World Gourmet Summit 2015: A celebration of culinary talent
Founded in 1997, WGS is THE gastronomic event in the region that brings together international and local expertise. Here’s what you should look out for.
Singapore might be a tiny country, geographically speaking, but compared to the vibrant life that it harbors, its size is hardly questionable.. Constantly at the height of major innovative events, the Little Red Dot has throughout the years risen to become the top culinary destination. And as we say of wines, it only gets better with age.
This year again, led by the influential Peter Knipp, World Gourmet Summit (WGS) is taking the stage to highlight confirmed chefs and rising stars in concert with premium products and high-quality spirits to celebrate Singapore’s 50th anniversary with their ‘Gastronomy in Motion’ theme.
Come hungry with a voracious appetite since WGS has put together over fifty events happening all over the city from 6 April to 3 May – featuring masterclasses, workshops and opulent dinners. Among the ones that caught our interest are the pastry hands-on workshop conducted by chef Frank Haasnoot – winner of world chocolate masters 2011 – to be held at ToTT on 18 April by the Academy of Pastry Arts Malaysia, the culinary masterclass at Miele by chef Christophe Muller representing 3 Michelin star chef Paul Bocuse and The Macallan Masters of Taste Singapore at Bacchanalia with the most acclaimed trio, the Roca brothers from El Cellar de Can in Spain, whose restaurant ranks among the best in the world.
Additionally, it’s worthy to note that one special guest will be flying in from London, who is none other than Singapore-born pastry chef Cherish Finden. Don’t miss the renowned chef as she will be giving a ‘Royal English Afternoon Tea’ class on 17 April and will be behind the stove for the charity gala dinner on 16 April.
Spirit aficionados won’t be left behind as this year’s official cognac partner is the prestigious brand Martell. To celebrate their tercentenary, Martell crafted exclusive dinners in collaboration with French chef Julien Royer as well as chef Ken Ling for his reinterpretation of traditional Chinese cuisine. Essentially, the dinners use Martell cognac in a bid to display its influence on different cuisines.
All in all, simply expect ‘elegance, complexity and balance.’
Céline Manoukian
Photo credit: WGS
