Chef Alain Llorca, owner and chef at the two-Michelin-star Le Moulin de Mougins in the south of France, brought a taste of his cuisine to Singapore’s budding culinarians. Chef Llorca presented three easy-to-prepare dishes that were tantalisingly aromatic and tasty too! Do check out his recipe for chicken consommé because it’s a really good one to have and to keep serving up, over and over again! Don’t miss out on our photo gallery!

Chinese cuisine lovers and herb enthusiasts were given a treat by Chef Hiew Gun Khong of The Oriental Singapore as they discovered the secrets behind the recipes of three dishes: double-boiled shark’s cartilage soup, oven-baked sea perch, and braised spare ribs- all added with a touch of American ginseng. Not only did the guests at the workshop leave with knowledge of special culinary techniques, they were also enlightened about the health benefits of the herbs and were given the chance to touch and smell the Chinese herbs! Guests may taste the dishes at The Ginseng Banquet by Eu Yan Sang on 14 April at The Oriental Singapore. Click here to visit our photo gallery!

Living up to its name, A Taste of Luxury from the Old World & New World was an excellent presentation by the well-known chefs in Singapore: chefs Emmanuel Stroobant, Eric Teo, Chan Kwok, Christophe Megel, Hugues Pouget & Paul Chai. Guests went through a journey of indulging the palate, savouring foie gras terrine with green apple jelly, crispy foie gras wanton, braised lobster with foie gras, an array of dishes specially paired with wines. At the dinner, the at-sunrice GlobalChef award presentation was also held, where chefs were rewarded for their global perspective and committment to passing on their knowledge, marking a night that celebrated fine dining and professionalism in the culinary world. Click here to visit our photo gallery!