Michelin-starred delicacies of the Faroe Islands to come to Singapore

Poul Andrias Ziska, the executive chef of two Michelin-starred Koks, and his experienced team are coming to Singapore! The team, which will run a pop-up at the Grand Hyatt Singapore between January 23 and February 18, will present Northern flavors to the guests in Singapore.

Public bookings for the 45-seat pop-up will start from December 14. Opened in 2011, Koks is managed by chef Poul Andrias Ziska, who has worked at Michelin-starred Geranium restaurants in Denmark and Mugaritz in Spain. The pop-up, set to take place next month, is Ziska’s first visit to Singapore with her team.

The month-long pop-up coincides with the closure of Koks, which only operates from March to November. Ziska, who said that the team usually took a break or made pop-ups abroad during these periods, said, “The pop-up has to go both ways. It is important for me to show what we do in the Faroe Islands and we also want to explore what Singapore has. It’s exciting to travel, meet new people and see new restaurants and produce. You always learn something on these trips.”

Prepared to present the best examples of Scandinavian cuisine, the Koks’ pop-up menu includes delicacies such as Langoustine roll, fermented lamb gut and fermented ocean sea bass with cheese, cod fillet with fermented cabbage, and caviar. Following the pop-up, Koks will resume operations in March, with its new sister restaurant Roks, which opened in Torshavn, the capital of the Faroe Islands, the same month.