Chwee kueh gets a French twist

Nomadic culinary collective Paris Popup is taking over the kitchen at Open Farm Community at Minden Road from now till Dec 3.

Here are some highlights on The Straits Times' food website - ST Food, straitstimesfood.com.

VIDEO: KAMPONG FRENCH RESTAURANT TAKEOVER

A nomadic culinary collective, the Paris Popup, has taken over the kitchen at Open Farm Community in Minden Road. The pop-up restaurant, known as Kampong French, will run until next Sunday.

The collective has taken over restaurants in cities including London, New York, Kyoto, Barcelona and Montreal. Kampong French is its 35th instalment and its first pop-up takeover in Singapore.

New menus, with a focus on local produce, are created for each edition. For Kampong French, expect dishes such as flat bread with chai poh and fingerling potato ($14), inspired by chwee kueh, a hawker favourite of steamed rice cakes topped with preserved radish; river shrimp chawanmushi with sorrel and young coconut ($16); and tamarind and chilli barbecued chicken with a green mango salsa verde and a garden herb salad ($25).

Where: Kampong French x Open Farm Community, 130E Minden Road, tel: 6471-0306
When: Till Dec 3, noon to 4pm (weekdays), 11am to 4pm (weekends), 6 to 11pm (daily)
Info: www.openfarmcommunity.com
Kampong French video: http://str.sg/parispop

VIDEO: TYPES OF BUTTER

Butter prices have been soaring due to a global butter shortage. Its impact is also being felt here in Singapore, with prices increasing.

Want to make the most of your butter? Here are seven types of butter and what they are best used for.
Types of butter: http://str.sg/4v6Y

RECIPES TO TRY

Sick of plain miso soup? Try The Japan News' recipe for a rich and flavourful Tonjiru or pork soup.

Tonjiru refers to miso soup with pork and root vegetables such as daikon, carrots, onions and potatoes.
Tonjiru recipe: http://str.sg/ok3v

Make a delicious pizza this weekend. It is nothing like the usual takeout you might be used to.

Follow The New York Times' recipe for pizza dough or opt for store-bought dough instead. Here, toppings include crispy bacon, sharp pecorino and runny egg yolks.

Serve it at any time of the day. Bacon and egg pizza recipe: http://str.sg/ok3D

ST Food features stories from ST, its sister publications as well as regional and international publications. There are also videos and recipes.

Keep abreast of what ST's food writers and other gourmands have been eating in ST Food's social media section.

Use the handy search tool located at the top of the page to navigate the site for ideas on where to eat and what to cook.

• Follow Rebecca Lynne Tan on Twitter @STrebeccatan

A version of this article appeared in the print edition of The Sunday Times on November 26, 2017, with the headline 'Chwee kueh gets a French twist'. Print Edition | Subscribe