Savour 2013
11-14th April 2013
1 Republic Boulevard
F1 Pit Building and Paddock
CHEFS, RESTAURANTS & BARS
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Bo Innovation - 2 Michelin Star, #52 World's 100 Best Restaurants 2012, #15 Asia's 50 Best Restaurants 2013
Born in London, raised in Toronto, Chef Alvin Leung’s unique brand of “X-treme Chinese” cuisine has modernised Chinese food by combining centuries old recipes with modern ingredients and techniques, bringing to the table lighter and more refreshing dishes in tune with modern palates.
Contrary to his “rock and roll” image, Chef Alvin was professionally trained as an engineer and this manifests in the dishes he creates. Presenting them with utmost precision, he is constantly substituting ingredients and cooking methods until the dish is perfect. Using fresh seasonal market produce sourced locally and internationally from trusted suppliers, Chef Alvin’s menu changes constantly, showcasing the best of what’s on offer in the markets.
In 2009, Bo Innovation became Hong Kong’s only independent restaurant to be awarded two Michelin stars by the prestigious Michelin guide. Chef Alvin is also one of only two self-taught chefs in charge of a professional kitchen that has ever received Michelin stars, with the other being Heston Blumenthal.
Chef Alvin's X-treme Chinese cuisine has broken down long held preconceptions of what Chinese food should look and taste like and he has single-handedly created new taste sensations that offer every guest at Bo Innovation a special gastronomic experience.
RESTAURANT'S DETAILS
Shop 13, 2/f, J. Residence, 60,
Johnston Road, Wan Chai
Hong Kong
(Private Lift Entrance on 18, Ship Street)Tel: (852) 2850-8371
Fax: (852) 2851-0113
Email: dine@boinnovation.comWebsite: www.boinnovation.com
Facebook: Bo Innovation X-treme Chinese CuisineCHEF MASTERCLASS SCHEDULE
Day 1, Thursday, 11 April
1745 - 1830
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Alvin Leung
• 2* Michelin Chef Alvin Leung of Bo Innovation in Hong Kong brings us through his unique molecular cuisine or as he calls it - X-treme Chinese Cuisine
Day 3, Saturday, 13 April
1915 - 2000
Area/Sections: Gourmet Village
Class/Topics: Cooking with Coffee: Chef Alvin Leung
• Chef Alvin Leung of Bo Innovation shows you how to cook with coffee at Maison Nespresso. Watch as he gets inspired by Nespresso and creates some stunning dishes with a variety of Nespresso flavours.
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Cha Tang Dessert - $10
Chicken with Rice - $10
Quail Egg with Caviar - $18
X-treme Long Bao - $6
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Arbutus - 1 Michelin Star
Wild Honey - 1 Michelin Star
Originally wanting a profession in the Royal Navy, Chef Anthony Demetre started his culinary career pretty late by chef standards. He was inspired by his grandparents who were avid food lovers and began learning his craft working in some of the world’s leading restaurants alongside renowned chefs before being appointed chef/director of Putney Bridge restaurant in South West London in 1999 - it was here that Chef Anthony met his now business partner Will Smith, then restaurant manager of Putney Bridge. Within a year of opening, Putney Bridge and the team were awarded a Michelin Star followed by four AA rosettes for food and service.
In 2006, Chef Anthony’s dream of opening his own restaurant was realised when he and Will opened their own restaurant Arbutus in Soho, London. Arbutus was instrumental in changing the perception of dining out, demonstrating that accomplished cooking does not always require a fine dining setting and heavy price tag. This contemporary formula has led to Arbutus receiving countless awards including a Michelin star in its first year.
Chef Anthony and Will went on to open Wild Honey in 2007 at Mayfair, London which also won a Michelin star within a year of opening.
2010 heralded the opening of Chef Anthony and Will’s third restaurant, Les Deux Salons in Covent Garden, which is very similar in style and format to the grand brasseries of Montparnasse in Paris.
Aside from his restaurants, Chef Anthony has also written his first cook book 'Today's Special' which exemplifies his approach to modern day simple dining. He has appeared many times on the BBC, taking part in the Great British Menu series and Saturday Kitchen live alongside James Martin.
RESTAURANT'S DETAILS
CHEF MASTERCLASS SCHEDULE
Day 1, Thursday, 11 April
1930 - 2015
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Anthony Demetre
• Chef Anthony Demetre is the man behind restarants Arbutus & Wild Honey in London (each holding 1* Michelin) shares his unique contemporary style and philosophy that accomplished cooking doesn't need to come with a fine dining setting and heavy price tag.
Day 3, Saturday, 13 April
2030 - 2115
Area/Sections: Gourmet Market
Class/Topics: English Trifle with Chef Anthony Demetre
• UK Michelin star Chef Anthony Demetre gets in touch with British dessert with his signature take on the Classic Trifle. Full of fruity, custard-y goodness - it's an irresistable after dinner treat!
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Classic English Strawberry Trifle Scented with Rose Petal - $6
Slow Cooked Beef 'Cottage Pie', Hot Smoked Potato - $14
Squid and Mackerel 'Burger' - $12
Squid and Mackerel 'Burger', Salad of Sea Greens, Moroccan Lemon Peel
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Bart de Pooter - GaultMillau Chef of the Year 2012
De Pastorale - 2 Michelin Stars
Bart de Pooter is Founder, Chef and Executive Director of restaurant Pastorale in the small village of Reet near Antwerp, Belgium. Pastorale is a two star Michelin restaurant (first star in 2003, the second in 2006) and ranks on wbpstars.com’s top 60 of restaurants worldwide.
Bart de Pooter is a man with a clear-cut vision on food, cooking, and eating. Guided by his passionate affiliation to regional, ecological products, his kitchen has an idiosyncratic layout in it and a taste pattern based on freshness, newness, frivolity and transparency. Always with seasonal ingredients and whenever possible according to traditional methods. His preference for the honest plate roots in his mother’s cuisine, where pleasure was found in growing and harvesting your own ingredients.
The Chef finds inspiration in art, which is why he has brought the work of internationally renowned artists like Ame Quinze and Jan Fabre into his restaurant, making an evening at ‘Pastorale’ a total experience. And art serves yet another purpose in his kitchen: Seeing the shapes and colours, the tension, the message n a work of art, but also the lines and symbioses in urbanization and landscape architecture, he is challenged to translate them in to a harmonious dish.
In its 20 years, Pastorale has proven to be an overall concept, where guests taste, small, see, feel, where they are surprised and even provoked. An overwhelming experience time after time. Ahead of trends, Bart de Pooter can only be flattered when being copied again.
RESTAURANT'S DETAILS
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Keystone Restaurant
11 & 12 Stanley Street
Singapore 068730
Tel: +65 6221-0046
Email: info@keystonerestaurant.com.sg
Website: www.keystonerestaurant.com.sg
Lunch: 1200h to 1500h (last order at 1445h)
Dinner: 1800h to 2230h (last order at 2230h)
The restaurant is closed on Sundays, whole day. Monday evening.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Oyster, Confit Potato, Dashi - $12
Pork Belly, Mushroom Duxelle, Onsen Egg
Wild Salmon, Mountain Vegetables, Ginger Mayonnaise - $10
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Christopher James Millar is the Group Executive Chef of 1-Rochester Group, where he oversees the varied dining concepts of One Rochester, 1-TwentySix, 1-Caramel and Stellar at 1-Altitude.
Christopher’s culinary career took him through London, Melbourne and Sydney, where he was awarded one Chef’s Hat by the one Chef’s Hat by the Age Good Food Guide and Sydney Morning Herald Good Food Guide for the legendary Windsor Hotel in Melbourne and the prestigious Pavilion on the Park in Sydney respectively
Upon arrival in Singapore in 2003, Christopher was appointed Executive Chef for the Fig Leaf Restaurant at the Fort Canning Country Club. Most recently, he has launched the new dining concepts at One Rochester, 1-TwentySix and Stellar, all of which were listed in The Miele Guide’s 2011/2012 list of Asia’s finest restaurants.
At 1-Rochester, Christopher continues to demonstrate his culinary talent and imagination by creating unique dining experiences that draw the praise and appreciation of Singapore’s gastronomes. With Christopher at the helm, the 1-Rochester Group has received awards and accolades such as ‘The Best Restaurant Concept (Western)’ for 1-Altitude from Restaurants Association of Singapore Epicurean Star Awards 2011; Stellar being one of the top three finalists for ‘Best Dining Experience’ by Singapore Service Star 2011; and 1-TwentySix and Stellar winning the Singapore Tatler’s ‘Best Restaurants Guide 2011/2012’ Awards.
RESTAURANT'S DETAILS
CHEF MASTERCLASS SCHEDULE
Day 4, Sunday, 14 April
2115 - 2200
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Chris Millar
• Short Cuts for Meat Junkies: How to select primary and secondary cuts of meat with quick and simple recipes for preservation, marinations and sauces to compliment a broad variety of meats
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Apricot Paper, Pink Guava Sorbet, Raspberry Gelee - $12
Kobe C Rib of Beef, Foie Gras Sauce - $18
Exclusive Dish for Standard Chartered Cardholders
*Available at BBQ counter
Pain Perdu: Brioche French Toast - $12
Brunch Special (Only available on Satuday and Sunday Afternoon Sessions)
1. Apple Compote and Earl Grey Milk Jam
or
2. Crispy Bacon and Champagne Syrup
Stellar Signature Sushi - $14
- Spicy Tuna Maki
- Swordfish Miso Maki
- Lobster Sakura Ebi Maki
The Stellar Grill - $16
- Australian Lamb Rack
OR
- Smoked Short Rib of Beef
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Hibiscus - 2 Michelin Star, #94 World's 100 Best Restaurants 2012
To understand Claude Bosi, you must first understand his earliest influence - the French city of his birth, Lyon. In a country passionate about its produce and cuisine, Lyon is hailed as the food capital. This is a city where food is the very essence of its culture; a city without compromise where its people are the toughest food critics.
Lyon raised the perfectionist Eugenie Brazier who in 1933, became France’s first woman to be awarded three Michelin stars. Today Lyon boasts the internationally acclaimed, equally stellar Paul Bocuse, whose award the Bocuse D’Or, is regarded as one of the most prestigious awards for chefs in the world.
It is surrounded by some of France’s most famous vineyards – Macon, Beaujolais, Cote du Rhone and Burgundy. The flavours in this corner of France are big, robust and punchy and Lyon celebrates this with pride.
Against this backdrop of uncompromising commitment to food, wine and region, the young Lyonnais Claude Bosi’s benchmark was set. His parents owned a successful restaurant in the city and Claude grew up immersed in a world of produce, seasonality and the disciplines of a professional kitchen.
With this background, it was unsurprising, he went straight from school to catering college and after his apprenticeship, unsurprising too that this tenacious young chef demanded challenge.
In 1990 he moved to Paris to work under the 2 Michelin starred Michel Rostang and in the following six years, in some of the capital’s most demanding Michelin starred kitchens, including Le Chiberta and L’Arpege under Alain Passard. During his time at L’Arpege, Claude progressed to Sous Chef and the restaurant gained its third star. His steadfast determination saw him spend his final year in Paris in the kitchens of the three Michelin starred Plaza Athenee with Alain Ducasse.
By now Bosi, still only 25 years old and wanting to improve his English, planned a year in the UK. Choosing a town outside England’s more cosmopolitan cities, where he reasoned there would be less international influences on the language, he accepted the position of Sous Chef and moved to Ludlow in Shropshire to work at Overton Grange.
England fascinated Claude Bosi. Never had he experienced a region with such a wealth of quality ingredients and artisan suppliers so relatively untapped. The UK palate was another education and he absorbed himself in exploring the tastes and flavours that are quintessentially British.
As his English improved, a confident culinary style started to emerge and a year after his arrival, he was promoted to Head Chef at Overton Grange. For the first time, Claude Bosi had free rein in his own kitchen. Building on the ethos of his Lyonnais heritage, he added the knowledge he had gained in Paris and created seasonal menus that showcased the very best of Britain. His dishes were bold and celebrated the flavours of each ingredient with an eloquence and subtlety in execution that earned Overton Grange a Michelin star in just under a year.
Claude Bosi had discovered not only his own personal style, but a new adopted country.
In 2000, an opportunity arose to purchase a site in the market town of Ludlow and Bosi, along with his wife Claire directing Front of House, finally opened his own restaurant putting the small town firmly on the gastronomic map.
Hibiscus was born.
Within a year, he garnered a star from Michelin and two by 2003. By 2006 he was eager for new challenges and in October 2007 moved Hibiscus from Ludlow to the heart of Mayfair in London.
The awards and accolades followed. To date and amongst others, the restaurant has retained its 2 Michelin stars, been awarded 8/10 in the Good Food Guide and is ranked in the top 100 in the San Pellegrino World’s Best Restaurants. Claude Bosi was also voted, “Chef’s Chef of the Year” by his peer group, comprising the most important chefs in the country, in Restaurant Magazine’s National Restaurant Awards 2010.
The demand for his dramatic, bold yet elegant culinary style has seen him demonstrate his dishes and craft in Australia, Japan, Scandinavia and The Middle East.
He is regular on BBC Saturday Kitchen.
RESTAURANT'S DETAILS
29 Maddox Street
London W1S 2PATelephone: 020 7629 2999
Fax: 020 7514 9552Email: enquiries@hibiscusrestaurant.co.uk
Website: www.hibiscusrestaurant.co.uk -
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He has over a decade of F&B experience, won several gold medals at the Culinary Olympics and WA Oceanafest 2009, clinched second place at the WACS Global Chefs Challenge 2009, Asia Finals, and was a nominee at the 2008 Hospitality Asia Platinum Awards for Most Passionate Western Cuisine Chef. Resorts World Sentosa now welcomes Douglas Tay as he assumes the position of Chef de Cuisine at Australian Celebrity Chef Scott Webster’s Osia restaurant.
Before joining Osia, Chef Tay was the Sous Chef at the popular Equinox complex at Swissôtel, The Stamford, a hotel in which he spent a best part of a decade honing his skills to deliver world-class dining experience to guests.
Described as an enthusiastic and innovative chef, Chef Tay has been trained in the ‘new school’ of cuisine and consistently looks ‘out of the kitchen’ for ideas that he can incorporate into his menu. His constant pursuit for perfection means he takes no short-cuts in his quest to provide his guests with the utmost in quality food and service. His novel out-of-the-box culinary ideas continually astound guests and he demonstrates that putting together the freshest ingredients can result in extraordinary flavours and colours on a simple white plate.
Humble and steadfast in his work, Chef Tay is a man of few words. He lets his food do the talking.
RESTAURANT'S DETAILS
CHEF MASTERCLASS SCHEDULE
Day 3, Saturday, 13 April
1745 - 1830
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Douglas Tay
• Chef Douglas Tay of Osia at Resorts World brings us through his signature creations at this exclusive Auditorium class
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Beef Short Rib - $16
Beef Short Rib, Charred Radicchio, Macadamia, Buckwheat, Balsamic Burnt Butter
Chocolate Milk Tea, Banana Café Tart, Coffee Espum - $8
Foie Gras with Beet, Rhubarb, Riberry - $16
Hokkaido Scallop, Cod Brandade, Verjus, Scallion - $14
Lychee Frozen Martini, King Crab - $8
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Astrid y Gaston - #35 on World's 50 Best Restaurants 2012
Emilio Macias pursued his culinary passion by enrolling into numerous culinary academies, including the Los Angeles Culinary Institute and The Culinary Institute of America. He started honing his culinary skills by working in many different restaurants around the world – California, Barcelona, Vicenza, Tokyo and Oxford.
Currently residing in Peru, Emilio is now chef at one of the world’s top restaurants, Astrid y Gastón, working alongside head chef Diego Muñoz, serving traditional Peruvian haute cuisine.
RESTAURANT'S DETAILS
Calle cantuarias 175,
Miraflores, Lima, Peru
Telephone:+(511) 242 5387
+(511) 242 4422
Website: www.astridygaston.com
CHEF MASTERCLASS SCHEDULE
Day 3, Saturday, 13 April
1930 - 2015
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Emilio Macias
• #35 World Top 100 Chef Emilio Macias of Astrid y Gaston in Peru brings us through his signature Ceviche - his own world class spin on this Peruvian classic.
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Causa - $12
Traditional seafood Peruvian appetiser
Shrimps, Scallops & Octopus
Chupetes - $6
Iced Dulce de Leche Lollypops
Reduced Milk, Chocolate & Andean Grains
Jalea de Pescado - $12
Traditional Fryede Fish
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Chef Emmanuel Stroobant started his career at a tender age of 16 cleaning dishes in one of the best restaurants in Belgium. Hoping to save some money to pay his way through university, Chef Emmanuel worked in the kitchen through high school to fulfil his ambition to be a lawyer. Unexpectedly, Chef Emmanuel took a liking to his work environment, and before long he was on his way to peeling, chopping vegetables and making salads!
At 18, he enrolled in a hospitality institute in Belgium and by the age of 23, he opened his first restaurant in his hometown, Liege. It was an overnight success and after three summers, Chef Emmanuel started travelling to various places, finally settling in Australia for 5 years before moving to Kuala Lumpur for 2 years in September 1997.
Chef Emmanuel and his wife Edina moved to Singapore in 1999 and Saint Pierre was born in December 2000.
In a short period of 18 months, Chef Emmanuel clinched several more awards – Wine and Dine ‘Best New Restaurant 2002’, ‘Most Innovative Menu 2002, 2004 and 2007’. World Gourmet Summit – Award of Excellence, ‘Best New Restaurant 2002 and 2003’, ‘Chef of the Year 2002 and 2006’ and his most recent achievement, ‘Restaurant of the Year 2007’. In 2008, Saint Pierre became a member of Relais & Châteaux.
Other than owning a series of restaurants, authoring books, filming for TV shows and consulting for food and beverage establishments, Chef Emmanuel acts as the preferred service partner of the Stamford American International School, inculcating healthy eating habits to the young generations.
RESTAURANT'S DETAILS
3 Magazine Road,
#01-01 Central Mall,
Singapore 059570Tel: +65 6438 0887
Fax: +65 6438 4887
Email: info@saintpierre.com.sgWebsite: www.saintpierre.com.sg
CHEF MASTERCLASS SCHEDULE
Day 2, Friday, 12 April
1745 - 1830
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Emmanual Stroobant
• Belgian born Chef Emmanuel Stroobant of Saint Pierre in Singapore brings us through his signature creations at this exclusive Auditorium class
Day 3, Saturday, 13 April
1300 - 1345
Area/Sections: Gourmet Market
Class/Topics: Eat Right with Emmanuel Stroobant
• Dealing with Food allergies such as lactose intolerance, gluten or soy is becoming a bigger dilemma with today's societies. What exactly does it mean by needing more omega-3 or vitamin C in your diet? Join Chef Emmanuel Stroobant in debunking the mysteries of simple, fast and healthier meal options.
Day 3, Saturday, 13 April
1400 - 1500
Area/Sections: Gourmet Market
Class/Topics: Book Signing: Emmanuel Stroobant
• Meet the Chef! Chef Emmanuel Stroobant is at the Marshall Cavendish stand for a special book signing. Get a copy of his latest cookbook signed and snap a pic with the celebrity chef.
Seats are available on a first-come, first-serve basis, subject to capacity.
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Gunther's - #43 Asia's 50 Best Restaurants 2013
At the age of 16, Chef Gunther Hubrechsen began his professional culinary training at the Bruges Culinary Institute Voor Voeding (IVV), Ter Groene Poorte in Belgium. As an advocate of “natural cuisine”, his unique style of cooking quickly pushed him up the ranks in renowned restaurants such as Le Bouquet, Restaurant Gravin van Buren in Belgium and L’ Arpège in Paris, where he worked under the mentorship of Chef Alain Passard for five years. In 2002, Chef Gunther arrived in Singapore for a stint with the Les Amis Group and later, he joined forces with Chef Roberto Galetti of Garibaldi Group of Restaurants to open Gunther’s Restaurant on 2 August 2007.
His cooking philosophy has earned him the award of Rising Chef of The Year at the World Gourmet Summit in 2006 and he was consecutively nominated for San Pellegrino Chef of the Year in 2009 and 2010. Gunther’s was also named Asia’s Top 10 restaurant in 2009 / 2010 edition of The Miele Guide, “New Restaurant of the Year” in the World Gourmet Summit Awards of Excellence in 2009 and ranked 84th in the prestigious San Pellegrino World’s Best 100 Restaurant in 2010.
RESTAURANT'S DETAILS
Address: 36, Purvis Street, #01-03, Talib Centre Singapore 188613
Tel: (65) 6338 8955
Email: restaurant@gunthers.com.sgWebsite: www.gunthers.com.sg
CHEF MASTERCLASS SCHEDULE
Day 4, Sunday, 14 April
1430 - 1515
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Gunther Hubrechsen
• An advocate of "natural cuisine" Chef Gunther Hubrechson shares his food philosophy at the Gourmet Auditorium
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Cold Angel Hair Pasta - $18
Chilled Cold Pasta Flavoured with Truffle and Oscietra Caviar
Golden Crispy Farm Egg Provençal - $14
Crispy Egg with Spicy Tomato
Warm Fruit with Ice Cream - $8
Fruit Jubilee Vanilla Flavoured Soft Ice Cream
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Gustav Tragardh - Swedish Chef of the Year 2012
Chef Gustav Trägårdh stumbled into the culinary world after his engineering studies did not work out for him. Known for his innovative cuisine, he is now proud business partner and Head Chef of Sjömagasinet, alongside another Swedish culinary maestro, Ulf Wagner.
Gustav has worked at Alain Roux’s three-Michelin-starred The Waterside Inn, and until recently he was the Head Chef at Basement, which was awarded its first Michelin star in 2004. He has also been a strong proponent for Swedish cuisine, having presented in London, Paris, Vienna, Berlin, Hong Kong and Milan.
In 2010, Gustav won the Swedish Chef of the Year award for his modern and simple creations at the culinary competition. His cooking is simple, but full of exciting flavours with Japanese, Thai and Swedish fusion.
RESTAURANT'S DETAILS
Klippans Kulturreservat
Adolf Edelsvärds gata 5
414 51 GöteborgTel: 031-775 59 20
Email: info@sjomagasinet.seWebsite: www.sjomagasinet.se/
CHEF MASTERCLASS SCHEDULE
Day 2, Friday, 12 April
2115 - 2200
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Gustav Tragardh
• Half of the Swedish 2* Michelin Sjormagasinet team, Chef Gustav Tragardh was voted Swedish Chef of the Year in recognition of his simple culinary style and Swedish-Asian fusion creations.
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Chocolate Brioche - $6
Brioche (Wheat) Chocolate cream, cloudberries
Cod with Egg of Quail - $12
Cod, egg, of Quail, Shrimp, Onion, Anchovies, Potato
Wagner's Lobster Salad with Parmesan Dressing
Lobster, Pine Nuts, Raisins, Bacon, Permigiano Reggiano
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Immanuel Tee, Keystone Restaurant
Immanuel Tee who has newly been promoted to Chef de Cuisine at the Stanley Street establishment is the face behind the exquisite ten-course tasting menu.
Taking diners on a gastronomic tour to the food capitals of Europe and reflecting Keystone’s emphasis on produce driven dishes, the menu features a greater emphasis on seasonal ingredients than ever before, incorporates Pacific ocean delicacies and Catalan touches.
The memorable culinary experience starts with Oscietra, one of the most prized types of caviar that pays homage to its Russian roots by sitting on a beautiful bed of vodka gelée. The menu then travels to southern France with a buttery-smooth Foie Gras on mushroom duxelle, before heading to its spicier Spanish neighbor featuring its famously succulent Iberian Black Pig dripping with onsen egg yolk.
Tee ingeniously works seasonal ingredients into modern compositions that have the impact of true originality on the plate. In applying progressive techniques to pristine ingredients, Tee says he “seeks to preserve and accentuate the natural properties of the ingredients through precise execution.”
With his deep-rooted passion for seasonal and locally grown products, Tee says his inspiration can come from anything at anytime. For example, he notes, “when I was working on our Foie Gras creation, I remembered my time in Belgium walking through the forest heading toward one of the farms to collect ingredients for the restaurant, the end result of this dish was that it resembled a black forest landscape.”
The young and ambitious Tee has been bringing his own distinctive brand of culinary inspiration to Keystone’s kitchen in the position of sous chef since October 2011. The Singaporean native has previously worked locally in Guy Savoy, Restaurant André and JAAN Par André, as well as overseas in Belgium at the two Michelin starred Pastorale Restaurant.
RESTAURANT'S DETAILS
Keystone Restaurant
11 & 12 Stanley Street
Singapore 068730
Tel: +65 6221-0046
Email: info@keystonerestaurant.com.sg
Website: www.keystonerestaurant.com.sg
Lunch: 1200h to 1500h (last order at 1445h)
Dinner: 1800h to 2230h (last order at 2230h)
The restaurant is closed on Sundays, whole day. Monday evening.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Oyster, Confit Potato, Dashi - $12
Pork Belly, Mushroom Duxelle, Onsen Egg
Wild Salmon, Mountain Vegetables, Ginger Mayonnaise - $10
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Pollen Street Social - 1 Michelin Star
Jason Atherton was the first British chef to complete a stage at Spain’s famous elBulli restaurant in 1998. This invaluable experience laid the foundation for his unique creative style and fuelled his insatiable thirst for culinary knowledge.
With seasoned experience, having worked under great chefs including Pierre Koffmann, Nico Ladenis, and Marco Pierre White, Jason joined the Gordon Ramsay Group in 2001 as the executive chef for Verre in Dubai. In 2005, Jason returned to the UK and opened maze in the heart of London, launching what would be the most successful brand in the group.
In November 2007, Jason and Gordon Ramsay oversaw the launch of maze in the Hilton Prague Old Town. April 2008 saw the launch of maze grill, which sits alongside maze in Grosvenor Square. In 2009 Jason opened maze in Cape Town at the One and Only Hotel and also maze restaurants in Melbourne and Qatar.
Jason left Gordon Ramsay Holdings in 2010 to launch his own restaurant company, Jason Atherton Ltd. He launched his first independent restaurant venture, Table No. 1, at the Waterhouse at South Bund hotel in Shanghai in May 2010. His flagship restaurant, Pollen Street Social, opened in April 2011 in Mayfair. It showcases a 60 cover restaurant, a large bar area, an exciting private room and London’s first ever dessert bar. Within six months of opening, Pollen Street Social was awarded a coveted Michelin star by the 2012 Michelin Guide for Great Britain and Ireland. On top of this, the restaurant has been ranked at number eight in The Good Food Guide’s Top 50 Restaurants 2012 and was also named the guide’s Best New Entry. It was deemed London's best new fine dining restaurant in the Time Out Eating & Drinking Awards 2011 and won New Restaurant of the Year at the Craft Guild of Chefs Awards 2012. The restaurant has 3 AA Rosettes and has been named the BMW Square Meal Restaurant of the Year 2011.
At the end of 2011 Jason opened tapas bar Esquina in Chinatown, Singapore. Helming the kitchen at Esquina is Executive Chef Andrew Walsh who works closely with Jason’s development chef, Phil Carmichael. Celebrating all things Spanish, the food includes Spanish classics such as Classic Spanish Tortilla and Gambas al sal. Jason further expanded Jason Atherton Ltd in Singapore when he launched Pollen in June this year. The restaurant is situated in the Gardens by the Bay South in Singapore’s new downtown and offers a modern European cuisine with Mediterranean influences. Spanning over two levels and with 120 seats, this flagship restaurant is run by executive chef Colin Clague with esteemed pastry chef Andres Lara running the dessert bar a la Pollen Street Social.
Jason’s recipes and articles have appeared widely in magazines and newspapers including: The Guardian, The Sunday Times, The Observer Food Monthly, Waitrose Food Illustrated, Caterer and Hotelkeeper. Additionally, he demonstrates regularly on food shows in the UK and abroad. He is a regular guest on “Saturday Kitchen” and in June 2008, Jason won the third hugely popular series of BBC2’s “Great British Menu”. In 2009 and 2010 Jason returned to “Great British Menu” as a host. To add to his list of accolades, Jason recently won the prestigious “Chef Award” at the Catey Awards 2012.
The maze cookbook, published by Quadrille in 2008, has sold an excess of 50,000 copies worldwide (USA, Holland, Australia, South Africa, and New Zealand). Jason has also taken part in Phaidon’s Top One Hundred Emerging Young Chefs of the world book, entitled Coco. In April 2010, Jason followed with his second cookbook: Gourmet Food for a Fiver (Quadrille).
In February this year, Jason partnered with Hong Kong Airlines to create an in-flight dining concept for customers on board its new flagship all Club Class service from London Gatwick to Hong Kong. Jason also regularly takes part in food campaigns. Most recently, he has participated in: Warburton’s bread week, “Ten Star Tapas” with Tio Pepe, and the Greek tourist board “Kerasma” an effort aimed to promote Greek food in the UK.
Jason is an active patron to the David Nichols Spinal Injury Foundation, Hospitality Action, and regularly volunteers with other charities including Leuka 2000, where his efforts have raised over £2mm.
Jason lives in southwest London with his wife and daughters.
RESTAURANT'S DETAILS
CHEF MASTERCLASS SCHEDULE
Day 1, Thursday, 11 April
2115 - 2200
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Jason Atherton
• A long list of accolades follows this talented chef including a string of successful eateries in Singapore. Get a taste of what makes Jason Atherton one of the most talked about chefs in local foodie buzz.
Seats are available on a first-come, first-serve basis, subject to capacity.
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JAAN - #22 Asia's 50 Best Restaurants 2013
Julien Royer - Awarded the "One To Watch" Prize
Young Chef Julien Royer is inspired by the Artisanal Cuisine Movement, built around a passion to showcase the freshest ingredients through simple but beautiful dishes that reflect both culinary traditions and his own creativity. He is the latest culinary rising star to grace the kitchen of the iconic JAAN at the Equinox Complex, as Chef de Cuisine.
A native of Cantal in Auvergne, Central France, Julien was born into a family of farmers from four generations which instilled in him a greater appreciation for ingredients in their pure and organic state. His culinary roots stem from training under the best names and working for the finest restaurants in the business – Michel Bras, Bernard Andrieux, Jean Georges Vongerichten and Antonin Bonnet. From these masters, he learnt about taking the simplest ingredients and showcasing them in brilliant flavours in their own right.
Since Julien’s move to helm the kitchen, JAAN has received numerous accolades, including the “Best Dinner Experience (Western)” Award of Excellence at the 2012 G Restaurant Awards. In the same year, Julien was awarded the coveted World Gourmet Series “Rising Chef of the Year” 2012 and was also appointed Ambassador for Obsiblue prawns, joining the illustrious company of Michelin-starred Chefs Pierre Gagnaire and Alain Senderens who have been previous Ambassadors of this exquisite and highly sought after ingredient. More notably, Julien was specially selected by Tourism Australia for a five-day Margaret River Gourmet Trail, where he was afforded a rare opportunity to meet some of the finest food producers and was proudly appointed a “Friend of Australia” following his return. This appointment is awarded to highly influential individuals whose outstanding achievements and contributions give them an international voice that aids the promotion of Australia.RESTAURANT'S DETAILS
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
55' Smoked Organic Egg - $10
Slow-Cooked Organic Egg, Smoked Ratte Purée, Chorizo Iberico, Buckwheat, Cep oil
Choconuts - $10
Textures of white, milk and dark chocolate, Carambar and Gianduja Ice Cream
Langoustine Tartar - $14
Tartare of Langoustine, Avocado Purée, Horseradish, Pickled Kohlrabi and Aquitaine Caviar
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Born into a traditional Italian family in Gangi, a tiny mountain village of South Italy, with 7 siblings to boot, it is no wonder why one of the most renowned Sicilian Chef in Singapore, Lino Sauro, still proudly calls himself a ‘traditional village boy’.
His pride in his cultural and family roots is undeniable as Chef Lino explains how his love for fresh and unprocessed food came about:“ Having a farmer as a father means you eat what you grow on your own backyard. We have to help out at the farm and we do not go to the supermarkets or eat out at restaurants often- we are skeptical of all kinds of processed or out-of-season ingredients”.
This philosophy is well and truly resonated in his cuisines and restaurant as the son of a farmer father and housewife mother is now recognized as one of the top chefs in Singapore specializing in South Italian Cuisine- with a kitchen full of best imported ingredients from Italy and an impressive array of fresh seafood unabashedly on display to greet its guests at the restaurant.
While his knowledge for ingredients were instilled and nurtured since young, his culinary passion kicked in much later. Despite the success he enjoys today, Chef Lino made a rare admission of spending a good 10 years of his life without a tinge of liking for his occupation. At age 15, Chef Lino started his cooking studies in Cefalu, a beautiful beach resort Town on the Tyrrhenian Sea, purely because it was an occupation which allow him to indulge in his ‘first passion in life’- travel.
And travelling was what this young chef did- covering European countries from the east to Asian cities in the west, garnering not just cultural but exquisite food experiences. One thing led to another; and travelling, ultimately, still brought Chef Lino back to square one as his experiences allow him to rub shoulders with some of the most respectable chefs and gain valuable and deeper insights into the culinary world.
It was in Asia, however, where he incidentally discovers his commitment to professionalism and motivation to delve into his next challenge- settling down as a chef on sunny island, Singapore. Visiting some of the most high end restaurant of the region, Chef Lino was impressed by how the different restaurants around every nook and corner of the resort stand out on their own and differ vastly in their services- “ Some of them are really traditional, some are so professional, and some promote really fresh ingredients and the most innovative techniques ; it is so intriguing!”
With this, Singapore was soon home to the Resident Chef of DOMVS in Sheraton Tower. There, he implemented a menu that introduced an authentic taste of his native cuisines and it was the environment of the 5-star hotel that exposed him to a whole other perception of service and a different tier of customers. Finally, in April 2010, a collaboration with the esteemed Garibaldi Group sees Chef Lino unveil Gattopardo amidst the lush greenery of Hotel Fort Canning. Still deeply grateful of the opportunity to helm his own restaurant, Chef Lino did not disappoint as he introduces an innovative menu of authentic South Italian and Mediterranean cuisines- winning over customers and critics, alike.
Now, in Sicily, it comes as no surprise that Chef Lino’s family produces an excellent quality of Extra Virgin Olive Oil and the best seasonal organic vegetables and fruits. With a backing and a background such as his, there is no lack of reasons why Chef Lino prefers to be defined as a “self-taught” chef- apt for someone who seem to have found every reason to being a chef from his roots and via his own discovery journey.
“ I never want to stop discovering. I am obsessed with discovering new restaurants so much so that to visit a restaurant twice seems like a waste of time because it will mean that I am losing time to discover another one”, said Chef Lino. One thing is for sure- as the explorations of this self-motivated chef continues, the more insights he would bring to his cuisines and the more delights his customers shall derive.
RESTAURANT'S DETAILS
11 Canning Walk
Hotel Fort Canning
Singapore 178881Tel: (65) 6338 5498
Email: reservations@gattopardo.com.sgWebsite: www.gattopardo.com.sg
CHEF MASTERCLASS SCHEDULE
Day 3, Saturday, 13 April
2200 - 2245
Area/Sections: Gourmet Market
Class/Topics: The ABC's of Sicilian Cuisine
• Chef Lino Sauro showcases some of the best ingredients in the Sicilian Cuisine with quality products from Bravo Italy Gourmet!
Day 4, Sunday, 14 April
1745 - 1830
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Lino Sauro
• There is so much more to Italian food than the pizza and pasta we love! Chef Lino Sauro shares his love of Sicilian cuisine at this special session at the Gourmet Auditorium.
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Arancini - $6
Deep Fried Sicilian Rice Ball Filled with Beef Ragu Sauce
OR
Deep Fried Sicilian Rice Ball Filled with Mozzarella Cheese and Green Peas (v)
Cannoli - $10
Crispy Espresso infused Wafer filled with fresh Ricotta Cheese and Candied Fruits
Risone - $12
Small Rice shaped Semolina Pasta with Red Wine Braised Octopus and Bone Marrow
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L'Atelier de Joel Robuchon - #24 Asia's 50 Best Restaurants
A German native, Lorenz Hoja joins L’Atelier de Joël Robuchon in Resorts World as Chef de Cuisine. Professing his undying passion for the culinary arts, cooking is one of his greatest joys. With aspirations to set up his own restaurant, Chef Hoja is diligently paving the way for his grand ambition. He had one of his dreams fulfilled when he met the legendary chef Joël Robuchon and worked for him in the two- Michelin-star Atelier in London (September 2006 – March 2009) and later a brief stint in the French Atelier (also rated two-Michelin-star) in 2010, before arriving on our shores.
“I always enjoy working for Mr. Robuchon because there is never a dull day. He motivates his staff and encourages everyone to come up with new creations all the time. I am learning new techniques and creating new recipes everyday and I am grateful for that,” says Chef Hoja.
As his first foray into Asia, the adventurous chef has worked previously in the Four Seasons Resort in France (2005) and Maldives, famous Relais & Château establishments in Austria (two-Michelin-star Taubenkobel) and South Africa (Hotel Heinitzburg), and his home country Germany.
Having inherited the love for cooking from his grandparents who used to bring him to fish and pick mushrooms, they stressed the importance of using fresh produce at the stoves, which has become a cornerstone of his work motto. To build up the L’Atelier brand in Resorts World, Chef Hoja’s primary objective is to introduce the Atelier concept to guests around the region and drive the message that fine dining doesn’t always equate to stiff service.
“L’Atelier is a convivial place with friendly service, unique open kitchen and fine French food cooked with the freshest products available. I also hope to establish the Joel Robuchon philosophy in Singapore and push fine dining to a new level,” he continued.
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Corporate Executive Chef Manjunath Mural is a very talented Chef and with more than 14 years devoted to his profession , he is quite an expert on modern Indian Cuisine. Born & brought up in Mumbai, India, Chef Mural has always had a strong desire to popularize modern Indian cuisine and today he is living that dream through his creative ideas. His efficient execution of Indian dishes, full of creativity and his precise attention to details have won the hearts of many diners at the iconic “The Song of India” Restaurant.
Chef Mural has done his professional training in Hotel Management & Catering Technology from IHMCT & AN, Bangalore, a well known institution in India. He started his career in 1998 with one of the best five Star hotels in Mumbai “The Centaur Hotel” and then there was no looking back. He moved on to work as Executive Chef with some of the top Five Star Hotels in Mumbai like “The Renaissance” & “Madh Island”.
Chef Mural has served his creations to many Bollywood Celebrities, prominent industrialists, Political leaders and even past prime ministers of India. His name is included on popular cookbooks such as 5 star recipes and Khana Khazana : Celebration of Indian Cookery book, for his contributions.
Chef Manjunath arrived in Singapore in 2006 and has since been in charge of the cuisine at The Song of India working consistently to give a new look and dimension to Indian Cuisine. Chef Mural was in the opening team of The Song of India in 2006 and worked with Master Chef Milind Sovani to steer the Cuisine at The Song of India to be one of Singapore’s best dining experiences. He is very passionate about Indian cuisine & wants to make Indian Cuisine more refined, presentable & global, changing common misconceptions of Indian food and changing perceptions of Indian cuisine, keeping in line with slogan ‘Redefining Indian Cuisine’
Chef Mural has participated in numerous competitions winning medals including the Gold award at Singapore Gourmet Hunt 2006. He is most well remembered for his stellar performance on the very popular Channel News Asia Reality Cooking Show ‘The Perfect Meal” in 2009 being the Finalist and continued on in season 2010 as mentor chef to the new entrants on the show.
He continues to scale new heights to design new dishes in the Modern Indian cuisine style. He makes it a point to visit each guest table at the song of India and constantly delights customers with his genuine concern and easy approach.
CHEF MASTERCLASS SCHEDULE
Day 2, Friday, 12 April
1430 - 1515
Area/Sections: Gourmet Market
Class/Topics: Journey of Asian Spices
• Join Chef Manju from the award winning Song of India as he explores the flavours of various spices and it's attributes for home remedies!
Day 2, Friday, 12 April
2030 - 2115
Area/Sections: Gourmet Market
Class/Topics: Modern Indian Cuisine with Chef Manju
• Chef Manju from the multi award winning Song of India, puts a fine Indian twist on some European staple ingredients. Watch as he spices up 2 classic meats - Tandoori Marinade Black Cod Kebab & Slow cooked Leg of Lamb.
Day 3, Saturday, 13 April
1130 - 1215
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Manjunath Mural
• Learn all about the art of fine Indian cuisine with Chef Mural from the award winning Song of India!
Day 4, Sunday, 14 April
1600 - 1645
Area/Sections: Gourmet Market
Class/Topics: Journey of Asian Spices
• Join Chef Manju as he explores the flavours of various spices and it's attributes for home remedies!
Day 4, Sunday, 14 April
1900 - 1945
Area/Sections: Gourmet Market
Class/Topics: Modern Indian Cuisine with Chef Manju
• Chef Manju from the multi award winning Song of India, puts a fine Indian twist on some European staple ingredients. Watch as he spices up 2 classic meats - Tandoori Marinade Black Cod Kebab & Slow cooked Leg of Lamb.
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Assorted Naan Bread Basket - $6
Truffle & Mushroom Infused Naan
Saffron & Sesame Infused Naan
Garlic Naan
Chicken Dum Biryani - $10
Luscious Chunks of Boneless Chicken Engulfed in Aromatic Spiced Basmati Rice Cooked in Royal Lucknavi 'Dum' Style
(Steamed with a Flour Seal)
Tandoori Kebab Duo - $8
Tender Chicken Pieces Marinated with Basil and a Delicate Mustard Marinated Salmon Cube Cooked over Charcoal Tandoor
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The Tasting Room at Le Quartier Francais - #57 World's 100 Best Restaurants 2012
Margot Janse was born and educated in The Netherlands. A the age of 23 the 'Magic of the Kitchen' beckoned and she approached Ciro Molinaro, a highly respected Johannesburg restaurateur, who agreed to teach her in his own kitchen. At Ciro’s Margot learned every aspect of managing a kitchen. More importantly Ciro encouraged her to experiment and play with food, creating in Margot an ability to explore beyond traditional 'food boundaries'.
Since joining Le Quartier Français, Margot has received numerous accolades from some of the world's most respected publications. She has been on San Pellegrino’s list of Top 50 restaurants in the world for 7 years running (since 2005), Best Restaurant in Africa and the Middle East for 2005, 2007-2009 and 2011, and was dubbed as Virtuoso’s Best of the Best for culinary experience in 2008. She also has appeared as a guest chef, in acclaimed restaurants and festivals worldwide such as Olympe Restaurant together with Claude Troisgros in Rio de Janeiro, Brazil in 2007 and the XIII Festival Cultura e Gastronomia Tiradentes Brazil in 2010.
Margot is constantly admired for her creativity and come up with innovative and refreshing dishes. It is Margot's belief that food is constantly evolving. As such, she is constantly experimenting with new flavours and textures, resulting in dishes that are a perfect balance of nostalgia and surprise. She also travels extensively to continually be inspired by new ideas and stay abreast of emerging trends. Her stimulating African inspired surprise menu changes regularly based on the seasonal fresh produce which she sources from Le Quartier's own indigenous garden and small local producers.
RESTAURANT'S DETAILS
Le Quartier Français
PO Box 237, Corner Berg & Wilhelmina Streets Franschhoek, Western Cape, 7690, South AfricaTel:
0027 21876 2151
0027 21876 3105Email: restaurant@lqf.co.za
Website: http://www.lqf.co.za/CHEF MASTERCLASS SCHEDULE
Day 3, Saturday, 13 April
2115 - 2200
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Margot Janse
• Exprience Margot's unique style of African inspired cuisine first hand. She is also the only female chef in our line-up and one of the best female chefs in the world!
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Beetroot Sponge, Wild Rice and Macadamia Salad - $10
Beetroot Sponge, Wild Rice and Macadamia Salad, Baobab Yoghurt
Biltong Cured Beef Fillet with Bone Marrow Dressing - $16
Biltong Cured Beef Fillet, Warm Corn & Maize Salad, Chakala Ketchup, Bone Marrow Dressing
Seared Scallop and Dill Vichysoisse - $10
Seared Scallop, Aerated Scallop and Dill Vichysoisse, Barley and Squid Ink Crumble
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Mirazur - 2 Michelin Stars, #24 World's 50 Best Restaurants 2012
Italo-Argentinian Chef Mauro Colagreco is Chef Patron of restaurant Mirazur, located in Menton on the Cote D’Azur. His training began at the Gato Dumas hotel school in Buenos Aires, where he also worked in some of the city’s most prestigious restaurants including Catalinas, Rey Castro, Mariani and Azul Profundo.
In 2001, as a newly qualified chef, Chef Mauro headed to France and took an internship with Bernard Loiseau, where he remained as demi-
chef de partie until Loiseau’s death in 2003. He then worked in Paris and held the positions of sous-chef de cuisine to Alain Passard at l’Arpège, demi-chef de partie at Alain Ducasse at the Hotel Plaza Athénée, finally spending a year at Le Grand Véfour.
In 2006, Chef Mauro established Mirazur in Menton in an unusual 1950’s Modernist building with sweeping views of the Mediterranean. Just six months after opening, Chef Mauro received the ‘Revelation of the Year’ award, a brand new category to recognize his merits, from Gault Millau and in less than a year, his first Michelin star.
In 2009, Mirazur became officially one of the best restaurants in the world listed in The S.Pellegrino World’s 50 Best Restaurants. The list has become the most anticipated indicator of the best places to eat globally and is compiled from the votes of 806 of the world’s most respected food critics, chefs and restaurateurs.
In the same year, Chef Mauro was also awarded “Chef of the Year” by the prestigious Gault & Millau restaurant guide - the first non-French chef ever to have received this title.
In 2010, Mirazur gained 4 toques Gault&Millau Guide to France 2010 and in February 2012, Chef Mauro was awarded his second Michelin star and placed 24th on S.Pellegrino World’s 50 Best Restaurants.
RESTAURANT'S DETAILS
G30, avenue
Aristide Briand
06500 MENTONTél :+33 (0)492 41 8686
Fax : +33 (0)492 41 8687Website: www.maurocolagreco.com
CHEF MASTERCLASS SCHEDULE
Day 3, Saturday, 13 April
1300 - 1345
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Mauro Colagreco
• Of Italo-Argentinian descent, Chef Mauro brings his signature style and 2* Michelin cuisine to our Gourmet Auditorium.
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Hibiscus and Cherry Soup with Red Fruits - $8
Red Quinoa Risotto, Fried Jerusalem Artichoke skin and Parsley Sponge - $12
Red Quinoa Risotto, Bacon with Fried Jerusalem Artichoke skin and Parsley Sponge
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Born and raised in Korea, Executive Chef Moon Kyung Soo helms Mikuni’s fabled kitchen at Fairmont Singapore. Moon developed an early love for the clean, pure flavours and unparalleled care taken in each handcrafted element of Japanese cooking. He has since devoted 17 years of his life to mastering the art of Japanese cuisine and developing a repertoire of traditional and modern cooking techniques from some of the very best Japanese kitchens in Japan and the United Arab Emirates.
Most recently the Head Chef of “Hashi” Japanese Restaurant at the Armani Hotel Dubai, Moon also worked as Chef de Cuisine of the Japanese “Fazaris” Restaurant at The Address Hotel in downtown Burj Dubai and was also Head Sushi Chef of Ariake Japanese Restaurant at The Shilla Hotel, Seoul. He has cooked for numerous luminaries including the royal family of the United Arab Emirates, many Hollywood A-listers.
With his wealth of international experience, Moon enchants with novel and exciting Modern Kaiseki dishes that seamlessly blend modern and century-old Japanese culinary techniques with a dash of theatrical humour. While his culinary pedigree is deeply embedded in traditional Japanese style cookery, Moon is also an ardent follower of modern molecular techniques that he feels helps to elevate his creations to greater heights.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Sakura Pork Belly Shio Gama Yaki - $10
Kagoshima Sakura Pork Belly slow cooked for 1 hour in Salt
Sukiyaki Egg Custard - $8
Japanese Steam Egg with Sukiyaki Foam
Truffle Kampachi - $14
Yellowtail with Black Truffle Soya
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Chef Sam Leong is no stranger to the media as 26 years of culinary expertise and innovation has honed him to be Singapore’s very own celebrity chef.
From being the Executive chef of Jiang Nan Chun at Four Seasons Hotel at the age of 28 to being appointed as the director of kitchens/corporate chef for the TungLok Group, Chef Sam has also represented Singapore at some of the world’s prestigious culinary events, including the annual James Beard Foundation Awards (1999); Friends of James Beard Gala Dinner (2000); Master of Food & Wine, Australia (2002); Annual St Moritz Gourmet Festival, Switzerland (2002); and the Flavours of Asia event at Napa Valley, California (2004).
Chef Sam’s list of accolades includes being named Best Asian Ethnic Chef of the Year at World Gourmet Summit Awards of Excellence in 2001, 2002 and 2004 and Executive Chef of the Year and Chef of the Year in 2005. He was also named Chef of the Year at the Hospitality Asia Platinum Award (HAPA) in 2006 and 2007. In 2008, Chef Leong was awarded the Five Star Diamond Award and was recognised as one of the finest chefs worldwide in the American Academy of Hospitality Sciences and another award in 2009 – Asian Cuisine Chef of the Year “regional” by the World Gourmet Summit, Singapore.
Chef Sam has had the honour of serving world famous public figures such as Minister Mentor Lee Kuan Yew, former US presidents George Bush and Bill Clinton, and Queen Elizabeth II of England. He became the first Singaporean chef to join Singapore Airline’s International Culinary Panel of world-renowned chefs.
RESTAURANT'S DETAILS
Forest, Equarius Hotel, Level 1
Resorts World Sentosa
8 Sentosa Gateway
Sentosa Island, Singapore 098269Tel: +65 6577 7788
Website: www.rwsentosa.com
CHEF MASTERCLASS SCHEDULE
Day 2, Friday, 12 April
1930 - 2015
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Sam Leong
• Executive Chef of the gorgeous Forest at Resorts World, Sam Leong is no stranger to a large audience! Catch him in action at his masterclass.
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Braised Baby Abalone with Chicken Glutinous Rice - $18
Chilled Coconut Jello with Aloe Vera and Black Pearls - $12
Cold Wagyu Lamian with Hot and Sour Broth - $16
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2 Michelin Stars - The Place & Basement
After a passionate 55-year relationship with food and wine, Chef Ulf Wagner has finally reached his ultimate goal – taking over the legendary Sjömagasinet where he will continue to serve well prepared food of the highest class.
This has been the culmination of a long but inspiring journey for Ulf. The path in search of culinary perfection has taken Ulf into a host of fantastic restaurants, including Grythyttan, Park Avenue, Göstas, The Place, Fiskekrogen and Basement. The city of Gothenburg was put on the Michelin guide map when The Place received its first Michelin star. Several years later, Ulf also saw his restaurant, Basement, receiving its first Michelin star.
Ulf crossed paths with many well-known chefs, one of whom was Leif Mannerström at Sjömagasinet. Chef Leif taught him that the difference between great and excellent cooking were the love of cooking and the quality of ingredients used. Since then, this has been Ulf’s guiding principle in all his kitchens.
Believing in the total dining experience, a meal at Ulf’s establishments encompasses three dimensions – food, beverages and spiritual fulfillment, wrapped up in the ambiance of the restaurant.
He is excited and happy to be able to continue his work in this wonderful setting with his love, Ingalil by his side.
RESTAURANT'S DETAILS
Klippans Kulturreservat
Adolf Edelsvärds gata 5
414 51 GöteborgTel: 031-775 59 20
Email: info@sjomagasinet.seWebsite: www.sjomagasinet.se/
CHEF MASTERCLASS SCHEDULE
Day 2, Friday, 12 April
2115 - 2200
Area/Sections: Gourmet Auditorium
Class/Topics: Masterclass with Chef Gustav Tragardh
• Half of the Swedish 2* Michelin Sjormagasinet team, Chef Gustav Tragardh was voted Swedish Chef of the Year in recognition of his simple culinary style and Swedish-Asian fusion creations.
Seats are available on a first-come, first-serve basis, subject to capacity.
CHEF'S MENU
Pictures are for reference only. Final presentation may vary.
Chocolate Brioche - $6
Brioche (Wheat) Chocolate cream, cloudberries
Cod with Egg of Quail - $12
Cod, egg, of Quail, Shrimp, Onion, Anchovies, Potato
Wagner's Lobster Salad with Parmesan Dressing
Lobster, Pine Nuts, Raisins, Bacon, Permigiano Reggiano
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Arbutus
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1 Michelin Star
Arbutus opened in May 2006 and is the brainchild of Anthony Demetre and Will Smith. Arbutus boasts an intimate dining area with a décor that does not compromise on style or elegance. A unique feature is that the whole wine list can be bought by the 250ml carafe and allows you to pair different wine with your meal. Anthony’s cooking skill really shines with his ability to turn seasonal and inexpensive food items into affordable and interesting dishes. Arbutus earned a Michelin star in January 2007.
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Astrid y Gaston
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Calle cantuarias 175,
Miraflores, Lima, Peru
Telephone:+(511) 242 5387
+(511) 242 4422
Website: www.astridygaston.com
RESTAURANT'S PROFILE
#35 on World's Best List 2012
This landmark restaurant, now led by Diego Muñoz, was founded 18 years ago as part of Gastón Acurio and Astrid Gutsche’s dream of sharing with the world Peruvian cuisine from a contemporary perspective and a stunning array of global flavours. As a result of constant research, Astrid y Gastón presents a menu inspired by Peruvian traditions and biodiversity, always connected with the world and above all respectful with the challenges of their surroundings and the future.
In the 2012 S. Pellegrino’s The World’s 50 Best Restaurants list, Astrid y Gastón was placed 35, their second year on the list and climbing up eight places from last year’s.
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Bo Innovation
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Shop 13, 2/f, J. Residence, 60,
Johnston Road, Wan Chai
Hong Kong
(Private Lift Entrance on 18, Ship Street)Tel: (852) 2850-8371
Fax: (852) 2851-0113
Email: dine@boinnovation.comWebsite: www.boinnovation.com
Facebook: Bo Innovation X-treme Chinese CuisineRESTAURANT'S PROFILE
2 Michelin Star, #52 World's Best List 2012
Alvin's X-treme Chinese cuisine has broken down long held preconceptions of what Chinese food should look and taste like and he has single-handedly created new taste sensations which give diners a unique experience every time they visit Bo Innovation. His unique brand of “X-treme Chinese” has modernised Chinese cuisine by combining centuries old recipes with modern ingredients and cooking techniques, bringing with it lighter and more refreshing dishes in tune with modern palates. His combination of culinary art and science fulfils each and every sense, so that each bite leaves diners longing for more.
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Forest
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Forest, Equarius Hotel, Level 1
Resorts World Sentosa
8 Sentosa Gateway
Sentosa Island, Singapore 098269Tel: +65 6577 7788
Website: www.rwsentosa.com
RESTAURANT'S PROFILE
Famous local celebrity chef Sam Leong is making waves on the culinary scene with Forest, his first-ever restaurant in partnership with Resorts World Sentosa. Together with chef Mike Tan, they will be breaking out of traditions and taking the bold step to reinvent contemporary Chinese cuisine. Upon entering the restaurant, one of the first things to notice is the ‘theatre kitchen’ which is well-ventilated so guests enjoy an unobstructed view of the chefs at work. Unheard of in any Chinese restaurant, chef Leong will be taking a western approach for service and the presentation of dishes. Guests are strongly encouraged to experience his innovative 8-course or 10-course Discovery Menu—as it gets bolder with every course.
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Gattopardo
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11 Canning Walk
Hotel Fort Canning
Singapore 178881Tel: (65) 6338 5498
Email: reservations@gattopardo.com.sgWebsite: www.gattopardo.com.sg
RESTAURANT'S PROFILE
Gattopardo Italian Grill & Pizza bar, tucked away in the tranquil serenity and lush greenery of the boutique hotel, Hotel Fort Canning, is one of the few restaurants in Singapore specialising in South Italian cuisine. Helmed by Chef Lino Sauro who brings his 25 years of culinary experience to the fore, diners can expect a different and refreshing style of cooking – one that offers a rich variety of original dishes with varying depth of flavours that will satisfy even the most discerning palate.
"Il Gattopardo", named after the famous Sicilian novel by Giuseppe Tommasi di Lampedusa that chronicles the changes in Sicilian life and society during the Risorgimento, is a place where contemporary Italian design and Mediterranean flavours meet the authentic colonial architecture of Singapore, establishing a relation between modern and antique materials and shapes.
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Gunther’s
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Address: 36, Purvis Street, #01-03, Talib Centre Singapore 188613
Tel: (65) 6338 8955
Email: restaurant@gunthers.com.sgWebsite: www.gunthers.com.sg
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Gunther's - #43 Asia's 50 Best Restaurants 2013
Modern French Cuisine takes centre stage in this classy fine dining restaurant which was opened in partnership between award‐winning chef Gunther Hubrechsen and Roberto Galetti representing the Garibaldi Group of Restaurants.
Gunther’s was named Asia’s 4th finest restaurants in the 2008/2009 edition of The Miele Guide. In 2009, Gunther’s was named “New Restaurant of the Year” in the World Gourmet Summit Awards of Excellence 2009 and voted into the prestigious S. Pellegrino World’s Best 100 Restaurants 2010 at number 84, as well as Asia’s Top 7th restaurant in the 2009/2010 edition of The Miele Guide.
Residing at the swanky Purvis Street, GUNTHER’S bring about sophisticated French fare to the chic fine dining scene. The meticulously‐crafted restaurant, whose name yields the personality of Gunther himself, the man behind this establishment, depicts the realization of a dream that he has over the years ‐ that is a place to call his home.
Standing at 2,000 square foot, the restaurant exudes opulence yet affable style, which evokes a uniquely French sentiment of Gunther, while adhering to his affirmation of simplicity, details and elegance that are well‐reflected in his style of cooking. One will notice the panel art piece as well as the bar & ceiling boiserie when one enters the restaurant. Inspired by Art Nouveau, which was adopted widely in Belgium‐ the birthplace of Gunther, its style translates the international style of art, architecture and design that peaked in popularity at the early 20th century. Its characteristics is infused with highly‐stylised flowing, curvilinear designs that embodies fauna and floral motifs. In harmonizing the personality of the restaurant that has been consciously conceived, it also showcases some of the tastefully designed furniture pieces with top of the line brands such as icon lamp Atollo from Oluce; wall lamps from Nostos Vetrerie Murano and topping it off with leather chairs from FRAG – an emerging design brand of leather furniture.
“I wanted the focus to be on my food and my guests to feel at home when they come,” says Gunther of the warm, almost gallery‐like space where his gourmet cuisine would take centre stage. “In this way, when they sit down, they will realize that my food is the main attraction.”
After working over five years in Singapore with Les Amis Group, Gunther is thrilled that he now has the opportunity to truly research at the stove and present the cuisine that he can truly call his own.
“Cooking is my passion,” he confesses. “What I’m doing here is simple, honest food; cooking that comes from the heart. I’ll have to admit that a great amount of effort goes into this sort of cooking”. -
Hibiscus
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29 Maddox Street
London W1S 2PATelephone: 020 7629 2999
Fax: 020 7514 9552Email: enquiries@hibiscusrestaurant.co.uk
Website: www.hibiscusrestaurant.co.ukRESTAURANT'S PROFILE
2 Michelin Star, #94 World's Best List 2012
Hibiscus is home to the award winning cuisine of Chef Claude Bosi.
Originally from Lyon, this Anglophile chef has created a strong bold menu that celebrates seasonality with a sense of drama. A true craftsman, his cuisine is a contrast of elegance and balance, married with fearless enjoyment of the taste and flavours of the season. The complexity of his cuisine is celebrated by a wine list that uniquely boasts 75 percent biodynamic and organic wine, the minerality of which are robust and dense enough to match with the intricate balance of his dishes.
One of the most exciting chefs in the capital, Claude Bosi’s cuisine has seen Hibiscus gain two Michelin stars, 8/10 in the Good Food Guide and is repeatedly ranked in the San Pellegrino World’s 50 Best Restaurants.
Hibiscus is situated in the heart of Mayfair two minutes walk from London’s famous Bond Street. The comfortable interiors with well-spaced tables are based on a neutral pallet with soft brown, French oak paneling and grey slate walls. Service is relaxed, approachable and attentive, creating a warm and friendly atmosphere. -
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JAAN
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JAAN - #22 Asia's 50 Best Restaurants 2013
Derived from the ancient Sanskrit word for ‘bowl’, JAAN is an intimate, 40-seat restaurant dedicated to showcasing the finest in Modern French cuisine in Singapore, helmed by Chef de Cuisine Julien Royer. The ornate interior features a stunning Murano crystal and silver free-form chandelier that spans the entire length of the ceiling. The beauty of the chandelier is only outdone by two things: the breathtaking view of Singapore’s scenic landscape and the truly exquisite culinary experience that has become the hallmark of this multi-award winning restaurant. The Artisanal menu is built around a passion to showcase the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity. The result is an imaginative, innovative cuisine that celebrates and respects seasonality, terroir, and the skills of the world’s best gourmet producers.
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Keystone Restaurant
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Keystone Restaurant
11 & 12 Stanley Street
Singapore 068730
Tel: +65 6221-0046
Email: info@keystonerestaurant.com.sg
Website: www.keystonerestaurant.com.sg
Lunch: 1200h to 1500h (last order at 1445h)
Dinner: 1800h to 2230h (last order at 2230h)
The restaurant is closed on Sundays, whole day. Monday evening.
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If good food speaks louder than words, then the new menu at Keystone, is its culinary testimony. Executive sous chef Immanuel Tee who has newly been promoted to Chef de Cuisine at the Stanley Street establishment is the face behind the exquisite ten-course tasting menu.
Taking diners on a gastronomic tour to the food capitals of Europe and reflecting Keystone’s emphasis on produce driven dishes, the menu features a greater emphasis on seasonal ingredients than ever before, incorporates Pacific ocean delicacies and Catalan touches.
The memorable culinary experience starts with Oscietra, one of the most prized types of caviar that pays homage to its Russian roots by sitting on a beautiful bed of vodka gelée. The menu then travels to southern France with a buttery-smooth Foie Gras on mushroom duxelle, before heading to its spicier Spanish neighbor featuring its famously succulent Iberian Black Pig dripping with onsen egg yolk.
Tee ingeniously works seasonal ingredients into modern compositions that have the impact of true originality on the plate. In applying progressive techniques to pristine ingredients, Tee says he “seeks to preserve and accentuate the natural properties of the ingredients through precise execution.”
With his deep-rooted passion for seasonal and locally grown products, Tee says his inspiration can come from anything at anytime. For example, he notes, “when I was working on our Foie Gras creation, I remembered my time in Belgium walking through the forest heading toward one of the farms to collect ingredients for the restaurant, the end result of this dish was that it resembled a black forest landscape.”
The young and ambitious Tee has been bringing his own distinctive brand of culinary inspiration to Keystone’s kitchen in the position of sous chef since October 2011. The Singaporean native has previously worked locally in Guy Savoy, Restaurant André and JAAN Par André, as well as overseas in Belgium at the two Michelin starred Pastorale Restaurant.
Owner-restaurateur, Eddie Han, praises Tee’s deserved promotion from sous chef to Chef de Cuisine. “Immanuel is a chef who has come into his own. His extraordinary palette, respect for quality produce and creative genius makes each and every dish a highly-anticipated surprise and delight. He is a great example of a local talent who has been trained by the world’s best and is now giving back to the Singaporean food scene in abundance.”
In defining his vision for Keystone in 2013 and beyond Han said, “We are sticking to our roots as a fine dining restaurant where our promise to our customers is simple. We want diners to consistently enjoy exquisite food, impeccable service, in a relaxed and welcoming setting. No pretenses, we let the food, wine and service do all the talking and singing.”
“The difference in 2013 is a greater focus on creativity and new menus. Our patrons have spoken, and they seek new creations, new treats. We look forward to surprising them with innovative delights, and will continue to change items seasonally based on the freshest and highest quality ingredients available.”
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L'Atelier de Joël Robuchon
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Level 1, Hotel Michael/Lake of Dreams
Telephone: +65 6577 7888
Website: www.rwsentosa.com
Email: robuchon@rwsentosa.com
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L'Atelier de Joel Robuchon - #24 Asia's 50 Best Restaurants
Famous French Celebrity Chef Joël Robuchon with Chef de Cuisine Lorenz Hoja, have designed a unique tapas style menu where all items come in smaller portions, perfect to experience the many different tastes of Joël Robuchon’s fine cuisine. The seasonal discovery menus will delight your palate and open your senses to new ingredients, and if you already know what you want, just choose from the a la carte menu. The casual atmosphere and unique design of L’Atelier will allow you to interact directly with the Chefs while in the midst of cooking. You will be able to witness the raw ingredients being turned into a creative and flavorful dish. L’Atelier is a warm hearted, open on the kitchen’s stoves restaurant where customers feel at ease, far away from being classic. It is a very innovative concept where gastronomy rhymes with conviviality. Step into L’Atelier and get ready to be swept away by manager Diego Requena who will ensure your dining experience will remain unforgettable.
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Mikuni
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Mikuni is a 150-seat Japanese restaurant dedicated to taking diners on a gastronomic adventure to discover an authentic taste of Japan. Mikuni derives meaning from its translation, ‘three countries’ and offers diners a culinary tour through exquisite creations from its three stunning Teppanyaki, Sushi and Robatayaki live stations that highlight the most premium of seasonal Japanese produce. Overseeing all three stations and at the helm of the main kitchen is Mikuni’s Executive Chef Moon Kyung Soo who enchants with exciting modern kaiseki dishes that seamlessly blend modern and century-old Japanese culinary technique. Mikuni’s cuisine is complemented by the exceptional service and an extensive sake list provided by Singapore’s first certified Sake Sommelier, Nobuhiko Sano.
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Mirazur
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G30, avenue
Aristide Briand
06500 MENTONTél :+33 (0)492 41 8686
Fax : +33 (0)492 41 8687Website: www.maurocolagreco.com
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2 Michelin Stars, #24 World's Best List 2012
Set in a landscape between the mountains and the sea, Mirazur is housed in an impressive, angular, 1950’s building and lies behind the old town of Menton, with views over the harbour of Garavan. Its south facing position provides the perfect environment for Colagreco to grow a vast vegetable garden, harvest his own avocados from a two hundred year old tree and pick the best and ripest fruit from the citrus orchard. Perhaps Colagreco's most celebrated characteristic is his ability to seamlessly marry the land and sea. His menu draws comfortably from local seafood found in the Bay of Menton, delicacies from the region and produce from his own private gardens and orchards.
Mauro Colagreco’s cuisine defies categorisation. His dishes embrace the surroundings in a unique and all- encompassing way. Mauro’s skill lies in his sensitive balance of taste and flavour, allowing each magnificent ingredient its place. Indeed his attention to detail even considers the effects of the air in the restaurant. Guests of Mirazur dine al fresco in an open restaurant, surrounded by the gentle salt kissed breezes from the sea below and Mauro balances his flavours accordingly. Mauro Colagreco brings a living energy to the plate that just simply makes you feel better for having eaten his food.
The menu at Mirazur offers a selection of dishes that define the warmth, the aroma and the purity of the South of France. A champion of local, sustainable ingredients the menu communicates a strong sense of place. The extensive variety of seasonal vegetables from his garden is complimented by a repertoire of over 250 local herbs and flowers, which form the foundation of so many of his dishes. If one had to explain the colour green for the first time, it would be defined in the tastes and flavours of his cuisine.
With the Italian border just 30 metres from Mirazur’s front door, Colagreco has the pick of the markets on the Ligurian coast on the Italian side and those of the Côte d'Azur on the French side. His menu showcases the very best of both locales.
In a quest to encourage diners to taste the raw purity of his food, Mauro keeps things simple. Signature dishes include Langoustine in Dashi Broth and Gamberoni di San Remo - the large red/pink prawns Parisians crave, because they won’t last the journey to Paris!
Perfectly matched with an impressive wine list reflecting small boutique regional vineyards, which sit happily alongside a more traditional international selection. There is also of course, a soft bias toward his Argentinean roots. Every single stage of the dining experience at Mirazur has been creatively designed and carefully planned, to ensure that your experience is unforgettable, delicious and above all fun.
Set over three levels, the restaurant offers panoramic views of the harbour, the bay of Menton and the terraced orchards and gardens of Mirazur. The views, the aromatic perfume from the gardens and the subtle taste of salt in the sea breeze, bring a sensory enjoyment that can only be experienced at Mirazur. This breathtaking location provides an intimate romantic setting in which to enjoy Mauro Colagreco’s awarded cuisine and the dining experience offered by him is truly magical. -
Osia
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Famous Australian Celebrity Chef Scott Webster with Chef de Cuisine Douglas Tay, have designed an innovative ala carte menu inspired by fresh Australian produce at Osia which is about thinking out of the box. Combining Asian influences and western culinary techniques with finesse, signature dishes include the Espuma of Cauliflower ‘Iced Brick’, Seafood Ice Experience, Mulwarra Lamb Rack and Shank, Blue Eye Cod and Valrhona Hot Chocolate Soup. For an appetising start to your meal, order from a wide array of fresh seafood cured with refreshing citrus juices and spices from the ceviche menu. Also not to be missed is the restaurant’s interactive open kitchen concept where guests can watch live cooking action.
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Pollen Street Social
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1 Michelin Star
Pollen Street Social, opened in April 2011 in Mayfair. When reservation lines opened, Pollen Street Social secured over 5000 bookings on the first day. Jason has maintained a high profile whilst always keeping the focus on his restaurant
Since the launch, Pollen Street Social has established itself as London’s hottest new opening and is a key current industry talking point achieving a Michelin star in the first year of opening. Jason Atherton’s profile continues to grow.
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Saint Pierre
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3 Magazine Road,
#01-01 Central Mall,
Singapore 059570Tel: +65 6438 0887
Fax: +65 6438 4887
Email: info@saintpierre.com.sgWebsite: www.saintpierre.com.sg
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Saint Pierre, the brainchild of Executive Chef Emmanuel Stroobant and his wife, Edina Hong, opened its doors on 8th December 2000. Situated in Central Mall, the restaurant moved from a small cosy premise to a more elaborate outfit in mid-2002. Since then, several refurbishment exercises have been carried out over its long tenure at the Mall and in April 2009 the latest makeover was conducted under the watchful scrutiny of FBEYE International, the winning design firm of the Golden Pillow Awards.
The most evident revamp is the new molecular bar that replaces the former showpiece wine cellar. The snazzy bar debuts a range of bar mixes specially concocted by Chef Emmanuel Stroobant for their spectacular zest captured within a savoury element and a series of refreshing organic zen-style juices with properties of detoxification, energy-boost, mood- adaptation and many other aspects. During its off-peak hours, an assortment of scrumptious snacks will be available at very attractive prices.
Saint Pierre has won several prestigious awards since it opened its doors and has the singular honour of being the only restaurant in Singapore accorded membership to the world renowned Relais & Chateau association in Europe on 1st January 2008. This 60-seater restaurant also offers two private rooms with seating capacities of 10-12 persons in the smaller room, 14-16 persons in the medium-sized room and a maximum of 22 persons when the rooms are combined.
Since its opening, Chef Stroobant has always changed the menu on a quarterly basis, following the European seasons. However, all menus will of course retain his signature dishes which are Pan-fried Foie Gras with Caramelised Apple & Old Port Sauce, Braised Black Cod in White Miso, Homemade Flourless Belgian Chocolate Cake layered with Chocolate Mousse, Waffle Tuile and Banana Sorbet dipped in Salted Caramel.
Apart from the daily set lunch, which is priced at $32++ per person for 2 courses (main course + dessert), $42++ per person for 3 courses (starter + main course + coffee/tea) and $52++ for 4 courses (starter + main course + dessert + coffee/tea), Saint Pierre offers a Demi Degustation menu available for both lunch and dinner. Priced at $108++ per person, diners are able to enjoy a five-course spread that consists a serving of Amuse Bouche, two types of starters, choice of main course and one dessert. Saint Pierre’s signature Classic Menu and Degustation Menu is available at $128++ and $148++ per person respectively. -
Sjömagasinet
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Klippans Kulturreservat
Adolf Edelsvärds gata 5
414 51 GöteborgTel: 031-775 59 20
Email: info@sjomagasinet.seWebsite: www.sjomagasinet.se/
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When Ulf Wagner purchased Sjömagasinet from former owner and head chef Leif Mannerström, a Swedish cooking legend, he bought a restaurant beautifully placed by the waterfront with a gorgeous view of the harbor inlet of Gothenburg. Together with his business partner and Head Chef Gustav Trägårdh, they aim to preserve and improve Sjömagasinet’s status as THE place for seafood.
The restaurant serves only the freshest seafood, with a strong focus on seasonal local fish and produce. The menu at Sjömagasinet features both Ulf Wagner’s more classical approach, as well as Gustav Trägårdh’s more innovative fare.
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STELLAR AT 1-ALTITUDE
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Owned by the 1-Rochester Group, Stellar on level 62 of 1-Altitude is a restaurant that services modern cuisine focusing on artisanal methods of preparation. Stellar’s kitchen is a culinary workshop where the highest degree of attention is paid to sourcing the best seasonal produce and refining recipes, allowing ingredients to speak for themselves.
Stellar deconstructs the dining experience by encouraging tasting and sharing. Each section of the vast menu includes tasting portions, so diners can mix and match food items according to their preferences. The focal point is a multi-concept open kitchen where guests are presented with a dazzling display of variety not so much to impress as to satisfy appetites.
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The Song of India
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The Song of India Pte Ltd, Singapore is a diversification of the First Flight Group in the Food and Beverage Industry. The owners of The Song of India are Mr O. P. Saboo, Mr Paul Joseph and Ms Terese Paul. With Corporate Executive Chef Manjunath Mural at the helm of the cuisine at The Song of India, they share in the vision to make The Song of India not just one of Singapore’s best restaurants but also one of the world’s best restaurants serving Indian cuisine.
Since opening its doors in April 2006, The Song of India has established itself as one of the iconic restaurants of Singapore and garnered numerous awards for its innovative cuisine, exceptional ambience and excellent wine list.
THE RESTAURANT
A beautiful black and white heritage bungalow forms the setting for the restaurant, and makes it an integral part of Singapore’s history… and also the future. Walk into the stylish colonial bungalow located on Scotts road just a stone’s throw from the bustle of Orchard Road… through a walkway framed by antique wooden pillars dated over a hundred years, graced by a grand old frangipani tree and surrounded by the gentle sound of water. Surrounded by lush green Kerala style landscaping, dining at “The Song of India” has the hush of privacy that is so essential to the experience of fine dining.
Upon entering the restaurant you will be greeted with luxurious interiors, with stark white walls, offset by grand chandeliers, the warmth of wood, the coolness of marble and granite. The Song of India has beautifully designed wine cellars, housing a collection of some of the finest wines the world has to offer.
The restaurant promotes contemporary Indian art and displays art pieces and sculptures for diners to enjoy and purchase. The Song of India holds art exhibitions with the displayed paintings changing from time to time, giving dynamic dimensions to the warm and inviting interiors. These fine settings provide a fitting backdrop to the appetizing colours and aroma of the food presented on elegant table settings.
The Song of India has two private rooms the Grand VIP Room aptly named “The Upper Crust” that can seat 12-14 guests and “The Indigo Mist” the Round Table Room that seats 8 to 10 guests.
The Upper Crust is designed with a luxurious gold finish on the walls and curtains to complement the glow of the rosewood table, Christofle silverware cutlery and Riedel Sommelier handcrafted crystal wine glasses for the ultimate corporate dining experience. The Indigo Mist is located in the most romantic corner of the restaurant, with glamorous purple walls adorned with delicate penciled nudes, sheer white curtains, a Swarovski crystal chandelier and candlelit settings to make a special occasion memorable.
The specially designed menu is a Journey through India, where traditional dishes have been given a unique twist to create combinations of flavours to tickle the palate. Authentic herbs, spices and the finest ingredients, sourced from India and the world over lend their distinctive flavours to each delicacy… and yet are light and healthy.
“The Song of India” introduces, for the first time in Singapore, the cuisine of Lucknavi Royals recreated and presented in a modern, elegant style.
The restaurant offers over 90 dishes on the a la carte menu which allow for a sampling of the taste of India, taking you on a culinary safari through the various regions of India.
For dinner there are elaborate set course menus both vegetarian and non vegetarian, degustation menus and a special wine paired menu. “The Song of India” also presents special lunch menus for corporate high flyers.
The Song of India has some delectable desserts from Singapore’s best Indian dessert chef. The restaurant has an extensive selection of wines with over 300 labels from all over the world carefully chosen to match Indian cuisine.
At The Song of India you can feel the warmth of Indian service and hospitality, and the convenience of complimentary parking for an unforgettable dining experience.
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The Tasting Room at Le Quartier Français
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Le Quartier Français
PO Box 237, Corner Berg & Wilhelmina Streets Franschhoek, Western Cape, 7690, South AfricaTel:
0027 21876 2151
0027 21876 3105Email: restaurant@lqf.co.za
Website: http://www.lqf.co.za/RESTAURANT'S PROFILE
#57 World's Best List 2012
The Tasting Room at Le Quartier Français is South Africa's most lauded fine-dining restaurant. It is the stage to award-winning Relais & Châteaux Grande Chef, Margot Janse, and her unique African Inspired Surprise Tasting Menu.
Here, in this intimate setting, serious diners have the opportunity to experience a true journey of taste. With a menu that continues to evolve and astonish The Tasting Room, and its African Inspired cuisine, creates a dining experience unlike any other. One where surprise and nostalgia take centre stage.
In The Tasting Room every African Inspired dish is exceptional and engaging. Truly refined with a distinct feminine touch and, at the same time, unexpectedly exciting ... exhilarating in fact. It is this contradiction that results in The Tasting Room menu's outstanding balance and ensures that the cuisine is nothing short of a theatrical masterpiece.
In The Tasting Room the journey extends further than just phenomenal cuisine; it moves fearlessly into the captivating realm of stories and magic. A place where each plate, and its African inspired elements, have the ability to captivate the hearts and minds of diners. -
Wild Honey
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1 Michelin Star
In July 2007 the team behind Arbutus, introduced their second restaurant Wild Honey in Mayfair. Offering the same trademark of great cooking combined with sensitive pricing. The room is wood panelled with ornate plaster mouldings and an original fireplace. The restaurant offers cosy and private booths and banquette seating and a stunning onyx bar top.
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Jack Daniel's
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Jack Daniel’s, the world’s best selling whiskey, comes from North America’s oldest registered distillery, the Jack Daniel Distillery. The Distillery, founded in 1866 by Mr. Jack Daniel in Lynchburg (pop. 361), Tennessee, is one of the most well-known producers of whiskey in the world. The Distillery makes Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey and Jack Daniel’s Single Barrel Tennessee Whiskey--all of which fall into a distinctive product classification called Tennessee whiskey.
Jack Daniel’s Tennessee Whiskey is made with the finest corn, rye and barley malt. Its distinctive character is a result of natural fermentation, careful distillation, and use of the Distillery’s iron-free water from the Cave Spring that runs at a constant 56 degrees F. This cave spring is why Mr. Jack built his distillery in the small town of Lynchburg.
What gives Tennessee whiskey its uncommon taste--and its clear distinction from bourbon and all other whiskeys--is the charcoal- mellowing process that was created in this region in the 1800s. By carefully mellowing the spirits through 10 feet of hard maple charcoal right after distillation, Tennessee distillers discovered a choice whiskey with a distinctive flavor that forever established the Tennessee whiskey tradition.
Following the charcoal-mellowing process, Jack Daniel’s whiskey is placed into charred white oak barrels for storage and aging in our warehouses nestled in the hills of Tennessee. As the whiskey ages, the extreme temperature changes of the passing seasons cause the whiskey to expand and contract, driving the whiskey deeper into and out of the wood of the barrel each year. Hot summers age whiskey faster than cool ones. At Jack Daniel’s we have found the optimum aging to be between four and six years. Maturity, therefore, is a matter of judgment...taste judgment...and not a matter of counting days, months or even years.
As for the spelling of "whiskey" vs. "whisky," here's the story behind that. Whiskies from Scotland and Canada are spelled "whisky," while those from Ireland are spelled "whiskey." Whiskies from the United States generally carry the "e" also, so it’s all a matter of where you call home.
Officially registered with the U.S. government in 1866, the Jack Daniel Distillery, Lem Motlow, Proprietor, is the oldest registered distillery in the United States and is on the National Register of Historic Places. Based in Lynchburg, Tenn., the Jack Daniel Distillery is the maker of world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey and Jack Daniel’s Country Cocktails.
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Tuckshop
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Address: Tuck Lee Ice Pte Ltd, 107 Defu Lane 10, Singapore 539224
Toll-free line: 1800 222 3 777
Telephone: +65 6471 1957
Emails:
Sales / Customer Svc – sales@tucklee.com
Marketing – mktg@tucklee.com
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Tuck Lee Ice was established in Singapore in 1935 and the name Tuck Lee has become synonymous with ice in Singapore.
From humble beginnings, the Tuck Lee brand has grown and developed to become a very well-known and respected brand. Tuck Lee Ice has developed an enviable brand and is without a doubt one of Singapore’s home – Ice success stories. It has become a key player and leading ice company in the industry. In the Asia Pacific, Tuck Lee Ice stands out as one of the region’s best-known ice brands, commanding immense respect in the area of ice manufacturing.
Tuck Lee Ice started beverage distribution in 2007, starting with Archipelago Beer, FIJI Water, and Red Bull from Austria. As of 2013, the company has a portfolio of 11 different beverage products, catering to the different needs and demands of our clientele.
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Veuve Clicquot
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MOET HENNESSY DIAGEO SINGAPORE
83 Clemenceau Avenue, #17-08 UE Square,
Singapore 239926Tel: (65) 6838 9800
Fax: (65) (65) 6838 9828http://www.facebook.com/clicquotsingapore
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“Only one quality, the finest ”
For over two centuries (established since 1772), The house of Veuve Clicquot has been true to its founder’s motto. Over the years, Veuve Clicquot has built up exemplary expertise, spearheaded by an outstanding woman: Barbe-Nicole Ponsardin, Madame Veuve Clicquot. With her innate sense of luxury, she was the first to envision the international success of champagne. The perfect combination of boldness and elegance, Veuve Clicquot is now synonymous around the world with outstanding luxury. Veuve Clicquot is the world’s second most popular champagne and is considered by consumers to be the most exclusive and the most prestigious.
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