Chefs return to traditional recipes for World Gourmet Summit

Chefs return to traditional recipes for World Gourmet Summit

One of the most recent food trends has been the move away from newfangled culinary tricks, with chefs returning to their roots and focusing on traditional recipes.

The international chefs who have gathered in Singapore for this year's World Gourmet Summit - themed The Classics - are keen to showcase time- honoured recipes from their countries to diners here.

The 18th edition of the annual gastronomic event started on Wednesday, with a morning press conference at Chijmes and an opening reception at Suntec Singapore Convention and Exhibition Centre at night.

Tickets are selling fast for various events, including many of the wine dinners and workshops featuring two-Michelin-starred chefs such as Korean-born Belgian chef Sang Hoon Degeimbre and French chef Phillipe Mille.

Sold-out events include the Citibank Gastronomic Jam Sessions, which are cooking demonstrations by visiting guest chefs; and the Baron Philippe de Rothschild Wine Dinner with Michelin- starred French chef Alexandre Gauthier at Stellar at 1-Altitude.

On his interpretation of the classics, chef Gauthier, 35, of French restaurant La Grenouillere Madelaine-sous-Montreuil, who is here for the first time, says: "In my restaurant, we cook frog legs. My father did so before me and so did the previous owner. So I'm always finding new ways to cook frog legs and reimagine classical French cuisine."

Other highlights include the first Junior Chefs' Pastry Workshop with Spanish pastry chef Christian Escriba next Thursday and the WGS Charity Dinner for Community Chest at W Singapore on April 4.

The event - organised by A La Carte Productions, a division of food consultancy Peter Knipp Holdings - closes with the WGS Awards of Excellence, to be given out for the 14th year. It celebrates chefs and establishments that have made their mark in the gastronomic scene here.

Chef Kenny Fu, 35, creative director of My Humble House in Beijing, says in Mandarin: "As a representative from China, I will showcase traditional Chinese dishes. But since I'm in Singapore, where diners like to try new things all the time, I will put a modern spin to my dishes. I think the theme of classics brings out the best of tradition and creativity."

He will be cooking lunch ($98++) and dinner ($168++) at TungLok Signatures in Orchard Parade Hotel from Thursday to Sunday.

Mr Peter A. Knipp, chief executive officer of Peter Knipp Holdings, likens the 18 years of the gourmet event to a "mature teenager".

He says: "We have fantastic masterchefs from all over the world partnering chefs in Singapore to show their interpretation of modern classics. It's an opportunity for excellence."

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