Noma 2.0 cookbook features 200 dishes from test kitchen, including a “shocking” duck feast

Noma 2.0: Vegetable, Forest, Ocean is co-authored by chefs (from left) Junichi Takahashi, Mette Soborg and Rene Redzepi. PHOTOS: DITTE ISAGER
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SINGAPORE – Since scoring a coveted seat at Copenhagen’s acclaimed three-Michelin-starred restaurant Noma is near impossible, perhaps recreating its dishes is the closest you can get to its New Nordic cuisine.

And you can do that with its new 352-page cookbook, Noma 2.0: Vegetable, Forest, Ocean. Launched on Nov 8, it compiles 200 dishes created in the restaurant’s test kitchen since 2018 – with many recipes building on a decade of research and development.

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