Presenting innovative gastronomic experiences accompanied by unexpected libations, Asian Masters returns for its fourth edition from 1 November to 7 December 2013.
Making special appearances at Asian Masters are two chefs from Michelin-starred restaurants – Chef Mok Kit Keung from Hong Kong and Chef Hajime Yoneda from Japan – as well as celebrity Chef Chumpol Jangprai who is known as the Iron Chef of Thai Cuisine, and Chef Alex Kang from Korea.
Besides having the traditional wine pairing dinners, there will be innovative cocktail and whisky pairing dinners that are bound to pique contemporary palates.
The Absolut Expressions by The Disgruntled Chef that was held on 19 November 2013 pairs modern European cuisine with inventive cocktails concocted using vodkas by Absolut.
The lovely dining experience began with some light canapés that include the Truffle Bikini Sandwich, Wild Mushroom & Chorizo Tart and the Tomato & Mozzarella Skewers.
We couldn’t get enough of the tiny but immensely tasty Wild Mushroom & Chorizo Tart.
Refreshing drinks to kick off the evening include the Royal Kurant comprising Absolut Kurant, Crème De Cassis, Lime, Basil and Champagne, and the Lucky Lemonade comprising Absolut Citron, Lemon, Lime, Cranberry, Blueberry and Lemonade.
Grilled Eel, Foie Gras, Kabayaki Sauce
For the first course, ‘Disgruntled Chef’ Daniel Sia dazzles diners with the visually stunning and mouth-wateringly delicious creation that match-makes the sweet savoury eel and creamy foie gras pâté flawlessly. Delightful to the last bite.
Pear Essentials
The first course was paired with the Pear Essentials, which consists of Absolut Pear, Peach Liqueur, lemon, gomme and nashi pear.
Roasted Sea Scallops, Bacon, Ponzu
The second course highlights the succulence and juiciness of sea scallop. Roasted to a nice caramelised crust, it comes drizzled with a touch of critrusy ponzu sauce and is accompanied by a delightfully crisp dehydrated bacon.
Yuzu Elyx
Accompanying the scallop dish is the Yuzu Elyx, comprising Absolut Elyx, yuzu, homemade ginger syrup and spearmint.
Seared Duck Breast with Wilted Spinach and Shallots in Red Wine
White Peach & Thyme Caipiroska
Absolut Peach, white peach puree, lime, thyme and gomme
Crackling Suckling Pig, Honey & Cloves
The fourth course of Crackling Suckling Pig, Honey and Cloves is infinitely a showstopper. It is the pinnacle of succulent sensuality, exhibiting just the right amount of sweetness and a tincture of aromatic spice.
Wild Raspberry Honey Fizz
Absolut Raspberri, lemon, raspberry, honey and egg white
Raspberry Cassata with Absolut Elyx
The meal concludes with the refreshing Raspberry Cassata with Absolut Elyx.
‘Disgruntled Chef’ Daniel Sia deserves a round of applause for this awe-inspiring six-course meal. I’m definitely going back to The Disgruntled Chef to check out their regular menu.
For more information on Asian Masters, visit the official website www.asianmasters.com.sg or call .