What is the world’s most remote restaurant and why is it in Singapore right now?
For well-heeled foodies weaned on the gleam and structure of fine European cuisine, a meal at a Nordic restaurant can exist a misreckoning, if not shocking, experience.
There is little meal progression as nosotros know it – more than a procession of saucer after saucer of what nosotros recognise as appetisers. A primary grade, or what we might perceive ane to be, could comprise five seemingly disparate elements grouped together by virtue of a dissimilar sensibility from which a European chef might operate.
And then there are the flavours that chef Poul Andrias Ziska admits can challenge the palate. Imagine fish, first fermented only to exist boiled, or fermented lamb intestines whose pungency one author described equally "between Parmesan cheese and death".
Such is the traditional fare of the Faroe Islands from which Ziska hails; an democratic outpost of the Kingdom of Kingdom of denmark marooned 300 km north of Scotland. His restaurant, KOKS (which means "flirt" in Faroese; or, more aptly, one in pursuit of perfection), serves what he describes equally "a showcase of what we consume in the Faroe Islands".
Getting to KOKS, located at the human foot of the Leynavatn mountains, requires plenty of travelling and an adventurous spirit. It's not called "the earth'due south nigh remote restaurant" for zip. One must starting time fly to the Faroe Islands from Copenhagen (Denmark), Edinburgh (Scotland), Bergen (Norway) or Reykjavik (Iceland), before hitting a single-lane highway, navigating a dirt track, crossing a stream, and driving across rocky paths.
The advantage for this undertaking is wildly stunning vistas of deep fjords and craggy mountains, and a dining experience like no other.
Pandemic times, however, take deterred even the most indomitable foodies. It's no surprise then that KOKS' 4-week residency at 1000 Hyatt Singapore, which begins on Jan 23, has all but sold out (at the fourth dimension of writing, at that place are a few remaining spaces for luncheon).
"No one comes to KOKS expecting truffles, foie gras and caviar." – Poul Andrias Ziska
WHAT TO EXPECT AT KOKS IN SINGAPORE
To expect the KOKS' residency to offer its exact native elements would be to set yourself upwardly for disappointment. In a phone interview with CNA Luxury, Ziska said that while he plans to bring with him Faroese specialities such as cod, langoustine and fermented ocean perch, the plan is to combine them with ingredients sourced here to create dishes that cleave close to what is served at the mothership.
"The fundamentals of the menu have been planned, but nosotros will adjust some of the smaller details like the vegetables when nosotros get [to Singapore]," he explained. "Nosotros might utilize some sort of radish instead of a root vegetable, for example. We have a dish featuring caviar which we usually make with halibut. In this example, I volition look at what we have in Singapore [to use in place of the halibut]."
Signature dishes similar ane featuring fermented lamb tallow served with potatoes will exist served in their original glory, and these might simply be the ones to challenge palates.
"[Faeroese] lamb is wild, so [the meat] is gamier and leaner than lamb from where y'all might usually get it," he said. "[The lamb] are somewhat farmed, simply they just live off the mountains. Their only contact with people is really twice a year – when they demand to have their wool cut and when they are slaughtered."
Given that the Faroe Islands are 99 per cent bounding main, diners tin expect far more seafood than lamb. In fact, Ziska added that the lamb is probably the merely meat they will serve at the meals. "[Seafood is] really where our strength is. [In Leynavatn], simply a matter of hours pass between the time the seafood is caught and the time our guests eat it."
The menu at the upcoming residency will feature 10 to 12 courses compared to the 17 to xx served at KOKS.
"At home, there are about three courses that are challenging... But I recall we tin let ourselves to exist a lilliputian daring. If you can consume 10 out of 12 dishes, then I recall it's interesting that you've had an opportunity to gustation something that's a bit challenging. Nosotros are always trying to balance the really strong [Faroese] flavours, which can be rough and rustic. We don't want to hibernate anything. We desire to exist honest and serve things as they are," he said.
"No one comes to KOKS expecting truffles, foie gras and caviar."
Fine dining foodies: Consider yourselves brash.
"The fundamentals of the bill of fare have been planned, but we volition adjust some of the smaller details… [in Singapore]." – Poul Andrias Ziska
Source: https://cnalifestyle.channelnewsasia.com/experiences/koks-restaurant-singapore-faroe-islands-nordic-grand-hyatt-298926
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