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| Singing the Praise of Singapore |
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Several chefs from New Asian Cuisine, including Chris Yeo, Cedric Tovar, Pichet Ong, Chris Johnson, Jake Klein, along with Professor Michael Pardus who developed the Asian Food Pyramid for the book, and co-creator, Wendy Chan were among the guests invited by International Enterprise Singapore and Yeo Hiap Seng (Far East Organisation) on a culinary trip to their country in July.
Mrs. Tan Li Lin, Director of the Lifestyle Division IE Singapore, described this as the first-ever Tasty Singapore Culinary Mission to introduce Singapore cuisine to renowned U.S. chefs and culinary trend-setters.
“This mission brings to Singapore the entire value chain of the U.S. F&B industry to experience first-hand what Singapore has to offer.” |
All the 16 delegates enjoyed the panoply of ethnic foods that make up Singapore’s culinary landscape during the week-long sumptuous indulgence, tasting an array of foods from the famed chili crab to laksa, from roti prata to “pork bone tea.” The program also included a symposium at a resort hotel, hands-on cooking class at at-Sunrice culinary school, a visit to the herb garden, and trying numerous local restaurants. The delegates also made a visit to the Tiger Beer Brewery and several manufacturing plants.
Wendy Chan and local food personality, Violet Oon, also turned judges for a friendly cookoff by the U.S. delegates, in a Singapore Noodle dish competition on the final day of the program.
“It was an amazing trip,” declared Jake Klein, who spent some years working in Hong Kong and was no stranger to Asian culture and food. He was delighted with the tofu factory visit.
Two colleagues from The Culinary Institute of America, Hyde Park, joined Professor Pardus on this trip, including Certified Masterchef Olivier Andreini, and famous pastry chef Stephane Weber.
Several of the chefs will be showing off their newly acquired repertoire during an upcoming event – the 3rd Annual Chili Crab Festival in DUMBO, Brooklyn on August 6. Professor Olivier Andreini is also planning on featuring a Singaporean dish during Taste of the Nation event on August 13 at the CIA Campus.
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