At Oumi, Singapore’s most original farm-to-table kappo dining destination, contemporary Japanese cuisine lies in the fundamental understanding of provenance, seasonality, and freshness.
In this latest collaboration with six-hands on deck, Head of Japanese Culinary Development of Oumi, Chef Lamley Chua, works closely with Guest Chef Michael Ryan of 2-hat awarded Provenance in Beechworth, Victoria, Australia; Resident Chef John-Paul Fiechtner of Kaarla; as well as Christopher Leow, 1-Arden’s Head Farmer from Edible Garden City for one of the dinners.
Presented for lunch and dinner on 17 & 18 August, the ‘Oumi Origins’ 6-hands Collaboration sees respected and award-winning Australian Guest Chef Michael Ryan bring to the table his culinary expertise, knowledge, and innovative ideas as reflected in his contemporary Australian approach to Japanese cuisine. The flavours of Japanese cuisine are inspired by his more than 30 visits to the country and the culinary tours he conducted in Tokyo that amalgamated into the ‘Only in Tokyo’ chef’s guidebook. His love for the best Australian regional produce together with a deep understanding of Japanese cuisine and culture paves the way for an exceptional Australian-Japanese farm-to-table experience featuring ‘nose-to-tail’ dishes of the season.
The produce-forward, omakase-style four-course lunch ($138++ per person) and six-course dinner ($268++ per person) menus highlight a list of ingredients collectively selected by the four talents – from the 1-Arden Food Forest to the local markets in Singapore as well as Australia and Japan. The collaboration will take diners back to the origin in an exploration of where these ingredients are responsibly sourced from, their unique flavours, as well as the stories and history of each.
In the evening of 18 August, Head Farmer Christopher Leow will personally take guests on an educational tour before dinner of the lush 1-Arden Food Forest and its five themed gardens.