A MASTER OF NORDIC CUISINE IN SINGAPORE
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Singapore’s original full-service pop-up restaurant, 4XFOUR, returns for a second year with a brand new line-up of Michelin-starred chefs and award-winning restaurants. Taking place in a new venue across four weeks, from 12th November to 7th December, the event is synonymous with uniting the very best of gastronomy and contemporary art from around the world.
One of these – the first act – is New York City-based Nordic Star Chef Mads Refslund, who’s known for his unique creativity and ability to tell great tales through his cuisine, which promotes purity and simplicity.
Original co-founder of Noma, a recipient of Michelin Stars and four times winner of “Dish of the Year” in Denmark, Mads Refslund’s cooking is all about assessing produce and then, through different methods, fully expressing the ingredients.
“Bonding Rawness” is how he explains his philosophy. This way of cooking entails a closer assessment of produce, extending to its quality and freshness, but essentially going beyond that. Raw materials are visualized and chosen for their intrinsic value and the aim is to portray the highest expression that nature produces.
The consequence is a cuisine seeking to sustain natural ingredients and original flavours and not to pollute pure taste with excessive preparation or cooking.
Press play and experience “Bonding Rawness”
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Mads Refslund’s creations can be tasted at 4XFOUR, from 12th – 16th November, for the first time ever in Singapore!
For further information see more at the official website of 4XFOUR.
In case of press, please contact Kristian Brask Thomsen at:
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Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
The diplomacy speaks to a strong network of 300+ journalists, bloggers and writers, as well as 1600 luxury diners around the globe.
Burned Field: Perfumes & Texture from late Summer scorched Fields
“This is in fact one of the best dishes I have eaten anywhere. Presentation, performance, suspense, savour, illusion even and then some more stem from this. As the aroma captivates, the tastes tingle and tease the tongue and lips whilst the astringent, dusty, pasty textures smother and gently dry them out. A stunningly successful and convincing course this was.”
– Food Snob on Burned Field