Michelin Starred Chefs congregate for 4xFOUR – a high end Pop-Up Dining experience in Singapore. “4xFOUR is an exciting concept that brings together the art of gastronomy with the world of visual art. 4 distinctive cuisines by 4 internationally acclaimed chefs, all showcased in a purpose-built Pop-Up Restaurant.”
4XFOUR is showcasing for a 4 week period from 13 November – 7 December 2014. The 22-day event features both brunch and dinner sessions, with brunch sessions featuring a four-course menu with champagne, and dinner sessions offering a more extensive eight-course menu. Tickets are priced from S$168 and are available from 4XFOUR website.
When I heard Mads Reflunds, co-founder of Noma (which ranks 1st in The World’s 50 best restaurant list by S. Pellegrino & Acqua Panna), would be cooking in Singapore for the first time I booked my brunch immediately!
The Pop-up is hosted at the tables of Singapore’s exclusive Temasek Suite at the F1 Pit Building. Specially built as the Prime Minister’s hospitality suite during the Singapore Grand Prix, this private dining room has only been visited by a select few.
The history of Singapore’ s F1 is enamoured over the entrance walls and a real treat to be seen for a first time visitor.
A novice experience was the pairing of Michelin Star Art Gastronomy and Visual Art. The Visual Art really does add a je ne sais quoi to the dining, its clean, quirky and imaginative in true Northern European style and a truely similar description of the gastromony.
Brunch was elegantly served on imperial style tables with your personal name place cards awaiting you. The dine-wear was very Scandinavian matching well the chef and ambience. The menu sounded refreshing and fitting for a Sunday Brunch.
After a little welcoming speech from Mads enlightening his guests with his concept of #NewNordic cuisine and his love for digging up ingredients in forests, we were served up with his clean plates like clockwork. Mads clearly runs an organised kitchen with high standards, each course came out perfectly and exact to one another.
First round was Scallops with Cucumber & Buttermilk Horseradish. Visually bright and artistic and tastefully balanced. A perfect palate cleanser that set the pace for the following fine courses.
Second course was very fruits of the forest like – Broth of Mushrooms with Egg Yolk & Seaweed, a suitable soothing dish for autumnal season.
Pork Neck with Mushrooms & Black Garlic arrived as the pleasing meaty main.
Ending sweetly we did with the fashionable Beetroot. Their doesn’t seem to be a Michelin Star chef who doesn’t love his beets! Mads served Frozen Beets with Yogurt & Rye and we devoured the lot of it.
I know for sure now that #NewNordic is a cuisine that deserves its international recognition. Its series of raw flavours and ability to remain light yet satisfying gives it a unique place in the top notch global cuisines.
Check out http://www.4xfour.sg you won’t be disappointed.
Pearlsbounce 