Chef Marcus Tan is the Executive Chef at One Farrer Hotel. With a passion to create dishes with the ‘Farm to Table’ philosophy, he enjoys exploring the fresh harvest from the hotel’s rooftop farm where some 100 different types of vegetables and fruits are grown. He presents his signature dish, poached lobster medallion with foie gras hollandaise and blue pea purée. Served with pickled radish, vegetable sepia aioli and finished with a lime and basil vinaigrette, it features radish, blue pea flowers and basil freshly harvested from The Farm at One Farrer. This dish has the natural sweetness from Boston lobster paired with the richness of the foie gras hollandaise sauce that combines to create an intense umami flavour.