Paulaner beer dates its origins back to a document from 1634, which details beer merchants and private brewers making a complaint against the Paulaner monks who were selling their beer at much lower prices. The monks’ beer brewing, however, dates back to as far as 1000AD when ’liquid bread’ was brewed to sustain the monks during the fasting period of Lent. The dark, dense ale is now known as Salvator is bottled for sale all around the world! And of course, guests at the Paulaner Beer Workshop had their taste of it! Check out our photo gallery for more beer toasting action!

He was culinary-whiz and justice-of-peace in one night, marrying local cuisine with the art of molecular gastronomy. At Saint Pierre, chef Emmanuel Stroobant amazed his guests with a spectacular 24-course menu (representing the number of hours in a day) during the World Gourmet Summit partner restaurant promotion.

Starting off with breakfast items, kaya toast and nasi lemak brought surprise and delight as their familiar presentation underwent a metamorphosis. Packed into a square tartare, the nasi lemak comprised a bed of cucumber mousse, coconut infused risotto rice, sweet chilli jelly, omelette that was soft on the palate, and topped with anchovies that provided a delightful crunch! It was simply amazing as the flavours of nasi lemak oozed from the dish which bore little resemblance to the actual food.

Each and every course was delicately paired with wines, starting from champagnes to chardonnays to rose wines, and ending with dessert wine. “The build up of the wines was very good,” said George Wong of Top Wines, adding that he was “very impressed”. Not the only person who was thoroughly satisfied, each guest lauded praise over chef Stroobant’s successful effort as they relished their experience of rediscovering local cuisine.

Click here to feast your eyes on the impressive molecular delights.

It was a night of unconventionality at Aurum, a World Gourmet Summit 2007 partner restaurant. With the evening’s cuisine specially concocted by Executive Chef Edward Voon, guests were treated to fifteen courses of spectacular gastronomy of the molecular sort. The uninitiated had a chance to experience Aurum’s much-hyped décor consisting of beige wheelchairs, stunningly bright operating theatre lights and clinical aluminium furniture, all of which added to the surreal feeling of actually being in an operating theatre, as is the restaurant’s theme. Unorthodox perhaps, but guests sure enjoyed themselves, wheeling around the premises in their shiny new wheelchairs. With palate-teasers such as the morning cereals “laksa fog” and the somewhat cryptically-named “in situ” olive oil soba on the menu, guests were up for, to say the least, a surprise in presentation and taste. For more pictures, please click here!

Handpicked by Tung Lok Group of Restaurants and Jin Jiang International Group to head kitchen operations at Jin Lu- the Chinoise Story in Shanghai, Jacky Shaw is one of the youngest and brightest culinary talents on the Asian scene. His efforts to modernise traditional Shanghainese cuisine have won him acclaim internationally as well as locally; Shaw was named National Chef for Chinese Cuisine in 2002 while his restaurant has received the award for Shanghai Tatler’s Best Restaurant 2007. Check out his cuisine at our photo gallery!