World Gourmet Summit to feature chefs from more than 16 countries

A cosmopolitan melting pot of flavours will take centre stage at this year's World Gourmet Summit, an annual food and wine festival.

The gastronomy event will feature chefs from more than 16 countries - the highest number in the event's 21-year history. Countries that will make their debut at the summit include Ukraine, Canada and Cambodia.

With the theme United Nations Gastronomic Assembly, gourmands can expect a selection of about 60 events - from specially designed dinners paired with tipples to cooking masterclasses - from March 20 to April 16.

Guests include Dutch chef Jarno Eggen from two-Michelin-starred De Groene Lantaarn in the Netherlands; veteran barbecue chef Ueli Bernold from Switzerland; and up-and-coming chef Daniel Ovadia, who helms a string of popular restaurants in Mexico.

From Asia, dessert whiz Kiriko Nakamura of the one-Michelin-starred Tirpse in Tokyo will showcase her sweet treats in a pastry masterclass and afternoon tea, while chef Dharshan Munidasa of Ministry of Crab in Sri Lanka will conduct a cooking masterclass.

The World Gourmet Summit is organised by A La Carte Productions, a division of food consultancy Peter Knipp Holdings and supported by the Singapore Tourism Board.

Organiser Peter Knipp, 62, says: "Singapore is a global city with a melting pot of international culinary talents. It is important to highlight Asia and its interesting cuisines while featuring the other popular cuisines around the world. Our local chefs can gain valuable experiences as they can learn from these visiting master chefs."

With the burgeoning popularity of South American cuisine around the world, young chefs who have trained under South American cooking icon Gaston Acurio in the prestigious Pachacutec Institute of Culinary Arts in Lima, Peru, will showcase Peruvian dishes such as prawns, scallops and fish in Tiger's Milk, a citrus-based marinade used to cure the seafood.

Singapore chefs are not forgotten.

The Singapore National Culinary Team, which was crowned champions in last year's Culinary Olympics in Erfurt, Germany, will showcase its winning dishes in a National Kidney Foundation charity gala dinner on April 6.

Chef Ryan Clift, whose Tippling Club restaurant in Tanjong Pagar Road climbed four spots up to the No. 27 spot in this year's Asia's 50 Best Restaurants, will collaborate with American chef Mitch Lienhard of Manresa restaurant in California for a Four Hands Epicurean Delights dinner. Chef Lienhard was the winner of last year's San Pellegrino Young Chef competition.

Another highlight of the World Gourmet Summit is the Awards of Excellence on March 27. It honours the best in the food and beverage, and hospitality arenas here and across Asia.

Ticket sales for the events starts today.


WHERE: Various restaurants

WHEN: March 20 to April 16

INFO: Call 6270-1254 or go to



What: Expect a colourful hodgepodge of cuisines at this market-style event featuring food from Laos, Mexico, Ukraine, Peru and Canada. Participating chefs include Luu Meng from Cambodia, Chookiat Kantha from Laos and Buuchu Nittayo from Vietnam. There will also be drinks, including whiskies, wines and cocktails such as Pisco Sour from Peru.

When: April 2, 6 to 11pm

Where: IndoChine, 01-21 Chijmes, 30 Victoria Street

Price: $28 a person for ticket. Prices for food start at $10.



What: Dutch chef Jarno Eggen of two-Michelin-starred De Groene Lantaarn in the Netherlands is known for his mastery of cooking with organic produce and will be whipping up a five-course dinner paired with Champagne Ruinart.

When: March 31, 7 to 11pm

Where: Dolce Vita, Mandarin Oriental Singapore, 5 Raffles Avenue

Price: $288++ a person



What: Canadian chef Quentin Glabus, who was the supervising head Canadian chef at the Canadian Olympic House at the Olympics in Rio de Janeiro last year, will showcase a dinner made with Canadian produce.

When: March 28, 7 to 11pm

Where: Wooloomooloo Steakhouse, Level 3 Swissotel The Stamford, 2 Stamford Road

Price: $188++ a person

This article was first published on March 1, 2017.
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