"Food at wine bars are often an afterthought, but at Le Bon Funk, a spirited natural wine bar, the food does not play second fiddle to the about 200 wine labels that are made with minimal chemical and technological intervention. In the same vein, food served here by Canadian-Japanese chef Keirin Buck adopts an au naturel approach, using techniques, such as fermentation and charcuterie-making, in his cosmopolitan cuisine that is anchored by French and Italian elements. Open the meal with a thick and dense sourdough ($6) that is best paired with house-made charcuterie (from $18, above), such as capicola, hazelnut and tarragon salami and soppressata. Buck makes 12 types of charcuterie and matures them in a chiller for up to two months. Other dishes are fun and off-beat, such as the Cedar Jelly And Foie Gras Toast ($18), which pays homage to the kaya toast. Subtle sweetness from the cedar fuses seamlessly with the buttery richness of cognac-cured foie gras shavings smeared on a crusty brioche. For desserts, the eyebrow-raising star is the Celery Custard And Buckwheat ($10), which is the by-product of a delicious kitchen accident when Buck accidentally mixed celery into a panna cotta." - Michelin Guide Digital-Singapore
