Faroese Flavors Await at Koks’ Singapore Residency

The team behind the renowned two-Michelin-starred restaurant will be in town next month for a four-week stint at the Grand Hyatt.

Scallop harvested from the icy seas around the Faroe Islands. (All photos courtesy of Koks)

Sometimes billed as the “world’s most remote restaurant,” Koks has been at the forefront of new Nordic cuisine in the Faroe Islands, a far-flung Danish territory in the North Atlantic, since it opened in 2011. The acclaimed 26-seat venue is usually fully booked six months in advance, but Singapore-based gourmands these days will not even need to go abroad to score a seat at the table. This winter, Kok’s core kitchen team and front-of-house staff will decamp to the Lion City for their first full-length Asian residency at Grand Hyatt Singapore from January 23 to February 18, 2022. Lucky guests will get to see executive chef Poul Andrias Ziska in action, and enjoy a taste of the Faroes in an environment that recreates the atmosphere of the two-Michelin-starred restaurant.

Koks offers a fine-dining experience that showcases sustainably sourced Faroese produce: think lobsters and haddock from the surrounding waters, free-range sheep and fowl, wild herbs and locally grown vegetables. It’s also known for harnessing traditional techniques such as ræst, which uses the Faroes’ salty air to ferment and dry-age fish and meats in purpose-built sheds scattered across the islands.

Left to right: Crispy cod bladder; Koks’ executive chef Poul Andrias Ziska.

Ziska said in a statement, “This will be my first visit to Singapore, and the team and I are excited to introduce our culture, ingredients and style of cooking to a modern city that is well-acquainted with fine gastronomy. Instead of you traveling 6,800 miles to try our cuisine in Faroe Islands, we are working diligently to ensure that we will be able to showcase our finest seafood, fresh foraged herbs, and ræst products for a true taste of Faroe during the Singapore residency in January.”

During its pop-up at Grand Hyatt Singapore as part of the Chef Residence program, Koks will be featuring its signature dishes alongside several creations made especially for Singapore using Asian ingredients. Diners can expect highlights such as fermented ocean perch with fermented lamb intestines and cheese, as well as cod filet with fermented cabbage and caviar. Langoustine roll, a star appetizer made from large and succulent Faroe Islands lobster, will also make an appearance on the menu.

Left to right: Langoustine roll will be featured on the Singapore menu; diners can also try Faroese free-range lamb, Jerusalem artichoke, and kale.

As for the beverage program, Koks’ sommelier Karin Visth will be working closely with the team at Singapore wine bar Park90 to curate an extensive wine pairing, with bottles of vino handpicked to complement the umami-rich ingredients on the plate.

Kok’s residency at Grand Hyatt Singapore accommodates 30 diners at lunch and 45 at dinner, with prices starting from S$228++ for lunch and S$458++ for dinner. Wine pairing is available at an additional S$148++ for lunch and S$248++ for dinner.

For now, only premium card members notified by American Express Singapore can make reservations until December 13, 2021. Bookings for all other card members and the general public will open on December 14 at chefresidence.com.

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