Summit spoils epicures with finest cuisine

The Jakarta Post ,  Jakarta   |  Wed, 04/09/2003 10:38 AM  |  Life

Singapore is currently hosting this year's annual World Gourmet Summit (WGS) which started on March 30 and runs through April 12. Jointly organized by Singapore Tourism Board and Peter Knipp Holdings, the summit features various gastronomic-related events. The Jakarta Post reporter Maria Endah Hulupi filed the following reports.

Despite the SARS (Severe Acute Respiratory Syndrome) scare and a protest by animal rights activists over the use of foie gras (goose liver pate), food lovers and connoisseurs from around the world have gone ahead with the celebration of the finest cuisine.

For them it is an event not to be missed, since the good food, fine wines and memorable dining experiences are the highlights of the annual gala.

The summit, with the theme, ""the Icons of Gastronomy"", is a meeting ground for talented chefs from across Singapore and famous masterchefs from around the world to showcase their mouth-watering signature dishes to gourmet food-loving palates.

Yes, it's about fine cuisine and, of course, the dedicated and passionate people who create them. The WGS also acknowledges the exceptional performance of those involved in the food and beverage industry as well as food writers with its Awards of Excellence on the Summit's opening day, March, 30.

That evening was then followed up with an opening reception, showcasing delectable meals and desserts, prepared by leading restaurants and hotels in Singapore. The drinks were flowing as well, from fine wines, beers and cognac to refreshing orange juice and sparkling mineral water were served to accompany the solid morsels.

The grand reception was not only a ceremony to officially launch the event but also to welcome WGS special guests, like the masterchefs and winemakers, among others.

One of WGS programs is the culinary masterclass, an interactive cooking class by culinary maestros from various countries -- including two-Michelin starred chef Frederic Anton from Le Pre Catelan, in Paris, France and Patrick Martin, vice president of Paris-based culinary art academy Le Cordon Bleu -- who enlighten gourmets with their cooking techniques.

Other WGS programs also include epicurean delights (specially designed menus created by masterchefs, served with fine wines from participating wineries), wine masterclasses (an eye-opening event for wine enthusiasts on the intricacies of wine-making, presented by the guest winemakers), vintner dinners (fine wines of the participating wineries are served with matching cuisine, prepared by the masterchefs).

And of course, the WGS gala dinner. It was a black tie program and the highlight of the WGS event, showcasing a spectacular menu -- consisting of signature dishes of the participating masterchefs and guest chefs -- and as always, fine wines.

There is also another delectable gastronomic program, dubbed the ""masterchef safaris"". Much like a good old-fashioned pub crawl, it is a sell-out event every year featuring a ""gourmet voyage"" that never fails to stun diners with the innovative, mouth-watering dishes, served before them. A six-course dinner is served at three fine restaurants (each prepares two courses) and all diners are transported via a chartered bus to enjoy an evening of unique dining experiences.

For the first round in the masterchef safari this year, two appetizer dishes, prepared by Jeffery Siew of Town Restaurant at the Fullerton Singapore and masterchef Allan Koh from Koko Restaurant, Melbourne Australia, were served amid al fresco, overlooking a bridge, in front of the Fullerton hotel.

Next up, the diners were transported to the Raffles hotel where they were greeted with a lei of white orchids. Here, two excellent main courses were served, namely Oven Baked Seabass And Foie Gras by chef David Mollicone from the Raffles Grill and the other was Young Pigeon and Fine Farce on Baguette with Macaroni and Comt Cheese with Simple Jus and Brandy by Frederic Anton.

The dining nirvana was wrapped up in style with fine desserts at the Rang Mahal Indian restaurant. The first dessert comprised three small treats, namely marinated homemade cheese, sandwiched between pineapple slices, seasoned broccoli and mushroom, prepared by the restaurant's chef Milind Sovani and the dinner was nicely topped off with chocolate Darjeeling semifredo by masterchef Floyd Cardoz from Tabla fine Indian restaurant, New York.

WGS's exciting culinary programs shows that Singapore wishes to further strengthen its gastronomic image or in the words of Wee Ee-Chao, Chairman of the Singapore Tourism Board, to reaffirm Singapore's status as a leading gourmet capital in the Asia-Pacific region.

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For further information on WGS' programs and schedules, please log on to www.worldgourmetsummit.com.

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