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At the heart of KOKS is the culinary coquetry of Poul Andrias Ziska. As KOKS’ executive chef hemasters the artistry of distilling taste and smell from the Faroese landscape, combining them inexquisite dishes. The palate is local, uncompromisingly Faroese.
The young avant-gardes at KOKS use Faroese produce, both coarse and fine, ancient and modern,always keeping an eye on sustainability, leaving the hills that bring forth the good fruit to flourish.Rather than chasing the novel for its own sake, every effort is put into exploring the ancient practices–drying, fermenting, salting and smoking.
KOKS follows the seasons and what they bring forth, transforming ancient culinary tradition intomodern delicacies. The simple and pure, what is fresh and traditional characterises KOKS.
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Known for serving new Nordic cuisine inspired by the finest sustainably sourced Faroese produce, KOKS places a strong emphasis on traditional techniques such as fermentation.
This once-in-a-lifetime experience is now closer at hand as core members of KOKS team will decamp from Leynavatn to set up a four-week residency in Grand Hyatt Singapore from 23 January to 18 February 2022.
During its residency at Grand Hyatt Singapore as part of the Chef Residence programme, KOKS will be featuring its signature dishes and also excitingly, planning a few dishes specially for Singapore using Asian ingredients and inspirations.
