The moment I realised that Chef Johnson Ebenezer, along with key chefs, Mythrayie Iyer and Avinash Vishaal, were behind Farmlore, I knew I was in good hands.
I first met Chef Johnson when he launched Nadodi in KL some 10 years ago. I recall being impressed with the bold concept; and the innovative, creative dishes I tasted.
A decade on, the magic... More
The moment I realised that Chef Johnson Ebenezer, along with key chefs, Mythrayie Iyer and Avinash Vishaal, were behind Farmlore, I knew I was in good hands.
I first met Chef Johnson when he launched Nadodi in KL some 10 years ago. I recall being impressed with the bold concept; and the innovative, creative dishes I tasted.
A decade on, the magic is still there! Chef Johnson has kept his grounded cooking style, and now used the bulk of the seasonal harvest from his 37–acre farm. The dishes, seemingly modern, employ cooking techniques adapted from ancestral foodways.
Living in Singapore where South Indian flavours abound, I thought I knew the cuisine. Yet somehow the chefs at Farmlore have managed to conjure new interpretations that gave these familiar flavours a twist I didn’t expect.
Prior to dinner, I was given a tour of the farm, and again I learned many new things about veggies and herbs I thought I knew. Less
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