For the pop-up, Korio’s husband-and-wife users Myron Tan and Shaz Henshaw are creating a “specially curated menu” with Zouk Group’s key cooking official Lorenz Hoja. The German-born restaurant, who has trained with celeb restaurant Joël Robuchon in London and Paris, was the executive chef at L’Atelier de Joël Robuchon in Singapore and helped win the restaurant’s two Michelin actors in 2016 and 2017.
WHAT TO EXPECT
The menu offers two options each of ‘starter ’ sandwiches, ‘filler ’ sarnies, dessert doughnuts and spritz drinks.
Starter sarnies come in smaller portions, like the Nordic Craze ( S$ 17 ) with salmon confit, quail egg, creme cheese, ikura and marinated onions on baguette. There’s also the Italian Job ( S$ 17 ), which has burrata, zucchini, parmesan, tomato confit and fresh arugula leaves on focaccia.
For the heartier ‘fillers’, there is the Get Shorty ( S$ 25 ) bagel layered with braised beef short rib, roasted onions, gratinated provolone and pickled cucumber.