Following our exceptional Parisian village experience at Open Farm Community last week, we managed to catch Chef Harry Cummins of Paris Popup for a quick chat as he lets us rummage through his pantry and discover the person behind the kitchen.
The one ingredient that’s always in your pantry is…
Fleur de sel de Camargue and Vinegar.
One food trend you think is underrated?
What’s your favourite kitchen tool and why?
Metal pique for testing when meats, vegetables, and fish are cooked.
That one unforgettable meal you still think about today is…
My first meal at Noma in 2010.
What’s one cooking myth you wish everyone would stop believing?
That being a chef is an easy, glamorous life – it’s not and it has never been. It’s a lot of hard work and back-breaking hours; if you’re not 100% passionate then it’s best to stick to your day job.
The best city or country for food is…
Paris, Montréal, and Japan.
Fine-dining or street food?
Definitely street food. I find that it is always the best way to get close to the folks on the ground and their cultures.
A dish you crave during days where you don’t feel like cooking?
An interesting fact about yourself would be…?
My middle name is Ziggy and my parents were punks.
If you weren’t a chef, what would you be?
Do you have a kitchen horror story to share?
Too many! I was once shouted at for leaving a piece of cling film on a foie gras terrine.
Catch Chef Harry and the award-winning culinary collective Paris Popup at their three-week takeover “Kampong French” at Open Farm Community from now until 3rd December 2017. Serving an all-day dining menu and “feed me” menu for lunch and dinner daily, diners can look forward to exclusively curated plates that bring out the best and brightest flavours of this season’s produce.
Find it at 130E Minden Road, Singapore 248819.
Book a table at Open Farm Community and earn 2X Chope-Dollars with the code TASTYBLOG.