Chef Jonathan Koh

Food and Travel (Singapore) - - Kitchen Confidential -

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

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