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AOE-&-WGS-2017-3

World Gourmet Summit 2017 Keeps Culinary World Spinning After Brilliant 21-Year Run

17 April 2017 (SINGAPORE) – WGS 2017 (20 March to 16 April) finished yet another year on a delicious high as its theme of United Nations Gastronomic Assembly (UNGA) brought the world together with culinary artistry and exquisite gourmet experiences. Reaffirming Singapore as a dynamic international culinary destination, Asia’s premier food and wine festival saw more than 2,700 people attending no less than 50 signature WGS events over two weeks, with 24 countries represented, 17 visiting international masterchefs featured and the partnership of 49 top dining establishments in Singapore.

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Food lovers not only sampled food from some of the best chefs in the world, but experienced some new and exciting cuisines that this year’s WGS had to offer, including Ukrainian, Dutch, Hungarian, Peruvian and Mexican.

Continuing to champion culinary talent both in Singapore and around the region, the WGS Awards of Excellence (AOE) 2017 experienced a record number of public nominations to honour 39 outstanding professionals and establishments from the F&B and hospitality industries. Among the key winners to make their mark on the dynamic F&B industry were Julien Royer of two-Michelin starred Odette (Chef of the Year presented by MKN), Woon Thai Suan of The Fullerton Hotel & The Fullerton Bay Hotel Singapore (Baker of the Year presented by Redman by Phoon Huat), Morsels (Restaurant of the Year presented by Huber’s Butchery) and Wee Teng Wen of The Lo & Behold Group (Restaurateur of the Year presented by Bangkok Ranch Group).

“This year, we focused very much on the nurturing and celebration of culinary talent and mastery. The four Peruvian young protégés of South America’s famous chef Gaston Acurio are prime examples of culinary world’s bright future, as are our very own Singapore National Culinary Team, who won the IKA Culinary Olympics 2016 and the Singapore National Young Chefs Team, winners of inaugural Alen Thong Golden Coffee Pot Young Chefs Challenge 2016” said Peter A. Knipp, CEO of PKH Pte Ltd, who manages and curates the World Gourmet Summit event.

He added, “Alongside our talented chefs of Singapore, we were honoured to welcome WGS’s most diverse assembly of culinary stars representing countries from Asia, Europe, North and South America.”

Masterchefs and Personalities

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Among the illustrious chefs coming to Singapore for WGS 2017 are Jarno Eggen (The Netherlands) of two-Michelin-starred De Groene Lantaarn; Barbeque World Cup champion Grill Ueli (Switzerland); Daniel Ovadía, one of Mexico’s most successful chefs-restaurateur; Dharshan Munidasa, who put his native Sri Lanka on the culinary world map with two restaurants in Asia’s 50 Best Restaurants list; dessert sensation Kiriko Nakamura (Japan) of one-Michelin star Tirpse; and internationally sought-after Quentin Glabus (Canada).
Showing Singapore’s diners why they are ones to watch is a select group of young chefs from the esteemed Pachacútec Culinary Institute in Peru, protégés of the school’s founder and South America’s super Chef Gaston Acurio.

Adding some spice is celebrity Chef Thaninthorn Chantrawan (or Chef Noom as he is popularly known) from Thailand, famous for his successful stint on the Thai version of Iron Chef.

Gourmet Events Highlights

Some of the city’s most notable and award-winning establishments hosted luxurious events and specially crafted dinners, and showcased exclusively created WGS menus.

Proving as popular as ever, all WGS masterclasses were sold out and the most popular of the WGS signature events included:

▪ Rougie Gourmet Delights featuring Jarno Eggen at Dolce Vita, Mandarin Oriental Singapore on 31 March 2017. The Dutch culinary maestro of two-Michelin-starred De Groene Lantaarn in Zuidwolde, The Netherlands brought his distinctive creative and technical flair to Singapore in an exceptional five-course dinner, crafted and harmoniously paired with Champagne Ruinart.

▪ Ukraine Evening ft. Iurii Kovryzhenko on 5 April 2017. Iurii Kovryzhenko is a sculptor-miniaturist, ambitious, talented and specialist in the Ukrainian ‘Fleur cuisine’ – a cuisine where edible flowers are used. Also a supporter of the Slow Food philosophy and new technologies in the kitchen, he wowed diners with a superb dinner that proved him to be in a culinary league of his own.

▪ World Gourmet Summit 2017: National Kidney Foundation (NKF) “Better Lives” Gala Dinner on 6 April 2017, featuring awarding winning chefs from Singapore National Culinary Team (IKA Culinary Olympics 2016 overall Champions) and the Singapore National Young Chefs Team, Chef Kirk Westaway from JAAN (Awarded one-Michelin star by Singapore Michelin Guide 2016) and Robert Stirrup, Swissôtel The Stamford’s Director of Culinary Operations. Not only did this charity gala dinner serve to support NKF in their on-going mission to provide care for kidney patients and raise public awareness of kidney disease prevention, it also celebrated NKF’s 48th anniversary.

▪ Sunday Brunch on 9 April 2017, perched atop the Labrador Nature Reserve in a historical bungalow amid lush surroundings at Tamarind Hill, the perfect location for an afternoon of WGS gastronomy. The multitude of WGS 2017 partners showcased their finest offerings to make this brunch a truly memorable affair.

WGS Gives Back

WGS continued its support for the National Kidney Foundation (NKF), which also marked its milestone 48th anniversary this year. During the “Better Lives” Charity Gala Dinner, a record S$1.129 million was raised to aid NKF’s on-going commitment to providing care for kidney patients and raising public awareness of kidney disease prevention. With Singapore having one of the highest kidney failure cases, this support is integral to bringing life and hope to needy patients.

Guests were served award-winning dishes during an exquisite dinner, which was an outstanding collaboration of some of Singapore’s top culinary stars. The menu of canapés and five courses were created to the overarching theme of “Better Lives” by Chef Kirk Westaway from JAAN, awarded a one-Michelin star by Singapore Michelin Guide 2016; Robert Stirrup, Swissôtel The Stamford’s Director of Culinary Operations; the Singapore National Culinary Team, IKA Culinary Olympics 2016 overall Champions; and the Singapore National Young Chefs Team, champions of inaugural Alen Thong Golden Coffee Pot Young Chefs Challenge 2016 in Abu Dhabi. A vegetarian menu inspired by the splendour of India’s Maharajas was also specially created for this WGS signature event by chef Javed Ahamad of Singapore’s premier Indian restaurant Punjab Grill.

Funds for the NKF Charity Gala Dinner were raised through table sales, cash donations and silent and live auctions held during the dinner, all of which contribute towards the continuous provision of dialysis treatment, the education and prevention efforts to raise awareness and curb the rise of kidney diseases such as diabetes and hypertension, which are the leading causes of kidney failure. All items auctioned were made possible by the generous WGS sponsors.

Information on WGS and all WGS 2017 events is available on http://www.worldgourmetsummit.com/.

 

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