Sunday, March 21, 2010

Restaurant of the Nations Food Hotel Asia Culinary Challenge 2010

Dear Culinary Frens,

I am please to share with everyone here on the following event:

Singapore National Culinary Team Hot Cooking Presentation:
One of the key highlights of the upcoming Food and Hotel Asia 2010 show is the prestigious international acclaim Culinary Challenge 2010 formerly known as Salon Culinaire. Many of u have seen in my biodata that I was once a team member during my formative years as a chef. For 2010, the Singapore team will be competing once again with 9 other world renown national teams including the Swiss and Norwegian teams for the Battle of the Lion, which only the top three national teams will qualify to vie for.

The SNCT will be showcasing their hot tasting menu on Sat 27th March 7.30pm at Chef’s Daniels kitchen in Iluma (opp Bugis Junction). This 3 course menu will be opened to public for sit down sampling @ $45++ per pax and Chef Daniel Koh will be throwing in the canap├ęs as well for early birds. If you ask me, I have tasted this menu 4times already with other ex-national team members like Chefs Eric Teo, Louis Tay and much fine tuning has been done for the team members each round. In a nut shell, it is almost perfect. In this tasting menu, u will get to experience every cooking technique in classical and modern history of cooking. From slow braise to elements of molecular gastronomy, it is once in a life time experience to dine with some of the best chefs in Singapore and this menu will never be offered in any restaurant and will never be back again once over. Hence I urge all of u here to give it a shot of what that would cost at least double in most other fine dining restaurants in Singapore. I will also be on site to share experiences and knowledge on what you taste in the menu.

The menu is as follows:
 Lime Infused Confit of Norwegian Salmon, King Crab Terrine served with Watermelon Sorbet
 Roast Lamb Saddle with Tamarind-Kumquat Marmalade, Braised Lamb Neck Gateau topped with Puffed Barley, Manchego Polenta and Thyme Sauce
 Almond Biscuit with Chocolate Banana Ice Nougat and Mango “Bomb” in Passion Fruit Snow Jelly Wrap

Reservations details are in the attached brochure and limited to 90pax only

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