HAPA
  • HOME
  • HAPA TV
    • OUR VOICE
    • IN THE PRESS
  • TRAINING
    • TRAINING PROGRAMMES
    • OUR STORY
    • TRAINERS PROFILE
    • TESTIMONIALS
  • AWARDS
    • HAPA AWARDS
    • HAPA ENTREPRENEUR AWARDS
    • HAPA AWARDS CSR
    • HAPA AWARDS SPONSORS
  • EVENTS
    • NO ADDRESS SOCIETY
    • BESPOKE EVENTS
    • EVENT VIDEOS
  • WEBZINE
    • TRAVEL
    • DINING
    • ENTERTAINMENT
    • THE TALK
    • BESPOKE CHEFS
    • NEWS
    • PRODUCTS & SERVICES
    • HOSPITALITY ASIA PAST ISSUES
  • ABOUT US
    • HAPA FOUNDER | CEO
    • HAPA IN THE PRESS
    • CONTACT US






  • HOME
  • HAPA TV
    • OUR VOICE
    • IN THE PRESS
  • TRAINING
    • TRAINING PROGRAMMES
    • OUR STORY
    • TRAINERS PROFILE
    • TESTIMONIALS
  • AWARDS
    • HAPA AWARDS
    • HAPA ENTREPRENEUR AWARDS
    • HAPA AWARDS CSR
    • HAPA AWARDS SPONSORS
  • EVENTS
    • NO ADDRESS SOCIETY
    • BESPOKE EVENTS
    • EVENT VIDEOS
  • WEBZINE
    • TRAVEL
    • DINING
    • ENTERTAINMENT
    • THE TALK
    • BESPOKE CHEFS
    • NEWS
    • PRODUCTS & SERVICES
    • HOSPITALITY ASIA PAST ISSUES
  • ABOUT US
    • HAPA FOUNDER | CEO
    • HAPA IN THE PRESS
    • CONTACT US
  • BESPOKE CHEFS

Ingredients from The Farm Used in Marcus Tan’s Dish

  • August 20, 2019
  • 1 minute read
  • David Bowden
Total
0
Shares
0
0
0

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.

Total
0
Shares
Share 0
Tweet 0
Pin it 0
Share 0
David Bowden

David Bowden is a freelance photojournalist specialising in travel, food and the environment. He has been based in Asia for many years and travels the globe seeking out the finest restaurants, vineyards and travel destinations. He is the author of several books including travel books on Malaysia, Vietnam, Singapore and Indonesia plus a coffee table book on great railway journeys in Australia and New Zealand.

Previous Article
  • BESPOKE CHEFS

Herb-Crusted Lamb for Italian Chef

  • August 20, 2019
  • David Bowden
Read More
Next Article
  • HAPA AWARDS

HAPA Malaysia Awards Series 2018 – 2020

  • August 20, 2019
  • masteradmin
Read More
You May Also Like
Read More
  • BESPOKE CHEFS

Chef Wan

  • December 9, 2019
  • masteradmin
Read More
  • BESPOKE CHEFS

Every Malaysian’s Favourite Dish at Oakwood

  • August 20, 2019
  • David Bowden
Read More
  • BESPOKE CHEFS

Herb-Crusted Lamb for Italian Chef

  • August 20, 2019
  • David Bowden
Read More
  • BESPOKE CHEFS

W Woksmith Wows with Wondrous Ways

  • July 29, 2019
  • David Bowden
Read More
  • BESPOKE CHEFS

Chef Eddy

  • December 10, 2018
  • masteradmin
Read More
  • BESPOKE CHEFS

Chef Sricharan Venkatesh

  • December 10, 2018
  • masteradmin
Read More
  • BESPOKE CHEFS

Chef Antoine Rodriguez

  • December 10, 2018
  • masteradmin
Read More
  • BESPOKE CHEFS

Chef Zabidi Ibrahim

  • December 10, 2018
  • masteradmin


Contact

HAPA GROUP SDN BHD (564376-H)
Level 11, Menara Ken TTDI,
37 Jalan Burhanuddin Helmi,
Taman Tun Dr Ismail,
60000 Kuala Lumpur, Malaysia.
Tel: +603 7733 4811
Mobile: +6017 360 2211
Email: hapa@hapa.asia

HAPA Singapore
10 Anson Road, #10-06 International Plaza,
079903 Singapore.
Tel: +65 9067 4090

Location

© 2020 HAPA GROUP SDN BHD

Input your search keywords and press Enter.