Co.Lab: Cocotte x Artichoke

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Co.Lab: Cocotte x Artichoke

While the city’s restaurants will be all bunnies and pretty eggs this Easter, Cocotte’s got other plans in mind. Roping in chef Bjorn Shen of Artichoke and Thai Isaan pop-up Bird Bird, Cocotte’s kitchen chief Anthony Yeoh turns the French restaurant into an upmarket dim sum brunch room.

The all-you-can-eat affair is a greatest hits rundown of the two restaurants’ best hangovererasing meals. Shen’s Pepto-pink beetroot tzatziki, housemade burrata with tomatoes, tabbouleh filled with crushed potato chips, and chicken skin-garnished ice cream are cooked on French territory.

On Yeoh’s end, taste hot favourites like marinated chicken livers, steamed mussels and clams, poulet roti and the incredibly fresh veggies farmed just for Cocotte. And if the word ‘Lamb-gasm’ draws instant drool, save tummy space – you’ll want a few envelopes of Artichoke’s fork-tender special, with garlicky toum tucked into piping hot folds of flatbread. Book well ahead.

By: Natasha Hong

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Event phone: 6298 1188
Event website: http://restaurantcocotte.com/
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