This season is not short of culinary pop-ups, from the two-week return of food-themed Tong Chong Street Market to a rum appreciation event at the Mandarin Oriental, adding one more to our radar is The Naked Finn, Singapore’s unique seafood restaurant, as it stages a six-night dinner event this May.
The Naked Finn opened in Singapore in 2012 by Ken Loon and business partner Willy Tay, and throughout the years the duo has sustained a healthy business with an in-depth understanding of ocean sustainability in relation to the fish they serve and the effects to the environment. The establishment has always stayed true to its roots on using top-notch ingredients with minimal seasoning or embellishments to dishes, allowing the ingredients to shine through their signature dishes.
From May 2 to 7, 2017, the kitchen team from The Naked Finn will stage a six-day culinary event at Cooktown, a culinary studio in Sheung Wan. The 16-course dinner menu, priced at HK$1,200 per person, showcase offerings divided into three distinct styles based on previous menus, including signature such as:
Grilled lobster with crème fraiche on buttered toast
Flambéed littleneck clams
Weathervane scallops and queen crab roll
European lobster bisque
Skilfish and prowfish in Rausu kombu and shirogai stock
Naked Chendol (dessert)
For reservations please contact +852 6537 7269 or email at firstname.lastname@example.org
Cooktown, G/F, 98 Jervois Street, Sheung Wan; +852 6537-7269