World Gourmet Summit 2006

10 April 2006

A Tempting Preview-Opening Reception 2006 at Forbidden City
How does one savour the signature dishes from ten of Singapore's top restaurants in one evening? This year, the World Gourmet Summit stepped up to that challenge and brought together a showcase of ten partner restaurants and sponsors for one deliciously decadent experience at Indochine's Forbidden City. We bring you the highlights.

11 April 2006

Chocolate and Wine Pairing at Garibaldi
Chocolate and food connossieurs rejoiced at last night's Garibaldi dinner. An event organised under the umbrella of the World Gourmet Summit, Chef Roberto Galetti of Garibaldi and Chef Jean-Marc of Cacao Berry came together to perfect a five-course Italian cuisine that was infused mostly with dark chocolates.

Explore the Senses- Molecular Gastronomy Dinner at Saint Pierre
Four months in the making, Emmanuel Stroobant's 25 course journey of molecular gastronomy was finally served up to 70 lucky people at Saint Pierre on Tuesday evening. When we arrived at 6pm, Edina and the floor staff were operating in overdrive, making sure everything was set to perfection. Emmanuel however, was in a zen-like state, savouring the calm before the storm. Thankfully, Edina's nightmare from the night before (she dreamt that Chef went missing) didn't come true and the first course was served on time at 7:30pm. We bring you the highlights.

12 April 2006

Tempura Kaiseki & Sake Pairing
Unlike other glitzy events, guests arrived for a tranquil evening of authentic Kaiseki cuisine at Tenshin. Served the freshest seasonal produce cooked to perfection in a relaxing and laid-back milieu by Chef Hideaki and his fellow chefs over the counter bar, guests indulged in intimate tete-a-tetes over a careful selection of sakes. With a specially designed menu for the night, a plum sake called Umeshu was served to start the ball rolling and whet the appetites of diners for a delightful course of sashimi, Wagyu beef, tempura, tuna on rice and Japanese muskmelon among other delicacies that soon followed.

13 April 2006

Cooking Demo by MasterChef Chan Kwok
Sporting an infectious smile and unpretentious attitude, Master Chef Chan Kwok held a very personal and chummy cooking demonstration of three dishes offered by the Hua Ting Chinese Restaurant: The Braised Tri-Mushroom, Pan-friend Lotus Root with Treasures, and Vegetarian Fried Rice wrapped in Lotus Leaf. The dishes pretty much reflect the personality of the Chef that prepared it: Facile yet elegant. Despite the apparent simplicity of the dishes, the opulence of flavour proves that Chef Chan Kwok is a true master of taste.

Learn about French Charcuterie
Kudos to Chef Patrick Heuberger who performed brilliantly teaching commonfolks like us how to prepare home-made duck sausage with foie gras and pistachios, duck foie gras terrine infused with Sauterne wine, duck rillette and duck leg confit at the French Charcuterie class held at Au Petite Salut. Attendees were every bit tuned in to the workshop, as they bounced questions to Chef Heuberger and observed him cook in amazement, many probably thinking how easy he made it all seemed.

Street Food of India at Vansh
It was an evening of ethnic Indian food and entertainment at Vansh, where diners got a taste of favourites like frozen mango kulfi with falooda (vermicelli noodles) and a host of pakora (Indian fritters). The shammi kebab, lamb mince with lentil, was a hot favourite, while the deep fried whole chilli, stuffed with potato masala, was just hot. Click on to the photo gallery for a look at all the flavours of the night.

15 April 2006

Cooking Class by Executive Chef Ken Poon @ Humble House
My Humble House has lived up to its expectations by displaying culinary works of art during the special lunch activity. With dishes specially designed in accordance with the World Gourmet Summit, it comprised of a cooking demonstration helmed by executive chef, Ken Poon, and director of kitchens for Tung Lok Group, Sam Leong. Guests were also treated to a delectable 5-course meal, with the accompaniment of a special blend of mattcha with lemon. Each dish on the menu was exquisitely concocted for this event, from the looks and taste right to the seemingly poetic dish names such as “Blooms in Silent Shadow”, a delightful palate of pan-seared scallop wrap with Boston lobster in saffron sauce. We bring you the highlights of this event.

Herbal High-Tea by Eu Yan Sang
The Eu Yan Sang Herbal High Tea held at Sheraton Towers proves the notion wrong that healthy food do not taste yummy-licious, and further more look alluring and tempting. Works of art like the shark fin jelly infused with American ginseng and wood ear mushroom ragout encased in puff pastry would have had you begging for more if you were there. Join us for a visual feast on a photographic journey through our gallery.

The Art of Entertaining with Chef Wan & Brian
Malaysia's most loved celebrity chef Redzuawan Bil Ismail, better known as Chef Wan, enthralled his 150 strong audience at his cooking demonstration titled The Art Of Entertaining. Hosted along with veteran radio DJ Brian Richmond, Chef Wan cooked up a mutton curry (specially for Brian) and a chicken stew that had everybody's tummies rumbling for the food tasting to begin. Truly consummate entertainers, Chef Wan and Brian played off each other, cheekily picking on the other person's faults— Brian kept on telling Chef Wan to stop talking and start cooking, which prompted Chef Wan to hand Brian the spatula with the instruction, "You start cooking." Click on to our photo gallery for all the hilarious moments.

Tea Appreciation Afternoon
It was a trip back to the times of ancient China, as the consonant sounds of the Gu Zheng permeated the halls of the Li Bai Chinese Restaurant. Chef Chung Yiu Ming prepared an exquisite five course meal, intended to go well with the main event: Tea Appreciation. Amongst other teas, the 'Morning Blossom Pearl Tea' stood out, featuring a tightly packed ball of green tea and flowers which 'blossomed' when immersed in hot tea; truly a sight to behold. As the guests learned of the art of creating the unique aroma, a guest speaker recited Li Bai's poems with much heartfelt soul. All left with not only a new love for tea, but also with a renewed sense of appreciation for Chinese culture.

17 April 2006

Domaine Bonneau du Martray Wine Masterclass & Vintner Dinner @ Equinox, Swissôtel The Stamford Singapore
It was truly a one night only affair as winemaker Jean-Charles le Bault de la Moniere flew in from France to present four decades of Domaine Bonneau Du Martray's beautiful white Burgundies. The 2003 and 2002 proved to be freshest pours, while the 1996, 1994 and 1992 vintages were deemed the best of the eight tasted with rounded notes of sweet honey. When it got to the 1987, de la Moniere himself agreed the vintage was lacking in elegance with a strong acidity pulling through. Rounding off the tasting were pours from 1985 and 1976. At the vintner's dinner afterwards, 1999 Bocuse d'Or winner, Norwegian Terje Ness, showed off his strength in seafood, crafting a six-course menu starring scallops, oyster, lobster, salmon, halibut and cod.

18 April 2006

Meet the Stars Press Conference & Reception @ The Oriental
'It was time to unveil the best of the world's gourmets at the World Gourmet Summit 2006. It was a night when the true stars of the show came out to play, presenting previews of the epicurean excitement to come in the next two weeks. The reception featured the cuisine of our guest chefs, paired with delights from their hosting establishments, as well as culinary creations from WGS partners like Cacao Barry and Michealangelos. Visit our photogallery for a selection of the night\'s top picks!'

Chateau Cos d Estournel Wine Masterclass & Vintner Dinner @ Grand Hyatt
Géraldine Marquay representing Cos D' Estournel arrived in Singapore only yesterday morning and she has left for France hours after the wine masterclass ended at the Grand Hyatt last night. Such was the commitment level of a winery held in high-esteem by the many guests who attended the session hosted by Dr NK Yong and Marquay. Guests indulged in four decades of Chateau Cos D' Estournel and sang praises about their favourites. The 1995 vintage was the favoured choice for the two hosts, but when asked which is the best representation of Chateau Cos D' Estournel, Marquay directed participants to the 2002 vintage for its decadent nose of black fruit and vanillary oak, and a palate that is very well-balanced with well knit tannins. At the Vintner Dinner afterwards, Master Chef Antonin Bonnet served up a fine six course menu featuring dishes such as John Dory with bay leaves and mussel broth, which went excellently with the 1985 Vintage Chateau Cos d'Estournel. Birthday girl Lousie Walker described the event as 'exquisite', and rightfully so.

Ian Wright - The Food I like @ Grand Hyatt
Globe Trekker host Ian Wright tickled the funnybone of every 293 guest that was in the audience at Grand Hyatt last night, sending them into roaring fits of laughter each time he revelled them with his travel anecdotes. Many were star-struck by his larger-than-life persona, as they clamoured him for photographs and bombarded him with questions about his sojourn round the world. Whipping up witty lines and his usual slapstick humour, Wright was always a step ahead of his MC The Flying Dutchman, though the latter kept him in check, or rather he tried to. Guests were treated to some of Wright's favourite foods, including Potato and Green Pea Patis, Thai noodle soup with minced chicken served in coconut husks, Fish ‘N' Chips, Roasted Sirloin of Beef with Yorkshire Pudding, and desserts from South America such as caramelised figs with creem fraiche & truffle honey and lemon mouse with caipirnha jelly. Despite a hearty meal, the audience couldn't get enough of Wright, as he was whisked away back to his hotel room and left them wanting more.

19 April 2006

Alessandro Strata & Susur Lee Culinary Masterclass
Chefs Alessandro Strata and Susur Lee kicked off the WGS culinary masterclasses at the Singapore Tourism Board this morning. Thanks to his Italian father and French mother, Chef Alessandro Stratta excels in marrying Southern French and Northern Italian cooking styles. Chef Stratta's interpretation of the Cuisine of the Riviera features lots of seafood and braised meats, both of which were presented at his masterclass. When he first introduced short rib of beef at his namesake restaurant Alex, Chef Stratta scandalised the Las Vegas fine dining elite by selling such a cheap cut. But after his abbreviated demonstration of the recipe and cooking method (which actually stretches over two days), we now know why you'd be hard-pressed to find a restaurant in Las Vegas without short ribs on the menu. Some chefs cook for themselves, some cook for their customers but Chef Susur Lee proudly proclaims he cooks for everyone. Originally from Hong Kong, Chef Lee made his name in Canada where he's now the owner and head chef at Susur and Lee restaurants. Chef Lee loves full, intense flavours and he sure turned up the heat with his spiced pineapple and smoked chipotle sauce.

If you weren't there to savour the dishes from the masters, head over to our photo gallery for all the juicy pictures!

Eu Yan Sang Culinary Masterclass with Sam Leong
Old partners and good friends, Chef Sam Leong and Marketing Communication Director Joanna Wong from Eu Yan Sang, came together to present a trio of dishes showcasing the use of traditional herbs in Chinese cooking. First up was double-boiled spring chicken consommé with American ginseng, ginkgo nuts and dried lotus seeds— a great energising dish to boost qi (the body's internal energy). Steamed marble goby was up next, paired with black wood-ear mushroom. As Ms Wong explained, this is good for Spring time (in Singapore, this means the rainy season) when the environment is very damp and hot. Chef Leong's finale of chilled pear sorbet was an interpretation of the sweet, soupy dessert 'cheng teng', that's helpful for alleviating scratchy coughs and clearing the lungs of mucus. Find out more at our photo gallery!

Domaine Michel Gros Wine Masterclass & Vintner dinner
Ms Georgia Tsouti, General Manager of Domaine Michel Gros presented a vertical tasting of eight Vosne Romanee Premier Cru Clos de Reas vintages— 2003, 2001, 1999, 1991, 1987, 1985, 1976 and 1971. Winemaker Michel Gros himself was not able to come as April is a crucial time for the vines but Ms Tsouti showcased his wines with much élan and enthusiasm. Clos de Reas pinot noirs are known for their aging potential and that point was proven when the 1971 pour was described as fresh on both the palate and nose. WGS wine consultant Dr N K Yong also noted the fifth taste in wine— that of unami, which he likened to MSG. The vintner dinner later was crafted by the Oriental Hotel hosted chef Paco Roncero and his host, Jorg Behrend.

Masterchef Safari @ Sentosa
The Gourmet Safaris offered a truly unique dining experience. Guests were able to anticipate culinary excellence in the Tunnel and Gun complex at Fort Siloso, as well as experience a magnificent view of the sea from the golf green at Sentosa Golf Club. Sporting both indoor and outdoor dining experiences, guests were overjoyed to experience the soft grassy plains beneath their feet while dining, a stark contrast to the usually drab concrete pavements. Chefs Kenny Yeo, Justin Quek, Tony Poh and Michele Pavanello whipped up some fine cuisine featuring dishes such as Duck Foie Gras Tortellini. Truly, dining was meant to be experienced in nature.

Macallan Fine & Rare Whisky Masterclass
It was truly a night to behold for Macallan whisky aficionados. The different vintages of whisky presented for tasting had guests' senses all stirred up. True enough, a collection of fine and rare whisky was displayed, probably a highly coveted collection by each and everyone present as well. We whisk you through the journey of this intoxicating event.

20 April 2006

Chef David Malbequi Culinary Masterclass
Representing chef Lauren Tourondel of BLT in USA, his second in command, chef David Malbequi graced our shores with his presence at the WGS culimary masterclass. Despite it was his first time hosting a culinary masterclass, chef Malbequi showed true professionalism and was completely at ease in the kitchen, be it slicing the tuna or handling the delicate souffle. Bringing us a first-hand experience of how three recipes of BLT could be reproduced into tasty food, audiences observed intently how he prepared the tuna tartare and avocado, braised Kobe short ribs in rosemary brown butter and last but not least, the passion fruit crêpe soufflé. With stunning colours, beautiful presentations and of course a sky-high delectable quotient, here are the highlights of the event.

Chef Emmanuel Stroobant Culinary Masterclass
Many participants in the audience must have expected to watch him cook up a storm and perhaps steal a few tricks from under his sleeve at his masterclass. However, Chef Emmanuel Stroobant had better ideas. Concealing tricks in his imaginary hat he did, as he pulled out reasonings about molecular gastronomy and wowed audiences on how vitamin C pills could be used to cook raw eggs and how eggs could be injected with any food flavour (e.g. truffle oil, chilli oil) with a syringe for customisation. Peppering the class with interesting facts about food that many in the audience were clueless of, chef Stroobant's on-site experiments also sparked endless questions and curious stares. Why don't you cruise though our photo gallery for a close look on what happened.

Chef Gennaro Esposito Culinary Masterclass
Even nine Michelin-starred chef Alain Ducasse is an admirer of his cuisine and could we expect any less from the chef in question, Italian chef Gennaro Esposito, who owns speciality restaurant Torre del Saracino in Naples, Italy. Conducting his culinary masterclass on April 20, more than thirty lucky participants who attended the session were enthralled by his cooking skills, as he whipped up three dishes consisting of the gragnano fettucine pasta served with fresh anchovies and green chilli, john dory crusted with brioche bread in asparagus sauce and the puffy tart stuffed with ricotta cheese and candied fruits. Despite his lack of fluency in English, Chef Esposito held the show as he spoke the universal language of foodie talk and along with his on-site assistant, Chef Francesco Greco of Pontini, they worked hand in hand in presenting the best of Southern Italian cooking to a group of food enthusiasts.

Chateau Figeac Wine Masterclass & Vintner dinner
The Chateau Figeac Wine Masterclass and Vintner dinner was held at the intimate setting of Au Jardin at Botanic Gardens yesterday. Eric d'Aramon from Saint-Émilion in Bodeaux, France presented the guests with four decades of Chateau-Figeac, comprising the 2003 vintage, 2002, 1995, 1990, 1986, 1983, 1978 and of course 1975. With its earthy flavour and hints of spices at the top, the 1986 vintage according to d'Aramon "epitomises the true characteristics of a Figeac" while the 2001 vintage is the type of Figeac the owners of Saint-Émilion "prefers to produce", as d'Aramon quips that he sees the latter going in the same direction as the 1986. Dinner was a scrumptious spread with dishes including stewed morels with seared langoustine, Wagyu beef, warm Camembert cheese, etc. The Chateau Figeacs paired well with the food and d'Aramon was pleased to conclude that it was indeed an evening well-spent.

A Taste of Lush
Hosted by deejay of Lush 99.5FM Vivien Tan, A Taste of Lush was indeed luscious and extremely enjoyable as guests tucked into a wine tasting that consisted of the 2001 Mas La Plana, Cabernet Sauvignon and 2004 Fransola, Sauvignon Blanc among many other excellent wines brought in by Bodegas Torres. Prestige accounts manager of Torres, Christophe Brunet was in town to discuss the wines and introduce them to the participants at the event. Browse through our photo gallery for a pictorial introduction to the event.

The Macallen Single Malt Vertical Tasting
David Cox, Macallan's director of Fine and Rare Whisky, presented a vertical tasting of the Highland Scotch to a room full of single malt aficionados, who were all enamoured with the seductive scent of sweet alcohol. From the Sherry Oak range, whisky matured in Spanish oak previously filled with sherry, there was a spicy 12-year-old, a beautifully balanced 18-year-old (it smelled like Christmas fruit cake), a rather robust 25-year-old and an extremely intense 30-year-old. The two other whiskies were from the recently developed fine oak line, designed for lovers of a lighter, less oily style of single malt. A brilliant golden straw colour, the 15-year-old and 21-year-old Fine Oaks both proved to be simpler and much easier on the palate. Click on to the photo gallery for a view of all the heady delights!

21 April 2006

WGS 2006 Charity Dinner @ The Oriental Hotel
It was all for a good cause and guests from every corner of Singapore came together to give. The Charity Dinner this year was a tremendous success, as the more privileged amongst us contributed a whooping amount of $315, 844 to the Community Chest that supports 150 charitable organisations in Singapore. Minister in the Prime Minister's Office Lim Swee Say honoured us with his presence while master of ceremony Daryl David was once again our kind host. As guests were indulging in a five-course cuisine consisting of dishes prepared by chef Justin Quek, chef Paco Roncero, chef Michael Ginor, chef Kevin Thornton and chef Jorg Behrend of The Oriental, they were serenaded by a jazz band who upped the chic quotient at the event. Silent auction biddings also encouraged the spirit of giving, where items including Samsung mobile phones, Citizen Camponola watch, chef Kevin Thornton’s paintings, etc, were up for bid. Concluding on a high note, mementos were given out to participating chefs and of course who can forget the enormous cheque that was presented to representatives of the Community Chest.

Terje Ness Culinary Masterclass
Owner of Oro Restaurant and Bar, and winner of Norway’s 1999 Chef of the Year award (Bocuse d’Or), Terje Ness, presented his three specialty dishes indigenous to Norway, to a group of more than thirty participants who arrived for the Culinary Masterclass at the Singapore Tourism Board. The dishes include king crab with lardo and soy, spiced salmon escalope and tepende in olive oil dressing, and last but not least, the cold-smoked halibut, linguine with Swedish cavier, sautéed chanterelle and spinach. With defined precision and an eye for execution that only a veteran chef like chef Ness could boast of, he sailed through the session and the audience was bowled over by his professionalism. Tasting as yummy as they looked, the Norwegian seafood cuisine certainly lived up to expectations and was loved by all who sampled the food.

Antonin Bonnet Culinary Masterclass
UK Chef Antonin Bonnet, of one-Michelin-star fame, held a culinary Masterclass in the Singapore Tourism Board Auditorium to a packed audience. Featuring dishes such as Artichoke Risotto with Aged Parmesan Cheese and Roasted Chicken Jus, as well as Sea Bass roasted with Wild Fennel, Chef Bonnet brought a whole new dimension to the world of cuisine to the eternal students at the event.

Paco Roncero Culinary Masterclass
One-Michelin-star Chef Paco Roncero held a culinary masterclass that was, to say the least, eclectic. Featuring an arsenal of ‘weapons’ such as liquid nitrogen and strange contraptions, it was almost like full-fledged molecular gastronomy. Featuring four dishes that had olive as its main component, the Dragon Oil dish stood out the most, as it literally brought the guests to tears and made them snort steam out of their nostrils. See our pictures, for we’re sure you won’t believe it until then!

Luciano Sandrone Vintner Dinner
The night presented stimulation of all senses. “The Pinnacle of Barolo” showcased a selection of the finest wines brought to you from the cellars of Luciano Sandrone. The Luciano Sandrone wine collection, accompanied with epicurean delights had guests engulfed in waves of gastronomic and aesthetic pleasures alike. We bring you the highlights.

22 April 2006

WGS Awards Luncheon 2006 @ Sheraton Towers Singapore
A kaleidoscope of talent shone at this year’s Awards of Excellence where three scholarships and seventeen accolades were given out, including the SPRING Singapore Lifetime Achievement Award which went to Ms Kwan Lui, founder of the culinary school at-Sunrice. Don’t miss a peek at our photo gallery, you definitely don’t want to miss out on all the action!

A Touch of Catalan – Dinner by Santi Santamaria
It’s not everyday that we get a three-michelin-starred chef who visits Singapore and for this year’s WGS, we are honoured to have with us Chef Santi Santamaria of Can Fabes in Naples, Italy. Humble and deeply sentimental about his cooking and his cuisine, Chef Santamaria devoted much of his time and effort in preparing a seven-course dinner for local foodies on April 22. The dishes included Sea Urchin Royal, Sea Bass Caneloni Pigeon Fricasse, etc. Despite the language barrier (Chef Santamaria speaks Catalan and French, but is not fluent in English), Chef Santamaria endeavoured to present the underlying philosophy of his cooking to audience, through translator Christophe Brunet of Torres. Very patiently and like a true master of the arts, many were impressed with his ideals and of course his cuisine that followed. We bring you the exciting moments of this great event.

A Burgundy Affair - Domaine Joseph Faiveley
The event presented guests with one of the best accompaniments – Susur Lee’s cuisine coupled with Domaine Joseph Faiveley’s wine. Besides the menu that enthralled each and everyone present, the selection of wine provided the essential intoxicating element that made and sealed the Burgundy Affair.

23 April 2006

Piper Heidsieck Champagne Brunch Featuring Norwegian Seafood
This year’s Piper Heidsieck Champagne Brunch was held at Indochine Waterfront and everyone who attended had a splash of a time. Against the backdrop of Singapore River’s magnificent skyline, the weather was a perfect blue for a food fest and social interaction between old friends and new acquintances. Guests decked in suitably wearable tropical attires heightened the relaxed atmosphere and no one was left out in this great party that brought in song, dance, great food and wine, all rolled in one!

24 April 2006

AMEX Masterchef Safari
Would you travel on a wild ride with the World Gourmet Summit? These brave guests took the challenge and ended up discovering the wonders of gastronomy on our little Sentosa Island. An adventurous six-course menu featured the cuisines of chefs Kenny Yeo, executive chef, Sentosa Leisure Group, Kevin Thornton, Thornton’s Restaurant (Ireland), Tony Poh, chef de cuisine, Il Lido and Michele Pavanello, executive chef, Il Lido. With Darryl David in his latest career as tour guide, out guests were taken on a truly exciting culinary adventure— not even the pouring rain could dampen their spirits!

Culinary Poetry by Santi Santamaria @ Grand Hyatt
No one on the floor could have believed that Chef Santamaria is completely self-taught, for at his culinary workshop, ‘Culinary Poetry’, the iconic Chef showed complete mastery of Catalan cuisine and culinary aesthetics. Dishes such as the “Surf and Turf” Rissoto (which featured ingredients taken from both land and sea, hence the name) and the exquisite-looking Caramelised Pineapple with Mille Feuille Pastry simply took our breaths away with flavours richly steeped in Catalan culture. Culinary Poetry, indeed.

Rubino Brothes - A Made to order dinner @ Conrad
Guy and Michael Rubino, celebrities from Discovery Travel and Living’s programme Made To Order, spent their first five days in Singapore visiting wet markets like Tekka market and eating at local hotspots like the Old Airport Road hawker center. Wowed by the flavours and ingredients they experienced, Guy cooked up a six-course menu that married the best of local flavours from the Chinese, Malay and Indian cuisines. Always unique, the Rubino brothers paired black cod with a peanut topping and sake galangal foam, made a crab dumpling with agar-agar and were very adventurous with spicy pastes like sambal and rendang. With Michael running around all night, talking to guests, entertaining at each table and even filming an episode of Made To Order, it was definitely an evening of excitement.

25 April 2006

A French Affair with Phillipe Legendre @ Four Seasons
A French Affair with Philippe Legendre turned out to be a spectacular event. Showcasing the cuisines that propelled him to the three-Michelin-star platform, guests savoured every morsel on their plates. Not to be outdone, the selection of wine, champagne and whisky shared the glitz of the event as well. In addition to the allure of the epicurean delights presented, Philippe Legendre played a superb host to guests, mingling and interacting heartily amongst them. Thus, concluding the night in a true French fashion.

26 April 2006

SPOON by Alain Ducasse presents An Evening of Epicurean Pleasures @ Fullerton
The cuisine of SPOON by Alain Ducasse was a sight to behold, and certainly lived up to expectations. Titled “An Evening of Epicurean Pleasures”, the SPOON dinner featured eclectic combinations of various ingredients to produce something totally out of the ordinary. The main dish, Tofu de champignons, condiment au ert, enoki et shiitakè (Mushroom Tofu, Green Condiment, Enoki and shiitake), was nothing short of culinary genius, and other equally daring dishes such as the Ice Tomato Soup with Spider Crab and Bubble Gum Ice-Cream tantalised taste buds nobody thought they had. Don’t feel so bad if you’ve missed out, come on and take a look at the photos!

Typically French - Culinary Workshop & Luncheon with Phillipe Legendre @ Four Seasons
Iconic Chef Philippe Legendre’s Culinary Workshop and Luncheon was composed by the same stuff of what legends are made of. Featuring exquisite dishes such as Pigeon with “Tajine” Vegetables and Dublin Bay Prawns with Coriander Fricassee, Old Parmesan Cheese Lasagna, Chef Legendre (of 3-Michelin-Stars fame) could not seem any more humble. For his last dish, Creamy Chocolate Mid-Bitter with Cocoa Sorbet, his assistant took over culinary duties while he served as the assistant. The event was on a high note as it presented a birthday surprise for the spectacular Kevin Thornton. Check out the pictures for a taste of what you have so terribly missed!

27 April 2006

SPOON - Full of Culinary Delights @ Fullerton
SPOON was created by Alain Ducasse… but you already know that. What you don’t know is that the culinary workshop and luncheon held by them at the Fullerton Hotel was presented by 6 Master Chefs from all 6 branches of SPOON from all over the world. Presenting masterpieces such as the aptly named “Very Glamourous Salad” and the “Modern Vacherin”, it was a lunch filled with new and exciting tastes that reflected the culinary freedom that SPOON is famed for.

Spring - A Rejuvenating Herbal Dinner Presented by Eu Yang Sang @ Sheraton
Definitely rejuvenating and refreshing was the herbal dinner presented by Eu Yan Sang together with the chefs of Sheraton Towers last night. Many traditional Chinese herbs that are seldom used in cooking were ingeniously incorporated into a full course dinner that many guests were raving about at the end of the event. Entertained by a quartet playing the erhu, pipa, Chinese flute and yang qin, it was an evening of cultural exchange, especially with the many foreign guests present. Traditional Chinese Medicine Consultant Lee Jok Keng was in attendance to introduce and enlighten guests about the benefits of the herbs that were used in the cooking and this gave added significance to the food that was served. An apt finale for the night, cast from The Forbidden City Lee Macdonald performed a rendition of songs from the musical to give guests a preview of what was to come in September.

28 April 2006

Gourmet Barbecue presented by Meat & Livestock Australia
It was the last night of the last day of the 19-day-long World Gourmet Summit and the plan for the evening was for everyone to let their hair down and toast to another successful journey of gastronomic delights. And what better way is there to relax than to have a great big beach barbecue, on Sentosa Island’s Siloso beach? In true WGS style, where every event is a cut above the rest, the finale to a decade of epicurean excellence was a gourmet barbecue dinner, sponsored by Meat and Livestock Australia (MLA). “Let the meat do the talking!” declared Alan Palmer, MLA’s competition co-ordinator, when we asked what guests could expect. As expected, the meat was turned out in style, from the Sheraton Towers Singapore’s braised veal cheek to the Grand Copthorne Waterfront’s oyster blade in tomato sauce and beetroot dressing. The seafood, sponsored by Norge, was just as sensational, with each station creatively presenting its own distinctive style. The Tung Lok Group’s spicy salmon otak was a real winner and so was the baked miso with ginger soy glaze. If your mouth’s already watering and you’re hungry for more, click on to our photo gallery for all the tempting pictures.