Naked Finn turns 10!
What started as a pipe dream based on a singular philosophy, has come some ways this past decade.
“Less is only more" evolved to "less, but better" in 2018, and now with Marcus' unique and creative take on seafood, it can only get better.
On Sunday, 18 December 2022, let us thank you for your never-ending support with a smashing block party along Malan Road in Gillman Barracks.
Mark it on your calendar:
From 11 am, Chef Hideaki Sato from Ta Vie returns with a special chicken burger (limited quantity) at BurgerLabo. Our classic Basic Burger will be made right-sized and finished with beef garum, so that you can enjoy other deliciousness on offer.
Our friends from Claudine and Plan-B will join Mooi (our new pâtisserie by Chef Gail Ho), Ashino Sushi and Naked Finn, to serve up plenty of yummies along the sheltered walkway between Naked Finn and BurgerLabo.
Expect a return of our classic favourite chilled piquant bee hoon and Orion Beer on tap! And for the very first time, outside of Japan, ROCOCO Beer and Milton Coffee will be made available at our outdoor party!
To complete the Sunday lawn party mood, Elsa Roses and Lucie Vagenheim will be serenading from noon. Both participated in The Voice France in 2017; Elsa and I have been planning for this since 2020!
So put on your Sunday best, pack along a picnic mat and come chill out in our yard. Feel free to bring the whole family (furkids are welcome too... there’s plenty of room outside on the grassy patch for them).
Come hungry.
Ken Loon
December 2022
What started as a pipe dream based on a singular philosophy, has come some ways this past decade.
“Less is only more" evolved to "less, but better" in 2018, and now with Marcus' unique and creative take on seafood, it can only get better.
On Sunday, 18 December 2022, let us thank you for your never-ending support with a smashing block party along Malan Road in Gillman Barracks.
Mark it on your calendar:
From 11 am, Chef Hideaki Sato from Ta Vie returns with a special chicken burger (limited quantity) at BurgerLabo. Our classic Basic Burger will be made right-sized and finished with beef garum, so that you can enjoy other deliciousness on offer.
Our friends from Claudine and Plan-B will join Mooi (our new pâtisserie by Chef Gail Ho), Ashino Sushi and Naked Finn, to serve up plenty of yummies along the sheltered walkway between Naked Finn and BurgerLabo.
Expect a return of our classic favourite chilled piquant bee hoon and Orion Beer on tap! And for the very first time, outside of Japan, ROCOCO Beer and Milton Coffee will be made available at our outdoor party!
To complete the Sunday lawn party mood, Elsa Roses and Lucie Vagenheim will be serenading from noon. Both participated in The Voice France in 2017; Elsa and I have been planning for this since 2020!
So put on your Sunday best, pack along a picnic mat and come chill out in our yard. Feel free to bring the whole family (furkids are welcome too... there’s plenty of room outside on the grassy patch for them).
Come hungry.
Ken Loon
December 2022
NEXT
Naked Finn has been my life since November 2012 but the beginnings hark back to the latter part of Klee, when I started to cook seafood behind the bar counter with just an electric grill. Back then, it was known within my inner circle as The Naked Finn Project. But with the appearance of a short-lived seafood restaurant in Ion, The Nautilus Project in 2009, I decided to drop "Project" from the final name.
We progressed from "less is only more" as the base of our approach, to adopting "less, but better", charted our evolution from a plastic shack to our current location within Gillman Barracks. Our obsessive fascination in chasing after species became the perfect markers of this timeline.
So what is next for us? Is it all about discovering new species to introduce to our diners? With a vocabulary of more than 267 species to date, can we do more than just cooking?
My Head Chef, Fong, and I have been deliberating over this for a while now. We acknowledge that perhaps we have taken Naked Finn as far as we could. Time for us to evolve again, or maybe, time for a revolution. For me, it is the right time to pass on the creative role to someone younger, better.
In Marcus Leow, I have found a young chef who cares about seafood as much as I do. He has an inquisitive spirit and most critically, technical competency that I lack. The perfect person to take on the creative role.
Starting from today, Marcus will lead Naked Finn forward. Naked Finn will still be a seafood-focused restaurant... staying true to our core beliefs. Anything else, it is up to Marcus’ interpretation. Fong and I will still be around, hanging out at our newly created space for experiment in Naked Finn, with renewed excitement and anticipation.
Looking forward to welcoming you back to the new Naked Finn.
Ken Loon
September 2020
Naked Finn has been my life since November 2012 but the beginnings hark back to the latter part of Klee, when I started to cook seafood behind the bar counter with just an electric grill. Back then, it was known within my inner circle as The Naked Finn Project. But with the appearance of a short-lived seafood restaurant in Ion, The Nautilus Project in 2009, I decided to drop "Project" from the final name.
We progressed from "less is only more" as the base of our approach, to adopting "less, but better", charted our evolution from a plastic shack to our current location within Gillman Barracks. Our obsessive fascination in chasing after species became the perfect markers of this timeline.
So what is next for us? Is it all about discovering new species to introduce to our diners? With a vocabulary of more than 267 species to date, can we do more than just cooking?
My Head Chef, Fong, and I have been deliberating over this for a while now. We acknowledge that perhaps we have taken Naked Finn as far as we could. Time for us to evolve again, or maybe, time for a revolution. For me, it is the right time to pass on the creative role to someone younger, better.
In Marcus Leow, I have found a young chef who cares about seafood as much as I do. He has an inquisitive spirit and most critically, technical competency that I lack. The perfect person to take on the creative role.
Starting from today, Marcus will lead Naked Finn forward. Naked Finn will still be a seafood-focused restaurant... staying true to our core beliefs. Anything else, it is up to Marcus’ interpretation. Fong and I will still be around, hanging out at our newly created space for experiment in Naked Finn, with renewed excitement and anticipation.
Looking forward to welcoming you back to the new Naked Finn.
Ken Loon
September 2020
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