hosting chefs - world gourmet summit · magazine 2008’s 77th best restaurant in the world....
TRANSCRIPT
Hosting Chefs
Host ing Chef of At lant ic Din ing Room
Tower Club Singapore
Nominated in 2007 by Restaurant Magazine (UK) as one
of the top ten most innovat ive chefs around the wor ld,
Chef Edward Voon te l ls that h is passion for cooking was
love at f i rst s ight . As execut ive chef of At lant ic Din ing
Room, Chef Voon executes h is bel ie f in the importance of
enhancing the natura l f lavours of the ingredients, but a lso
creat ing a mult i -sensory d in ing exper ience whereby the
textures, scents and tastes are essent ia l .
Host ing Chef of mezza9, Grand Hyatt S ingapore
Tra ined at the Dubl in Col lege of Cater ing, Br ian Cleere
ref ined h is sk i l ls wi th exper ience at accla imed restaurants
such as the Hi l ton Internat ional Perth and Mietta’s and
in 1994 he was awarded the prest ig ious Michel in-star.
Cleere’s exper ience f rom an array of d i f ferent cul tures
prov ide h im with a strong foundat ion to serve up a range
of lusc ious internat ional cu is ine as the execut ive chef of
Grand Hyatt S ingapore.
Brian Cleere
Host ing Chef of Jaan, Level 70
Swissôte l The Stamford Singapore
This French-tra ined chef started cooking at the tender
age of 13 and soon made a name for h imsel f work ing at
h igh prof i le French restaurants. Recognised for h is ta lent
by T ime magazine, The Discovery Channel , and restaurant
guide Rela is & Châteaux , Chef Chiang cont inues to
present a unique exposé of southern French cuis ine,
nuanced by inf luences of the Mediterranean and h is own
creat ive f la i r.
André Chiang
Edward Voon
Host ing Chef of The Pr ime Society
Chef Damon Amos is a passionate bel iever in hav ing
d iscern ing produce knowledge. Under h is lead,
Br isbane’s Cha Cha Char Steak Restaurant received
The Austra l ian Restaurant & Caterer ’s Associat ion’s best
steak restaurant in Austra l ia award f rom 2004-2007. Chef
Amos’s insat iable cur ios i ty has seen h im unearth age-old
techniques and exper iment wi th new and f resh ingredients
to create t rue gourmet masterp ieces.
Damon Amos
Frédéric Colin
Host ing Chef of Brasser ie Les Saveurs
The St Regis Singapore
I t is wi th the benef i t of hav ing worked under numerous
Michel in-starred-chefs in Par is that Chef Frédér ic
Col in heads up The St Regis Singapore and i ts French
restaurant Brasser ie Les Saveurs – a re lat ive newcomer
to Singapore’s hospi ta l i ty scene. As execut ive chef
at Brasser ie Les Saveurs, he serves up t radi t ional and
modern French cooking, del ight ing d iners wi th even the
most d iscern ing palates.
Host ing Chef of Pont in i
Grand Copthrone Water f ront Hote l S ingapore
With h is humble personal i ty and 16 years of cu l inary
exper ience in k i tchens of Michel in-starred restaurants
wor ldwide, 34-year-o ld Chef Frank Ki l ian is a r is ing
star of the Singapore d in ing wor ld. W ith a ref reshingly
creat ive take on I ta l ian cuis ine, Chef Ki l ian now helms
the k i tchen at Pont in i , br inging a t imeless menu where
s imple, wholesome f lavours and seasonal products are
ref lected throughout.
Frank Kilian
Iggy’s
Ignatius Chan is arguably one of the most celebrated
personalit ies on the Singapore dining scene. Heading up
Iggy’s, one of the most well-known restaurants in Singapore,
his hard work and passion have seen it achieve the Miele
Guide 2008’s Best Restaurant in Asia and Restaurant
Magazine 2008’s 77th Best Restaurant in the World. Iggy’s
offers a cuisine inspired by the best of Chan’s dining and
travel experiences from around the world.
Ignatius Chan
Hosting Chef of Club Chinois, Tung Lok Group of Restaurants
Twenty-two years of cu l inary exper ience prof i t wel l in
a l lowing th is famed chef of Club Chinois to serve up the
f ine modern and t radi t ional Chinese cuis ine for which he
is known. His l is t of g lowing credent ia ls and achievements
inc ludes the Wor ld Gourmet Summit ’s Awards of
Excel lence for Ethnic Chef of the Year in 2002.
Ken Ling
53
Roger Marti
Host ing Chef of The Pavi l ion, The Sentosa Resort & Spa
Hai l ing f rom Switzer land, Chef Roger Mart i embarked on
h is l i fe long love of cooking as a young boy watching h is
godfather, a wel l -known chef , cook for the fami ly. Now
as the execut ive sous chef at The Pavi l ion, Chef Mart i
combines h is t ra in ing in the best cul inary schools in
Switzer land a long with h is passion for the a lchemy of
cooking to del ight d iners and leave them want ing more.
Host ing Chef of DOMVS, the I ta l ian Restaurant
Sheraton Towers Singapore Hote l
S ince h is beginnings at the Tsuj i Cul inary Inst i tute in
Osaka, Chef Nobuyuki Taguchi has garnered 23 years of
r ich cul inary exper ience. He has developed except ional
sk i l ls in a var iety of cu is ine sty les f rom I ta l ian to French to
Internat ional . Now the execut ive chef of Sheraton Towers
Singapore, Taguchi cont inues to create delectable d ishes
that sat is fy the palates of h is patrons at DOMVS.
Nobuyuki Taguchi
Host ing Chef of T ippl ing Club
Over the course of h is 16-year career, Ryan Cl i f t has
worked with some of the wor ld’s best chefs, and lead
Austra l ia ’s most accla imed restsaurant Vue de Monde
to receive numerous awards inc luding The Age Good
Food Guide Restaurant of the Year . Under h is lead, the
restaurant was awarded with three hats by The Age
Good Food Guide , and ranked among the World’s Top 50
Restaurants by the inf luent ia l Restaurant Magazine .
Ryan Clift
55
• Singapore • Hong Kong • Indonesia • Malaysia
APPRECIATING THE FINER THINGS IN LIFE, IN ASIA’S MOST DYNAMIC CITIES.
TRAVEL
FASHION
TIMEPIECES
PERSONALITIES
AD_PEAK.indd 1 25/3/09 11:37:03 AM
Rang Mahal
Rang Mahal is the foremost f ine-din ing Indian restaurant
in Singapore, offer ing an authent ic menu that showcases
cuis ines f rom the var ious regions of India. A haven for
food lovers, the team at Rang Mahal offers a menu
with the character ist ics of authent ic fare whi le keeping
abreast of new and exci t ing food t rends. Sourc ing only
the f inest ingredients d i rect ly f rom India, the Rang Mahal
team creates a f lavourfu l array of northern, coasta l and
southern Indian cuis ine.
Rang Mahal
Host ing Chef of The Cl i f f
The Sentosa Resort & Spa
Chef de Cuis ine Shawn Armstrong helms the s ignature
restaurant of The Sentosa Resort & Spa, creat ing
and serv ing a menu inspi red by the sea. W ith years of
exper ience in c lass ica l French cooking, Armstrong
places utmost importance on f reshness, seasonal i ty of
ingredients, ar t fu l presentat ion and str ik ing a del icate
balance between t rends and personal sty le.
Shawn Armstrong
Host ing Chef of Club Chinois
Tung Lok Group of Restaurants
Singapore’s answer to a local ce lebr i ty chef , Chef
Sam Leong’s c la im to fame is h is expert ise in
in fus ing t radi t ional Chinese cuis ine with a modern
touch. His ta lents and contr ibut ions have been
acknowledged with the Wor ld Gourmet Summit ’s
Awards of Excel lence for the Chef of the Year in
2001, 2002, and 2004.
Sam Leong
57
Norway’s Natural Seafood... Nurturing Culinary Talents Around The WorldRaised in the cold, clear waters of Norway, Norwegian seafood products are consistently high in quality and stable in supply, making them the preferred choice of international culinary festivals and competitions. The Norwegian Seafood Export Council (NSEC) is proud to support culinary talents at the many world-class events, nurturing them and challenging them to achieve new heights in their career.
A selection of the major culinary events supported by NSEC :• Bocuse d’Or - six-time official seafood sponsor• Escoffier China, China 2008• Global Chef ’s Challenge, Singapore 2009• MLA Black Box Challenge, 2004 to 2006, 2006 to 2008• Otto Weibel & Norwegian Seafood Scholarship, Singapore• World Gourmet Summit (WGS), 2004 to 2006, 2009• WGS Awards of Excellence 2009
© N
SEC
- T
akas
hi O
kuzu
mi,
Ryu
zo Y
amaz
aki
advertisting_200X235mm FA.indd 1 3/28/09 1:33:11 PM
Allow yourself the pleasure of its alluring aroma and robust flavour.
Borne of our 47 year heritage, Boncafé’s Gourmet Coffee range offers you the freshest
premium coffee varieties, to yield a cup that will honour even the table of the most
discerning connoisseurs.
As surely as passion stirs the soul, our Gourmet Coffee blends are guaranteed to
stir your senses.
A Stirring Sensation.
Coffee Specialist Since 1962 • www.boncafe.com
Call us today 6776.2216...and enquire about our Être Bon Gallery and Academy Tours and Barista Courses!
L309-277/423409_XXX_Boncafe_Audrey_Souvenir_200x235_V1_.indd 1 3/31/09 5:48:25 PM
Norway’s Natural Seafood... Nurturing Culinary Talents Around The WorldRaised in the cold, clear waters of Norway, Norwegian seafood products are consistently high in quality and stable in supply, making them the preferred choice of international culinary festivals and competitions. The Norwegian Seafood Export Council (NSEC) is proud to support culinary talents at the many world-class events, nurturing them and challenging them to achieve new heights in their career.
A selection of the major culinary events supported by NSEC :• Bocuse d’Or - six-time official seafood sponsor• Escoffier China, China 2008• Global Chef ’s Challenge, Singapore 2009• MLA Black Box Challenge, 2004 to 2006, 2006 to 2008• Otto Weibel & Norwegian Seafood Scholarship, Singapore• World Gourmet Summit (WGS), 2004 to 2006, 2009• WGS Awards of Excellence 2009
© N
SEC
- T
akas
hi O
kuzu
mi,
Ryu
zo Y
amaz
aki
advertisting_200X235mm FA.indd 1 3/28/09 1:33:11 PM
Allow yourself the pleasure of its alluring aroma and robust flavour.
Borne of our 47 year heritage, Boncafé’s Gourmet Coffee range offers you the freshest
premium coffee varieties, to yield a cup that will honour even the table of the most
discerning connoisseurs.
As surely as passion stirs the soul, our Gourmet Coffee blends are guaranteed to
stir your senses.
A Stirring Sensation.
Coffee Specialist Since 1962 • www.boncafe.com
Call us today 6776.2216...and enquire about our Être Bon Gallery and Academy Tours and Barista Courses!
L309-277/423409_XXX_Boncafe_Audrey_Souvenir_200x235_V1_.indd 1 3/31/09 5:48:25 PM
Local Stars
The Leading Restaurants of Singapore
VeggieMight
THE STYLISH GOURMET READFor subscription, email contact details to [email protected] or call 6323 1606
appetite.ad.wgs09.indd 1 3/25/09 6:15:23 PM
AU PETIT SALUTPartner Chefs: Patrick Heuberger & Karl Dobler
Celebratory Menu
Cured & Preserved
Avai lable for lunch and dinner
Date: 20 - 25 Apr i l 2009
Pr ice: S$98.00 (wi th cheese or dessert )
S$108.00 (wi th cheese and dessert )
Ci t ibank cardmembers: Compl imentar y ja r o f home-made
duck r i l l e t te wor th S$42.00
Ci t ibank cardmembers: Compl imentar y ja r o f home-made
duck r i l l e t te wor th S$42.00
Feature Activity
The Art of Curing, Preserving & Smoking
Date: 19 Apr i l 2009
T ime: Cooking c lass 10:00am
Set lunch menu 12:30pm
Price: Cooking c lass S$100.00
Set lunch menu S$78.00
Reservations
(65) 6475 1976
CASSISPartner Chef: Eric Guilbert
Celebratory Menu
Palate Savoury
Avai lable for lunch and dinner
Date: 20 - 26 Apr i l 2009
Pr ice: S$155.00
Ci t ibank cardmembers: 15% sav ings
Feature Activity
Pepper & Citrus
An Avant-garde Tour de Force
Date: 20 Apr i l 2009
T ime: 7:30pm
Pr ice: S$135.00
*Al l pr ices are subject to prevai l ing taxes and charges
Reservations
(65) 6872 9366
VeggieMight
THE STYLISH GOURMET READFor subscription, email contact details to [email protected] or call 6323 1606
appetite.ad.wgs09.indd 1 3/25/09 6:15:23 PM
Patr ick Heuberger
Er ic Gui lbert
63
Feature Activity
46 Bukit Pasoh Tour
Date: 21 Apr i l 2009
T ime: 7:00pm
Price: S$210.00
Reservations (OSO Ristorante)
(65) 6327 8439
Reservations (Absinthe)
(65) 6222 9068
OSO RISTORANTE & ABSINTHEPartner Chefs: Diego Chiarini & Francois Mermil l iod
Celebratory Menu (OSO Ristorante)
Executive Lunch/World Gourmet Summit
in 2009 f lavours
Avai lable for lunch and dinner
Dates: 20 - 26 Apr i l 2009
Pr ice: Execut ive Lunch S$60.00
Celebratory Menu S$98.00
WGS Celebratory Menu (Absinthe)
WGS Celebratory Menu
Avai lable for lunch and dinner
Date: 20 - 26 Apr i l 2009
Pr ice: S$120.00
GOLDEN PEONYPartner Chef: Chung Ho Shi
Celebratory Menu
A Dialogue of Four Shi-Fu(Masters)
Avai lable for lunch and dinner
Date: 20 - 26 Apr i l 2009
Pr ice: S$120.00
Ci t ibank cardmembers: 15% sav ings
Feature Activity
The Art of Dim Sum
Date: 22 Apr i l 2009
T ime: 4:00pm
Price: S$35.00
Reservations
(65) 6432 7482
HUA TINGPartner Chefs: Chan Kwok & Chung Lap Fai
WGS Celebratory Menu
Avai lable for lunch and dinner
Date: 1 Apr i l - 3 May 2009
Pr ice: S$98.00
Ci t ibank cardmembers: 10% sav ings
Feature Activity
Best of Both! A Gourmet
Showcase by Hua Ting’s Top Chefs
Date: 27 Apr i l 2009
T ime: 7:00pm
Price: S$128.00
S$168.00 (wi th wines)
Reservations
(65) 6739 6666
Chung Lap Fai
*Al l pr ices are subject to prevai l ing taxes and charges
Chan Kwok
Chung Lap Fai
Diego Chiar in i
Chung Ho Shi
Francois Mermi l l iod
*Al l pr ices are subject to prevai l ing taxes and charges 65
Label A-Peel TM
preserve your memories
Enjoying the Wine?
Savouring the Champagne?
Chilling with some Sake?
Why not peel the label and cherish the fond memories of the moment
Label A-Peel TM is the world’s leading label
remover. Easy and Efficient, Label A-Peel TM
quickly removes the label from wine,
champagne and even sake bottles. No mess,
no fuss, no soaking! Just Peel it!
The Personal Collection album stores and preserves
your label collection. It comes
in three colours: Black, Blue
and naturally, Wine Red.
Together, they make the
perfect gift.
Are you an Event Planner? Restaurateur? Hotel? Vinter? Distributor? Wine/Champagne educator? Call us about corporate gifts, bundling and trade options.
www.Label-A-Peel.com [email protected] Tel:+(65) 6618 5013 Made in Japan
Be Enterprising Pte. Ltd is the exclusive distributor of Label A-Peel TM and the Personal Collection ALbum in Asia, Australia,
New Zealand and USA. For more information contact Beth Talbot at [email protected] or +(65) 6618 5013 (Singapore)
Just peelit!
LES AMISPartner Chef: Armin Leitgeb
Celebratory Menu
Le Menu de Celebration du World Gourmet Summit 2009
Avai lable for lunch (4-course) and dinner (7-course)
Date: 27 Apr i l - 3 May 2009
Pr ice: Lunch S$88.00
S$138.00 (wi th wines)
Dinner S$220.00
S$345.00 (wi th wines)
Feature Activity
My Memories of Austrian Food
Date: 29 Apr i l 2009
T ime: 7:00pm
Price: S$180.00
S$275.00 (wi th Austr ian wines)
Reservations
(65) 6733 2225
SI CHUAN DOU HUA RESTAURANTTOP of UOB Plaza
Partner Chef: Zeng Feng
Celebratory Menu
Perfect Pair ing of Tea with Fine Chinese Cuisine
Avai lable for lunch and dinner
Date: 20 - 26 Apr i l 2009
Pr ice: S$88.00
Ci t ibank cardmembers: 15% sav ings
Feature Activity
Imperial High Tea
Date: 25 Apr i l 2009
T ime: 2:30pm
Price: S$48.00
Reservations
(65) 6535 6006
Label A-Peel TM
preserve your memories
Enjoying the Wine?
Savouring the Champagne?
Chilling with some Sake?
Why not peel the label and cherish the fond memories of the moment
Label A-Peel TM is the world’s leading label
remover. Easy and Efficient, Label A-Peel TM
quickly removes the label from wine,
champagne and even sake bottles. No mess,
no fuss, no soaking! Just Peel it!
The Personal Collection album stores and preserves
your label collection. It comes
in three colours: Black, Blue
and naturally, Wine Red.
Together, they make the
perfect gift.
Are you an Event Planner? Restaurateur? Hotel? Vinter? Distributor? Wine/Champagne educator? Call us about corporate gifts, bundling and trade options.
www.Label-A-Peel.com [email protected] Tel:+(65) 6618 5013 Made in Japan
Be Enterprising Pte. Ltd is the exclusive distributor of Label A-Peel TM and the Personal Collection ALbum in Asia, Australia,
New Zealand and USA. For more information contact Beth Talbot at [email protected] or +(65) 6618 5013 (Singapore)
Just peelit!
Armin Lei tgeb
Zeng Feng
*Al l pr ices are subject to prevai l ing taxes and charges67
Reservations
(65) 6371 1130
Reservations
(65) 6309 3254
(Feature Act iv i ty )
(65) 6836 3088
(Celebratory Menu)
THE SONG OF INDIAPartner Chef: Mil ind Sovani
Celebratory Menu
Spice – the Indian Secret Revealed
Avai lable for d inner only
Date: 27 Apr i l - 3 May 2009 (except 1 May)
Pr ice: S$75.00
Ci t ibank cardmembers: 10% sav ings
Feature Activity
Royal Cuisines of the Palaces of India
Date: 1 May 2009
T ime: 6:00pm
Price: S$98.00
Ci t ibank cardmembers: 10% sav ings
Reservations
(65) 6836 0055
YANTRAHosting Chef: Akhil Prabhu
Celebratory Menu
Kebab Festival
Avai lable for lunch and dinner
Date: 17 Apr i l - 1 May 2009
Pr ice: S$16.00 - S$30.00 per d ish
Feature Activity
Indian Flavours with Scottish Spices
Celebration of the Cask
Date: 23 Apr i l 2009
T ime: 7:30pm
Price: S$150.00
THE GARDENPartner Chef: Michael Leibl
Celebratory Menu
Celebrating the First Year of The Garden
Celebrating the Second Year of The Garden
…a taste of what is to come
Avai lable for lunch and dinner
Date: 27 Apr i l - 3 May 2009
Pr ice: S$128.00
Ci t ibank cardmembers: 10% sav ings o f f to ta l b i l l
Feature Activity
Focus on Flavours
Date: 30 Apr i l 2009
T ime: 7:00pm
Pr ice: S$128.00
Ci t ibank cardmembers: 10% sav ings o f f to ta l b i l l
THE PRIME SOCIETYHosting Chef: Damon Amos
Celebratory Menu
Avai lable for d inner only
Date: 20 - 26 Apr i l 2009
Pr ice: S$128.00 (S$208.00 with wine pai r ing)
Ci t ibank cardmembers: 15% sav ings
Feature Activity
What’s the Beef with Grass & Grain
Date: 24 Apr i l 2009
T ime: 4:30pm
Price: S$88.00
Ci t ibank cardmembers: 15% sav ings
Reservations
(65) 6474 7427
*Al l pr ices are subject to prevai l ing taxes and charges
Damon Amos
Mi l ind Sovani
Michael Le ib l
Akhi l Prabhu
*Al l pr ices are subject to prevai l ing taxes and charges69
JINGPartner Chef: Yong Bing Ngen
Celebratory Menu
Jing Six-Course Abalone Menu
Avai lable for lunch and dinner
Date: 20 - 26 Apr i l 2009
Pr ice: S$125.00
S$175.00 (wi th wines)
Ci t ibank cardmembers: 15% sav ings
Reservations
(65) 6224 0088
LI BAI CANTONESE RESTAURANTPartner Chef: Chung Yiu Ming
Celebratory Menu
World Gourmet Summit Menu
Avai lable for lunch and dinner
Date: 1 Apr i l - 30 June 2009
Pr ice: S$138.00 (set menu 1)
S$148.00 (set menu 2)
Ci t ibank cardmembers:
15% sav ings ( f rom 1 Apr i l to 30 June 2009)
Reservations
(65) 6839 5623
Chung Yiu Ming
Yong Bing Ngen
*Al l pr ices are subject to prevai l ing taxes and charges71
OTTO RISTORANTEPartner Chefs: Giacomo Gall ina & Michele Pavanello
Celebratory Menu
A Journey Of Colours With Asparagus
Avai lable for lunch and dinner
Date: 27 Apr i l - 3 May 2009
Pr ice: S$128.00
Ci t ibank cardmembers: 15% sav ings and one compl imentar y
g lass o f Prosecco wine
Reservations
(65) 6227 6819
PONTINIPartner Chef: Frank Kil ian
Celebratory Menu
Avai lable for lunch and dinner
Date: 20 - 25 Apr i l 2009 (25 Apr i l d inner only )
Pr ice: S$118.00
Ci t ibank cardmembers: 15% sav ings
Reservations
(65 6233 1133
NOVUS Restaurant & BarPartner Chef: Stephan Zoisl
Celebratory Menu
Shadow Menu
Avai lable for d inner only
Date: 27 Apr i l - 3 May 2009
Pr ice: S$128.00
Ci t ibank cardmembers: One compl imentar y g lass o f Rober t
Mondav i w ine fo r ever y ce lebra tor y menu ordered
Reservations
(65) 6336 8770
oosh at dempseyPartner Chef: Andy Lau
Celebratory Menu
WGS Celebratory Menu
Avai lable for d inner only
Date: 27 Apr i l - 3 May 2009
Pr ice: S$88.00
Reservations
(65) 6475 0002
*Al l pr ices are subject to prevai l ing taxes and charges
Andy Lau
Giacomo Gal l ina
Michele Pavanel lo Stephan Zois l
Frank Ki l ian
*Al l pr ices are subject to prevai l ing taxes and charges73
S i n g a p o r e ’ s O n l y M o n t h l y C h i n e s e L u x u r y T i t l e
INHOUSEAD-ICON2.indd 1 4/2/09 2:55:10 PM
SHANG PALACEPartner Chef: Peter Tsang
WGS Celebratory Menu
Avai lable for lunch and dinner
Date: 27 Apr i l - 3 May 2009
Pr ice: S$88.00 (Fragrance of Qi Men)
S$138.00 (Heavenly Red Robe)
Reservations
(65) 6213 4473
TATSUYA JAPANESE RESTAURANTHosting Chef: Ronnie Chia
Celebratory Menu
Best of Spring
Avai lable for lunch and dinner
Date: 27 Apr i l - 3 May 2009
Pr ice: S$228.00
Ci t ibank cardmembers: One compl imentar y pot o f house
spec ia l sake ‘ the or ienta l beauty ’ w i th ever y two persons
d in ing- in .
Reservations
(65) 6737 1160
Ronnie Chia
Peter Tsang
*Al l pr ices are subject to prevai l ing taxes and charges75