Chef Jonathan Koh
We speak to the executive chef of Olivia Cassivelaun Fancourt (OCF), who shares that produce should be treated with utmost respect in order for them to flourish and exhibit their greatest flavours
Can you name us a few dishes at OCF that every visitor has to try? OCF Singapore’s signature dishes to try would be the Brittany Pigeon (Le Pigeonneau d’origine Francaise). It is quite simple to cook, yet difficult to master.
Could you share with us your thoughts on upcoming food trends? Trends come and go that’s why I choose to stick to the timeless classics, cooking styles and techniques.
How would you like to see the F&B scene progress in the next 5 to 10 years? I would like the industry and consumers to have a deeper understanding and appreciation of fresh seasonal produce. I really look forward to seeing more and more of it in Singapore’s F&B scene in the near future.
Olivia Cassivelaun Fancourt (OCF) #02-02, The Arts House, 1 Old Parliament Lane www.ocf.com.sg