Singapore wins Culinary Olympics 2016

Source: the Singapore National Culinary Team. The Singapore National Culinary Team beat over 30 countries around the world to win the Culinary Olympics 2016 championship title. The team won gold for both the Cold Display and Hot Cooking segments. It is the first time Singapore has won the Culinary Olympics. From left: Teo Yeow Siang, team captain, from Lavish Catering; Triston Fang, team member, from Ocean Restaurant by Cat Cora, Resorts World Sentosa; Alan Wong, team member, from Lavish Catering; team manager Louis Tay from Swissotel Merchant Court; Roy Lim, team member, from Unilever FoodSolutions; and Alex Chong, team member, from The Regent Singapore.

It's not only Michelin star chefs that Singapore can boast of now. The Singapore National Culinary Team has won the Culinary Olympics 2016, scoring golds for in the Cold Display and Hot Cooking categories, showing that the country's chefs are world-class too.

The Culinary Olympics is one of the most prestigious international culinary competitions in the world. Held in Erfurt, Germany every four years, this year’s edition took place from 21 to 26 October 2016, with 30 of the world’s top national teams participating.

The Singapore National Culinary Team has a stellar reputation in international culinary competitions. It had been training for a year for the competition. The team is led by Chef Louis Tay, Executive Chef, Swissotel Merchant Court, who has a long list of competition accolades. He was also Team Manager when the Singapore National Culinary Team clinched the championship title for the third time at the Culinary World Cup in Luxembourg.

The team for Culinary Olympics 2016 was handpicked based on experience, commitment and potential. Team Captain Teo Yeow Siang is from Lavish Catering as is team member Alan Wong. The other team members include Triston Fang from Ocean Restaurant by Cat Cora, Resorts World Sentosa; Roy Lim of Unilever FoodSolutions and Pastry Chef Alex Chong who is from Regent Hotel.

For the Culinary Olympics, the team has to deliver a Cold Display, setting up an exhibition table comprising four different kinds of finger foods for six people; a cold festive/buffet platter for eight; three different starters for one; an lacto-ovo vegetarian three-course lunch menu for one; and a festive menu for one. A separate pastry setup must also be displayed, including a show item, four different individual plated desserts for one, plus a display of sweet biscuits, chocolates, petits-fours or friandises (Editor's note: the plate of sweets or pastries served at the very end of a meal).

The second part of the competition is the hot cooking segment. The team has to prepare 110 portions of a three-course meal – an appetiser (with seafood/fish as main ingredient or a combination of both), a main course using butcher’s meat, poultry or game, or a combination thereof; and dessert featuring contrasting textures and temperatures.

Tay said a culinary competition of this level is both emotionally and physically intense. "The team has sacrificed a lot of time and sleep. There are so many people we need to thank. Firstly, the Singapore Chefs’ Association for backing us up and the sponsors who made all this possible. We are very grateful to our mentors, who have also spent a lot of time walking this journey with us, refining our dishes so we can reach perfection. And lastly, the team members and their families for committing so many months of their life to this mission. We are proud (of) our performance, and for representing Singapore the best way possible,” he said.

Interested?

Read the WorkSmart Asia blog post about Lavish Catering's launch of premium catering services

KLM World Business Class flights out of Amsterdam to feature meals by three-star chef Jacob Jan Boerma

Source: KLM. Boerma.

From 25 October 2015, KLM Royal Dutch Airlines begins serving meals by Jacob Jan Boerma, a Dutch three-star chef, in World Business Class on flights out of Amsterdam*. Boerma is the first chef to enrich the KLM kitchen for a whole year.

"KLM is once again proud to work with a chef from a Michelin three-star restaurant. This time it is Jacob Jan Boerma of restaurant De Leest in Vaassen who will be providing delicious meals with entirely their own signature. KLM’s World Business Class passengers have always appreciated the meals designed by our top chefs and I fully expect Jacob Jan’s menus to delight our customers," said Miriam Kartman, KLM Executive Vice President Inflight Services.

"It is a fantastic challenge to work with KLM, one of the greatest airlines in the world! I am very much looking forward to welcoming you to personally experience the menus at high altitude. The meals have been carefully compiled with KLM. I hope I can treat you to a culinary surprise!" said Boerma.

KLM has been serving meals by leading Dutch chefs in World Business Class for many years. By working with top chefs, KLM continues its promotion of the culinary world on board. The tableware is designed by Dutch designer Marcel Wanders, which perfectly matches KLM’s “International Dutch” product vision. Past meals were designed by Cees Helder, Margot Janse, Sergio Herman, Richard Ekkebus, Mario Ridder, Richard van Oostenbrugge and Jonnie Boer.

Source: KLM. Boerma has created four different menus for KLM.

Boerma and Kim Veldman opened restaurant De Leest in 2002. The restaurant received its first Michelin Star in 2003, its second in 2007 and, in 2014, the ultimate achievement, its third Michelin Star. The cuisine is French with cosmopolitan influences. Fresh elements are prominent and the restaurant stands out for its use of local, often organic produce. Jacob Jan will open his own restaurant at Amsterdam’s newly renovated Grand Hotel Krasnapolsky in 2016.

*KLM flights between Asia and the Middle East transit in Amsterdam.

Jia Wei Chinese Restaurant introduces new menu

Source: Accor Hotels.

Jia Wei Chinese Restaurant at the Grand Mercure Singapore Roxy has launched a new menu in conjunction with the arrival of its new Master Chef Victor. The dishes are designed to reflect the contemporary oriental décor, and embrace the Chinese concept of 家味, or flavours of home.

The menu highlights Oriental favourites such as Chef’s superior fish maw with seafood soup, and fresh prawns served with two signature sauces. There is a wide array of dim sum on the menu, and an unusual dessert, the deep-fried cempedak ice cream.

“We recognise the importance of family bonding, and we are excited with the newly launched menu that gives diners the opportunity to savour home-cooked dishes (just as if they were in) the comfort of their home,” said Klaus Gottschalk, General Manager of Grand Mercure Singapore Roxy.

Jia Wei Chinese Restaurant is at level 2 of the Grand Mercure Singapore Roxy. Lunch is served from 11.30am to 3pm from Mondays to Saturdays, from 11am to 3pm on Sundays and public Holidays. Dinner is served from 6pm to 11.00pm daily.

Interested? 

Make a reservation at +65 6340 5678 or visit www.grandmercureroxy.com.sg

Nespresso launches new Inissia colours and bespoke gourmet recipes for Singapore

Source: Nespresso.

Nespresso has launched two new colours for the limited edition Inissia – Pacific Blue and Fuchsia Velvet – to accompany two permanent colours, red and black.

Weighing in at 2.4kg, Inissia is the lightest in the Nespresso range. It features all of Nespresso’s advanced technologies, including a quick heat up time of 25 seconds, a 19 bar pressure extraction system, automatic pre-programmed coffee buttons and an automatic power-off mode after nine minutes of inactivity. 

In conjunction with the launch, Nespresso partnered local culinary personality Willin Low to introduce four coffee creations catered to local taste preferences. Named by the New York Times as one of the three chefs to transform the culinary scene in Singapore, Chef Low is the brain behind the trendy Wild Rocket restaurant at Mount Emily. His expert take on modern Singaporean cuisine has made him a perfect partner for Nespresso to celebrate Singaporeans’ love for coffee. 

Said Low on his partnership with Nespresso, “I believe great food and great coffee go hand in hand, like a match made in heaven. I’ve always loved a cup of Nespresso and I’m thrilled at this partnership opportunity as we are both committed to providing our customers with the best possible gourmet experiences.”

The gourmet coffee recipes are inspired by the palettes of coffee lovers in Singapore and the playful colours of Inissia. Distinctive ingredients, from hawthorn powder to condensed milk, are used to create and deliver pure Nespresso pleasure. 

"The recipes created for Nespresso incorporate my signature style of adding reminiscent elements of my childhood, such as hawthorne flakes, for an added dimension that I’m sure all Singaporeans will appreciate and love!” noted Low.

The four creations are:

The Hawthorne & Raspberry Milkshake, with Ristretto, which combines the fruity notes of the Ristretto Grand Cru, the tangy flavours of raspberry and hawthorn, and the richness of vanilla ice cream. 

Blue Oasis with Rosabaya de Colombia delivers the winey notes of the Rosabaya de Colombia Grand Cru with a well-rounded chocolate cream and coconut topping.

Reverse Affogato with Coffee Granita, with Indriya from India is a unique take on an Italian favourite.

Red Velvet Kueh Buloh Tiramisu, with Arpeggio A is a distinctive spin on the Chinese New Year delicacy, harmonising the cocoa notes of the Arpeggio Grand Cru with the creaminess of tiramisu. 

The recipe card set is complimentary with any purchase of an Inissia machine, from 18 May to 30 June 2015, or while stocks last at Nespresso Boutiques in Singapore (ION Orchard #01-14 or Takashimaya Department Store B1); Nespresso Authorised Trade outlets, online at www.nespresso.com, via the Nespresso mobile app or through the toll-free hotline 800 852 3525 (available 24/7). 

The company also has an ongoing social media campaign, the #MyNespressoColour Social Media Contest. To participate, post your most creative and colourful coffee moments on social media with the hashtag #MyNespressoColour by 31 May 2015. 

Each submitted coffee moment must feature one colour theme out of the four Inissia colours (Fuchsia Velvet, Pacific Blue, red or black), and include your coffee drink. The top five most creative entries will walk away with an exclusive Inissia experience worth S$900!

Toyo Koda to elevate menus at Le Passage Mohkan Shan

Source: Le Passage Mohkan Shan website.

Le Passage Mohkan Shan (莫干山法国山居), the French country house hotel and restaurant in its own private tea plantation on the foothills of the bamboo-covered Moganshan* mountain in China, has appointed Toyo Koda as its new head chef. The hire is its latest move to establish the 40-room Le Passage Mohkan Shan as a culinary destination in Asia.

Chef Toyo, voted in 2013 as one of the Top 35 chefs in Asia by the San Pellegrino Restaurant Awards for his work as Head Chef at the French restaurant Franck in Shanghai, is expected to revolutionise menus with his experience from Japan, France and China. 

“Toyo is not a hotel chef, he’s a restaurant chef - that really fits our luxury country house profile,” says Christophe Peres, owner of Le Passage Mohkan Shan. “He is all about the creation, the product and ingredients. And what Moganshan has is an amazing wealth of seasonal and organic products that Toyo has free reign to explore.”

It is in the organic meat that Chef Toyo is really making his mark in the restaurant. "Guests can see a range of food items that have been crafted on the mountain from products locally-sourced and from across organic farms in China,” says Chef Toyo.

Prior to working in China from 2007, Chef Toyo spent 13 years honing his craft. He began at L’Ecole Culinaire Tsuji in Osaka, Japan and Lyon, France, then went on to work at Hotel Okura Tokyo-Fukuoka, Japan, Domaine de clairefontaine, Chonas l'amballa, Relais Loui XIII, Les Saveurs de Flora, Le Sens and Hotel Plaza athénée in Paris, France.

“Toyo has worked in some of France’s finest restaurants and has been on our radar for quite a number of years,” said Peres. "Chef Toyo has a very distinct way of creating French cuisine that is more modern and light – and that is his Japanese background shining through. He keeps the traditions of French cuisine but brings them to the 21st century. With his knowledge of working in China and his work with local produce, Chef Toyo’s food is an amazing blend of the best of three cultures.”

*Mount Mogan (莫干山) is in Zhejiang Province, China, 60 km from Hangzhou, capital of Zhejiang province.

Michelin star chef Nicolas Isnard to cook at Singapore's Sofitel So Singapore

Source: Accor Hotels. Chef Isnard.

Xperience, the signature restaurant and bar at Sofitel So Singapore, welcomes French Michelin star chef Nicolas Isnard to deliver fresh and sumptuous flavours from France to Singapore. From 4 to 8 November 2014, Chef Isnard will act as Guest Chef, bringing his Mediterranean and Italian influences and serving up rustic flavours in the classic French style.

Partnering with Chef Anne-Cecile Degenne, Executive Chef of Xperience, Chef Isnard will offer a daily set four-course lunch at S$45++, daily set five-course dinner menu at S$88++ and a Saturday 6-course Gala dinner at S$148++ or S$188++ with wine pairing. An à la carte dinner menu will also be available.

Originally from the South of France, Chef Isnard acquired a taste for cooking from his Italian grandmother. Famous for mixing traditional cooking with innovation, he currently co-owns the L’Auberge de la Charme restaurant in France, which earned a Michelin star within a year of its opening in 2008. The restaurant also boasts four Gault & Millau toques.

“As the culinary capital of Asia, Singapore is the place for gastronomic adventures and new experiences. Sofitel So Singapore strives to offer our guests an exclusive interactive culinary journey of the senses. With Chef Isnard and Chef Degenne together, we are confident that they will bring an extraordinary culinary experience for Singapore’s gastronomes,” said Vincent Lelay, General Manager of Sofitel So Singapore.

Chef Isnard’s specialties include filet de boeuf, farmed chicken egg and onion soup “Contemporary Style”.

“I am excited to be collaborating with such an inspiring chef to continuously push new boundaries for Singapore’s culinary scene. Chef Isnard’s creativity and innovation will certainly elevate our guests’experience to a whole new level,” added Chef Degenne.

Guest Chef Isnard is the grand finale of Sofitel So Singapore’s Guest Chef Series. Earlier this year, Chef Degenne was joined by other internationally acclaimed Michelin star guest chefs, including Chef Yuichi Kamimura and three-Michelin star Chef Quique Dacosta.

For reservations, please call the hotel at +65 6701 6800.