An Afternoon of "Speed-dating" at Discovery WGS (World Gourmet Summit)

 

We walked in and did not know what to expect at the Discovery WGS Meet the Stars Media exclusive held at Chijmes Hall.

 

The PR staff briefed us on how the event was going to be. Here you see the chefs from the various countries seated at their own tables. We, the media, were given 4 minutes at each table to have a one to one question and answer session with the chefs. I call this truly up close and personal. The chefs are all so charismatic. As one who loves to cook, the sessions gave me an insight and slightly more understanding on the different types of cuisine and ways of preparation.

 

Below : Group picture of the Masterchefs who are here especially for the @worldgourmetsummit. They will be whipping up unique Masterchef dining delights menu from 16 April to 20 April.

 

 

Chef Akira Back (chef standing beside the lady in red) @akirabacksg @jwmarriotsg

He takes traditional Korean food and modernised it. A modern look but still maintaining the authentic Korean taste. (Apologies... did not manage to take individual picture of Chef.)

 

Lady in Red : Tequila Ambassador Miss Alba Aviles at @elmeromerosg
Her specialty in preparing tequila to pair with Mexican food.

Chef Kevin Thornton @mo_Singapore : Chef Kevin hails from Ireland. One of his specialties is pigeon smoked in hay and age old bog oak. He is also quite passionate in photography. Very charming in person.

Lady in the middle : Chef Patrizia di Benedetto @gattopardo_ristorante_di_mare who is also a Michelin star chef. From Sicily, she will be featuring seafood and burrata. Self taught chef who rose to what she is today. A very humble chef.

Chef Artur Moroz (on the right) @wooloomooloosteakhousesg from Poland. Will be presenting goose that was airflown from Poland.

Chef Ryu Tae Hwan @morselsingapore with Chef Petrino Loh
Specialise in Korean food.  We had many questions on the Ginseng Chicken  soup. We learned that the soup is made using fresh ginseng from Korea thereby the aftertones of the soup is more robust.

After the sessions, we were treated to Mexican canapés and drinks.

 

 

It was a very unique experience at this "Speed-dating"sessions with the Masterchefs. Never have I come close to so many at one place and gained abit of culinary know from all of them.

 

For more deets, please head on to this website : www.worldgourmetsummit.com

 

Thank you @miss_teatime_sg for bringing me along and @heatbranding for hosting.

 

 

 

A Peranakan Popiah Buffet

 

The entrance to The Peranakan. Bright décor that screams nonya heritage.

 

 

 

A table setting with gorgeous handcrafted plates.

 

Hot lemongrass tea being served in dainty teacups.

 

Popiah buffet table. The condiments consist of julienned cucumber, beansprouts, lettuce, hard boiled eggs, prawns and the cooked shredded turnips. Sweet sauce, garlic and sambal chilli for slathering onto the popiah skin.

 

 

 

A do it yourself popiah. Go crazy and be creative. Add little or more ingredients or how fat or how thin you want your popiah to be.

 

 

 

 

 

Meesiam is also included. The gravy is sweet sour and tangy. For more kick, slather the sambal chilli and toss into the gravy. A fantastic combination.

Chendol is a must. This is legit. The gula melaka (brown sugar) had a aromatic smoky aftertaste. We were told by Chef Raymond that it was cooked over charcoal in Malaysia. A yummy sweet ending to our buffet. Nice to know, seniors can enjoy free chendol just by showing their senior card.

 

 

And of course, not forgetting, a traditional cup of kopi-o. (coffee black) to end the meal.

 

 

 

Milk tea is also available if you are not a coffee person.

 

The Nonya Popiah Buffet is only available every Saturday and Sunday from 1430 to 1730 hours.
Cost is : $28++ per person

Location : The Peranakan
422 Orchard Road
Level 2 The Claymore
Singapore 238879

Website : www.theperanakan.com

This was an invited media tasting.

Thank you @chubbybotakkoala for the invite and @theperanakan for hosting us.

Attended with: @ivan_teh_runningman @jellymagically @rain498 @littletinysun @tiara_star @o_oican

 

 

Surfing and Turfing at Royale Mercure Bugis

Have a taste of both worlds. In this new offering by the Royale, enjoy meats and seafood at the same place. The Surf and Turf buffet started from March and will end its run on 27 May 2018.

 

Interior of the Royale

A welcome platter consisting of beef sliders, clam gratin and black pepper crabs, served just before one starts the buffet proper. My favourite was the crab. Spicy black pepper engulfed the crabs leaving a tingling sensation on the palate.

Zooming in on hot food. This is the crayfish lor mee. Half a crayfish and pieces of fish cake. The gravy had a herbal twang. Add the sambal chilli and alittle vinegar, it is comfort food. This was the first dish I had and probably my favourite.

Potatoes Dauphinoise. Creamy with a distinct taste of baked cheese. For cheeselovers out there, this is a must try.



Sirloin steak that was so tender. Dark brown gravy with a tinge of saltyness and hint of herbs and spices. If you pair this with the potato dauphinoise, it is like a  match made in heaven.

 

 

Mongolian style slow braised lamb leg with red sago, rose wine and spices. I do not eat lamb but from what I heard from my dinner companions, it was braised wonderfully and had a strong hint of the spices.

 

Spare ribs that are tender with a sweet and sour finish.

Baked seabass

Various varieties of sushi to satisfy your tastebud for Japanese.

Not forgetting breads. The crispy baguettes for dipping into gravies or just have it on its own with butter and jam.

Sweettoothers, feast your eyes on the various desserts. Chocolate fondue. Marshmallows and fruits for one to dip into the flowing ever running chocolate sauce.

Puddings, cakes and fruits are also available at the dessert table. 

 

Duration : 8 March to 27 May 2018
Dinner :
Thursday to Sunday 18:00 to 22:00 hrs
Lunch :
Saturday and Sunday 12:00 to 1430 hrs
Price : S$58++ for adults; $29++ for child

There is a one for one promotion if you make your booking through Hungrygowhere or click on this link :
<a href="https://www.hungrygowhere.com/singapore/royale-bugis/"><img src="https://www.hungrygowhere.com/hungrygoback/royale-bugis/small/up/4/ea9d0900/"></a>

Royale Restaurant
122 Middle Road Level 3 Mercure Singapore Bugis
Singapore 188973

Tel : +65 6884 6884 (for reservation) +65 6521 6030 (for enquiries)
Website : http://www.mercure-singapore-bugis.com/restaurants-bars/royale


This was an invited tasting. Thank you @mercuresingaporebugis for hosting us.

 

 

Gaston Luga Backpack for all seasons

Gaston Luga, a Swedish brand, found its way on our shores. It was so ironical that just before Christmas last year, I was telling myself that I wanted this as a gift. To my wonderful surprise, I received an email from Gaston Luga to do a collab.

So this was the backpack I chose.

Classic black. It is suitable for any fashion that one is wearing.

It is big, spacious. As you can see, I can put in my laptop, an umbrella, my girly stuff amongst other things. With a wider strap, I can backpack it on my shoulders without feeling the heavy load or the straps cutting through my skin.

So easy to move around with this backpack. See below. It looks so cool with my casual wear. I can bring it along for my meetings, my photography shoots. It feels and looks so classy. Black is the new Black.

It is such a wonderful gift for a Birthday, Valentine's day, Christmas or any day.
So why not browse thru www.gaston.luga.com and check out the various designs and colours. You might find what you really want. Quote "gingin15" to obtain a 15% off.


Thank you @gastonluga for the backpack. I am loving it.

Stellar's at 1 Altitude Lucky in Love

Stellar is situated on the 62nd floor of 1 Altitude. This is the view taken from inside the restaurant. Amazing scenery.

Stellar's Valentine's day yusheng. Part of the restaurant's Lucky in Love set ($58++). Available from 9 Feb onwards.

A westernised take on the traditional lohei. Thinly big sliced carrots, white radish topped with pomegranate seeds and pine nuts. Fresh figs provided that sweet tangy and fruity aftertones. We really liked this a lot. Different from the traditional lohei. There is smoked salmon and raw oysters tossed in it. And no secret, oysters are aphrodisiacs.

 

 

Veal Loin with zucchini, fondani potato and praline.

Tender flesh that was alittle melty. Rarely do I eat veal. I find this slightly gamey for my tastebuds.

 

 

 

Potato soup with leek

This soup is part of the normal weekday set lunch menu. Alittle sweet and creamy. Very comforting.

 

 

 



 

Appetiser. Carrot, almond granola, yuzu
The most colourful appetiser I have seen. A balance of sweetness of the carrots and the crunchiness of the granolas with a tangy yuzu dressing. My kind of salad. Light and extremely refreshing.

Appetiser
Caramelised foie gras, green beans, hazelnut, truffle dressing
This is quite a rich appetiser. If you love melty foie gras, choose this appetiser as part of your set lunch. (An extra charge of $5 if this is your choice of appetiser.)

 



Mains
Baked garoupa, broccoli, grapefruit
Simply baked and served with sweet crunchy broccoli. The grapefruit jus was tangy and perfect to dissipate the fishiness if any.



Potato gnocchi, aubergine, tomatoes, spinach, pine nuts
My favourite. Not part of the set menu but available on alacarte. Gnocchi soft inside but had a wonderful crisp façade. Seasonings spot on. Umaminess of the dish came from the dried tomatoes. This is really good.

 



 

Stellar seafood salad (as hot or cold salad/appetiser or main). Create your own seasonal seafood salad
Tiger prawn, poached Norwegian salmon, clams, mussels
Arugula, baby spinach, baby romaine
lime and coriander vinaigrette, pomegranate and almond vinaigrette

Mains
Sous vide tajima wagyu eye round, celeriac, button onion, kale (supplement $10)

Another choice of mains for the set lunch.

Dessert (ala carte)

Sweet wood fired Nagasaki corn. roasted corn ice cream, brown butter espuma, salty fingers ($20)

 

First time trying roasted corn ice cream. Alittle nutty, quite sweet but a slight hint of corn. The actual roasted corn was very good. My favourite dessert of the day.

Dessert from set lunch
Caramelised banana ice cream, chocolate cremeux, peanut croquant

Bananas with a crisp top was yummy. However I find the rest of the components were a little too sweet for my not so sweet tooth.

Dessert - ala carte

Rhubard Rose - confit of rhubard, salted licorice cream, honeycomb yoghurt, rose tuile ($20)

Needs some getting use to the taste of rhubard. Alittle earthy and tangy.  The tuile was tasty with a "rosy" finish.

The weekday set lunch costs:

3-course - $48++ per pax (choice of appetiser,mains and dessert)

5-course - $58++ per pax

(Please take note that set lunch menu items change every month.)

The Valentine's menu is available from Feb 9 to Feb 14.

Hours : 6.30pm to 10.00 pm

Price : $400++ per couple for 6 courses (non-window) seat, inclusive of 1 glass each of Veuve Clicquot.

Sky High Valentine's Day Dinner (actual day Feb 14)

Hours : 6.30pm to 10.00 pm

Price : $480++ per couple  for 6 courses with window seat, inclusive of 1 glass each of Veuve Clicquot.

S$688++ per couple with corsage for the lovely lady, 1 glass each of Dom Perignon sunset drink, 6 course dinner with premium window seat and table-side dessert art experience.

For reservations, please email info@1-attitude or call +65-64380410.

A private invited tasting. Thank you @blessinc.asia for the invite and Stellar @1-Altitude for hosting.