Zouk Group collaborates with LA’s favourite Michelin-Starred French Restaurant, Camphor for an exclusive pop-up during F1

Zouk Group presents a four-day pop-up with No.8 Hospitality’s Michelin-starred restaurant, Camphor , from 19 September to 21 September, during the Grand Prix Week.

Held at Here Kitty Kitty (Clarke Quay) the event offers food enthusiasts in Singapore a rare opportunity to experience Camphor’s acclaimed cuisine. Since opening in 2022 in Downtown LA’s Arts District, the Michelin-starred modern French bistro has quickly become a standout in the culinary world.

This establishment is owned and operated by No. 8 Hospitality founders Sarah Lam and Cyrus Batchan. And the kitchen is led by Executive Chef Max Boonthanakit who has over 10 years of experience at renowned restaurants like Blue by Alain Ducasse in Bangkok. Boonthanakit’s unassuming yet nuanced menu draws on his global upbringing and classical French training, offering diners a refreshing and refined culinary journey.

Following a series of successful pop-ups with high-profile brands, including Coachella, ARCA Tulum, RedTail in Resorts World Las Vegas, and Manta in Cabo San Lucas, Camphor continues to make its mark on the international culinary scene. Known for bringing its Michelin-starred expertise to diverse locations, each pop-up and collaboration event has been raved about.

During the pop-up at Here Kitty Kitty, Camphor will offer two distinct dining experiences: a Steak Frites Lunch ($65+ per person), featuring bread & butter, salad, steak and frites. It will be hosted at the Main Bar of Here Kitty Kitty from 20 to 21 September. There will also be a curated Grand Prix Dinner menu from 19 to 20 September. The experience will be held at Here Kitty Kitty’s secret dining room, with limited seating for 40 guests each night (price starts at $160+ per person). The Grand Prix dinner menu includes dishes such as tuna tart with olive and mustard, kanpachi with uni and green apple, scallop demi lune, and chicken en farcie with cabbage and turnip. The meal is complete with seasonal tart with vanilla cream and meringue for dessert.

Under the visionary leadership of Andrew Li, CEO of Zouk Group, the iconic lifestyle brand is expanding its horizons by placing a strong emphasis on its F&B offerings.

Spearheading this culinary revolution is Lorenz Hoja, the newly appointed Chief Culinary Officer, who is set to elevate the group’s gastronomic presence. German-born Chef Lorenz has carved a distinguished culinary career  culinary world in restaurants across England, Austria, The Maldives, and Singapore. His decade-plus mentorship under French culinary legend Joël Robuchon led him to helm L’Atelier de Joël Robuchon in Singapore as executive chef, earning the restaurant two Michelin stars in 2016 and 2017.

Andrew says: “We are thrilled to embark on this new chapter, where culinary excellence becomes a cornerstone of the Zouk experience. With Lorenz Hoja at the helm as our Chief Culinary Officer, we are confident in elevating our F&B offerings to new heights and with the CAMPHOR pop-up during the Grand Prix are just the beginning of our journey to create unforgettable dining experiences that resonate with both locals and international guests.”

Camphor pop-up event:

Reservations can be made here

When: 19-22 September 2024

Where: Here Kitty Kitty, 3E River Valley Road, #02-01, Blk E Clark Quay, Singapore 179024

Opening Hours: Lunch: 12pm – 3pm, Dinner: 5.30pm – 10.30pm