Get Ready to be immersed with the pinnacle of all food festivals in Singapore
that is happening right at Resorts World Sentosa in a few hours time!!
The GREAT Food Festival is a whole new themed gourmet event collaborated for the first time by Resorts World Sentosa (RWS) – known for presenting a multitude of outstanding culinary experiences and the single dining destination in Singapore with the most number of Michelin stars – and international gourmet festival curators, Savour Events – recognised for their flagship festival brand SAVOUR.
From 21 to 24 September, over 40 international celebrity and award-winning chefs will gather at RWS and present the widest range of specially-created dishes at highly affordable prices. Expect no less than over 100 Michelin-starred and award-winning signatures as well as heritage recipes; and more than 300 artisanal desserts and tantalising pastries.
“Resorts World Sentosa takes pride in delivering unique dining experiences and events. Our excellent variety of dining choices – from Malaysian Food Street to our exciting collection of celebrity and multi-star Michelin restaurants – have been very popular with food lovers. Complementing our own signature events such as the exclusive Art at Curate dining series and RWS Street Eats, we are bringing something new and noteworthy to the table with ‘The GREAT Food Festival’. This will be the biggest gourmet event to be held at RWS and the largest in Singapore, setting a new benchmark for food festivals in Asia.”
Senior Vice President of Hospitality at RWS, Mr Yim Choong Hing
Mr Chua Loo Lin (Assistant Director Communications), Chef Benjamin Halat, Mr Yim Choong Hing & Guest
Here is a Sneak Peek of what some of the chefs had showcased in the media preview:
Answer these 5 questions and we’ll tell you which zone of TGFF you’ll love the most!
Check out your food personality: Here
Foie Gras Parfait with Passion Fruit
Buttery.. Fruity.. chocolate Sweetness with a hint of Japanese Sansho Pepper
Chef Benjamin Halat | CURATE
Special Mentioned | Soufflated Farm Egg
Only Available at 4 Hands Dinner happening on the 25 & 26th of September.
Read more: Connoisseur Collection
Perfectly showcase on what Chef Benjamin Halat’s classic modern style. Using Lim and Champagne Sauce as the base, dashi instead of fish sauce, 3 different kinds of caviar; Salmon Roe, Beluga Caviar, Katsuobushi Tobiko Caviar (Smoky Flavour), champagne foam and espuma at the bottom to give a little soy flavour with onion powder. The egg white has been soufflated before adding the yolk and covered again and steamed at 85-degree Celsius for 5 minutes that gives the whole dish lavish on the inside while soft and fluffy on the outside.
Pan Fried Foie Gras
Nutty Crust, a contrast of the chilled foie gras that melts with sweet fruit jam. Definitely, not to miss both of the dishes!!
Chef Stephan Zoisl | Chefs Table
”We want people to not just enjoy the flavours of the food; we want them to get to know the ingredients behind the dish, and how they come together on a plate.”
For over two decaeds, Chef Stephan Zoisl explored the culinary world across Europe, United States and Southeast Asia. His travels led him into the Michelin-starred kitchens like Steirereck in Vienna, the Vila Joya in Portugal, the Fat Duck in Bray and Alinea in Chicago, before landing him the role of Executive Head Chef at the now-defunct Novus Restaurant in Singapore.
Salmon & Pumpkin
My Tartare.. Have it and call Mama.
Duck Rice – 10th Anniversary Edition
Asian Chinese Style of Influence; add a dash of at least 4 rounds of thick dark soy sauce, sprinkle the red chilies, mix everything well and get ready for the burst of flavours!
Chef Ricky Ng | Blue Lotus
Get a dose of his signature chilli crab sauce with bite-sized crab balls! #NotYourUsualStyle
I meant it is the pernarakan style of chilli crab sauce!
Crispy Pork Lard Truffle La Mian
Simply… SINFUL & FLAVOURFUL!!
Chef Eugenia Ong | Table At 7
”Food lovers, you can look forward to some authentic Indonesian food that is both refined and bursting with flavour”
Indonesian born Eugenia has been an active player in the local food and beverage industry for the past 30 years. Eugenia first began managing her family-owned Jawa Timur Indonesian restaurant before venturing into private catering, and finally, setting up Singapore’s first satay restaurant, Pasar Satay. Her years in the private catering line have seen her cook for some of Singapore’s most famous names and may also be credited for changing the image of Indonesian cuisine.
Char-grilled Madura Chicken
Bite it whole off the stick with the chilli padi, you will love it as well as her Satay Tender-Braised Beef Redang with Tamarind Yellow Rice.
Chef Kenny Kong | Sessions
Master of finer skills of the trade and proud recipient of multifarious awards of excellence, Chef Kong has earned outstanding accomplishments and recognition from esteemed industry partners and has been honoured, on numerous occasions, to sit on the panel of judges for competitions. For 3 consecutive years since 2010, Chef Kong was the chosen one to be the Cheif Pastry Judge in the Philippines Culinary Cup and he was also the President of Jury in the Modial des Art Sucres held in France in 2012.
Asian Sweet Delicacies
An inspiration of our local ingredients mixed with a hint of childhood. Talking about Gula Melaka, Banana, Chilli Crab Ice Cream, Peanut Pancake, Curry Leaves, Hot Lemon Grass Coconut Coulis and Ivory Chocolate. You will be surprised for the 360 mix of these flavours in your palate! Do look out for his Tamarind Crispy Noodles with Mango Lollipop and Amazing Frozen – your childhood experience too!
Chef Claudio Sandri | Savour Events
Long time since we met at Robinson Quay many years ago #PersonalNote
Visit: The GREAT Food Festival 2017 to purchase your tickets!!