Celebrate Bastille Day with us at Little Farms Bar + Grill, Serangoon Garden (30 June, 7 July & 14 July)

As you might’ve heard, Bastille Day is coming up and we’re doing three special menus on three Fridays leading up to 14 July at Little Farms Bar + Grill. Each of these menus will feature dishes from a different region of France starting with Normandy on 30 June, followed by Lyon on 7 July and ending in Bordeaux on 14 July — talk about taking your taste buds on a trip! Behind it all is none other than Sous Chef Eelynn Foo. 

The Malaysian chef started cooking from the young age of ten. These days, she’s managing the team of chefs over at Serangoon Garden and working closely with the Head Chef to plan and execute elaborate menus. It’s something she’s good at too, as becoming a chef came naturally to her as she embarked on her culinary journey at Taylor’s University. 

“Food is about cooking with heart and making sure we’re using the best produce we can from the market,” explains Chef Eelynn, who’s committed to making the French menus as authentic as possible, from the gruyere in the Lyonnaise Salad, to the cognac used for cooking. That is, except for the squeeze of calamansi on Week 3’s starter of Fines de Claire Oysters — but we’d argue that it’s a refreshing twist that elevates the accompanying mignonette sauce. 

You’ll just have to trust the Kelantan native, as she’s skilled in cooking different cuisines despite being a classically trained French chef. It’s also no wonder that she doesn’t have a favourite dish — though Nasi Ulam (the Kelantan kind, she stresses) is high on the list. So is Hong Bak a.k.a. Shanghai-style red braised pork belly and steamed Keropok Lekor (Malay fish crackers). 

One thing’s for sure — she does it all, from searing steaks to making desserts from scratch. Each dish on the menu is a labour of love, but it all pays off for the patisserie-trained chef when her dishes are greeted with a big “wow” when they reach the table. And that’s especially true for the dishes that take days to make, like the Coq Au Vin (Chicken Braised in Wine) and Joue de Beouf (Braised Beef Cheek) which take a whopping three days to complete. Don’t forget to leave some room for dessert either, as classic French desserts like Créme Brûlée and Tarte au Citron Meringue (Lemon Meringue Tart) on 7 July.

Don’t miss out on these special one-day-only menus on 30 June, 7 July and 14 July. View all French Friday menus and book your spot here.