Rolling up his sleeves and going native

Swedish chef Bjorn Frantzen, who rears his own livestock, wants to get people to think and talk about what they are eating. By Debbie Yong

DON'T take it to heart if Bjorn Frantzen yawns when you ask him about trivialities, like his favourite bar in Stockholm, or what he does on his Sunday afternoons off. He didn't fly 6,500 km to Asia just to make small talk.

The 36-year-old Swedish chef came to Singapore with a carton full of Nordic ingredients in tow because he has a philosophy he wants to trumpet.

Nevermind if your first inkling of it comes in the form of reindeer penis, dehydrated and grated to powder over a mound of reindeer tartare in an early course in his one-night only dinner at Les Amis last month. While the tartare is sublime - it sits on a bed of smokey eel creme fraiche, topped with a mild Swedish caviar that belies its...

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