Meeting of minds of master chefs

Published Thu, May 15, 2014 · 10:00 PM
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IF you've never had the chance to make it to the annual gastronomy glut that is the Relais & Chateaux Grands Chefs dinner abroad, you can now have a teaser of it right on our very shores. For two nights only next week, three Asia-based chefs recognised by the prestigious global fellowship of individually owned and operated luxury hotels and restaurants will come together to present the Relais & Chateaux Diner des Grands Chefs Singapour.

As part of the dinner series, Emmanuel Stroobant from Saint Pierre in Singapore, Lanshu Chen from Le Moût Restaurant in Taiwan (recently named Asia's Best Female Chef in the 2014 Asia's 50 Best Restaurants Guide), Taichung and Hideaki Matsuo from the three Michelin-starred Kashiwaya in Osaka will collaborate on a six-course champagne dinner featuring Nicolas Feuillatte, Palms D'ors and Jacquesson to be served on May 22 ($288++ per person), and a six-course whisky pairing menu with Auchentoshan and Morrison Bowmore whiskies ($258++ per person) on May 23. The dinners seat up to 70 nightly and are part of a string of fine dining events taking place around the world to fete the 60th anniversary of the association's founding.

"We have been attending the Diner des Grands Chefs for the last few years as it is always exciting to see what other chefs do," says Mr Stroobant. And while most guest chef dinners held in Singapore focus on exclusively showcasing one chef, the three chefs behind the Diner des Grands Chefs Singapour will alternately send out individually crafted dishes, "so you get to try a little of this and a bit of that, and get to see each chef's style showcased side by side in a single meal."

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