Happening till the 30th of June, Chef Dan Bark of Upstairs Mikkeller Bangkok and Chef Haikal Johari of Alma will showcase both of their diverse culinary approaches to food using modern European with an Asian twist style and Progressive American concept.
A Little Chat with Chef Dan Bark & Fay T. his Wife-Partner:
“The first time I met Chef Haikal was about 4 years ago at an event when I first landed in Bangkok. Back then the Water Library was and even now, is one of the top listed dining restaurants. I have also been a follower of Chef Haikal’s creations who was leading the kitchen.” Said Chef Dan Park of 1 Michelin Restaurant, Upstairs Mikkeller Bangkok
Chef Dan started with a bar-restaurant about 3.5 years ago before venturing into the current restaurant concept that is now in its 2.5-year term.
Beyond the friendship of Chef Haikal Johari and Chef Dan Bark had, both of their “kitchen works” complement one another. Factors which led to the positive feelings of this collaboration started because of their style and kind of menu as well as the similarities of plating the dishes which led to the first 4 hands culinary collaborative event.
This is the second time that Chef Dan visited Singapore. Both he and his wife love the clean and organised environment in Singapore as well as meeting and making new friends. Upon the first night for this gourmet event, Chef Dan and his team had Peranakan Cuisine by Folklore Singapore for their dinner. We were surprised that both Chef Dan and his wife, Fay T. are light eaters of spicy food.
Check Out the 4 Hands Lunch Menu
Both lunch and dinner menu comprises some of the past favourite dishes enjoyed by many of Chef Dan’s customers including Singaporeans. During this 4 hands session, you will be able to connect a flow within the dining experience which both Chefs want to achieve.
Chef Haikal claimed that probably no one will realise that this is a 4 hands experience if nothing was indicated. In other words, the dishes complement each other really well that we might not even tell that it was by 2 chefs.
“For those who have tasted the 4 hands experience, what is your view on that?”
Ikura by Chef Dan
Celery Root | Lemon | Chives
Celery root purée, seasoned with sea salt and topped with ikura. An entire lemon was used for the lemon purée while its peel has been blanched 3 times to reduce bitterness before being blended. Cold pickled pearl onion was used for a crispy refreshing texture and the baguette crisps giving an extra crunch.
King Crab by Chef Dan
Kalamansi | Coconut | Cucumber
Steamed and lightly seasoned king crab with coconut purée, calamansi gel, pickled cucumber, chili curls, lemon bomb, cucumber ice and rice berry puffed.
What Chef Dan was looking for is something that is fresh and light. One of the key ingredients that came to his mind is the cucumber. Chef Dan pickled the cucumber to give it a light crunch yet still retain the feeling of clean and hydrated in one’s palate. “Creamy coconut” was added at the same time to create a bold and rich feel; just like having “yogurt”. To par the level up, the king crab was chosen to be the choice of protein giving it an additional natural sweetness of the sea flavours. This starter is definitely a healthy dish.
Chef Dan is ingredient-driven and tends to pick a variety of ingredients that support and balance each other in order to showcase an interesting concept, texture and experience. This dish also emphasises what a Progressive American cuisine is about; that is the multi-cultural combination of the different parts of the world or regionally – which can be learned and inspired.
“It easy to fall into the classical approach of fixing ingredient pair. The progressive style is not limiting any matching ingredient. Customers who have an open mind of trying progressive flavours will enjoy the experience better. Many times, people think that there is no way ingredient A can go with B. But to us, its all about balance of flavours and we do not have limitation.” Said Fay T. Partner of 1 Michelin Restaurant, Upstairs Mikkeller Bangkok
Duroc Pork by Chef Haikal
Spring Garlic | Ribs | Smoked Dates
Two-way presentation of the Duroc Pork; the loin which has been slow cooked, served with pork consomme made from bone stock (clarified) while the rib is glazed with gochuchang. The surroundings ingredients of the pork are Japanese sweet potato baked with cheese, smoked dates purée, Japanese radish stuffed with onion purée, watercress purée, Japanese Chinese cabbage and Chervil stem. The dish is garnished with Mizuna and Sansho leaf and a piece of crackling pork skin.
Chef Haikal wants to showcase a different style of preparing this special pork. The Korean style is to excite one’s taste with spicy and tangy gochuchang which contrast yet complement with the “braised” pork.
The Duroc d’Olives Pork are also known for their healthy and extremely tastiness meat. One of the key benefits is the oleic acid, a healthy mono-unsaturated fatty acid which has an effect of reducing cholesterol.
Lychee by Chef Dan
Pistachio | Mochi | Toasted Rice Milk
Chef Dan joked that he doesn’t want the customers who are working to fall asleep after having a heavy sweet dessert at the end of their lunch. He chose something light with a nice touch of saltiness yet satisfying everyone’s sweet tooth while combining flavours that people are really accustomed to. He wants people to see his pairing works as most would never think of pairing pistachio with rice milk together.
Overall, Chef Dan’s first 4 hands experience has been good and he is happy with the menu which he came out together with Chef Haikal. He also praised that the team at Alma are really supportive.
For Lunch Booking & Menu:
Visit 4 Hands Kitchen (Full House for Dinner)
Exclusively for Citi Cardholders, enjoy 20% off 4 Hands Kitchen Menu! Citi Prestige Cardmembers receive exclusive dining privileges.
22 Scotts Road, Goodwood Park Hotel
+65 6735 9937
+65 9119 8928 (Events & Non-Operational Hours)