A "Kampong French" Revolution by Paris Popup at Singapore's Local Restaurant; Open Farm Community
by Darinee Durai
@ 03 Nov 2017
Having set up over 30 temporary restaurants in the past five years, each pop-up is designed as an homage to the hosting city’s produce at their freshest and finest, presented with a French savoir faire derived from Harry’s culinary pedigree, which counts Gregory Marchand's Parisian cult bistro, Frenchie; and the twice-ranked world’s best restaurant, El Celler de Can Roca, in Girona, Spain, in its stride.
Image: Laura Vidal and Julia Mitton
Image: Harry Cummins
Kampong French, which marks the collective’s 35th pop-up, will live up to its reputation in the form of a three-week restaurant takeover at Singapore’s OFC; where Harry will present an all-day dining menu of 12 small and sharing plates with a contemporary French flair, created using 70 to 80 per cent ingredients that are sourced from farms in and around Singapore, including OFC’s very own agricultural landscape. An omakase “feed me” menu option will also be available, allowing Harry to showcase the season’s finest produce in abundance and spades.
Image: Open Farm Community - Outdoor Deck
Image: Open Farm Community - Open Kitchen
Beyond the kitchen, Laura will guide diners through an eclectic selection of natural wines from some of her favourite winemaking regions, of which will eventually form the groundwork of OFC’s ambition to phase into a wine list comprising 100 per cent natural wines moving forward.
Kampong French will take place from Monday, 13 November 2017 to Sunday, 3 December 2017, serving an all-day dining menu and “feed me” menu available for lunch and dinner seven days a week. For reservations, please email
enquiries@ofcsingapore.com.sg or call +65 6471 0306.
