World Gourmet Summit is celebrating its 2oth anniversary, after being inaugurated in 1997 as part of Singapore Tourism Board’s initiative to establish Singapore as a culinary destination. This is a must-attend event for all foodies, and attracts gourmet aficionados from around the world. In the words of the organiser A La Carte Productions (a division of Peter Knipp Holdings Pte Ltd), “Every year, a constellation of stars from the international and local culinary arena showcase a delectable spread of gastronomic experiences for a community of fine dining enthusiasts. Encompassing a series of dazzling events, including the gourmet golf experience, vintner dinners and special themed and celebrity dinners, the World Gourmet Summit is a spectacular annual gourmet expedition specially crafted for discerning individuals who appreciate fine wines and cuisines.”
It’s been a few year since I last attended the event, so decided to round up a couple of my foodie couples for the “Palatable Pleasure” dinner at the Majestic Restaurant by award-winning Chef Yong, famed for delivering innovative Chinese cuisine that yet retains its authenticity.
We started the dinner with a round of Prosecco, with the rest of the dinner paired with a couple of delightful Grand Cru: 2011 Château Duhart-Milon, 2009 Chateau La Lagune, and 2009 Château Malescot St. Exupéry.
The dinner came with a complimentary Lycee liquor, refreshingly sweet.
The starter of Salt & Pepper Kawa Ebi served with Organic Farm Salad was light enough just to whet our appetite.
The Double Boiled Kampong Chicken Jus with “Tongkat Ali” and Dried Scallops was full of umami. Tongkat Ali is a plant native to Malaysia and Indonesia and supposed to enhance male potency…hmm, the jury is still out on its effect, but for sure the broth was delicious.
The Baked Sea Perch in Glazed Honey Sauce was delicate and flavourful, one of the stars of the evening, moist, fatty meat balanced well by the savoury sweet glaze.
We decided to order a couple of items from the ala carte menu to supplement our set. The Crispy Fish Skin with Thai mango sauce was tantalisingly zesty, and serves well as a palate cleanser too.
The Beancurd Skin rolled with Foie-gras had a nice crispy texture, just a tad light of th foie-gras.
The stirred-fry Beef Cubes with Black Pepper was a robust dish, perfect with the full-bodied red.
Back to the menu items: The crispy Roast Hungarian Mangalista Black Pork Belly was indeed crunchy very delish.
In contrast, the Poached Kagoshima Wagyu Beef Slices with Soy Dressing adopted a more restrained and subtle Japanese approach, to let the fattiness of the beef shine.
The grand finale of the mains was the Stewed hand-pulled Noodles with King Sea Prawns, and Onsen Tamago in Lava Salt & Thickened Broth; an instance of carbs worth sinning. I love the creamy egg gently gliding down my throat – heavenly.
We were pretty full by now but the very attractive dessert beckoned: Handmade Sweet Corn Pastry & Avocado Sago Puree with Red Date Ice-cream. Another testament to the talent of the chef to combine ingredients that stay in harmony.
Overall, an excellent dinner at my fave fail-safe Majestic Restaurant. My now you must have guessed I’m a fan of Chef Yong. In the words of Arnold Schwarzenegger, “I‘ll be back“.
31-37 Bukit Pasoh Road
Phone: +65 65114718