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Singpore is set to become a worldwide epicurean hub as the annual World Gourmet Summit 2017 kicks off this week. Food festivites will form across the city celebrating the very best in food and drink for almost an entire month.
Attracting prestigious chefs and internationally acclaimed vintners for a tantalising array of events, from special themed dinners to specialised master classes, this is an unmissable gourmet feast specially crafted for local and international visitors to enjoy fine wines and gourmet cuisine.
Here are two unique highlights of this year's World Gourmet Summit 2017, along with how to take part.
1. The Art of Water and Japanese Whisky Pairing, 24 March
Whisky lovers have the perfectly designed evening allowing them to experience the unique chemistry between Acqua Panna water and Japanese whisky as well ae enjoying the best of Italian food on Friday, 24 March 2017.
Chef Diego Chiarini of OSO restaurant has devised a creative five course menu for the occasion, while Christian Leusder, founder of Far East Whisky Co. will take guests on a journey of appreciation of Acqua Panna, Tuscany's finest still mineral water and Japanese whiskies, for an unforgettable gustatory olfactive journey of the senses.
The five course menu features aged single malt whiskys as well as blended whisky with whisky also worked into the food with dishes like tartar of beef tenderloin marinated in whisky and slow cooked pork belly porchetta style slow with slow cooked whole black figs in whisky and caramalized bananas with whisky to finish.
To Book Your Place:
To reserve your place contact OSO Ristorante by telephone, 6327 8378 or email: firstname.lastname@example.org
2. Four Hands Dinner With Mitch Lienhard and Ryan Clift at the Tippling Club on 30 March
US chef Mitch Lienhard, S.Pellegrino Young Chef (SPYC) 2016 winner and chef de cuisine at three Michelin star Manresa in Los Gatos California, will join hands with Tippling Club’s Chef-Owner and SPYC 2015 South East Asia chef-judge Ryan Clift to deliver a unique eight-course lunch and dinner experience on 30 March.
With both chefs sharing the same vision of creating food that is both personal and produce driven, the menu is guaranteed to be an exciting blend of the two personalities as well as their life experiences.
Guests will have the chance to try chef Mitch's award-winning signature dish that won him the title of S.Pellegrino Young Chef at the Grand Finale in Milan last year: Roasted Duck with Yam and Spiced Orange which was inspired by his home state of Michigan and the scent of burning leaves and maple.
While Ryan Clift from the Tippling Club, #27 in Asia’s 50 Best Restaurants 2017, will present Petuna Ocean Trout, plating the delicate fish with beetroot, smoked ox tongue and horseradish cream and Atra Aero to finish, a playful take on the popular Aero chocolate bar and matched with sourdough ice cream and crispy Horlicks.
Reservations for the event can be made with Tippling Club through email@example.com or +65 6475 2217.