{"id":1679,"date":"2019-08-20T13:06:57","date_gmt":"2019-08-20T05:06:57","guid":{"rendered":"http:\/\/hapa.asia\/?p=1679"},"modified":"2019-09-11T10:28:00","modified_gmt":"2019-09-11T02:28:00","slug":"ingredients-from-the-farm-used-in-marcus-tans-dish","status":"publish","type":"post","link":"https:\/\/hapa.asia\/index.php\/2019\/08\/20\/ingredients-from-the-farm-used-in-marcus-tans-dish\/","title":{"rendered":"Ingredients from The Farm Used in Marcus Tan\u2019s Dish"},"content":{"rendered":"\n<p>Chef Marcus Tan is the Executive Chef at One\nFarrer Hotel. With a passion to create dishes with the \u2018Farm to Table\u2019\nphilosophy, he enjoys exploring the fresh harvest from the hotel\u2019s rooftop farm\nwhere some 100 different types of vegetables and fruits are grown. He presents\nhis signature dish, poached lobster medallion with foie gras hollandaise and\nblue pea pur\u00e9e. Served with pickled radish, vegetable sepia aioli and finished\nwith a lime and basil vinaigrette, it features radish, blue pea flowers and basil\nfreshly harvested from The Farm at One Farrer. This dish has the natural\nsweetness from Boston lobster paired with the richness of the foie gras\nhollandaise sauce that combines to create an intense umami flavour.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Chef Marcus Tan is the Executive Chef at One Farrer Hotel. With a passion to create dishes with the \u2018Farm to Table\u2019 philosophy, he enjoys exploring the fresh harvest from&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/hapa.asia\/index.php\/2019\/08\/20\/ingredients-from-the-farm-used-in-marcus-tans-dish\/\" class=\"button button-primary button-effect\"><span>Read More<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":1681,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-1679","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bespoke-chefs"},"_links":{"self":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/comments?post=1679"}],"version-history":[{"count":0,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1679\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media\/1681"}],"wp:attachment":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media?parent=1679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/categories?post=1679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/tags?post=1679"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/powerkit_post_featured?post=1679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}