so what's yours? people's choice
TRANSCRIPT
WO
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URMET SERIES M
ENU | 2013 VO
LUME TH
REE • ISSUE ON
E | MIC
A 108/12/2011 (P)So what’s yours?people’s choice...
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AwArds Of ExcEllEncEwOrld GOurmEt sEriEs
Acknowledges and gives homage to the professionals and talents who excel and contribute to the food and beverage (f&B) industry in singapore and the region.the awards serve as an official platform in recognising individuals and establishments in the f&B industry and highlighting their passion, dedication and success.
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At the 13th edition of the world Gourmet series Awards Of Excellence, we will once again
recognise and reward the talented individuals and excellent establishments that contribute to the vibrancy of the food and beverage (f&B) industry.
while the world economy continues to go through an extended period of uncertainty, the f&B industry in singapore remains as thriving as ever. Barely a week goes by without the opening of a new restaurant, the hosting of a key event or a visit from an established name in the industry. the commitment of successful establishments, and the people behind them, to providing diners with experiences to remember remains unchanged, and today we acknowledge their efforts.
the voting system to determine the winners of this year’s Awards Of Excellence was divided into three rounds. the first round was a public vote which incidentally saw a 50 percent increase in voters compared to 2012. the second round saw closed voting from industry professionals. the third and final round tallied votes from our panel of judges. Peter A Knipp
Organiser
wGs Awards Of Excellence, singapore
in 2013, we welcome a new inductee to the world Gourmet series Hall Of fame; culina. winning the epicure Gourmet distributor Of the Year Award in 2012 made it three titles in total for them, and they now join an esteemed list of individuals, institutions and companies who have excelled in their respective fields.
this year, another batch of talented, young culinary professionals will be awarded scholarships. these scholars represent the future of f&B in singapore and the future is looking bright. the privileged five awarded the scholarship will get a once-in-a-lifetime opportunity to learn the ins and outs of the industry first-hand at some of the world’s most reputable culinary institutions. they will act as ambassadors for singapore and its f&B industry.
the world Gourmet summit has been running for 17 successful years, and this would not have been possible without the tremendous support of our partners. i thank you all and look forward to the years of partnership ahead.
to all the recipients of world Gourmet series Awards Of Excellence 2013, congratulations on being the best and thank you for all your contributions and perseverance.
Bon Appétit!
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...it’s about taste!
CWA AD 2013.indd 2 4/3/13 11:19 AM
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I’m pretty chuffed to be nominated for the World Gourmet Series Awards Of Excellence 2013 and winning would be great for the restaurant. It’s good to have awards that make people stand up and listen to what we’ve got to say; they resonate with people in the industry.
Chef Ryan CliftTippling Club
“octopus & peas”
front cover
WGS MEnU 07
a pass ion to inspi re
Steel i te In ternat ional i s a wor ld leading manufacturer and suppl ier of award-winning inspi ra t ional tableware for the hospi ta l i ty market .
Whatever the scope or nature of the menu, the envi ronment or budget, S tee l i te In ternat ional provides the comple te range of innovat ive products to he lp you achieve.
T: +6 013 7300 767, E: ngreen@steel i te.comT: +9715 062 41398, E: swi lk inson@steel i te.com
www.steel i te.com
Now le t us inspi re youSteel i te In ternat ional i s a wor ld leading manufacturer and suppl ier of award-winning inspi ra t ional tableware for the hospi ta l i ty market .
Whatever the scope or nature of the menu, the envi ronment or budget, S tee l i te In ternat ional provides the comple te range of innovat ive products to he lp you achieve.
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Scholarship Flavours ........................................................................................................................................................................................... 39
taste n savourStep Up To The Plate ............................................................................................................................................................................................ 50
partners listing111 & 112
talents n excellenceIntroduction ........................................................................................................................................................................................................... 03
Organiser message ............................................................................................................................................................................................. 05
chef n cover 07
recognise n celebrate
Menu
2013 SINGAPORE OVERALL AWARDS FINALISTS 13epicure Gourmet Distributor Of The Year ....................................14
Lexmark Gourmet Retailer Of The Year .......................................15
Giorgio Ferrari Wine Retailer Of The Year ....................................16
The Macallan Wine Distributor Of The Year .................................17
Marrone Culinary Institution Of The Year ....................................18
Indoguna Restaurant Of The Year ................................................19
S. Pellegrino New Restaurant Of The Year ................................. 20
Vismark Asian Restaurant Of The Year ......................................... 21
Coffex Bar Of The Year .................................................................. 22
Eurocave Old World Wine List Of The Year ................................. 23
A La Carte Productions New World Wine List Of The Year ....... 24
Top Wines Sommelier Of The Year ............................................... 25
Citibank Restaurant Manager Of The Year .................................. 26
Sia Huat Food & Beverage Manager Of The Year ...................... 27
Sico Asia Banquet Manager Of The Year ..................................... 28
Steelite Outstanding Caterer Of The Year .................................... 29
Foodservice Consultants Singapore
Asian Cusine Chef Of The Year ..................................................... 30
Classic Fine Foods Pastry Chef Of The Year ................................31
Meat & Livestock Australia Rising Chef Of The Year .................. 32
Bernardaud Executive Chef Of The Year ...................................... 33
KitchenAid Chef Of The Year ......................................................... 35
Aesthetic Bay Food Writer Of The Year ........................................ 37
2013 SCHOLARSHIP AWARDS ......................................... 55At-Sunrice and Johnson & Wales University
Culinary Scholarship ..................................................................... 57
Acqua Panna Hospitality Scholarship ......................................... 59
Paul Jaboulet Aînè & Château La Lagune Wine Scholarship ....61
Meat & Livestock Australia Culinary Appreciation Programme ..63
Valhorna Pâtisserie Scholarship ................................................. 65
2013 REGIONAL OVERALL AWARDS FINALISTS .. 67TungLok Asian Cuisine Chef Of The Year ................................... 68
Life Inspired Asian Restaurant Of The Year ............................... 69
Fonterra Chef Pastry Of The Year ............................................... 70
Electrolux Culinary Institution Of The Year .................................71
Manitowoc Restaurateur Of The Year ......................................... 73
DELICIAE LIFETIME ACHIEVEMENT AWARD .........75
AWARD OF EXCELLENCE HALL OF FAMEInductees ........................................................................................ 76
Culina Pte Ltd ................................................................................. 77
a pass ion to inspi re
Steel i te In ternat ional i s a wor ld leading manufacturer and suppl ier of award-winning inspi ra t ional tableware for the hospi ta l i ty market .
Whatever the scope or nature of the menu, the envi ronment or budget, S tee l i te In ternat ional provides the comple te range of innovat ive products to he lp you achieve.
T: +6 013 7300 767, E: ngreen@steel i te.comT: +9715 062 41398, E: swi lk inson@steel i te.com
www.steel i te.com
Now le t us inspi re youSteel i te In ternat ional i s a wor ld leading manufacturer and suppl ier of award-winning inspi ra t ional tableware for the hospi ta l i ty market .
Whatever the scope or nature of the menu, the envi ronment or budget, S tee l i te In ternat ional provides the comple te range of innovat ive products to he lp you achieve.
WGS MEnU 009
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cook n eatcrudo di pesce (raw seafood platter).........................................................................................................................................82
squid ink tonnarelli .....................................................................................................................................................................82
gran bollito (mixed boiled meat) ...............................................................................................................................................83
profiteroles (choux buns filled with vanilla ice cream in warm chocolate sauce) ...............................................................86
cuisses de grenouilles (sautéed frog legs with garlic & parsley)..........................................................................................86
fish tail cooked in cocotte “provencal-style“ ...........................................................................................................................87
55’ smoked organic egg with garden peas, chanterelles, Iberico de bellota & porcini crumbs ........................................89
Obsiblue prawn & avocado cannelloni with chorizo Iberico, mushroom coulis, almonds & Aquitaine caviar .................90
“2 days” confit tajima beef short ribs ........................................................................................................................................91
cannelloni of salmon tartar, apple film & avocado ..................................................................................................................94
sous vide laksa salmon with green mango salsa .........................................................................................................................94
smoked salmon with yuzu-ocha crème ...................................................................................................................................95
the flame of passion ..................................................................................................................................................................98
citrus woods ................................................................................................................................................................................98
sweet cheese ...............................................................................................................................................................................99
affection .......................................................................................................................................................................................102
red ................................................................................................................................................................................................102
le Fraisier ....................................................................................................................................................................................103
10 ..................................................................................................................................................................................................104
number 4.5 ..................................................................................................................................................................................104
9 ...................................................................................................................................................................................................104
espresso martini ........................................................................................................................................................................105
83-ologist ....................................................................................................................................................................................105
tahitian vanilla & raspberry jelly panna cotta with silver tequila raspberry granite ..........................................................107
parfum des iles (scent of the islands) .....................................................................................................................................109
the macallan whisky bonbons ..................................................................................................................................................109
Bon Appétit
Menu
WGS MEnU 011
Singapore Awards finalists comprise of food and beverage (F&B) professionals,
establishments and institutions that have consistently put on their best performance in the culinary field.
classic fine foods
indoguna (s) pte ltd
huber’s butchery @ dempsey
jasons market place
culina pte ltd
www.wgsawards.com
ntuc finest
four seasons gourmet market
jasons market place
the butcher
huber’s butchery @ dempsey
WGS MEnU 015
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logos
!
ARTISAN CELLARS
magma german wine bistro deli + shop
wine connection
artisan cellars pte ltd
denise the wine shop
the wine company singapore
www.wgsawards.com
crystal wines & spirits pte ltd
culina pte ltd
ewineasia.com
auric pacific marketing
artisan cellars pte ltd
!
ARTISAN CELLARS
WGS MEnU 017
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logos
singapore culiinary institute pte ltd
temasek polytechnic
republic polytechnic
at-sunrice global chef academy
ite college west | school of hospitality
www.wgsawards.com
au petit salut
tippling club
le bistrot du somellier
the disgrunted chef
absinthe
WGS MEnU 019
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cel
ebra
te
www.wgsawards.com
WGS MEnU 021
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gnis
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cel
ebra
te
www.wgsawards.com
WGS MEnU 023
reco
gnis
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www.wgsawards.com
romuald le calonnec
ken hasegawa
shireen sheikh
francisco galdeano
daisuke kawai
paolo colzani
WGS MEnU 025
reco
gnis
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jerome desfonds
irene yue
gabbriel james
mauro serrajotto
paolo colzani
www.wgsawards.com
WGS MEnU 027
reco
gnis
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cel
ebra
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steve ang
vincent koh
tan boon hwee
herbert lee
saravanan a/l thannimalai
michael tan
www.wgsawards.com
gunther’s modern french cuisine
les amis catering
marmalade pantry
grand hyatt singaporeonsite/offset catering
orchard @ your placeorchard hotel singapore
iss catering services pte ltd
WGS MEnU 029
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cel
ebra
te
manjunath mural
moon kyung soo
yong bing ngen
www.wgsawards.com
ng chee leong
terrence pang
ivy wong
andres lara
alex chong
janice wong
WGS MEnU 031
reco
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cel
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lee boon seng
marco gucciophilipp henkes
sam chin
www.wgsawards.com
andy oh
christopher christie
wolfgang ranner
andrea sacchi
taki panayotakos
WGS MEnU 033
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ELLI
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Tel.
+39
0434
957
450
| Fax
+39
043
4 95
7733
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ail i
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arro
ne.
it
Rep
rese
nta
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Stre
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4,
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, #02
-16,
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659
480
Tel.
+65
6257
5727
| Fa
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5 67
5203
93
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ail a
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m.s
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ail m
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arro
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com
.sg
danial sia
patrick heuberger
gabriele piegaia
paul longworth
lino sauro
ryan clift
WGS MEnU 035
reco
gnis
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cel
ebra
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written by lin weiwenepicure magazineoctober 2012
written by jen shek voon,cuisine & wine asiajanuary | february 2012
written by tiong li chengepicure magazinejuly 2012
written by joan ngdine out
october 2012
WGS MEnU 037
reco
gnis
e N
cel
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te
Singapore Awards finalists comprise of food and beverage (F&B) professionals,
establishments and institutions that have consistently put on their best performance in the culinary field.
indoguna (s) pte ltd
classic fine foods
huber’s butchery @ dempsey
jasons market place
culina pte ltd
www.wgsawards.com
ntuc finest
four seasons gourmet market
huber’s butchery @ dempsey
jasons market place
the butcher
WGS MEnU 015
reco
gnis
e N
cel
ebra
te
logos
!
ARTISAN CELLARS
magma german wine bistro deli + shop
wine connection
artisan cellars pte ltd
denise the wine shop
the wine company singapore
www.wgsawards.com
crystal wines & spirits pte ltd
culina pte ltd
ewineasia.com
auric pacific marketing
artisan cellars pte ltd
!
ARTISAN CELLARS
WGS MEnU 017
reco
gnis
e N
cel
ebra
te
logos
singapore culiinary institute pte ltd
temasek polytechnic
republic polytechnic
at-sunrice global chef academy
ite college west | school of hospitality
www.wgsawards.com
au petit salut
tippling club
le bistrot du somellier
the disgrunted chef
absinthe
WGS MEnU 019
reco
gnis
e N
cel
ebra
te
www.wgsawards.com
WGS MEnU 021
reco
gnis
e N
cel
ebra
te
www.wgsawards.com
WGS MEnU 023
reco
gnis
e N
cel
ebra
te
www.wgsawards.com
romuald le calonnec
ken hasegawa
shireen sheikh
francisco galdeano
daisuke kawai
paolo colzani
WGS MEnU 025
reco
gnis
e N
cel
ebra
te
jerome desfonds
irene yue
gabbriel james
mauro serrajotto
paolo colzani
www.wgsawards.com
WGS MEnU 027
reco
gnis
e N
cel
ebra
te
steve ang
vincent koh
tan boon hwee
herbert lee
saravanan a/l thannimalai
michael tan
www.wgsawards.com
gunther’s modern french cuisine
les amis catering
marmalade pantry
grand hyatt singaporeonsite/offset catering
orchard @ your placeorchard hotel singapore
iss catering services pte ltd
WGS MEnU 029
reco
gnis
e N
cel
ebra
te
manjunath mural
moon kyung soo
yong bing ngen
www.wgsawards.com
ng chee leong
terrence pang
ivy wong
andres lara
alex chong
janice wong
WGS MEnU 031
reco
gnis
e N
cel
ebra
te
lee boon seng
marco gucciophilipp henkes
sam chin
www.wgsawards.com
andy oh
christopher christie
wolfgang ranner
andrea sacchi
taki panayotakos
WGS MEnU 033
reco
gnis
e N
cel
ebra
te
ELLI
PTI
CA
L G
RIL
L
ELLI
PTI
CA
L G
RIL
L
Hea
dq
uar
ter
Via
F.ll
i Zam
bo
n,
5330
80 F
ium
e V
enet
o (
PN)
Ital
y
Tel.
+39
0434
957
450
| Fax
+39
043
4 95
7733
E-m
ail i
nfo
@m
arro
ne.
it
Rep
rese
nta
tive
Offi
ce
Blo
ck 2
, Bu
kit
Bat
ok
Stre
et 2
4,
Skyt
ech
, #02
-16,
Sin
gap
ore
659
480
Tel.
+65
6257
5727
| Fa
x +6
5 67
5203
93
E-m
ail a
p@
mar
ron
e.co
m.s
g |
E-m
ail m
i@m
arro
ne.
com
.sg
danial sia
patrick heuberger
gabriele piegaia
paul longworth
lino sauro
ryan clift
WGS MEnU 035
reco
gnis
e N
cel
ebra
te
written by lin weiwenepicure magazineoctober 2012
written by jen shek voon,cuisine & wine asiajanuary | february 2012
written by tiong li chengepicure magazinejuly 2012
written by joan ngdine out
october 2012
WGS MEnU 037
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cel
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te
reco
gnis
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ebra
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WGS MEnU 039
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Appetiser citrus cured salmon with basil crusted seared scallops,
raddichio salad & assorted gelée
Tung Chinway
Main Course duo of lamb rump with fricassée of spring vegetables &
lamb jus
Fong Jia Hao
Appetiser cold-poached salmon with chestnut crust & ginger foam | char-cured Hokkaido scallops with mango salsa |
salad greens with orange vinaigrette
Muhd Ihzyan Muhd Iskandar
Some of the finalists have a lot of potential, you can see from the food that they have the enthusiasm and that they really take this quite seriously.
Chef Daniel Sia
WGS MEnU 041
VALRHONA ASIA PACIFIC - HONG KONG REPRESENTATIVE OFFICE25D Prosperous Commercial Building - 54 Jardine’s Bazaar Street, Causeway Bay - HONG KONG
Tel:+852 3590 3262 - Fax:+852 3590 4955 - Email: [email protected]
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Fondant Au Chocolat chocolate moelleux | chocolate tuile |
gianduja-rasberry crémeux | espuma foam | raspberry jelly
Darren Christopher Olsen
Issey cotton soft banana cheesecake | caramelised banana & kataïfi |
roasted pineapple
Aika Camile Reyes
Summer On A Plate lime-basil parfait | raspberry tuile | raspberry jelly |
caramelised spiced pineapples
Ethel Tan Shu Shu
The determination to compete and win the Valrhona schorlarship is increasing, candidates are getting more passionate year after year. Interestingly more candidates are in their second careers, pursuing their passion for pastry after obtaining degrees in other fields. In the end, passion prevails.
Vincent BourdinValrhona Far East Singapore
WGS MEnU 043
Founded in 1914, Johnson & Wales University is a fully accredited university with nearly 17,000 students across four campuses in the United States.
Proud partner of • At-Sunrice GlobalChef Academy • The World Gourmet Summit • The Singapore Workforce Development Agency
Johnson & Wales University is a global community that includes more than 1,800 international students from more than 90 countries.
For more information about JWU, email Senthil Kumar at [email protected]
Johnson & Wales University admits students of any race, color, and national or ethnic origin, among other categories. 1317049
www.jwu.edu
A GLOBAL LEADER in Culinary Arts and Hospitality Management
O� ering Bachelor’s Degrees in
• Culinary Arts and Food Service Management
• Baking & Pastry Arts and Food Service Management
• Culinary Nutrition
• Food Service Entrepreneurship
Programs in business, culinary arts, hospitality, technology and arts and sciences
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Main Course duo of lamb rump with selection of two sauces & espuma
eggplant with ratatouille
Magdalena Katarzyna Libert
Appetiser citrus marinated salmon with crispy toast | lemon ricotta, tomato salad & walnut crumbs |
scallop risotto with peas | cauliflower purée & bacon foam
Fong Jia Hao
Appetiser lamb rump | mushrooms | croutons |
yam & potatoes | seasonal vegetables | red wine reduction
Tung Chinway
The standard of the finalists is promising and I’m happy to note that there are budding young talents in the food and beverage industry.
Margaret HengChief Executive | Shatec
WGS MEnU 045
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Coffee & Cake flourless chocolate cake | lemon cream |
chocolate streusel | white chocolate coffee ice cream
Ethel Tan Shu Shu
Fallen Spiced Pineapple & Banana Mille Feuille allen pineapple mille feuille | roasted pineapple | banana crème brûlée | puff pastr y | roasted banana mousse | macadamia ginger crumble | buttermilk ice cream | pineapple tuile
Diana Caturini Koordi
Rouge à Noire ivory white coffee mousse | chocolate molleux | caraibe 66 percent mousse |
cocoa nib sable | red wine reduction | red wine gelée
Aika Camile Reyes
I was very pleased to witness such a good show for most of the candidates which is really very encouraging for the next generation. I did not taste a bad dessert from the five candidates. It shocked me to see three of them with totally different backgrounds - law, biology and chemistry. They had ‘gold’ in their hands but being a pastry chef seems to be their dream job, and to succeed, passion is what counts.
Executive Pastry Chef Herve PotusShangri-La Hotel Singapore
WGS MEnU 047
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Main Course braised oyster blade with parsnip purée, confit
of carrots, edamame beans braised oyster blade
reduction & parsnip chips
Muhd Ihzyan Muhd Iskandar
Prosperity raspberry chiboust in filo | ginger ice cream |
caramelised pineapple cubes | raspberry tuile |
raspberry sauce
Cheryl Ho
Main Course spatchcock duet with chestnut & yam
Estella Ho Fong Yee
All the candidates showed enthusiasm in their work, well done to their instructors for having built the right culinary basics; at a young age they need mentors to drive them to the top. Working in real kitchens will definitely improve their skills and knowledge. With passion and hard work some have the potential to become the next culinary ambassadors of Singapore.
Executive Chef Massimo PasquarelliThe Ritz-Carlton, Millenia Singapore
WGS MEnU 049
How do we combine tHree distinctive elements to make a complementary disH? two young cHefs from tHe singapore Junior cHefs club do battle to find out, making one disH eacH witH tHree components to impress our panel of Judges. let tHe cHallenge begin!
It’s not just about getting the dish done, but about making sure that the dish presented is a winner, on the eyes and on the palate. > Elvin Chew
By Jackson Sim
It’s important to enter a competition with an open mind and a strong willingness to learn, and not to win. > Athejo Chia
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Chef Elvin Chew, the president of the Singapore Junior Chefs Club, is no stranger to culinary challenges. Having
had his share of competitions where he had to race against time and other elements to emerge victorious, either on his own or with a team, Chef Chew enjoys the adrenaline rush of such events. He shares, “Not only does it train a chef to be quick in his actions, but also to be a perfectionist. It’s not just about getting the dish done, but about making sure that the dish presented is a winner, on the eyes and on the palate.” For this challenge, he makes a delectable seafood risotto flavoured with the fragrance of the laksa paste and laksa leaves. The pork chops, on the other hand, he oven-bakes before coating them in a spicy cereal crumb.
As he busies himself cooking and preparing his dish for the judges, Chef Chew manages to find time to reveal his inspiration for the dish. “I enjoy eating laksa. Since I have this opportunity to incorporate it into my dish, I decided to take some of the elements from the spicy noodle dish, the laksa flavour and the seafood, and combine it with risotto. It’s the perfect East-meets-West marriage. You get the fragrant aroma from the laksa paste, and I finish off the risotto with some cheese; so, you get the creamy texture as well.” The laksa paste from Vismark Food Industries is one of the best in the market today. Only the best ingredients are used to make the paste, and many chefs swear by it for that perfect bowl of laksa because of its quality and convenience. His other inspiration for this dish comes from the local favourite, cereal prawns. After the pork chops are seared and oven-baked, Chef Chew mixes crunchy cereal flakes with dried chilli and finely chopped curry leaves to coat them. “The cereal crust helps to enliven the texture of the pork chops. You start with a crunchy bite, and then as you sink your teeth into the meat, you get this really juicy and flavourful burst.” The dish is finished off with a perfectly sous vide egg topping the risotto.
The Techniques: sous vide & oven-bake
The Dish: pan-seared sous vide pork chop, golden raisin coconut rice & spicy mango sauce
WGS MEnU 051
laksa paste
dried
chillies
cereal flakes
eggs
laksa leaves
arborio rice
Like Chef Elvin Chew, Chef Athejo Chia also comes from the Singapore Junior Chefs Club; she handles all things monetary
– she is the club’s treasurer. Also, like her challenger, Chef Chia is very familiar with the competition environment. She has vast experience in the field, and often finds herself participating in more competitions to better her culinary skills. “The time and the energy you spend preparing and practising for a competition is always worth it...not when you win, but when you can learn the most from it,” she says. “It’s important to enter a competition with an open mind and a strong willingness to learn, and not to win.” Her challenge dish is composed of her laksa-crusted and pan-seared sous vide pork chops which she serves with spicy mango sauce and raisin coconut rice on the side.
The Techniques: sous vide & pan-sear
Don’t be fooled by her cheerful disposition, Chef Chia is very focused and takes on a no-nonsense persona when it comes to her cooking. Like a watchful hawk, she pays strict attention to what she is doing even though her surrounding may not be the most conducive. The buzz does not bother her, evidenced by the fact that when the judges step right next to her and ask her about her dish, she switches directly back to her cheerful self again. She says of her dish, “These pork chops are really beautiful and I feel they’re best cooked in the sous vide machine.” The sous vide supreme machine, available at both ToTT Store and Sia Huat, is an important equipment all kitchens should have. Sous vide machines cook food to perfection with the desired doneness achieved and the flavours all well-preserved. Very user-friendly, it allows any home cook and professional chef to easily use it without any fuss. For the challenge, both chefs are presented with kurobuta pork chops from Huber’s Butchery. Perfectly marbled, the meat is well-favoured for its rich flavour. Chef Chia reveals, “After I sous vide the meat, I just pan-sear them to give them a nice caramelisation and finish them off with a coat of laksa crust. What goes into the crust includes breadcrumbs and laksa paste.” Fluffy and intensely flavoured coconut rice with golden raisins together with a tantalising spicy mango sauce cap off the pork chops beautifully.
golden raisins
laksa pastepork chops
mango sauce
jasmine rice
dessicated coconut
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The Dish: oven-baked spicy cereal pork chop &seafood risotto with sous vide egg
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chop.” Mark Tan pipes in, “I felt the meat was a little bland. It could have used with more seasoning. However, the crust was a creative way to use the laksa paste but there’s still room for improvement.” Huber, on the other hand, feels that the meat was nicely seasoned though he agrees with the other two judges that the meat was overcooked. “But I did love the coconut rice with the raisins, I love how the coconut foam helped keep the rice moist.” With that, Chef Chia walks away from the judging table and allows Chef Chew to step forward. Grace Tan starts the critique by saying, “You did really well with your pork chops but I’m a little disappointed to find out that you didn’t sous vide it. I felt you could have achieved the same doneness, flavour and texture with the machine too. The risotto was very tasty but I would love to see you use the laksa paste to marinate the pork and cook it in the sous vide machine. Otherwise, it’s still a delightful dish.” Chef Ho remarks, “The pork chops were cooked really well, but they lacked seasoning.
And there’s a lack of vegetables in your dish except for the bean sprouts you used in the risotto. Then again, you need to be very careful when you use bean sprouts. Make sure you clean them thoroughly and cook them fully. You want them to be crunchy yet without that strong taste.” Chef Yew agrees with the lack of vegetables on Chef Chew’s plate while Mark Tan hopes he will consider marinating the meat with the laksa paste. As the judges deliberate, the two challengers head back to clean up their stations and recollect back all the comments they received and ponder to see how they can improve in the near future. After their brief discussion, and before we draw the curtain, the judges decide to honour Chef Chew as our victor. JS
As with any competition, there is always the need for a panel of adjudicators to judge who is the best; or in our case,
which dish ticks all the right boxes, from taste to presentation to how well the two chefs adapt the criteria into their dishes. The criteria for this inaugural challenge are simple – the chefs need to use the kurobuta pork chops from Huber’s Butchery as the main ingredient of their dish. Alongside that, they need to incorporate the laksa paste from Vismark Food Industries into the dish, and one of the cooking techniques involved must be done with the sous vide supreme machine from ToTT Store and Sia Huat. So, with all the rules said and understood, both Chef Chew and Chef Chia, who both work alongside each other at Au Chocolat in Marina Bay Sands Singapore, kick off their cooking marathon at the hands-on kitchen of ToTT Store. The store, which prides itself as “a kitchen wonderland for people who love to cook, bake or host”, is literally a wonderland of sorts where all things kitchen related can be found within its 3,500 square metres. The judges who make up the panel are the three representatives from the companies which help make this challenge a reality. Grace Tan (marketing manager, ToTT Store and Sia Huat), André Huber (executive director, Huber’s Butchery), and Mark Tan (operation manager, Vismark Food Industries) join Chef Robin Ho and Chew Yew Eng Tong to taste and critique the dishes by both chefs. Chef Chia faces the judging panel first, and starts by explaining her dish to them. Chef Yew comments, “The laksa crust was very tasty but your pork chops were overcooked. You shouldn’t have removed the fats from the meat. Because you chose to sous vide the meat, you need to understand the cooking technique’s concept and use it to your advantage. Instead of a dry rack of meat which you served us, you would’ve presented a juicy and tender
The laksa crusts were very tasty. Both dishes could have benefitted from a vegetable garnish.> Yew Eng Tong & Robin Ho
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Fong jia hao
magdalena katarzyna libert
muhd ihzyan muhd iskandartung chinway
An opportunity to attend a culinary programme / apprenticeshipat Johnson & Wales University.
estella ho fong yee
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arun bakshi
An opportunity to attend a culinary programme/ apprenticeshipat Johnson & Wales University.
chang kwang sheng
jolyn tan xin yi
lim sher rin
nurhadi md ismail
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An opportunity to visit the wineries of Paul Jaboulet Aîné & Château La Laguneto learn about the terroir, vineyards and participate in the harvest.
chan yee young
peh geng lin
matthew chan zixing
ng choong yoon
chua shu hui
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An opportunity to participate in a culinary appreciation programme in Australia courtesy of Meat & Livestock Australia
chen kairui
poh zheng xiong
april zhang lihui
emil cecil ess
darryl neo wee hock
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kitchenaid
KFPM 770Black KSM150
Empire red
THOMNSON PLAZA #01-50 Tel: 6445 3836
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teaika camile reyes
ethel tan shu shu
darren christopher olsen
diana caturini koordi
An opportunity to attend Valrhona’s Ecole du Grand Chocolat, France
cheryl ho
WGS MEnU 065
Regional Awards finalists comprise of food and beverage (F&B) professionals,
establishments and institutions that have consistently put on their best perform
ance in the culinary field.
www.wgsawards.com
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As Artisans, we craft culinary & dining experiences, especially for you.
PREMIUM GASTRONOMIC PARTNER FOR
www.deliciae.sg
The Awards Of Excellence Lifetime Achievement Award seeks to recognise an individual whose significant contributions over a minimum of 15 years, which have led to the promotion, and growth of excellence within the food and beverage (F&B) industry. This person is a visionary who has constantly strived for higher standards and contributed ideas to influence the development of the F&B industry.
Past Awards Of Excellence Lifetime Achievement Award recipients are:
2001 — Otto Weibel, Director of Kitchens, Raffles The Plaza & Swissôtel The Stamford
2002 — MPS Puri, Senior Vice-President (Operations), Raffles International
2003 — Dr N K & Melina Yong
2004 — Pakir Singh, Chief Executive, Singapore Hotel Associations
2005 — Andrew Tjioe, Chief Executive Officer, TungLok Group of Restaurants
2006 — Dr Kwan Lui, Director/Founder, At-Sunrice GlobalChef Academy, The Singapore Culinary Academy & Spice Garden
2007 — Ricky Goh, Chief Executive Officer, Delifrance Asia Limited
2008 — Alfred Leung, Chief Executive Officer, Imperial Treasure Restaurant Group Pte Ltd
2009 — Christophe Megel, Chief Executive Officer, At-Sunrice GlobalChef Academy
2010 — Chan Chen Hei, Chef/Owner, Chef Chan’s Restaurant
2011 — Michael Sengol, Chief Executive Officer, Meritus Hotels & Resorts
2012 — Dr Kwan Lui, Founder & Director, At-Sunrice GlobalChef Academy
2012 — Gottfried Schutzenberger, Area Pastry Chef, Grand Hyatt Singapore
2013
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The Awards Of Excellence Hall Of Fame recognises the accomplishments and contributions of our food and beverage (F&B) leaders. Comprising 15 inductees, each individual or establishment has a story of enterprise, hard work and success to tell. An inductee’s inclusion in this Awards Of Excellence Hall Of Fame is an acknowledgement of his generous and significant contribution to the F&B industry. Their success is an inspiration for others to follow.
Past Awards Of Excellence Hall Of Fame Inductees
Aby TanSommelier Of The Year 2003, 2002, 2001
Eric TeoExecutive Chef Of The Year 2009, 2008, 2006
Gottfried SchuetzenbergerPastry Chef Of The Year 2008, 2006, 2004
Hong Kong Polytechnic UniversityCulinary Institution Of The Year 2009, 2007, 2006
Justin QuekChef Of The Year 2004, 2003, 2001
Les AmisRestaurant Of The Year 2008, 2003, 2001 | Wine List Of The Year 2004, 2003, 2002, 2001
Melinde LimF&B Manager Of The Year 2010, 2009, 2008
Pang Kok KeongPastry Chef Of The Year 2010, 2009, 2007
Raffles GrillWine List Of The Year 2007, 2006, 2005
Randy SeeSommelier Of The Year 2006, 2005, 2004
Sam LeongAsian Ethnic Chef Of The Year 2004, 2002, 2001
SHATEC InstitutesCulinary Institution Of The Year 2004, 2003, 2002, 2001
Timothy GohSommelier Of The Year 2010, 2009, 2008
Chan KwokAsian Cuisine Chef Of The Year 2011, 2006, 2005
Philippe PauRestaurant Manager Of The Year 2011, 2004, 2001
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Culina is Singapore’s leading purveyor of gourmet foods and wines with the core focus of bringing quality and the finest products to our customers.With over 70 leading fine foods and wines brands from America, Australia, Europe and New Zealand, we supply to most of Singapore’s top hotels and restaurants, and has been a source of inspiration to many renowned chefs in Singapore.
Our exquisite products are also made available to the discerning consumers at our own retail stores, supermarkets and selected specialty retail stores across Singapore. In addition, Culina Bistro located at Dempsey Hill provides consumer an opportunity to experience and taste the food produce as well as the wines in our portfolio.
Inductee
GOURMET RETAILER OF THE YEAR 2012, 2010, 2009
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WESTERN CUISINE, SOUPS and SAUCES:TopChoice Food Industries (S) Pte LtdBlk 15 Woodlands Loop, #03-51 Woodlands East Industries Estate Singapore 738322Tel: (65) 6753 1677Fax: (65) 6753 5100Email: [email protected] Website: www.topchoicesingapore.com
Dim SumAsian PasteGroceriesDessertRoasted Poultry
pChoice Food Industries (S) Pte LtdSPICES AND ASIAN PASTE:Vismark Food IndustriesBlk 3017 Bedok North Street 5 #05-32/33, Singapore 486121Tel: (65) 6552 2161 • Fax: (65) 6454 6689For general enquiries or export shipment about Vismark products, please email: [email protected] & Export of Provision foodstuff
• Website: www.vismark.com.sg
WESTERN CUISINE, SOUPS and SAUCES:TopChoice Food Industries (S) Pte LtdBlk 15 Woodlands Loop, #03-51 Woodlands East Industries Estate Singapore 738322Tel: (65) 6753 1677Fax: (65) 6753 5100Email: [email protected] Website: www.topchoicesingapore.com
Dim SumAsian PasteGroceriesDessertRoasted Poultry
SPICES AND ASIAN PASTE:Vismark Food Industries Pte LtdBlk 3017 Bedok North Street 5 #05-32/33, Singapore 486121Tel: (65) 6552 2161 • Fax: (65) 6454 6689For general enquiries or export shipment about Vismark products, please email: [email protected] & Export of Provision foodstuff
• Website: www.vismark.com.sg
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Safico ad_Hospitality Asia path.pdf 1 11/27/12 3:15 PM
WESTERN CUISINE, SOUPS and SAUCES:TopChoice Food Industries (S) Pte LtdBlk 15 Woodlands Loop, #03-51 Woodlands East Industries Estate Singapore 738322Tel: (65) 6753 1677Fax: (65) 6753 5100Email: [email protected] Website: www.topchoicesingapore.com
Dim SumAsian PasteGroceriesDessertRoasted Poultry
pChoice Food Industries (S) Pte LtdSPICES AND ASIAN PASTE:Vismark Food IndustriesBlk 3017 Bedok North Street 5 #05-32/33, Singapore 486121Tel: (65) 6552 2161 • Fax: (65) 6454 6689For general enquiries or export shipment about Vismark products, please email: [email protected] & Export of Provision foodstuff
• Website: www.vismark.com.sg
WESTERN CUISINE, SOUPS and SAUCES:TopChoice Food Industries (S) Pte LtdBlk 15 Woodlands Loop, #03-51 Woodlands East Industries Estate Singapore 738322Tel: (65) 6753 1677Fax: (65) 6753 5100Email: [email protected] Website: www.topchoicesingapore.com
Dim SumAsian PasteGroceriesDessertRoasted Poultry
SPICES AND ASIAN PASTE:Vismark Food Industries Pte LtdBlk 3017 Bedok North Street 5 #05-32/33, Singapore 486121Tel: (65) 6552 2161 • Fax: (65) 6454 6689For general enquiries or export shipment about Vismark products, please email: [email protected] & Export of Provision foodstuff
• Website: www.vismark.com.sg
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Chef Mario Caramella started cooking for himself when he was just ten years old. In the way that some people
can paint and others can play music, it’s something that came naturally, and he realised then that he wanted to go further. Growing up in Milan, Chef Caramella would visit restaurants, try their food, and attempt to recreate the dishes himself. He even made his own version of Coca Cola, guessing the ingredients. Chef Caramella has a focus on natural and authentic foods and while he is no stranger to creative and modern cuisine, he respects the traditional recipes and doesn’t try to change or improve them. As he says, using green tea tiramisu as an example, if you want to make a dessert with green tea, great, but don’t say it’s Italian, and don’t call it tiramisu. When you don’t do the traditional things properly, you confuse people. Chef Caramella seeks to show what real Italian food is like and InITALY is entirely driven by his own principles. He believes that one should never cut corners; cut your garlic on the spot or an hour before cooking, and make your stock with beef bones, not powder. You can see the difference when people clean their plates with bread. On his accomplishments, he echoes the words of Enzo Ferrari in saying that his greatest win is yet to come. KG
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InITALY Bar Ristorante38 Craig Road, Singapore 089676 | Tel: (65) 6423 0918
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240g squid ink tonnarelli pasta60ml extra virgin olive oil4 garlic cloves, peeled and crushed12 prawns, de-veined and halved lengthwise200g broccolini florets, par-boiled200g Pachino cherry tomatoes, diced Dry chilli flakes, to taste Fresh basil leaves, for garnishing
squid ink tonnarelli• Cook the squid ink tonnarelli in a pot of boiling salted water until
al dente. Drain well and set aside. Heat a sauté pan with the extra virgin olive oil and sauté the crushed garlic until fragrant. Add in the prawns and sauté until prawns turn pinkish. Add in the par-boiled broccolini florets and diced cherry tomatoes and mix well. Season to taste with dry chilli flakes. Add in the al dente squid ink tonnarelli and a few spoons of the pasta water and toss well.
• Ladle the squid ink tonnarelli onto each serving plate and garnish with fresh basil leaves. Serves 4
100g red tuna, diced2 Pachino cherry tomatoes, diced100g (each) scallops and sea bass, sliced 30g pine nuts100g red prawns, head removed1 tbsp sesame seeds4 fresh oysters, shucked8 sour dough bread slices, toasted
Marinade5g chopped coriander2g dry Sicilian oregano Sea salt and cayenne pepper, to taste250ml passion fruit juice150ml extra virgin olive oil2ml lemon juice
crudo di pesce (raw seafood platter) (page 81)
• For the marinade: Place the herbs into a mixing bowl and gradually add in the passion fruit juice, extra virgin olive oil and lemon juice and whisk vigorously until emulsified. Season to taste with sea salt and cayenne pepper.
• Marinate the diced red tuna with the marinade in a mixing bowl and place onto a serving plate. Add in the diced cherry tomatoes.
• Marinate the sliced scallops and sea bass with the marinade and place onto the serving plate. Sprinkle the marinated seafood with the pine nuts.
• Marinate the red prawns with the marinade and place onto the serving plate and sprinkle with the sesame seeds.
• Spoon the marinade into the shucked oysters and place onto the serving plate.
• Serve the raw seafood with toasted sour dough bread slices. Serves 4
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2 veal tongues1 beef fillet (about 2kg)1 veal shank1 whole hen, trussed 3 cotecchino sausages (purchased pre-cooked) sous vide and cut each into 4 pieces Salt and freshly ground pepper, to taste Condiments: salsa verde, salso rossa, fresh horseradish and mustard, for serving Stock10 carrots, peeled and cut into chunks10 onions, peeled and cut into chunks10 vine-ripened tomatoes, cut into chunks10 celery sticks, cut into chunks50g black peppercorns Sea salt, to taste
gran bollito (mixed boiled meat)
• For the stock: Mix all the ingredients in a mixing bowl and divide the ingredients among 5 cooking pots. Add in enough water to cover the ingredients until three-quarters full. Season to taste with sea salt.
• Place each type of meat into each cooking pot and simmer over a low heat until meat is fork tender. The cooking times for each type of meat varies: beef/3 hours, veal/2 hours 30 minutes, hen/2 hours and veal/2 hours. Remove the cooking pots from the heat and set aside for about 3 minutes and then remove the cooked meats and place into each serving dish. Add in the sous vide cotecchino sausages.
• Strain the resulting veal, beef and hen stocks into a saucepan (discard the tongue stock) and reheat stocks to a boil. Season to taste with salt and freshly ground pepper. Ladle the stock into each serving dish and serve with the condiments on the side. Serves 12
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As a child, Chef Patrick Heuberger learned much from visits to his grandparents’ home in Haute-Savoie, in the
French Alps. It had a garden with everything you could need; every fruit and every vegetable. If it wasn’t in the garden, it was in the forest, where you could pick mushrooms and hunt. From a young age, he would help with curing, pickling, drying and freezing produce for the winter. At the age of 12, Chef Heuberger took up cooking classes in school; it was fantastic for him because there were only girls in the classes. Three years on, he decided to pursue a career as a chef only to realise, to his disappointment, that there were no girls in the kitchen. Arriving in Singapore after spending most of his career at five-star hotels and two and three-Michelin -starred restaurants, he had an opportunity to revisit the traditional recipes he learnt from his grandparents. It wasn’t easy, because it wasn’t trendy food then, but he stuck to the traditions, making food that he knew well liked to eat; food he knew he cooked well. Chef Heuberger doesn’t see himself as a chef who creates dishes, rather, he’s inspired to revive and reintroduce old dishes that he hasn’t made before. He wants to know them all. While being named chef of the year at the World Gourmet Series Awards Of Excellence 2008 was undoubtedly a highlight for him, Chef Heuberger’s fondest memory is of his time spent as chef saucier at three-Michelin-starred restaurant Maision Troisgros in Roanne. Simply talking about it gives him goosebumps. To be in the right place at the right time with the right talent to be part of their team – even just cooking meat and making sauce – was a once in a lifetime experience he will never forget. KG
Le Bistrot Du Sommelier53 Armenian Street, Singapore 179940 | Tel: (65) 6333 1982
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profiteroles(choux buns filled with vanilla ice cream in warm chocolate sauce)
Choux Pastry125ml (each) water and milk5g castor sugar5g salt140g self-raising flour110g butter5 whole eggs
Warm Chocolate Sauce125ml milk250g couverture dark chocolate, chopped Vanilla ice cream, for serving Almond flakes and icing sugar, for toppings
• For the choux pastry: Heat 125ml water, milk, sugar and salt in a saucepan over a low heat. Add in the self-raising flour and stir with a wooden spoon until almost dried-out, for about 3 minutes. Place the flour mixture into an electric mixer, then add in the whole eggs one at a time while beating on a medium speed until a smooth dough is achieved. Place the dough into a piping bag with a nozzle attached and pipe onto a baking tray lined with a Silpat mat. Place the baking tray into a pre-heated oven at 180°C and bake for about 15 minutes, then increase the temperature to 200°C and continue to bake for another 7 minutes.
• For the warm chocolate sauce: Heat the milk in a saucepan over a low heat. Add in the chopped couverture chocolate and stir slowly until chocolate has melted.
• Place 2 profiteroles into each serving bowl and top with a scoop of vanilla ice cream. Add the chocolate sauce and sprinkle with almond flakes and icing sugar. Serve 4
4 frog legs Salt and freshly ground pepper, to taste100g plain flour50ml cooking oil50g unsalted butter20g chopped garlic10g chopped shallots50g chopped Italian parsley Sea salt, for sprinkling Salad greens, for serving
cuisses de grenouilles (page 85)(sautéed frog legs with garlic & parsley)
• Season the frog legs with salt and freshly ground pepper, then coat with the plain flour. Set aside. Heat a sauté pan on a high heat, add in the cooking oil and sear the seasoned frog legs until lightly browned. Place a heavy weight on top of the seared frog legs (the pressure applied will help to make it crispier) and sear until nicely browned. Turn the frog legs over and apply the same pressure on and sear until they are browned. Remove the weight and reduce the heat. Add in the unsalted butter and stir until foamy. Add in the chopped garlic and chopped shallots and cook untill aromatic. Add in the chopped Italian parsley, mix well and remove the sauté pan from the heat.
• Place the sautéed frog legs with garlic and parsley onto a serving dish and sprinkle with sea salt. Serve with salad greens.
Serve 4
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fish tail cooked in cocotte“provencal-style”
Extra virgin olive oil, for coating1 fish tail (sea bass, sea bream or snapper about 700g) Salt and freshly ground pepper, to taste1 fennel, cut into pieces1 (each) red capsicum and yellow capsicum, roasted and diced150g cherry tomatoes, sliced3 garlic cloves, peeled and chopped2 shallots, peeled and chopped Fresh thyme and bay leaves, to taste 100ml white wine A bunch of spring onions and basil, chopped
• Heat the extra virgin olive oil in a cocotte (cast iron pot) and set aside. Season the fish tail with salt and freshly ground pepper, to taste and place into the cocotte. Sear the seasoned fish tail on one side until lightly browned. Add in the fennel pieces, roasted diced capsicums and the sliced cherry tomatoes and cook over a high heat. Add in the chopped garlic, chopped shallots, fresh thyme and bay leaves and stir well. Deglaze with the white wine and cover the cocotte with a lid and cook, on a low heat for about 5 minutes. Turn the fish over, cover the cocotte again and cook funtil vegetables are tender, for another 10 minutes . Remove cocottee from the heat and add in the chopped spring onions and basil. Serves 4
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Chef Julien Royer’s journey in the culinary world began at home; his grandmother and mother are excellent cooks.
The concept of people bonding over food intrigued him and a hearty dinner prepared by his grandmother and mother, no matter how simple, always gave the family joy and satisfaction. Chef Royer wanted to bring this experience to his family, friends and even strangers, and that was a pivotal factor in him wanting to be a chef. Chef Royer’s family influence is also evident in his approach to ingredients. Born into a family who had been farmers for four generations, he learnt to respect the idea of carefully grown vegetables and animals raised humanely from a very young age. He was also taught to value the beauty of seasonal produce. He is passionate about showcasing these exquisite ingredients in their purest forms; after all, a great dish starts with a great product. The ingredients are the stars of every dish and he uses cooking as a vehicle to extract the best possible flavours from the products that he sources. He is also conscious that honesty in food is important and that as long as you are completely honest in striving to serve the best dishes possible for your guests, and maintaining a consistently high level of service, you will continually live up to their expectations. Chef Royer cites winning the Meat & Livestock Australia (MLA) Rising Chef Of The Year title at World Gourmet Series Awards Of Excellence 2012 as one of his biggest culinary achievements, attributing the award to the dynamic culinary talents and the impeccable service team at JAAN. KG
Chef
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JAAN70/F Swissôtel The Stamford, 2 Stamford Road, Singapore 178882 | Tel: (65) 6338 8585
10 organic whole eggs100g dried rosemary sprigs
800g garden peas 80g butter Salt and freshly ground pepper, to taste½ lemon, juiced Garlic oil, to taste
110g dried porcini 90g sugar
25ml grapeseed oil200g chanterelles 50g chopped parsley 25g chopped garlic
200g Iberico ham reserva, sliced10 (each) wild garlic leaves and wild garlic flowers A punnet of micro cress
• Cook the organic whole eggs in a pot of boiling water at 64°C for about 55 minutes. Remove the cooked organic whole eggs from the hot water and immediately refresh in an ice-bath. Just before serving, cut away the top portions of the eggshells and place them vertically into an egg-tray. Burn the rosemary sprigs and smoke the cooked organic whole eggs for about 15 seconds.
• Blanch the garden peas in a pot of salted boiling water and then remove the skins. Keep half of the blanched garden peas for the purée and the other half for the garlic oil garden peas. Set aside. Place one portion of blanched garden peas into a food processor. Add in the butter and pulse into a purée and season to taste with salt. Season the remaining blanched garden peas with the lemon juice, garlic oil and season to taste with salt.
• Spread the dried porcini and sugar onto a silpat mat and caramelise with a blow- torch. Set aside the caramelised dried porcini to cool. Once cooled, place into a Thermomix and grind until crumbly.
• Heat the grapeseed oil in a sauté pan and saute the chanterelles, chopped parsley and chopped garlic until aromatic. Season to taste with salt and freshly ground pepper.
• Place the garden pea purée, garlic oil, garden peas, porcini crumbs and sautéed chanterelles into each serving bowl. Add in the sliced ham, wild garlic leaves and flowers, and micro cress. Gently tip the cooked organic egg from the shell into the serving bowl. Serves 10
55’ smoked organic egg with garden peas, chanterelles, Iberico de bellota & porcini crumbs
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20 Obsiblue prawns, diced100g Iberico chorizo, diced50g confit shallots5 spring onion stalks, sliced Lime juice and salt, to taste 20 avocados, pitted and thinly sliced Olive oil, to taste
4g Aquitaine caviar Red amaranth and fresh almonds, for garnishing
Mushroom Coulis1.5kg Paris brown mushrooms10g salt6g gellan200ml Chardonnay vinegar80g unrefined castor sugar50g shiro shoyu (white soy sauce)
• For the mushroom coulis: Place the brown mushrooms and salt in a food processor and pulse briefly. Place the pulsed mushroom onto a muslin cloth and tie into a pouch. Hang the pouch overnight in the refrigerator with a container underneath to hold the expelled liquid. Pour 600ml of the collected mushroom liquid into a Thermomix and heat to 95°C on a low speed. Add in the gellan and pulse on a medium speed until well incorporated, for about 2 minutes. Place the musroom mixture over an ice-bath and blend with a hand-held blender and set aside. Heat the Chardonnay vinegar and unrefined castor sugar in a saucepan to a boil. Remove saucepan from the heat and set aside the mixture to cool. Once cooled, add in the shiro shoyu and blend with a hand-held blenderl. Pass the gel through a tamis over the mushroom coulis and keep chilled in the refrigerator.
• Place the sliced prawns and diced chorizo into a mixing bowl over an ice-bath. Add in the confit shallots, slice spring onion stalks and gradually add in the limejuice and toss well. Season to taste with salt.
• Place the sliced avocados onto a olive oil greased cling film. Layer the avocado slices by overlapping them. Add in the prawn mixture and roll into a cannelloni shape.
• Spread the mushroom coulis onto each serving plate and top with the avocado cannelloni. Top with a dollop of caviar and garnish with red amaranth and fresh almonds. Serve 4
Obsiblue prawn & avocado cannelloni with chorizo Iberico, mushroom coulis, almonds & Aquitaine caviar
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5 Tajima beef short ribs Salt and grapeseed oil, to taste30 (each) bok choy, glazed and spring onion stalks, minced10 smoked wagyu beef slices
125g horseadish relish30 glazed bok choy30 minced spring onions
Beef Jus2kg beef trimmings100g onions, peeled and sliced100g garlic cloves, peeled and sliced25g (each) thyme and rosemary sprigs Chicken stock, to taste
Rustic Potato Grenaille200g grenaille potatoes, boiled 125g Iberico ham, diced 120g Echire cream50g chopped walnuts40g diced shallots25g diced chives15g chopped poilane Freshly ground black pepper, to taste
“2 days” confit tajima beef short ribs• For the beef jus: Sear the beef trimmings in a cooking pot
until caramelised for about 5 minutes. Add in the sliced onions, sliced garlic, thyme and rosemary sprigs and sweat until tender. Reduce heat, add in the chicken stock, to taste and simmer for about an hour, skimming occasionally. Strain the beef jus into a clean cooking pot and heat over a medium heat until sauce has slightly thickened.
• Season the beef short ribs with salt and keep chill in the refrigerator overnight. Sear the seasoned beef short ribs with grapeseed oil and add in the beef jus and bake in a pre-heated oven at 62°C for about 48 hours.
• For the rustic potato grenaille: Cut the boiled potatoes in half and scoop out the centre area, leaving the exterior of the potatoes intact. Mash the scooped out potato with the diced ham in a mixing bowl. Add in the rest of the ingredients and mix well. Stuff the hollowedout potatoes with the mash.
• Cut the beef short ribs into cubes and place them on each serving plate. Place the stuffed potatoes adjacent to them. Add in the horseradish relish and garnish with glazed, bok choy and minced spring onion stalks. Serves 10
WGS MEnU 91
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Cooking was always something personal for Chef Christopher Christie. By the age of 17,
he’d decided to enter the culinary industry. Starting out of curiosity more than anything else, Chef Christie got addicted to the culture of working in the kitchen at his first job in his hometown in Canada. It was a high-octane environment where you went at full-throttle the moment you walked in the door. To Chef Christie, discipline is what defines being a professional. You need to be disciplined at every single thing you do in your life because every great chef – every talented individual – has been disciplined. Your repetition, your consistency and your relentless pursuit of goals all rely on that. This is something he instills in the new generation of chefs. One of Chef Christie’s hobbies is writing, and part of the reason he enjoys it as much is the discipline it brings out it him. Ideas for Chef Christie’s creations come from everywhere and nowhere all at once; it could be something his daughter says, it could be something he thinks of when he’s hungry. Above all, he finds the backdrop of Marina Bay Sands inspirational. He thinks that if someone can be in the middle of it and not be creative, they’re in the wrong building. KG
Chef
Chr
isto
pher
Chr
istie
Marina Bay Sands10 Bayfront Avenue, Singapore 018956 | Tel: (65) 6688 8868
WGS MEnU 93
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1 salmon fillet (400g), diced100g tomatoes, diced 50ml mayonnaise50g shallots, peeled and chopped30g chopped capers 20g chopped chives 40ml lemon juice Salt and freshly ground pepper, to taste Avocado and micro cress, for garnishing
Apple Film 250ml apple juice 5g agar (textural)
cannelloni of salmon tartar,apple film & avocado
• Mix the diced salmon fillet with the rest of the ingredients in a mixing bowl. Season to taste with salt and freshly ground pepper.
• For the apple film: Heat the apple juice and agar in a saucepan over a low heat to 70°C while stirring occasionally. Pour the warmed apple juice mixture onto a flat baking tray and set aside to set. Once set, cut into square pieces
(5-cm x 5-cm).• Spoon the salmon tartar onto each piece of apple film and
roll into a cannelloni shape,• Place the cannelloni of salmon tartar onto each serving
plate and garnish with avocado and micro cress. Serve 4
1 salmon fillet (500g) 50g laksa paste Salt and freshly ground pepper, to taste
Green Mango Salsa2 green mangoes, peeled and julienned60ml fish sauce 30ml lemon juice 30g sugar
• Place the salmon fillet into a mixing bowl and add in the laksa paste and season to taste with salt and freshly ground pepper. Rub the laksa paste all over the salmon fillet evenly and set aside to marinate for about an hour. Place the marinated salmon fillet into a vacuum pack and seal on a highest setting. Place the vacuum pack into a water-bath at 50°C and sous vide for about 20 minutes. Remove from the vacuum pack from the water-bath and keep chill in the refrigerator overnight. Once chilled, cut the sous vide salmon fillet into bite-size cubes.
• For the green mango salsa: Place the julienned mangoes into a mixing bowl and set aside. Whisk the fish sauce, lemon juice and sugar in another mixing bowl. Pour the dressing over the julienned green mangoes and toss well.
• Place the sous vide laksa salmon cubes onto each serving plate and top with the green mango salsa. Serves: 10
sous vide laksa salmon with green mango salsa
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200g cream cheese 50g whipping cream40g ocha (green tea paste) 50ml yuzu juice 10g yuzu zest1 smoked salmon (500g)
smoked salmon with yuzu-ocha crème
• Heat the cream cheese, whipping cream, and ocha in a saucepan over low heat until a smooth paste has formed. Gradually add in the yuzu juice and yuzu zest and whisk until well incorporated. Spread the creamed yuzu mixture on the smoked salmon evenly with a spatula and keep chill in the refrigerator. Once chilled, cut into 10 pieces. Makes 10 portions
WGS MEnU 95
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After secondary school, Chef Terence Pang decided he was finished with studies, and had a choice between going to
design school or culinary school. He had a liking for cooking, and went for it, enrolling in Shatec. He got his start at the Pan Pacific Hotel in 1995, and discovered a passion for pastries and desserts in 2000. Chef Pang likes to keep things simple; he uses basic ingredients then adds a twist and a bit of fun to them, a style evident in his creations like ‘citrus woods’ and ‘sweet cheese’. He draws ideas from just about everywhere, from cookbooks to food magazines, window displays, fashion shows and movies. Chef Pang has a never say die approach to working in the kitchen; he dares to dream and to go forward with what he really wants. And if anything arises, he’s ready to look for alternatives. Rather than awards and achievements, Chef Pang finds satisfaction in the everyday. When a guest smiles in appreciation of his work, it’s the best feeling. KG
Chef
Ter
ence
Pan
g
The Ritz-Carlton, Millenia Singapore7 Raffles Avenue, Singapore 039799 | Tel: (65) 6337 8888
WGS MEnU 97
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Caramelia Parfait Chocolate Sphere300g cold cream 150g sugar90g egg whites280g Valrhona caramelia milk chocolate (36%), melted30g peta zeta10 chocolate spheres
Passion Fruit Jelly500g passion fruit purée100g sugar7 gelatine sheets, soaked until bloomed
Caramel Sabayon65g sugar40ml water50g egg yolks
2 bananas, peeled and sliced Caramel alcohol, for spraying
• For the caramelia parfait: Whip the cold cream in a mixing bowl until stiff peaks form and keep chilled. Whip the sugar and egg whites in another mixing bowl until soft peaks form. Add in the melted milk chocolate; then fold in the whipped cream and add the peta zeta. Pipe the mixture into the chocolate spheres and keep chilled.
• For the passion fruit jelly: Heat the passion fruit purée and sugar in a saucepan over a low heat. Add in the gelatine and cook until gelatine has dissolved. Pour the passion fruit mixture into a container and keep chilled in the refrigerator until set.
• For the caramel sabayon: Cook the sugar in a saucepan over a low heat until caramelised. Add in 40ml water and continue cooking until mixture turns syrupy. Remove saucepan from the heat and place into a bain-marie. Add in the egg yolks and whisk until temperature reaches 84°C.
• Place the passion fruit jelly onto each serving plate and top with the banana slices and caramel sabayon. Place the chocolate sphere on top of the caramel sabayon and sprinkle with icing sugar. Then spray with the caramel alcohol and caramelise with a blow torch. Makes 10 portions
the flame of passion(page 97)
Flourless Kumquat Almond Cake360g kumquats, boiled, de-seeded and puréed 360g almond powder300g whole eggs, lightly beaten250g sugar5g baking powder3g five-spice powder800g milk chocolate, tempered
Flourless Lemon Pistachio Cake 360g lemons , boiled, de-seeded and puréed 360g pistachio powder300g whole eggs, lightly beaten250g sugar5g baking powder3g cinnamon 800g milk chocolate, tempered
Flourless Orange Hazelnut Cake360g oranges, boiled, de-seeded and puréed 306g hazelnut powder300g whole eggs, lightly beaten250g sugar5g baking powder3g cardamom 800g dark chocolate, tempered
citrus woods • For the flourless kumquat almond cake: Gently mix
all the ingredients in a mixing bowl to a smooth batter. Pour the batter into a greased baking pan and bake in a pre-heated oven at 180°C for about 35 minutes. Remove the kumquat almond cake from the oven and set aside to cool. Once cool, chill the kumquat almond cake in the refrigerator. Cut the chilled kumquat almond cakes into rectangular pieces and coat with the tempered milk chocolate.
• For the flourless lemon pistachio cake: Gently mix all the ingredients in a mixing bowl to a smooth batter. Pour the batter into a greased baking pan and bake in a pre-heated oven at 180°C for about 35 minutes. Remove the lemon pistachio cake from the oven and set aside to cool. Once cooled, chill the lemon pistachio cake and then cut it into rectangular pieces and coat with tempered milk chocolate.
• For the flourless orange hazelnut cake: Gently mix all the ingredients in a mixing bowl to a smooth batter. Pour the batter into a greased baking pan and bake in a pre-heated oven at 180°C for about 35 minutes. Remove the baked orange hazelnut cake from the oven and set aside to cool. Once cooled, chill the orange hazelnut cake and then cut it into rectangular pieces and coat with the tempered dark chocolate. Makes 12 portions
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• For the honey yoghurt cheese: Beat all the ingredients in a mixing bowl until creamy. Pour the honey yoghurt cheese mixture into a greased baking pan and bake in a pre-heated oven at 150°C for about 25 minutes. Remove the baking pan from the oven and chill the honey yoghurt cheese in the refrigerator. Once chilled, cut into triangular (7-cm diameter x 11-cm length) pieces and keep chilled.
• For the organic oatmeal crust: Mix all the ingredients in a mixing bowl and keep chilled in the refrigerator for about 2 hours. Once chilled, roll into a thin sheet (3-mm thickness) and cut into triangle (7-cm diameter x 11-cm length) pieces. Press out holes in half of the organic oatmeal crusts with two round cookie cutters of different sizes and place onto a baking tray. Bake the organic oatmeal crusts in a pre-heated oven at 180°C until golden brown, for about 20 minutes. Remove the baked organic oatmeal crusts from the oven and set aside to cool.
• For the pâte de fruit: Heat the strawberry purée in a saucepan over a low heat to 60°C. Add in the pectin and tartaric acid and bring the mixture to a boil. Add in the sugar and glucose and cook until temperature reaches 104°C. Pour the pâte de fruit onto a non-stick baking pan (3-mm thickness) and cut into trianglular
(7-cm diameter x 11-cm length) pieces.• Spread the honey yoghurt cheese on top of each organic oatmeal
crust and top with the pâte de fruit. Cover the top of the pâte de fruit with another piece of organic oatmeal crust with holes. Makes 12 portions
sweet cheese Honey Yoghurt Cheese540g cream cheese220g whole eggs, lightly beaten100g (each) sugar and yoghurt80g honey 1 lemon, zested
Organic Oatmeal Crust500g cake flour250g (each) icing sugar and butter125g organic oats2.5 whole eggs
Pâte de Fruit500g strawberries purée 12.5g pectin 9g tartaric acid500g sugar100g glucose
WGS MEnU 99
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Deluxe Room
Premier Room
Signature Club Room
Chef Ng Chee Leong always had a strong interest in baking; he began making pastries and cakes on his own as a hobby in his
late teens. He encountered his fair share of failure in this pursuit, but it only furthered his interest and he resolved to become more professional at what he enjoyed. One of his early influences was Jacques Torres, through his television show Chocolate with Jacques Torres. Chef Ng believes that passion is essential in any kitchen work and he often reminds his culinary team and his students that passion is what will keep them running. Chef Ng doesn’t enforce rules; he prefers that his team follow procedures willingly and independently. When creating any pastry, Chef Ng always begins with the basics and the proper foundation before considering what flavours work together. He builds things around the five senses. It begins with sponge made with the right techniques and form, which gives the cake its structure. From there he adds additional elements, like crispiness. The sensation of the crunch and its sound play an important part in a good cake, and it also indicates freshness. Appearance is just as important too; a cake has to look good to attract people to it. It’s not necessary to have berries and fruits for everything, but each cake must have its own garnish and decoration. Personally, Chef Ng takes great pride in his competitive accolades, which include doing sugar work for the Singapore team that won the Asia Pastry Cup in 2008. Professionally, he values being a mentor to younger chefs and guiding them on their way to creating their own works of pastry art. KG
Chef
Ng
Chee
Leo
ng
Orchard Hotel Singapore442 Orchard Road, Singapore 238879 | Tel: (65) 6734 7766
WGS MEnU 101
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Raspberry Jelly1 ltr raspberry purée200g sugar22g gelatine sheets, soaked until bloomed
Vanilla Roulade Sponge180g egg yolks50g honey50ml cooking oil270g egg whites150g (each) sugar and flour
Vanilla Bavaroise 2.25l milk562g (each) egg yolks and sugar3 vanilla pods, split and scraped54g gelatine sheets, soaked until bloomed1.8kg whipped cream Rose cocoa butter, for colouring
red • For the raspberry jelly: Heat the raspberry purée and sugar in a saucepan over a low heat until sugar has melted. Add in the gelatine and cook until gelatine has dissolved. Pour the raspberry mixture into a round mould and keep chilled in the refrigerator until set.
• For the vanilla roulade sponge: Whip the egg yolks, honey and cooking oil in a mixing bowl until well incorporated. Whip the egg whites and sugar to soft peaks form in another mixing bowl. Fold the whipped egg white mixture into the whipped egg yolk mixture. Fold in the flour and pour the batter into a greased baking pan and bake in a pre-heated oven at 200°C. Remove and cut the vanilla roulade sponge intro half horizontally.
• For the vanilla bavaroise: Heat the milk, egg yolks and sugar in a saucepan over a low until mixture has slightly thickened and temperature reaches 85°C. Add in the gelatine and cook until gelatine has dissolved. Place the saucepan into an ice-bath and set aside the mixture to cool. Once cooled, pass the mixture through a strainer and then fold in the whipped cream.
• Place a piece of vanilla roulade sponge onto a flat serving tray and spread with a layer of vanilla bavaroise. Spread a layer of the raspberry jelly and then the vanilla bavaroise again. Repeat the same procedure and chill the vanilla roulade sponge in the refrigerator overnight. Once chilled, spray with the rosé cocoa butter colouring. Makes 1 sponge cake
Coconut Cream500g coconut purée100g sugar5g salt7 gelatine sheets, soaked until bloomed350g whipped cream
Passion Fruit Mousse200g passion fruit purée 400g (each) sugar and whole eggs10g gelatine sheets, soaked until bloomed300g butter1.2kg whipped cream
Passion Fruit Jelly600g passion fruit purée100g sugar12g corn flour10g gelatine sheets
Chocolate Genoise 750g (each) sugar and whole eggs593g flour297g shortenings62g (each) cocoa powder and sponge gel43g baking powder8g salt312ml milk75g butter
affection (page 101)• For the coconut cream: Heat the coconut purée, sugar and
salt in a saucepan over a low heat. Add in the gelatine and cook until gelatine has dissolved. Remove saucepan from the heat and fold in the whipped cream.
• For the passion fruit mousse: Heat the passion fruit purée, sugar and whole eggs in a saucepan over a low heat until mixture has slightly thickened. Add in the gelatine and cook until gelatine has dissolved. Remove saucepan from the heat and set aside the mixture to cool to 45°C. Once cooled, add in the butter and stir until mixture is well incorporated; then fold in the whipped cream. Transfer the passion fruit mousse into a piping bag with a nozzle attached and set aside.
• For the passion fruit jelly: Heat the passion fruit purée, sugar and corn flour to a boil in a saucepan. Add in the gelatine and cook until gelatine has dissolved. Remove saucepan from the heat and set aside the mixture to set.
• For the chocolate genoise: Place all the ingredients (except the butter) into an electric mixer bowl and beat in a medium speed until mixure doubles in volume. Add in the butter and beat until well incorporated. Pour the batter into a greased baking pan and bake in a pre-heated oven at 180°C.
• Pipe the passion fruit mousse into each dome-shaped mould and spread the mousse to coat the mould evenly and spread with the coconut cream. Pipe a little passion fruit mousse and then the passion fruit jelly. Press and make sure all the elements are tightly bound together. Finally, pipe more passion fruit mousse on the passion fruit jelly and coat with the chocolate genoise. Keep chilled in the refrigerator and then glaze with pectin glaze. Makes 15 pieces
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red
Pistachio Sponge300g icing sugar150g pistachio 150g almond powder260g whole eggs, lightly beaten160g egg yolks460g egg whites200g sugar4g cream of tartar250g flour, sieved
Yuzu Bavaroise375g whipping cream (35 percent)375ml whole milk190g sugar180g egg yolks 10g yuzu paste22g gelatine sheets, soaked until bloomed750g whipped cream
• For the pistachio sponge: Mix the icing sugar, pistachio and almond powder in a mixing bowl. Make a well in the centre of the mixture and add in the whole eggs and egg yolks and whisk until creamy. Set aside. Whip the egg whites, sugar and cream of tartar in another mixing bowl to a soft peaks form. Fold the whipped egg whites into the whisked pistachio mixture. Fold in the sieved flour and pour the batter into a round baking pan and bake in a pre-heated oven at 200°C.
• For the yuzu bavaroise: Cook the whipping cream, whole milk, sugar, egg yolks and yuzu paste in a saucepan over a low heat until mixture is slightly thickened. Add in the gelatine and cook until gelatine has dissolved. Remove saucepan from the heat and set aside the mixture to cool. Once cooled, fold in the whipped cream and allow it to thicken before constructing the cake.
• For the hazelnut streusel: Mix all the ingredients in a mixing bowl and chill in the refrigerator. Spread the chilled hazelnut mixture onto a baking tray and bake in a pre-heated oven until it resembles coarse breadcrumbs.
• Place the halved strawberries neatly around and above the pistachio sponge and pipe with the yuzu bavaroise, and top with more sliced strawberries. Pipe in more yuzu bavaroise and flatten the top evenly. Keep the pistachio sponge chilled for about 3 hours. Once chilled, coat with the hazelnut streusel.
Makes 1 sponge cake
le Fraisier Hazelnut Streusel500g (each) sugar, butter and almond powder400g flour60g cocoa powder10g salt250g fresh strawberries, hulled and halved
WGS MEnU 103
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Club Street Social5 Gemmill Lane, Singapore 069261Tel: (65) 6225 5043
Returning from a teaching stint in Kyoto, John deBary was searching aimlessly for work in New York City
with vague plans to go to law school when his college friend who had helped open Please Don't Tell (PDT) in the East Village, gave him his first bartending job. Beginning with the 'fake it till you make it' approach, it only took a few months before he was hooked (and gave up on law school). DeBary learned from PDT’s team of mixologists and was influenced by the culinary techniques of chefs he worked with during shifts at Momofuku Ssäm Bar. To deBary, serving cocktails is not just about putting a delicious drink in front of someone; The service has to be top-class and the staff have to love what they do; that’s how you make guests come back. And the guest always comes first, no questions asked. For his cocktails at Club Street Social, deBary draws inspiration from the diversity of Singapore’s cuisine - the city’s sophisticated and cosmopolitan culture allowing him to infuse cocktails with unexpected flavors – as well as the vision of the bar’s owner (and his college dorm mate), Min Chan. The best part of being a mixologist? Turning someone’s bad day around with a cocktail or two. KG
1/2 kiwi fruit, peeled 10ml kiwi syrup30ml Sombra mezcal10ml Yellow Chartreuse10ml lime juice
• Muddle the kiwi fruit and kiwi syrup in a cocktail shaker. Add in the remaining ingredients and shake vigorously until well incorporated. Strain the cocktail mixture into a coupe glass. Serves 1
30ml Bols Genever15ml Strega 10ml honey syrup10ml lemon Juice10ml egg whites Angostura bitters, for topping
• Place all the ingredients into a cocktail shaker and dry shake until well incorporated. Add in the ice and shake vigorously until foamy. Strain the egg white foam into a coupe glass and top with a spritz of Angostura bitters. Serves 1
20ml Aylesbury Duck vodka20ml Death’s Door white whisky10ml Amaro Montenegro 5ml ginger syrup (1 part ginger juice, 2 parts sugar) • Place all the ingredients into a cocktail shaker and
stir until well incorporated. Place the ice cubes into a cocktail glass and strain the cocktail mixture over. Serves 1
Number
4•5
By Kurt Ganapathy
nine
number 4.5
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They say that behind every successful man is a woman, and that’s certainly true for Johnathan Kumar; it was
his wife who showed him the ropes behind the bar. Kumar first played bartender at the age of eleven at his godmother’s pub on Neil Road. His first real job would come some years later at Harry’s Esplanade, where his future wife taught him everything she knew. His interest grew from there; he read and researched, and worked his way up in five years with the company. The Harry’s in-house cocktail competitions in particular opened him up to being creative with his concoctions. A drink he created remains on the pages of many of the places he’s worked at. Kumar has a ‘Three H’ policy on the job: honesty, happiness and hospitality, which are essential to anyone who wants to be a bartender. He studies his customers, looks at what they want – what tastes they like – and creates something exciting and different from his observations, something in tune with the friendly vibe and culture of 83. He believes that if a barman makes a drink with love and passion, it will come out nicely without any need to refer to books. As the bar manager at 83, Kumar takes the time on off days to bring his colleagues out to different bars where they observe how their bartenders work. Working behind the bar, you don’t see what the customer sees, so it’s always good to look at things from a different perspective. KG
8383 Club Street, Singapore 069451Tel: (65) 6690 7563
30ml espresso30ml vodka15ml Kahlua15ml crème de cacao Coffee beans, for garnishing
• Place all the ingredients into a cocktail shaker. Add in the ice and shake vigorously until well incorporated. Strain the cocktail mixture into a martini glass and garnish with coffee beans. Serves 1
60ml pineapple juice30ml lime juice20ml lychee liqueur15ml vodka10ml banana liqueur5ml Grenadine syrup Ice, to taste2 maraschino cherries1 lychee, peeled
• Place all the ingredients into a cocktail shaker. Add in the ice and shake vigorously until well incorporated. Strain the cocktail mixture into a martini glass and garnish with two cherries and a lychee on the rim of the glass.
83-ologist espresso martini
WGS MEnU 0105
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They say pastry chefs have the most patience due to the amount of intricate work they need to
create their masterpieces. Chef Antonio Benites, the executive pastry chef of Joël Robuchon Restaurant at Resorts World Sentosa, is no different. He was an image of calm as he put the finishing touches to the two desserts he was tasked to create for this feature. It was a simple task – all Chef Benites had to do was to create two desserts using two different alcohols, and these are his poisons of choice – whisky and rum. Both alcohols were carefully blended into the desserts, not only highlighting their flavour profiles but also ensuring that their strong tastes complemented the other elements. It was her love for all things sweet which led her to a career in the pastry kitchen; Chef Kanchana Promsanit always knew she would be happier working with sugar and butter than salt and pepper. When the opportunity to create an alcohol-based dessert landed on her lap, she took it all in her stride and came up with an amazing concoction. KG
WGS MEnU 0107
Tahitian vanilla & raspberry jelly panna cotta with silver tequila raspberry granité
600ml cream80g brown sugar10g French Bourbon vanilla beans10g gelatine500g raspberry jelly
Silver Tequila Raspberrry Granité500ml raspberry purée200ml water50g sugar100ml silver tequila100ml ginger ale50ml triple sec Almond crumbles, raspberries, blueberries and
mint leaves, for garnishing
• Heat the cream, brown sugar and vanilla beans in a saucepan to a boil. Add in the gelatine and whisk until gelatine has dissolved. Set aside the panna cotta. Spoon a layer of the raspberry jelly into each champagne flute and set aside to set. Once set, top with the panna cotta mixture and allow it to set. Continue with another layer of raspberry jelly and panna cotta.
• For the silver tequila raspberry granité: Heat the raspberry purée, 200ml water and sugar in a saucepan to a boil. Remove saucepan from the heat and set aside the mixture to cool. Once cooled, add in the silver tequila, ginger ale and triple sec. Whisk well and pour the mixture into a container and freeze overnight. Scrape the granité just before serving.
• Top each glass of panna cotta with the almond crumbles and silver tequila raspberry granité. Garnish with raspberries, blueberries and mint leaves. Serves 4
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By Chef Kanchana Promsanit
Hansar Samui101/28 Moo 1, Bophut, Koh Samui, Suratthani 84320 Thailand,Tel: (66) 7724 5511
120ml cream4g trimoline80g bitter chocolate72g Caraque chocolate55g Manjari chocolate5g butter32ml Macallan whisky
• Heat the cream and trimoline in a saucepan to a boil. Set aside. Place the 3 chocolates into a mixing bowl. Add in heated cream mixture and mix gently to prevent fat separation. Add in the butter and Macallan whisky. Whisk well and pour the ganache into chocolate moulds and chill in the refrigerator overnight. Makes 10 spheres
The MacallanWhisky Bonbons
WGS MEnU 0109
Coconut Mousse450ml coconut cream40g sugar6g gelatine
Passion Fruit Cream500ml passion fruit purée450ml whole eggs300g sugar430g butter
Rum Granité400ml mineral water100g sugar4g gelatine100ml rum Meringue sticks and flower-shaped tuile, for garnishing
• For the coconut mousse: Heat the coconut cream to 40°C in a saucepan. Add in the sugar and gelatine and stir until sugar has melted. Remove saucepan from the heat and place over an ice bath until the coconut mixture reaches 10°C. Transfer the cooled coconut mixture into a siphon and place into the refrigerator until needed.
• For the passion fruit cream: Whisk the passion fruit purée, whole eggs and sugar in a mixing bowl until creamy. Pour the passion fruit mixture into a baking pan and place in a bain marie and bake in a pre-heated oven at 80°C. Remove the baked passion fruit mixture from the oven and pour into a food processor. Add in the butter and pulse for 5 minutes until well blended and then refrigerated.
• For the rum granité: Heat 400ml mineral water and sugar to a boil in a saucepan. Add in the gelatine and stir until gelatine has dissolved. Remove saucepan from the heat and set aside the syrup to cool to the temperature of 20°C. Add in the rum and mix well. Transfer the mixture into a baking tray and freeze overnight. Scrape the rum granité just before serving.
• Spoon the passion fruit cream into the bottom of each serving glass and top with the rum granité. Pipe the coconut mousse over the rum granité and garnish with meringue sticks and flower-shaped tuile. Serves 4
parfum des iles scent of the islands
Joël Robuchon Restaurant8 Sentosa Gateway, Level 1 Hotel MichaelResorts World Sentosa, Singapore 098269Tel: (65) 6577 7888
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By Chef Antonio Benites
By Chef Antonio Benites
Official Trophy Partner
Official Venue Host
Awards of Excellence 2013 Partners
Official Scholarship Administrator
Awards of Excellence 2013 Scholarship Partners
Awards of Excellence 2013 Gastronomic Partners
Ban Choon Marketing Pte Ltd
www.worldgourmetsummit.com
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A La Carte Productions Pte Ltd7 Jalan Kilang, Fourth Floor, Singapore 159407 Tel: (65) 6270 1254 • Fax: (65) 6377 2740