The annual World Gourmet Summit is back for its 18th edition, presenting another exciting series of culinary events that will be of great interest to lovers of fine food.
From 26 March to 5 April 2014, masterchefs from around the world – including Michelin-starred chefs Tomas Buhner, Sergi Arola, Alexandre Gauthier, Lorenzo Cogo, Sang-Hoon Degeimbre and Mathieu Viannay – will be participating in exclusive dinners, hands-on culinary workshops and educational sessions, bringing with them their own definition of classic fine dining in conjunction with this year’s theme ‘The Classics’.
Establishments that will be hosting World Gourmet Summit events are as follows: Forlino, Clifford at The Fullerton Bay Hotel Singapore, Grand Hyatt Singapore, Majestic Restaurant, Dolce Vita at Mandarin Oriental Singapore, The Prime Society, Raffles Singapore, Stellar at 1-Altitude, Tippling Club, The St. Regis Singapore, Tung Lok Signatures at Orchard Parade Hotel, Skirt at W Singapore and The White Rabbit.
22 partner restaurants – including Gattopardo Ristorante Di Mare, il Lido, Table at 7 and Wooloomooloo Steakhouse – will also be presenting exclusive World Gourmet Summit menus that will be available only during these eleven days.
Highlights include the Sunday Brunch presented by The Macallan & Scottish Seafood Collaborative Group at Tamirand Hill, Rhone Valley Wine Dinner with Nicolas Perrin & International Masterchef Mathieu Viannay at The Fullerton Bay Hotel Singapore, Eu Yan Sang Dinner featuring International Masterchef Arron Huang at Majestic Restaurant, and more.
The upcoming Eu Yan Sang Dinner on 31 March 2014 featuring International Masterchef Arron Huang and Hosting Chef Yong Bing Ngen at Majestic Restaurant is an exemplar of healthy indulgence. The two acclaimed chefs will be combining their prowess in Chinese culinary with the virtues of some of the finest traditional Chinese medicinal herbs from Eu Yan Sang, presenting a well-balanced and nutritious 6-course meal.
Taiwanese Masterchef Arron Huang, President of the Association of Taipei Cooking, who is passionate about developing and expanding Taiwan’s cuisine across the globe, feels that World Gourmet Summit is a great avenue for chefs around the world to showcase their distinctive style of cooking.
Hosting Chef Yong Bing Ngen, who has over 30 years of experience under his belt, believes an accomplished Chinese chef should have a solid foundation of Chinese cooking techniques and be continuously exposed to different ingredients and produce available in the market.
Chef Arron Huang’s famous traditional Taiwanese cuisine will be served alongside modern Chinese creations of Chef Yong with a theme of ‘Classic vs Modern’. I have never encountered so many different herbs in a single meal!
Fried Roast Duck Breast and Shrimp with Chinese Angelica and Licorice (by International Masterchef Arron Huang)
We all have that preconceived notion that Chinese medicinal herbs are bitter; but with cautious and meticulous encompassment, the dishes are well balanced and never overwhelming.
Double-Boiled American Ginseng Soup with Chinese Yam, Chinese Wolfberry, Whole Conpoy and Fresh Oyster (by Hosting Chef Yong Bing Ngen)
It is common to see dried oyster in Chinese dishes, but the star of the show here is the plump and luscious fresh oyster. Simply divine.
Baked Fish with Wild Gastrodia, Cnidium and Red Dates (by International Masterchef Arron Huang)
Sea perch is baked to a golden caramelised crust while remaining juicy and flaky within. This nourishing dish boasts complex layers of flavour –a result of careful administering of herbs.
King Prawn with Tangerine Peel and Licorice Dressing (by Hosting Chef Yong Bing Ngen)
The king prawn captures all attention with its sizeable proportion. Coating the prawn entirely is a rich licorice dressing that’s sweet, savoury and not at all overpowering. The accompanying tangerine peels add a burst of refreshing sweetness. What a delight.
Stuffed Black Bone Chicken Roll with Eu Yan Sang Gold Label Bak Foong Pill, Codonopsis Root, Brown Rice and Solomon’s Seal Chicken Jus (by Hosting Chef Yong Bing Ngen)
A dish that sounds and looks utterly intimidating, but tastes like heaven in every bite –this is exactly how I would describe Chef Yong Bing Ngen’s Stuffed Black Bone Chicken Roll.
I mean, how can one (especially men) not react strongly to a dish that comprises Bak Foong Pill –a formula recommended for menstrual discomforts and postnatal nourishment? We later learned that the Bak Foong Pill generally promotes health, improving energy levels and promotes blood circulation, keeping the body vital and strong –that’s why it is much sought after by mothers after childbirth. Both men and women can benefit from this pill.
White Tremella Mushroom Herbal Tea with Eight Treasures – Coix Barley, Euryale Seed, Dried Longan Fruit, Honey Date, Chinese Wolfberry, Boat-fruited Sterculia Seed, Gingko Biloba and Fresh Lily Bulb (by Hosting Chef Yong Bing Ngen)
The finale is an artfully plated White Tremella Mushroom Herbal Tea with Eight Treasures. Diners can choose to toss all eight treasures into the sweet palate-cleansing tea, or consume the ingredients separately.
The Eu Yan Sang Dinner featuring International Masterchef Arron Huang at Majestic Restaurant will be happening on 31 March 2014, 7pm to 10pm, priced at $188+ per person.
There will also be a Eu Yan Sang Four-Hands Culinary Workshop featuring International Masterchef Arron Huang & Hosting Chef Yong Bing Ngen at Majestic Restaurant on 2 April 2014, 2pm to 5pm.
The Epicurean Delight Promotion at Majestic Restaurant is available from 1 to 4 April 2014 for lunch and dinner.
For more information, visit worldgourmetsummit.com.