Chef Paul ‘Yoda’ Iskov of Fervor brings Australian Ingredients to Native Bar & Restaurant Pop Up

Paul ‘Yoda’ Iskov, the executive chef-owner of Fervor, will be in Singapore on 22 and 23 August, bringing the pop-up dining experience that he is known for in Western Australia to Native Bar.

Chef Paul ‘Yoda’ Iskov has worked in highly acclaimed kitchens around the world including Vue De Monde (Melbourne), Amuse (Perth), Marque (Sydney), D.O.M (São Paolo), COI (San Francisco), Pujol (Mexico City) and Noma (Copenhagen), many of which have featured in the San Pellegrino World’s 50 Best Restaurants. 

In March 2013, he established Fervor to respectfully learn about food of the world’s old living culture, to educate diners about native food and to provide a ‘culinary experience you can’t get anywhere else’. Yoda connects with Traditional Owners and elders and accompanies them onto country to learn about the food that has sustained Australian Aboriginal People for over 60,000 years. Over the past decade, Fervor has held pop-up degustation dinners in unique, beautiful and often remote locations across Australia, as well as visits to New York, South Africa and Singapore.

And if you are looking to learn more about the ingredients as well as recipes using native Australian produce, Yoda published his book Fervor with Robert Wood and Chris Gurney in November 2018. Get yours from Margaret River Press.

Enjoy a 5-course degustation menu alongside drinks (charged separately at S$28 each) curated by the team at Native Bar, inspired by the flavours of Western Australia.

There are three seatings at 6 pm, 7 pm and 8 pm priced at S$180++ per person. Cocktails charged at S$28 each. Choose from a selection of 5 cocktails that feature indigenous ingredients. There are Peary – Two Indies Rum, Peckham Pear, Trigona Pear and Sunrise Lime; Salt Bush – Whisky, Salt Bush Acid, Absinthe and Soda; Santol – Brass Lion Gin, Cotton Fruit, Wildflower Honey and Lemon Mrytle; Strawberry Gum – Greater than Gin, Strawberry Gum, Pink Guava Champagne and Lactic Acid; and Mango Cardamom – Lemon Myrtle Gin, Mango and Black Cardamom.