Dubbed the Academy Awards of the World Gourmet Summit (WGS), the annual WGS Awards of Excellence recognises personalities and establishments in Asia’s cuisine scene to put the spotlight on the industry’s vibrance. This year’s WGS Awards Luncheon was held at Swissôtel The Stamford Singapore and graced by S. Iswaran, Minister of State for Trade & Industry. This year’s competition truly was keen and predicting the award and scholarship recipients was a rather difficult task! So let’s do away with the suspense... click on to our photo gallery for a look at the final results! For more pictures, please click here!

For those of us who haven’t yet made a trip up to Sicily, Zambuca’s seven-course Contemporary Sicily dinner sure gave us a taste of the delicious delights to come! Guests were pleasantly surprised by the addition of guest chefs like Louis Tay (Swissôtel Merchant Court), John Sim (SATS Catering) and Huhues Pouget (Barry Callebaut) to the team from Zambuca and Michelangelo’s restaurant Group.

The dinner began with a very generous serve of sea scallop and prosciutto, topped with a colourful crop of blood oranges, pink peppercorns and pomegranate. David Warren’s entrée of double baked cheese soufflé with tomato consommé was a favourite of many guests for its great balance of heavy and light elements. A sweetbread ravioli, by Zambuca’s own executive chef Dennis Sim, marked the start of the more traditional Sicilian flavours that followed. Rabbit, lamb and veal dishes were served consecutively and enjoyed by guests with great relish! Many had high praise for the uniquely different breads which accompanied each course, and let’s not forget the three different flavours of butter! Need more to tempt your appetite? Take a peek at the photogallery!