The World Gourmet Summit returns for its 22nd year. This April, choose to get inebriated at a whisky pairing, rub shoulders with chefs at brunch or go off the beaten track with some of the world’s most underrated cuisines. Here are five that we’ve picked out.
Scotch and Italian for Lunch
7 April at 12pm
In this six-course lunch, OSO Ristorante’s Diego Chiarini will incorporate whisky in each of his dishes. Yes, there will be whisky in your crabmeat salad. Not enough? Not a problem. Each course will be paired with a different The Macallan, including our favourite, the Double Cask, which will go with a creamy foie gras and whisky reduction.
OSO Ristorante, 100 Peck Seah Street, 27th Floor, Oasia Hotel Downtown, tel. 6327 8378
A Whisky/Chinese Dinner
7 April at 7pm
More whisky? Yes, please. If you like good old Cantonese cuisine and the sweet nature of Auchentoshan, go for it. Prepared by Edward Chong, the executive chef at Peach Blossoms, the dinner will begin with a wild caught roei abalone paired with a 12 Year Old whisky, progressing to a wagyu beef oxtail and 21 Year Old. You’ll be hosted by Auchestoshan’s brand ambassador, Jamey Merkel, who will explain the mechanics behind each specific pairing and what makes Auchestoshan Auchentoshan.
Peach Blossoms at Marina Mandarin, 6 Raffles Boulevard, tel. 6845 1111
Brunch with Chefs
8 April at 11am
It’s not every day you get to dine with a chef, much less a bunch of them. For this one day, take the chance to network and binge on brunch with WGS-approved chefs and personalities. Don’t feel too intimidated by all the strange faces, and even if you don’t hit it off with your favourite chef at first, the cocktails should do the trick.
Tamarind Hill, 30 Labrador Villa Road, tel. 6278 6364
A Cross-Cultural Pop-Up
18 April at 7pm
Following this year’s theme of “Discovery”, Nouri’s Ivan Brehm has invited Ming Kiat – protégé of Goto San and founder of supper club Mustard Seed – to create menu to highlight the multi-cultural nature of Singapore. In line with Nouri’s commitment to craft, talent and the spirit of crossroads, the menu features mushroom pongteh, pigeon debal and risotto-like nasi lemak.
Nouri, 72 Amoy Street, tel. 6221 4148
21 April at 7pm
Hungarian cuisine is derived from various ethnic gastronomies, beginning with the Turks and Bulgarians in its earliest days. You’d find it a consistent cycle of potatoes, thick vegetable stews, lard and meat, lots of meat. But for what used to be incredibly fatty, the cuisine has lightened up a lot. These days, chefs are attempting to cook healthier, without losing its authenticity. If you haven’t been to Hungary, give this dinner a shot. Péter Szabó of Budapest’s famous La Parilla will be sharing the kitchen with The Fullerton’s Michael Gremer, whipping up seven dishes, each paired with a specific wine.
La Brasserie at The Fullerton Bay Hotel, 80 Collyer Quay, tel. 6597 5288
The World Gourmet Summit will run from 2nd to 29th April. More over here