{"id":13319,"date":"2019-09-02T00:05:41","date_gmt":"2019-09-01T16:05:41","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=13319"},"modified":"2019-09-03T23:33:53","modified_gmt":"2019-09-03T15:33:53","slug":"farangse-singapore","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/farangse-singapore\/","title":{"rendered":"Farangse, Singapore"},"content":{"rendered":"\n

Customise your unique French-Thai Dining Experience At Farangse<\/strong><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Nestled within the Greenwood residential neighborhood,  Farangse is the new, 4-month old restaurant of Chef Eric and Chef Emma.  Chef Emma is a self-made woman, a seasoned chef who hails from the Issan region of Thailand and a serial entrepreneur.  Chef Eric boasts nearly a decade of experience in some of the most illustrious and celebrated kitchens of Singapore—- Absinthe, Bar A Thym etc<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Farangse leverages their one decade and a half of combined experience and combines\u00a0two great culinary cultures, French and Thai respectively, to offer a uniquely French-Thai epicurean experience.\u00a0 Most restaurants\u00a0combine elements of these two styles of cooking to produce by now boring fusion cuisine.\u00a0 Bucking the trend, Chef Emma and Chef Eric adhere steadfastly to these two culinary styles and designed a menu with authentic French and Thai dishes.\u00a0 With authentic dishes from 2 culinary traditions,\u00a0 diners can curate their own unique East-west culinary experience.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Thai Green Papaya Salad S$12<\/strong><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

This appetiser is effective— the sourness of the salad really whets your appetite for more.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Thai Pomelo Salad S$12<\/strong><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

This was masterful.  In a slight, creative departure from traditional pomelo salads,  Chef Emma has added her own ingenious touch of adding coconut milk.  The pomelo is bitter and sweet.  The crunched nuts add crunch and texture.  There is a slight hint of umami from the meat floss.  The coconut cream adds creaminess and warmth.  The warmth (yang) of the coconut milk perfectly balances out the yin of the pomelo.  It was ingenious! With the bitterness and sweetness of the pomelo fruit, the creaminess of the coconut milk, all these elements are orchestrated by Chef Emma into a interesting, stimulating yet harmonious whole.  It was the best salad I have ever tasted.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Charcuterie Board S$28<\/strong><\/p>\n\n\n\n

Duck Rillettes, Iberico Cebo Ham, Chicken Liver Mousse, Pate En Croute.  Served with complimentray bread.<\/em><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

It felt very authentic.  <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Thai Fermented Pork Sausage S$12<\/strong><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

The\nfermentation really intensified the umami of the sausage.  The sausage is also quite garlicky.<\/p>\n\n\n\n

Deep Fried Thai Pork Neck S$12<\/strong><\/p>\n\n\n\n

Slightly crispy and very flavourful.\u00a0 It was also not too greasy.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

All\nof the above make excellent tapas and conversation starters.  I highly recommend pairing them with\nwine.  <\/p>\n\n\n\n

Grilled Iberico Pork Pluma S$40<\/strong><\/p>\n\n\n\n

Honey glazed with chef’s pick of daily vegetable market<\/em><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

The best-selling item in Farangse. I can see why.  The pluma was very, very tender.  It was also flavourful.  Since this is Iberico pork,  it is thankfully free of the sour stench of pork.  The vegetables are cooked but retain their crunch,  so there is a bit of variety in texture from the pluma’s tenderness.  The highlight was the pork jus.  It was so rich and flavourful.  <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Overall, my dining experience at Farangse was intense.  Intense?  Was it bad? No,  on the contrary.  This unique French-Thai experience with its sourness (Green Papaya salad),  bitterness and sweetness (pomelo),  savoury and umami (Iberico pork),  fermentation, umami and mild spiciness (fermented pork sausage),  fermented umami (charcuterie board), raw, biting zing (from the garlic dipping sauce which accompanies both the fried pork and sausage), has thoroughly stimulated my taste buds.  I left a sated man.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Farangse<\/strong><\/p>\n\n\n\n

24\nGreenwood Avenue Singapore 289221<\/p>\n\n\n\n

Tel:\n+65 96304586<\/p>\n","protected":false},"excerpt":{"rendered":"

Customise your unique French-Thai Dining Experience At Farangse Nestled within the Greenwood residential neighborhood,  Farangse is the new, 4-month old restaurant of Chef Eric and Chef Emma.  Chef Emma is a self-made woman, a seasoned chef who hails from the Issan region of Thailand and a serial entrepreneur.  Chef Eric boasts nearly a decade of experience in some of the most illustrious and celebrated kitchens of Singapore—- Absinthe, Bar A Thym etc Farangse leverages their one decade and a half of combined experience and combines\u00a0two great culinary cultures, French and Thai respectively, to offer a uniquely French-Thai epicurean experience.\u00a0 Most restaurants\u00a0combine elements of these two styles of cooking to produce by now boring fusion cuisine.\u00a0 Bucking the trend, Chef Emma and Chef Eric adhere steadfastly to these two culinary styles and designed a menu with authentic French and Thai dishes.\u00a0 With authentic dishes from 2 culinary traditions,\u00a0 diners can curate their own unique East-west culinary experience. Thai Green Papaya Salad S$12 This appetiser is effective— the sourness of the salad really whets your appetite for more. Thai Pomelo Salad S$12 This was masterful.  In a slight, creative departure from traditional pomelo salads,  Chef Emma has added her own ingenious touch of adding coconut milk.  The pomelo is bitter and sweet.  The crunched nuts add crunch and texture.  There is a slight hint of umami from the meat floss.  The coconut cream adds creaminess and warmth.  The warmth (yang) of the coconut milk perfectly balances out the yin of the pomelo.  It was ingenious! With the bitterness and sweetness of the pomelo fruit, the creaminess of the coconut milk, all these elements are orchestrated by Chef Emma into a interesting, stimulating yet harmonious whole.  It was the best salad I have ever tasted. Charcuterie Board S$28 Duck Rillettes, Iberico Cebo Ham, Chicken Liver Mousse, Pate En Croute.  Served with complimentray bread. It felt very authentic.  Thai Fermented Pork Sausage S$12 The fermentation really intensified the umami of the sausage.  The sausage is also quite garlicky. Deep Fried Thai Pork Neck S$12 Slightly crispy and very flavourful.\u00a0 It was also not too greasy. All of the above make excellent tapas and conversation starters.  I highly recommend pairing them with wine.  Grilled Iberico Pork Pluma S$40 Honey glazed with chef’s pick of daily vegetable market The best-selling item in Farangse. I can see why.  The pluma was very, very tender.  It was also flavourful.  Since this is Iberico pork,  it is thankfully free of the sour stench of pork.  The vegetables are cooked but retain their crunch,  so there is a bit of variety in texture from the pluma’s tenderness.  The highlight was the pork jus.  It was so rich and flavourful.  Overall, my dining experience at Farangse was intense.  Intense?  Was it bad? No,  on the contrary.  This unique French-Thai experience with its sourness (Green Papaya salad),  bitterness and sweetness (pomelo),  savoury and umami (Iberico pork),  fermentation, umami and mild spiciness (fermented pork sausage),  fermented umami (charcuterie board), raw, biting zing (from the garlic dipping sauce which accompanies both the fried pork and sausage), has thoroughly stimulated my taste buds.  I left a sated man. Farangse 24 Greenwood Avenue Singapore 289221 Tel: +65 96304586<\/p>\n","protected":false},"author":1,"featured_media":13327,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[26,410],"tags":[1037,120,331],"class_list":["post-13319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","category-singapore-restaurants","tag-bukit-timah","tag-french","tag-thai"],"yoast_head":"\nFarangse, Singapore - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelrestauranthotel.com\/blog\/farangse-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Farangse, Singapore - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"Customise your unique French-Thai Dining Experience At Farangse Nestled within the Greenwood residential neighborhood,  Farangse is the new, 4-month old restaurant of Chef Eric and Chef Emma.  Chef Emma is a self-made woman, a seasoned chef who hails from the Issan region of Thailand and a serial entrepreneur.  Chef Eric boasts nearly a decade of experience in some of the most illustrious and celebrated kitchens of Singapore—- Absinthe, Bar A Thym etc Farangse leverages their one decade and a half of combined experience and combines\u00a0two great culinary cultures, French and Thai respectively, to offer a uniquely French-Thai epicurean experience.\u00a0 Most restaurants\u00a0combine elements of these two styles of cooking to produce by now boring fusion cuisine.\u00a0 Bucking the trend, Chef Emma and Chef Eric adhere steadfastly to these two culinary styles and designed a menu with authentic French and Thai dishes.\u00a0 With authentic dishes from 2 culinary traditions,\u00a0 diners can curate their own unique East-west culinary experience. Thai Green Papaya Salad S$12 This appetiser is effective— the sourness of the salad really whets your appetite for more. Thai Pomelo Salad S$12 This was masterful.  In a slight, creative departure from traditional pomelo salads,  Chef Emma has added her own ingenious touch of adding coconut milk.  The pomelo is bitter and sweet.  The crunched nuts add crunch and texture.  There is a slight hint of umami from the meat floss.  The coconut cream adds creaminess and warmth.  The warmth (yang) of the coconut milk perfectly balances out the yin of the pomelo.  It was ingenious! With the bitterness and sweetness of the pomelo fruit, the creaminess of the coconut milk, all these elements are orchestrated by Chef Emma into a interesting, stimulating yet harmonious whole.  It was the best salad I have ever tasted. Charcuterie Board S$28 Duck Rillettes, Iberico Cebo Ham, Chicken Liver Mousse, Pate En Croute.  Served with complimentray bread. It felt very authentic.  Thai Fermented Pork Sausage S$12 The fermentation really intensified the umami of the sausage.  The sausage is also quite garlicky. Deep Fried Thai Pork Neck S$12 Slightly crispy and very flavourful.\u00a0 It was also not too greasy. All of the above make excellent tapas and conversation starters.  I highly recommend pairing them with wine.  Grilled Iberico Pork Pluma S$40 Honey glazed with chef’s pick of daily vegetable market The best-selling item in Farangse. I can see why.  The pluma was very, very tender.  It was also flavourful.  Since this is Iberico pork,  it is thankfully free of the sour stench of pork.  The vegetables are cooked but retain their crunch,  so there is a bit of variety in texture from the pluma’s tenderness.  The highlight was the pork jus.  It was so rich and flavourful.  Overall, my dining experience at Farangse was intense.  Intense?  Was it bad? No,  on the contrary.  This unique French-Thai experience with its sourness (Green Papaya salad),  bitterness and sweetness (pomelo),  savoury and umami (Iberico pork),  fermentation, umami and mild spiciness (fermented pork sausage),  fermented umami (charcuterie board), raw, biting zing (from the garlic dipping sauce which accompanies both the fried pork and sausage), has thoroughly stimulated my taste buds.  I left a sated man. Farangse 24 Greenwood Avenue Singapore 289221 Tel: +65 96304586\" \/>\n<meta property=\"og:url\" content=\"https:\/\/travelrestauranthotel.com\/blog\/farangse-singapore\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxe Food & Travel\" \/>\n<meta property=\"article:published_time\" content=\"2019-09-01T16:05:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-09-03T15:33:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2019\/09\/20190828-Farangse-Singapore_00037.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1350\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/farangse-singapore\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/farangse-singapore\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/#\\\/schema\\\/person\\\/8c5b39a5a0e966ec3fd5643744562a6c\"},\"headline\":\"Farangse, Singapore\",\"datePublished\":\"2019-09-01T16:05:41+00:00\",\"dateModified\":\"2019-09-03T15:33:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/farangse-singapore\\\/\"},\"wordCount\":567,\"image\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/farangse-singapore\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/wp-content\\\/uploads\\\/2019\\\/09\\\/20190828-Farangse-Singapore_00037.jpg\",\"keywords\":[\"bukit timah\",\"french\",\"thai\"],\"articleSection\":[\"Restaurants\",\"Singapore\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/farangse-singapore\\\/\",\"url\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/farangse-singapore\\\/\",\"name\":\"Farangse, Singapore - 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Thai Green Papaya Salad S$12 This appetiser is effective— the sourness of the salad really whets your appetite for more. Thai Pomelo Salad S$12 This was masterful.  In a slight, creative departure from traditional pomelo salads,  Chef Emma has added her own ingenious touch of adding coconut milk.  The pomelo is bitter and sweet.  The crunched nuts add crunch and texture.  There is a slight hint of umami from the meat floss.  The coconut cream adds creaminess and warmth.  The warmth (yang) of the coconut milk perfectly balances out the yin of the pomelo.  It was ingenious! With the bitterness and sweetness of the pomelo fruit, the creaminess of the coconut milk, all these elements are orchestrated by Chef Emma into a interesting, stimulating yet harmonious whole.  It was the best salad I have ever tasted. Charcuterie Board S$28 Duck Rillettes, Iberico Cebo Ham, Chicken Liver Mousse, Pate En Croute.  Served with complimentray bread. It felt very authentic.  Thai Fermented Pork Sausage S$12 The fermentation really intensified the umami of the sausage.  The sausage is also quite garlicky. Deep Fried Thai Pork Neck S$12 Slightly crispy and very flavourful.\u00a0 It was also not too greasy. All of the above make excellent tapas and conversation starters.  I highly recommend pairing them with wine.  Grilled Iberico Pork Pluma S$40 Honey glazed with chef’s pick of daily vegetable market The best-selling item in Farangse. I can see why.  The pluma was very, very tender.  It was also flavourful.  Since this is Iberico pork,  it is thankfully free of the sour stench of pork.  The vegetables are cooked but retain their crunch,  so there is a bit of variety in texture from the pluma’s tenderness.  The highlight was the pork jus.  It was so rich and flavourful.  Overall, my dining experience at Farangse was intense.  Intense?  Was it bad? No,  on the contrary.  This unique French-Thai experience with its sourness (Green Papaya salad),  bitterness and sweetness (pomelo),  savoury and umami (Iberico pork),  fermentation, umami and mild spiciness (fermented pork sausage),  fermented umami (charcuterie board), raw, biting zing (from the garlic dipping sauce which accompanies both the fried pork and sausage), has thoroughly stimulated my taste buds.  I left a sated man. 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