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PLATING UP NATURE: Co-founder of 'The World's Best Restaurant', Noma, and a champion of New Nordic cuisine, Mads Refslund will present dishes with his signature accent on organic ingredients such as grilled pear and salad using garden-fresh ingredients.

BT_20141101_LCDINING1BN_1347164.jpg
PLATING UP NATURE: Co-founder of 'The World's Best Restaurant', Noma, and a champion of New Nordic cuisine, Mads Refslund will present dishes with his signature accent on organic ingredients such as grilled pear (above) and salad using garden-fresh ingredients.

BT_20141101_LCDINING1BN_1347164.jpg
PLATING UP NATURE: Co-founder of 'The World's Best Restaurant', Noma, and a champion of New Nordic cuisine, Mads Refslund will present dishes with his signature accent on organic ingredients such as grilled pear and salad using garden-fresh ingredients.

BT_20141101_LCDINING1BN_1347164.jpg
ACCENT ON OCEAN BOUNTY: Two Michelin-starred Nathan Outlaw is known for his seafood dishes which eschew stodgy sauces. His specialities incude Grey Mullet, Pickled Mushrooms with Tartare Dressing and Beetroot Cured Brill.

BT_20141101_LCDINING1BN_1347164.jpg
ACCENT ON OCEAN BOUNTY: Two Michelin-starred Nathan Outlaw is known for his seafood dishes which eschew stodgy sauces. His specialities incude Grey Mullet, Pickled Mushrooms with Tartare Dressing (above) and Beetroot Cured Brill.

BT_20141101_LCDINING1BN_1347164.jpg
ACCENT ON OCEAN BOUNTY: Two Michelin-starred Nathan Outlaw is known for his seafood dishes which eschew stodgy sauces. His specialities incude Grey Mullet, Pickled Mushrooms with Tartare Dressing and Beetroot Cured Brill.

Pop-up culinary stars

Mads Refslund is the Nordic culinary star known for foraging leaves, herbs and fruit from the wild to use in his creations. Nathan Outlaw is the British chef who has a way with seafood. They'll both be in town cooking for the 4XFOUR pop-up dining event.
Nov 1, 2014 5:50 AM

Mads Refslund

AS a co-founder of "The World's Best Restaurant", Noma, and a champion of New Nordic cuisine, foraging plays a big part in Mads Refslund's culinary philosophy. "My food is very dependent on nature," says the Danish chef who treats the landscape and his

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