The Sapphire Pavilion at the island getaway of Sentosa was transformed into grounds for a night of revelry as guests turned up for the Chill & Grill With Archipelago, a much-anticipated event that also marks the end of the World Gourmet Summit 2009, the year’s biggest and foremost gastronomic event in the whole of Asia. Food stations managed by chefs from various renowned dining establishments such as Pontini, Sichuan Dou Hua, Jing and more served up sumptuous fare while copious amounts of hand-crafted Archipelago beer flowed freely. Each chef also featured a dish that incorporated Archipelago in its ingredients, and diners were given the task of voting for their favourite dish. Delicious gastronomic treats, fantastic free-flowing beer, and gorgeous people on the beach; a most potent combination indeed!
Every year, the World Gourmet Summit serves up fine cuisine for a good cause, held in aid of the Community Chest to raise funds for the social service programmes run by the charities under its auspices. This year was no different. The philanthropic-gastronomic affair held at the Grand Hyatt Singapore, which featured the cuisines of personalities and institutions such as the two-Michelin-starred Claudio Sadler of Italy, Mrs Melina Yong, Oriol Balaguer, Brian Cleere and the culinary team at the Grand Hyatt Singapore, was a roaring success that managed to rake in S$357,103 through table sales, auctions and outright donations.
In 2008, he wowed us with an Indian wedding dinner menu. This year, Chef Milind Sovani has again repeated the feat with cuisine from the palaces of India. Putting together this menu required lots of research by Chef Milind, who admitted that even he was surprised at some of the dishes which he uncovered. The use of cheese and mushrooms, for example, in the stuffed chicken dish from the palace of Awadh, shows the influence of the British Raj. Chef Milind also spared no expense when presenting the gamut of Indian culinary techniques — we enjoyed everything from tandoor dishes, to yoghurt salads, dum briyani, to braised lamb, kebabs, etc. It’s no wonder, then, that Chef Milind’s royal menu was served to a full-house of guests who certainly enjoyed the royal treatment!
How anyone in this world not know the culinary genius who is Wylie Dufresne is something I just cannot and refuse to comprehend. One of the most exciting and talented chefs around, Chef Dufresne from the famed Manhattan Lower East Side’s wd~50 is here on our sunny island for this year’s World Gourmet Summit. Presenting a week-long menu of wondrous epicurean delights at Tippling Club, Chef Dufresne also conducted a live and personal culinary workshop at the Miele Kitchen to a full audience, all eager to learn something from this chef who started cooking at the age of 11. He prepared his famous shrimp noodles that was served with smoked yogurt and prawn crackers as well as instant tofu noodles bathed in miso soup, among others.
Famous for its conscious dining concept, The Sentosa Resort & Spa’s The Garden, in conjunction with this year’s World Gourmet Summit, conducted a one-off feature activity called “Focus on Flavours”. Chef Michael Leibl and his team promised a dining experience like no other and true to their words, it did not disappoint. The restaurant was fully booked and all the guests enjoyed the evening. Guests were treated to a myriad of wholesome contemporary culinary delights with unlimited servings throughout the night. Everyone was spoilt for choice with the avant-garde dining concept and inspiring gastronomy. Focusing on natural flavours of premium, organic and biodynamic ingredients, every dish was a delectable work of art.
Three of Le Cordon Bleu’s (LCB) chefs delighted guests with their extraordinary cuisine at the Le Cordon Bleu Dinner Featuring New Culinary Discoveries, hosted at the Grand Copthorne Waterfront Hotel Singapore. Herve Boutin of LCB Sydney, Olivier Oddos of LCB Tokyo, and Arnaud Guerpillon of LCB Mexico, created an innovative six-course menu that showcased familiar ingredients incorporated with unusual elements such as a foie gras crème brulee infused with vanilla and star anise, sea urchin coral in a lobster and soy milk jelly, and a steamed sea bass with nori and shellfish “nage” of sauternes, saffron, ginger and lemongrass. As is evident, Le Cordon Bleu is once again, as it always had been, at the forefront of the development and evolution of fine cuisine.
With the amount of accolades awarded to him, Chef Klaus Erfort is no stranger to the spotlight. Three-Michelin-starred, Gault Millau Chef of the Year 2008 and five spoons from the famed Aral Schlemmer Atlas are among the many awards bestowed upon Chef Erfort who is currently in town for this year’s World Gourmet Summit. And how wonderful of him to impart some of his knowledge and skills to guests who attended his live and personal culinary workshop at the Miele Kitchen. Chef Erfort prepared a trio of cold dishes that include delectable oysters, irresistible langoustines and refreshing rhubarb. Chef Erfort will also be presenting his menu of epicurean delights at Jaan, Level 70 Swissôtel The Stamford Singapore.
Have you ever heard of the most expensive burger in the world that comes with a vintage bottle of the famed Petrus wine? The one that is laden with foie gras, American kobe beef and endless slices of black perigord truffles? Well, if you have not, fret not, the chef behind this exclusive gourmet burger is in town and at his recent live and personal culinary workshop at the Miele Kitchen, Chef Laurent Pillard treated his guests with a mini version. And any of you out there who wish to sink your teeth into this gourmet extraordinaire, head on down to The Prime Society where Chef Pillard is hosted for this year’s World Gourmet Summit. Grab the opportunity to try this burger, albeit the wine though! At his culinary workshop, Chef Pillard also treated his eager ‘students’ to a delectable lunch complete with dessert.
Haute cuisine took on a new (and literal) meaning in the evening at a highly intimate affair that took place in the private dining room at the Equinox, located on the 69th floor of Swissotel the Stamford Singapore. Diners were treated to a six-course dinner prepared by three-Michelin-starred Chef Klaus Erfort, comprising dishes such as tuna with pepper and foie gras ice cream, saddle of lamb, breast of pigeon, and brie de meaux. These were paired with wines from Opus One with vintages spanning no less than three decades. Fine cuisine and elegant wines; there is no surer way to guarantee happy diners!
In this age of bells and whistles and advanced technology used in the kitchen, it is getting more and more uncommon to sample food that has been untainted by modernity. But Les Amis’s feature activity entitled My Memories of Austrian Food presented by Chef Armin Leitgeb gave diners a chance to enjoy a heartfelt meal that, as its title suggests, presented traditional Austrian food that Chef himself grew up with. The dishes that were produced were nothing less than stellar, coming from one of Singapore’s top fine dining establishments and French fine dining commonly served at the restaurant took a backseat as Austrian delicacies and favourites like white asparagus, boiled pork belly and beef broth were dishes du jour for the night.
For those who have spent the last week-and-a-half indulging in the culinary pleasures of the 13th World Gourmet Summit, last night’s Norwegian Seafood Dinner with Eu Yan Sang Herbs brought a much needed break from the decadent, calorie-busting meals we’ve been having. The marriage of Norwegian seafood ingredients such as diver scallops, deep sea prawns, ocean trout, salmon and halibut, with selected detoxifying and tonifying herbs from Eu Yan Sang was truly a delicious one. InterContinental Singapore’s Executive Chef Lucas Spoel and his team delighted the 162 guests with a menu combining Eastern and Western culinary traditions, leaving everyone — especially Her Excellency Janne Julsrud (ambassador of Norway to Singapore) — sated with a delicious yet healthy dinner.
Swissotel the Stamford Singapore was host to a wine masterclass in the evening where Opus One’s winemaker Michael Salucci and Director of Public Relations Roger Asleson, together with Dr NK Yong and Master of Wine Lisa Perrotti-Brown, led guests through a short history and introduction to the vineyards and wines of this very special estate in the Napa Valley. This was followed by a tasting of six vintages spanning 1986 to 2005, where Salucci and Asleson invited guests to share and compare their tasting notes with the panel, before coming to a close with a short Question-&-Answer session.
Wine enthusiasts, writers, retailers, and cognoscenti turned up at the InterContinental Singapore in the afternoon for a wine seminar with Master of Wine Lisa Perrotti-Brown. Through a lecture on the definable characteristics of wine and a guided blind tasting of six red wines, Perrotti-Brown tutored participants the methods one may use to determine the intrinsic quality in wine beyond brand name and price tag. The wine seminar concluded with a Question-&-Answer session where participants gained invaluable advice and opinion on wine buying and storing.
From the famed Sadler Ristorante in Italy, Chef Claudio Sadler is the famous chef who always looks into the back catalogue of cuisine for inspiration. Fusing the old with the new, modifying traditional cuisine to modern wonders, Chef Sadler is synonymous with Italian nuova cucina. Two-Michelin-starred, he was in town recently to host a live and personal culinary workshop to an eager audience that filled the Miele Kitchen to the core. Chef Sadler is hosted by DOMVS, The Italian Restaurant at Sheraton Towers Singapore and he will be at the restaurant for a week-long promotion of epicurean delights. Cooking all things Italian, Chef Sadler prepared and guided his ‘students’ through two dishes – toscan pici pasta with artichokes maremmana style and steamed scampi with cotechino from Cremona, banana mayonnaise and vanilla persimmons.
Guests were treated to an evening full of delightful surprises as they sat down to a fun-filled dinner with the Surreal Gourmet Bob Blumer. At this dinner hosted at the InterContinental Singapore, Blumer charmed guests with a highly creative menu comprising courses such as a flower pot salad and beef cup-cakes! Blumer even engaged a few lucky diners to a competition of shucking oysters, preparing a plate of pasta, and drinking a glass of Guinness stout through a straw! Needless to say, this glutton for punishment emerged the winner, even though he was outnumbered three to one! The dinner came to a close when he served up a most unusual dessert. View this gallery to find out more!
Le Cordon Bleu may be not be in Singapore shores but its Outreach Programme was still packed to standing-room-only with not only students, but home makers, working adults and even senior citizens attending the event! Liz Daniels who does the marketing and public relations for Le Cordon Bleu Australia, Karen Dubois, the international marketing manager for Le Cordon Bleu, Chef Herve Boutin from Le Cordon Bleu Institute in Sydney and Gerald Chua, a local alumnus from Le Cordon Bleu Australia shared insight into the programmes offered at Le Cordon Bleu, the course structure and the benefits of choosing to study at Le Cordon Bleu. Chef Herve Boutin also demonstrated the makings of a dessert consisting of chocolate mousse, raspberry and Shiraz reduction sauce and chocolate shavings and entertained the crowd with his jocular personality. The event was an obvious success judging by the number of participants that remained in the auditorium after the event, all eager to find out more about the school from its representatives, and the many who wanted to have their photo taken with Chef Boutin.
Le Cordon Bleu (LCB) is to the culinary world what the Juilliard School is to the world of performing arts. The most prestigious and widely-acclaimed hospitality education institution, Le Cordon Bleu has 29 schools in five continents worldwide and it has a student intake of 20,000 annually. At this year’s World Gourmet Summit, the world’s most celebrated culinary academy has lined up an array of events that will promise to impress and inspire. This includes a culinary and pâtisserie masterclass featuring chefs Herve Boutin (LCB Australia), Oliver Oddos (LCB Japan) and Arnaud Guerpillon (LCB Mexico). The three chefs showed guests who attended the event a step-by-step cooking class. Guests were also given the opportunity to be a student of this prestigious school for a day. Some of the dishes prepared include the sansho-glazed quail brochette and grilled baby leeks and wine-poached pear tart, among others.
One of the greatest and most highly anticipated highlights of the World Gourmet Summit 2009 is the iconic dinner with three-Michelin-starred Chef Heinz Beck of La Pergola in Rome. Though a native of Germany, Beck is arguably Italy’s most famous chef. It is said he draws his culinary inspirations from everything around them, from Renaissance paintings to the rolling mountains of the Italian countryside. This, combined with the fervour and creativity he possesses in the kitchen, has enabled him to deliver his unique style of Mediterranean cuisine that has earned him the ultimate accolade in the world of fine dining. His cooking, paired with wines from the top estates from the Chianti Classico region, was pure indulgence for guests at this iconic dinner.
Hua Ting, at Orchard Hotel Singapore, is a long-time World Gourmet Summit partner restaurant, and an excellent example of how the annual gourmet festival has raised the profile of local restaurants. This year, Hua Ting’s top chefs Chan Kwok and Chung Lap Fai tested the boundaries to create a menu centered on shark and crocodile. Taking a step towards sustainability, shark meat was used along with the shark’s fin, and crocodile skin featured along side crocodile meat. Contrary to popular belief, the crocodile skin was braised to a succulent tenderness; its jellied texture practically melted in our mouths! Again, Hua Ting proved the excellence of fine Cantonese cuisine during WGS and it’s no wonder the event was over-booked with over 70 persons attending.
Participants in the Castello di Ama Wine Masterclass that was conducted at the John Jacob ballroom at the St Regis Singapore were in for a real treat. Among the eight wines featured by the Castello di Ama, a few were matured Chianti Classico wines dating as far back as 1995 to 1988. The wine masterclass was presented by Marco Pallanti, winemaker and manager at the Castello di Ama, and guided also by Daniel Thomases, a respected authority on Italian wines.
The eternal city’s only three-Michelin-star chef, Heinz Beck from La Pergola in Rome was here to conduct a one-off culinary masterclass at the Singapore Tourism Board Auditorium on 27 April to a packed audience. Chef Beck was born in Germany and today, he is Italy’s most famous chef and his restaurant is housed in an American hotel, the Cavalieri Hilton. A truly multi-national chef! Chef Beck cooked his famed dishes of fagottelli la pergola and carpaccio of scallops on amaranth grain and black corn with ginger oil, just to name a few. Here only for a day, Chef Beck was also here to present an iconic dinner with Chianti Classico. Guests who attended the masterclass also got the opportunity to try the food prepared by the iconic chef himself.
At the Chianti Classico Symposium, guests were led through a sit-down tutored tasting of twelve wines from the Chianti Classico region by renowned wine authorities. The panel was made up of highly respected wine personalities Dr NK Yong and Daniel Thomases, joined by participating growers and members of the Consorzio del Vino Chianti Classico Gallo Nero, Marco Pallanti, Paolo di Marchi, and Giovanni Manetti, presenters of the symposium. The event started with an introduction to the region of Chianti Classico, its history and origin and development, followed by a tasting of the twelve wines led by Daniel Thomases. The wines were all from the 2004 vintage, a very good year for Chianti Classico after a less illustrious 2002 and 2003.
The St Regis Singapore played host to the first ever Chianti Classico Wine Fair on Sunday afternoon. Held in the John Jacob Ballroom, the Wine Fair showcased Chianti Classico wines from various growers from all over the Chianti Classico region. Labels from the top four estates at this Wine Fair included Barone Ricasoli, Castello di Ama, Castello di Fonterutoli, Felsina, Tenuta Fontodi, Il Molino di Grace, Isole e Olena, Le Fonti, Ruffino, and Vignamaggio, among others.
It’s an annual World Gourmet Summit affair which always seems to draw the most enthusiastic crowd of guests — people willing to beat the humidity, heat and even occasional showers, to revel in a brunch featuring the cuisine of partner restaurants chefs (all using Norwegian seafood, of course) paired with Champagne Devaux. As an additional surprise this year, each of the 400-plus guests had the chance to take part in a lucky draw organised by the Norwegian Seafood Export Council (NSEC) — five pairs of tickets to the Norwegian Seafood Dinner with Eu Yan Sang Herbs were given away to five lucky guests! Indeed, the NSEC went all out to present the best of Norwegian seafood at the brunch by commissioning an impressive ice sculpture — about two metres wide and over a metre high — depicting Norwegian Salmon frolicking through the cold clear waters of Norway; it certainly brought Norwegian seafood to life!
As if Si Chuan Dou Hua’s stellar panoramic view was not enough to wow diners, the restaurant held an Imperial High Tea feature activity on Saturday, 25 April to further spoil them. Diners were treated to dishes fit for royalty like deep fried goose liver, steamed shark’s fin dumpling and steamed abalone siew mai paired with exquisite teas and a live guqin performance featuring Chinese songs familiar to most. The true highlight of the afternoon, however, was a special kung fu tea performance which left guests nothing less but impressed at the kung fu feats achieved with the heavy brass tea pots and their amazing show of superior hand-eye coordination.
In 2009, The World Gourmet Summit continues to recognise individuals and establishments that have made significant efforts and contributions to provide world-class fine dining here in our sunny island of Singapore. This year’s Awards Of Excellence introduces a record high of eleven new awards to recognise the diversity of the hospitality and food and beverage industries. The award was created as an industry recognition programme, to acknowledge the very best individuals and organisations that have made a difference and a lasting impression. Awards were given out to the winners in the Singapore and regional categories and four scholarships were also awarded to four deserving recipients. For the first time in the World Gourmet Summit Awards Of Excellence’s history, the hall of fame was introduced. Winners who have won thrice in their respective categories in the past years were recognised.
Diners at the Champagne Devaux Dinner Featuring Asian Flavours were treated to an exceptional meal at Jaan, where four great chefs Otto Weibel, Michael Muller, Andre Chiang and Kenny Kong drew up a most impressive six-course menu paired with six styles of champagne from the champagne house of Devaux, located in the south of the Champagne region. Founded in 1986, Champagne Devaux in the south of Champagne produces what may rightly be called boutique champagne, as few quantities are produced but the quality is exceptional. The menu included dishes such as a kaffir lime tom yam tea, a most divine sesame chawanmushi with goose liver marinated in sake, a five-spice braised beef with caramelised tomato lollipop, and an incredibly beautiful dessert, a yuzu cream catalane, golden strawberry jelly, gula Melaka streusel, and lime mascarpone milk sorbet. With such delightful champagne and food, no wonder everyone left feeling on cloud nine!
Over 20 guests had the exclusive opportunity to dine within the Singapore Zoo and Singapore Night Safari as part of the World Gourmet Summit’s special Wildlife Gourmet Safari programme. Beginning their journey in the Singapore Zoo, guests were greeted by the official welcoming committee — an owl, a snake and a pony — before heading off to feed a pair of hungry elephants with watermelons and apples. A short tram ride took everyone to the restaurant where guest chef Dorin Schuster and resident executive chef Kelvin Low were each ready with their appetisers. A ride though to the Singapore Night Safari followed, where guests spotted several Malayan tapir and deer species abound about the grounds. The tram then parked next to the giraffe and zebra habitat where main courses — spanner crab and wagyu tenderloin — were served. With a full belly, we set off deep into the jungle and then emerged at the Ulu Ulu Safari restaurant, where dinner was finished off with a delicious goats cheese and tomato course by Chef Schuster and a chempedak crème brûlée by Chef Low.
Friday, 24 April was the event that set to settle the score and address the differences between grass-fed and grain-fed beef. Executive Head Chef Damon Amos of The Prime Society, himself an ardent fan and expert in all things to do with cows, chaired a tutorial on discerning the differences between meat from grain-fed cattle and grass-fed cattle. The trick in establishing one’s favourite cut and type of beef, according to Chef Dee, was to be adventurous and try different cuts from the two camps. David Coleman, director of Rubicon Reserve Wines was also on hand to offer wine pairings with the different types of beef. A beef and wine enthusiast himself, Coleman shared his personal realisation that the ‘terroir’ a grass-fed cow was grown on also has an impact on the taste of the meat, just like wine!
How often do you get the chance to taste gourmet chocolates filled with pop rocks? How about the ones that are filled with olive oil truffle? Just from the sound of it, you’d know it is just heavenly to taste such irresistible chocolates. At this year’s World Gourmet Summit, we’re privileged to have the most talented pastry chef and chocolatier, Oriol Balaguer to present a culinary masterclass. Sold-out at the very instant tickets went for sale, Chef Balaguer’s class was filled to the core and there was not a single seat left in the Singapore Tourism Board Auditorium. Guests who attended the event were lucky enough to taste the chocolates made by the pastry extraordinaire himself. Some of the chocolates he shared with his class include the mascleta chocolate (chocolate with pop rocks), olive oil chocolate and liochocolate.
As French as any French chefs could get, Chef Regis Marcon is the most ambitious and generous chef at this year’s World Gourmet Summit. Promising only to teach two dishes to his class of eager ‘students’ at the Miele Kitchen for his live and personal culinary workshop, Chef Marcon not only taught the two dishes but he also prepared a six-course lunch for his ‘students’ as well. A class that was supposed to only last two hours, it went on for another two but no one was complaining. Everyone listened and enjoyed every second of the class as Chef Marcon proceeded from one dish to the other. For the ‘students’, it was an unforgettable day of once-in-a-lifetime experience. Chef Marcon prepared organic salmon, morel mushrooms and asparagus with sabayon and lamb saddle with porcini praline, pearl onion pureé, morilles farcies and petits pois, among others.
With Yantra celebrating its first anniversary in just a couple of weeks, it was a most apt time for the new establishment to take part in its first World Gourmet Summit as a partner restaurant. Teaming up with Andrew Skene from The Spirit of Scotland, who helped pair a trio of Scottish whiskies distilled in 1965 with chef Akhil Prabhu’s fine Indian cuisine, Yantra’s feature activity menu was a certain success. Almost 90 seats were booked for the event, including a group of 33 tourists from Korea who came with their photographer and translator. How’s that for dining in style!
Privé was host to a most successful and indulgent dinner on the evening of 23 April 2009, which saw a massive turnout that filled all the tables. The evening’s menu featured dishes prepared by Chefs Wayne Nish and Dorin Schuster, where each dish contained Rougié Foie Gras, and was paired with very elegant and alluring wines from the Robert Weil estate. As executive chef with The Legian in Bali, Chef Schuster picked up the intricacies of the Asian palate and combined it with his training in European cuisine; he was also the winner of the World Gourmet Summit Awards of Excellence Chef of the Year 2006. Named Wine Personality of the Year 2005 by Robert Parker, fourth generation vintner Wilhelm Weil’s talent have helped Weingut Robert Weil produce the award-winning high quality Rieslings for which it is known; his wines are available at the wine retail store Booze Wine Shop.
Participants at the World Gourmet Summit this year had the opportunity to learn Italian cooking from one of the hottest celebrity chefs currently on Discovery Travel & Living, David Rocco! The live and personal culinary workshop, which was held at the auditorium of the Singapore Tourism Board, had Rocco teach the participants three dishes, two of which are Italian classics and one Rocco’s own recipe. The first was the insalata di fagioli e tonno, or tuna and bean salad, a classic especially among the Tuscans. The second was Rocco’s own very delicious, very pretty (in pink!) dish, the beet risotto. The third and final dish was the fragole all'aceto balsamico, a gorgeous seasonal dessert in Italian cuisine. The workshop ended with a tasting of the dishes, with Rocco meeting and greeting the participants at the workshop.
One is famous for his modern tapas infused with inspirations from many cuisines the world over. The other is famous for his dim sum with Spanish influence. Just shows how wonderfully diverse these two chefs are and they are of course Chefs Alfonso Castellano and David Munoz who are here at this year’s World Gourmet Summit as our guest chefs. Both chefs joined forces for a masterclass at the Miele Kitchen and the audience was truly awed by these two exceptional talents who presented a wide array of dishes including liquid jamon croquette, matrimonio and squid ink dumpling, among the handful. For those who missed this grand opportunity, Chef Castellano is presenting his special WGS menu at The Pavilion, The Sentosa Resort & Spa while Chef Munoz is hosted at the Atlantic Dining Room, Tower Club.
Sergi Arola, the two-Michelin-star ultra hip chef was here recently to conduct a live and personal culinary workshop at the Miele Kitchen to a packed group of eager ‘students’ ready to be mesmerised by this former rock musician. With experiences in El Bulli and Pierre Gagnaire, Chef Arola personally portrays his culinary creations as contemporary and heartfelt. Being a former music superstar, his love towards cooking is very similar to his love for music. Passionate as always, Chef Arola presented his famous patatas brava, tart tatin and skate wing with vegetable tabouleh, pig’s trotter blanquette and lemon vinaigrette, among others. Hosted by The Cliff at The Sentosa Resort & Spa, Chef Arola will be at the restaurant to present his special menu of epicurean delights.
It certainly looks like the World Gourmet Summit is in full swing, and Singapore’s gourmands are taking everything in their stride. The evening’s events kicked off with the Château Léoville Poyferré wine masterclass led by vintner Didier Cuvelier, whose family has owned the property in St Julien, Bordeaux since the 1920s. Also joining Mr Cuvelier on stage were Dr N K Yong, WGS wine consultant, and wine panelist Lisa Perrotti-Brown MW. Some 100 guests enjoyed the wine tasting which spotlighted the 27-year-old vintage from 1982. Featuring eight wines spanning over 20 different vintages, this Château Léoville Poyferré Wine Masterclass showcased the breath of the estate’s grandvin through the past two decades. Afterwards, Mr Cuvelier adjourned to Brasserie Les Saveurs, The St Regis Singapore’s French fine dining restaurant, where a restaurant full of guests were awaiting to taste his wines paired with the cuisine of three-Michelin-starred chef Regis Marcon. The ten-course feast featured premum ingredients like langoustine, foie gras, lobster and lamb, all tastefull enhanced with Chef Marcon’s highly creative interpretation of French cuisine. Naturally, dinner ended only near midnight, but we have no doubt every guest believed it was worth the late night out.
What you see is what you get. That is definitely true for the very charismatic, very personable David Rocco! The Canadian-born Italian, happily married to Nina Rocco with whom he has a set of 13-month-old twins, was at the InterContinental Singapore to charm guests — especially the ladies! — at the sold-out dinner La Dolce Vita With David Rocco. This self-professed non-chef is also author of his namesake cookbook, featuring recipes handed down to him from generations before. The dinner comprised of dishes taken from his cookbook, which were matched with terrific Cantina Zaccagnini wines sponsored by Top Wines.
It certainly looks like the World Gourmet Summit is in full swing, and Singapore’s gourmands are taking everything in their stride. The evening’s events kicked off with the Château Léoville Poyferré wine masterclass led by vintner Didier Cuvelier, whose family has owned the property in St Julien, Bordeaux since the 1920s. Also joining Mr Cuvelier on stage were Dr N K Yong, WGS wine consultant, and wine panelist Lisa Perrotti-Brown MW. Some 100 guests enjoyed the wine tasting which spotlighted the 27-year-old vintage from 1982. Featuring eight wines spanning over 20 different vintages, this Château Léoville Poyferré Wine Masterclass showcased the breath of the estate’s grandvin through the past two decades. Afterwards, Mr Cuvelier adjourned to Brasserie Les Saveurs, The St Regis Singapore’s French fine dining restaurant, where a restaurant full of guests were awaiting to taste his wines paired with the cuisine of three-Michelin-starred chef Regis Marcon. The ten-course feast featured premum ingredients like langoustine, foie gras, lobster and lamb, all tastefull enhanced with Chef Marcon’s highly creative interpretation of French cuisine. Naturally, dinner ended only near midnight, but we have no doubt every guest believed it was worth the late night out.
Golden Peony at Conrad Centennial was the stage for an afternoon of dim sum making and appreciation on Wednesday, 22 April 2009. Participants had the opportunity to get up close and really personal with two dim sum masters – Chef Yiu Kit Lam of Golden Peony in Conrad Centennial Singapore and Chef Pimpakun Sak Chai of Liu in Conrad Bangkok. The two chefs went in-depth into teaching the participants the elements essential in churning out a product that will touch the heart and wowed the crowd with their mastery and skill of manipulating wan ton dough and plating of the dim sum. Guests were also treated to a sampling of the chefs’ various signature dim sum like steamed vegetarian dumpling with bamboo pith and Thai-inspired sweet glutinous rice with diced fresh mango.
The very mention of Japanese cuisine brings to mind sushi and sashimi. Rarely do we hear of Japanese chefs making cod meuniere and soy milk blanc manger. And at this year’s World Gourmet Summit, we’re fortunate enough to have one-Michelin-star Chef Masayasu Yonemura who is famous for his French cuisine laced with Japanese touches. Presenting to a packed audience at the Singapore Tourism Board Auditorium, Chef Yonemura was here to conduct a culinary masterclass and shared with his eager ‘students’ his innovative and unconventional style. Known the world over for his Restaurant Yonemura, he is a masterful storyteller, cleverly interweaving story into the cuisines he creates. For those who missed his masterclass, Chef Yonemura is at Club Chinois for a week-long promotion of epicurean delights.
When someone rises to the position of head chef within a year of joining the kitchen, you’d know that this someone is extraordinarily good. At this year’s World Gourmet Summit, we’re lucky to have that special someone called Dan Hunter to grace us with his presence. Chef Hunter joined the kitchen of Mugaritz in 2005 and became its head chef the next year. Bringing back with him to Australia what he learnt in Spain, he is now the executive chef at the Royal Mail Hotel in Dunkeld, Australia. Awarded the two chef’s hats by The Age Good Food Guide 2009, Chef Hunter will be presenting a week-long epicurean delights menu at Iggy’s and he also presented a one-off live and personal culinary masterclass to a packed audience.
Guests were treated to a most amazing wine dinner at the Parker Coonawarra & Yering Station Wine Dinner featuring the cuisine of Dan Hunter and the Royal Mail Hotel. Rich, beautiful and flavourful wines from the Yarrabank, Yering Station, and Parker Coonawarra estates were paired with the highly creative, original cuisine of Chef Dan Hunter, executive chef at the Royal Mail Hotel. Once a member of the team at Mugaritz, one of the world’s best restaurants, Chef Hunter is probably best known for incorporating the freshest produce in his garden into his dishes to reflect a more seasonal theme in his cuisine. It was indeed a night of the finest Aussie cuisine and wine!
Chefs Diego Chiarini and Francois Mermilliod of sister restaurants OSO Ristorante and Absinthe respectively, wooed guests with a tour of their newly-renovated complex at 46 Bukit Pasoh. Taking nearly 30 guests on a tour around the building’s chic private rooms and main restaurants, Chefs Chiarini and Mermilliod worked out their timings perfectly and not one course skipped a beat. Guests were also happy to imbibe in the range of alcoholic drinks specially paired with each dish (think: a vodka cocktail, prosecco, champagne, a Barolo and absinthe to finish it all off). Chef Chiarini’s excellent venison tenderloin, served the Azelia room, was the evening’s highlight along with Chef Mermilliod’s Hokkaido scallop tartare with citrus dressing and a bed of Japanese seaweed.
Chefs Diego Chiarini and Francois Mermilliod of sister restaurants OSO Ristorante and Absinthe respectively, wooed guests with a tour of their newly-renovated complex at 46 Bukit Pasoh. Taking nearly 30 guests on a tour around the building’s chic private rooms and main restaurants, Chefs Chiarini and Mermilliod worked out their timings perfectly and not one course skipped a beat. Guests were also happy to imbibe in the range of alcoholic drinks specially paired with each dish (think: a vodka cocktail, prosecco, champagne, a Barolo and absinthe to finish it all off). Chef Chiarini’s excellent venison tenderloin, served the Azelia room, was the evening’s highlight along with Chef Mermilliod’s Hokkaido scallop tartare with citrus dressing and a bed of Japanese seaweed.
An industry workshop does not get any better than this specially-presented pâtisserie industry workshop. Featuring an all-star stellar cast of the best of the best pastry chefs from the world and Singapore, the event was sold-out and the Singapore Tourism Board Auditorium was packed to the core. Chefs Oriol Balaguer, Franck Michel, Vincent Bourdin, Pang Kok Keong and his representatives from the Singapore National Pastry Team, Ruben Sosa, Hoi Kuok I, Jackie Lee and Ng Chee Leong were present to awe and inspire the eager guests with different pastry techniques and methods. The chefs also shared their insights and experience on all things dessert at this industry-focused workshop.
The first Indian to be awarded the Michelin star, Chef Atul Kochhar from Benares Restaurant & Bar in London was given the honour to be the first masterchef to conduct a live and personal culinary workshop at this year’s World Gourmet Summit. Cooking to a packed audience of 15 at the Miele Kitchen, Chef Kochhar shared with his eager students famous dishes from his restaurant and these include the okra bhaji with chilli-garlic dip and of course the saliva-inducing three-spice-crusted scallops with grape sauce. Guests who attended the event commended the up-close-and-personal feel of the class, giving their full support and appreciation. For those who were not able to attend this sold-out event, Chef Kochhar will be having a week-long promotion at Rang Mahal.
Nestled in the lush ‘jungle’ of Rochester Park, Cassis is one restaurant famous for its first class commitment towards freshness and quality. Nowhere in Singapore would you be able to find a restaurant that bakes its own bread and smokes its own salmon. Chef Eric Guilbert serves authentic French cuisine with modern and sophisticated touch and twist. For this year’s World Gourmet Summit, Chef Guilbert organised a special feature activity on 20 April titled Pepper & Citrus which featured all things, you guessed it, pepper-y and citrus-y. From tuna carpaccio bathed in virgin olive oil and citrus marinade to beef cheek slowly braised with Tellycherry black, green and pink peppercorns from India for 36 hours, it was a sold-out event.
In the Spanish Gala dinner description: “The Sentosa Resort & Spa played host to a couple of World Gourmet Summit 2009 events last evening, 20 April 2009. The first was the Spanish Wine Masterclass, a tutored tasting of eight very exciting red wines from the Priorat region in Spain. Led by proprietor of Clos Figueras Europvin Christopher Cannan and Lisa Perrotti-Brown and moderated by the deeply respected Dr NK Yong, the wine masterclass comprised eight labels from a very promising 2005 vintage which, to borrow the words of Dr Yong, “will go from strength to strength.” This was followed by the Spanish Gala Dinner, a sold-out epicurean event featuring the cuisines of David Muñoz, Alfonso Castellano, Sergi Arola and Oriol Balaguer paired with Priorat wines. Special guests at this event included His Excellency Antonio Sanchez Jara from the Embassy of Spain, Mr Lim Hng Kiang, Minister of Trade & Industry, Singapore, Mr John Denhof of Citibank, and Mr Nigel Grocock, General Manager of The Sentosa Resort & Spa. Many familiar faces were also spotted among the crowd, including The Straits Times’ Executive Sub-Editor & Deputy Team Leader of Life! & Lifestyle Wong Ah Yoke, and World Association of Chefs Societies Continental Director (Asia) John Sloane, all gathered to celebrate the finest Spain has to offer!
The Spanish Wine Masterclass took place at The Sentosa Resort & Spa last evening, 20 April 2009. This tutored tasting of eight very exciting red wines from the Priorat region in Spain was led by proprietor of Clos Figueras Europvin Christopher Cannan and Lisa Perrotti-Brown and moderated by the deeply respected Dr NK Yong. The wine masterclass comprised eight labels from a very promising 2005 vintage which, to borrow the words of Dr Yong, “will go from strength to strength.”
This event organised specially for local media to meet the World Gourmet Summit (WGS) partners, participating chefs and special guests took on the format of a question and answer session between host Darryl David and WGS co-organiser Peter A Knipp. Things took a surprising twist when presenting partner, Citibank, was represented on stage by top executive John Denhof, who showed off his Label-a-Peel prowess with a Citibank credit card. Don’t quite get the picture? Check out our photogallery!
The annual foremost gastronomic event in Asia returned with a great bang last night at the Grand Copthorne Waterfront Hotel Singapore! The opening reception of the 13th World Gourmet Summit saw an overwhelming turnout of guests from the food & beverage, culinary, hospitality and media sectors mingling with a cast of illustrious chefs and mixologists, food and wine suppliers and retailers, restaurant directors and managers, and equipment suppliers, among others. Guests toured booths and stations managed by the various participating establishments and indulged in little bite-sized culinary creations as well as fabulous wines and Archipelago beer. Live music was also provided as the perfect backdrop to this grand epicurean event, signifying the beginning of a two-week long celebration of fine cuisine and great wines!
Au Petit Salut is often one of the most popular World Gourmet Summit partner restaurants and its feature activities are always sold-out events. This year’s masterclass on curing, preserving and smoking was no different. Broken up into two sections taught by Chefs Patrick Heuberger (from Au Petit Salut) and Karl Dobler (Salut Private Dining) respectively, the masterclass attracted a good crowd of 19 guests who signed up to learn how to make both chefs’ signature dishes at home (read: goose rillette and beef pastrami). This event was then followed by luncheon at Au Petit Salut, which attracted close to 40 guests, where the two chefs presented their cured, preserved and smoked foods in an elegant set lunch menu.
