus.

Here's one you need to check out, stat. Introducing Paris Popup, an award-winning nomadic culinary collective that recently made their way to Open Farm Community for a three-week restaurant takeover. The dream team from Paris comprises of London native chef Harry Cummins and Montreal-born sommelier Laura Vidal.

Open Farm Community

This special collaboration was made possible with the vision of Cynthia Chua, founder of Spa Esprit Group. She scouted and brought in the well-loved pop-up in line with the ideals of OFC's vision, to curate a unique provincial dining experience for local diners.

Open Farm Community

Titled "Kampong French", the collective's 35th pop-up (and first in Asia), will pay homage to our city's produce through a unique French savoir faire. The special menu sparks 12 small and sharing plates, each created with ingredients sourced from our local fishing ports, heartland wet markets and of course, OFC's very own backyard. A wine pairing option is also available thanks to Vidal's expertise — who will guide diners through her eclectic selection of natural wines alongside the stellar menu line-up.

Open Farm Community

The collaborative menu proved to exceed all our ravenous expecations — with light, piquant options like shrimp chawanmushi paired with young coconut, as well as aubergine slathered with XO sauce. Also expect appetiser-sized moreish plates such as the mud crab tagliolini, a rich briny creation we demolished within minutes, as well as a barbecued spring chicken, cooked crisp on the outside and fork-tender on the inside, accompanied with zingy tamarind chilli paste and green mango salsa verde. 

Open Farm Community

The true winner in our books? Their charred flatbread, soaked with chai poh (salted radish), potatoes, and spring onions. A perfect testament to making the most of simple produce. 

So round up your best mates, and indulge in the fusion feast of your dreams. 

Kampong French will run from 13 November to 3 December. For more information, click here.
130E Minden Road, Tel: 6471 0306
Opening hours: 12pm-4pm, 6pm-11pm

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