Chef Josh Boutwood Brings Singapore's 'Le Bon Funk' at Latest Nomad Series Dinner

Last July, Chef Josh Boutwood kicked off his The Nomad Series, showcasing a new avenue where he can collaborate with creative culinary talents of the world through crossover food experiences. The second installment of the culinary collaboration series witnessed the chef join forces with Keirin Buck, Chef and Owner of Le Bon Funk in Singapore, for two consecutive evenings of tasting dinners and restaurant takeovers.

Le Bon Funk Chef-Owner Keirin Buck with Chef Joshua Boutwood
[Photo: Dre Ferrer]

Buck, a culinary nomad himself like Boutwood, is a Burnt Ends alumnus and leads his restaurant Le Bon Funk's communal dining program. The Japanese-Canadian  chef based in Singapore is greatly influenced by his mixed heritage, inspired by his travels, and also imbibes a cooking philosophy that is driven by his passion for ingredients. Interestingly, similar to Chef Josh is his mastery of homemade bread (one of Le Bon Funk's signature food is its the naturally leavened sourdough) and meat (his housemade charcuteries are excellent in between sips of natural wines).

[Photo: Dre Ferrer]

The first Nomad Series dinner saw Boutwood and Buck at a four-hands dinner, a culinary collaboration that was held at Helm, while the following night was reserved for a special restaurant takeover of Le Bon Funk at the upstairs restaurant, Savage. The takeover dinner served as a sneak peek for Manila diners to have a taste of Chef Keirin's specialty dishes, while other guests who are longtime fans of his Singapore restaurant were reunited with their favorites.

Foie Gras and cedar jelly toast: frozen foie is shaven and topped on a toast smeared with cedar jam, for a sweet and savory umami starter
[Photo: Dre Ferrer]
The set menu of small plates included this platter of vegetable crudités (Japanese squash, zucchini flower), homecured meats, homemade mustard, whipped roe, and a seductive liver dip 
[Photo: Dre Ferrer]
Lamb Banger and Tapioca Fritter with a crisp parmesan coating
[Photo: Dre Ferrer]
Guests took their pick from the four options for main entrée, which include this whole roast chicken with radicchio and fennel pollen, another signature dish from Le Bon Funk
[Photo: Dre Ferrer]
This is not your typical holiday ham: the chef's Ham steak and pineapple tomatoes was a succulent option
[Photo: Dre Ferrer]
For the seafood lovers: Turbot and coco beans
Hands down the crowd favorite, Le Bon Funk's famed tongue sandwich made its way to Manila. The beef tongue smeared with gribiche was intoxicatingly tender, melting into your mouth when you sink your teeth for a big bite.
[Photo: Dre Ferrer]
Guests ended their evening with a signature dessert: birch syrup tart

For more information about Chef Josh Boutwood and his restaurants, including Savage and Helm, visit, www.joshboutwood.com.ph. Savage is located at Arya Residences, McKinley Parkway, Bonifacio Global City, Taguig. Keep updated with upcoming events from The Nomad Series by following Savage and Helm on Instagram (@savagemnl, @helmMNL) and Facebook.

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