- PRESENTS -

A POP-UP CHEF DINING SERIES

IN SINGAPORE

FROM 30 MAY TO 3 JUNE 2016

The Luxury Collection Hotels & Resorts presents
Epicurean Journeys 2016 - a pop-up dining series curated by
5 internationally celebrated chefs from
5 destinations around the world.

Join the Chefs as they come to Singapore, bringing captivating gastronomic experiences to the table,
inspired from their legendary destinations.

Corporate Chef Manjit Gill

ITC Luxury Collection Hotels, India

A highly acclaimed chef with over four decades of excellence in the culinary profession, Manjit Gill is ITC Hotels Luxury Collection India’s Corporate Chef, overseeing the famed Bukhara, Dum Pukht and Royal Vega restaurants.

With Bukhara’s prominence amongst the Asia’s 50 Best Restaurants 2016 and Dum Pukht ranking on the World’s 50 Best Restaurants Academy List 2016, Chef Manjit Gill is widely acknowledged for his formidable work in propagating India’s culinary excellence on the global culinary scape.

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INDIAN DINNER

MANJIT GILL

Monday, 30TH May 2016

Prithvi Rasa: A Journey of 6 Tastes
$168++ with wine pairing
$128++ without wine


Book Now and enter a chance to win a night’s stay at ITC Maurya, New Delhi & ITC Mughal, Agra with 2xroundtrip air tickets to New Delhi*.

GOUND LADOO - ROYAL VEGA

Mini marbles prepared by mixing the wheat flour, lotus seeds, edible gum resin, almonds, pistachio and cardamom

*

TANDOORI JHINGA - BUKHARA

Jumbo prawns marinated in a carom-flavoured mixture of yoghurt, red chillies, turmeric and a Chefs’ blend of spices, skewered and char-grilled to perfection

Served with Khasta Roti, a semolina and whole-wheat crisp bread

Two Tracks Sauvignon Blanc 2015

*

BUCHKA NIMONA - ROYAL VEGA

Pan-grilled crisp patties made of fresh green peas, aromatic Indian spices and a hint of mustard Served with Kalmi Khasta, a fennel and coriander flavoured spinach and lentil crisp

Domaine Leflaive Macon - Verze 2014

*

Murgh Handi Korma - Dum Pukht

Boneless chicken drumsticks simmered in a brown onion, garlic and yoghurt gravy. Perfumed with saffron and rose water, garnished with almond slivers

*

Palak Kesariya Alu - Royal Vega

Baby spinach and new potatoes simmered in a velvety gravy of thick curd, onion and saffron Finished with a generous sprinkle of cardamom powder

*

Dal Bukhara - Bukhara

A harmonious combination of black lentils, tomatoes, ginger and garlic simmered overnight on slow charcoal fire and finished with cream. Served with a dollop of unsalted butter

Saint Clair Pinot Noir 2014

*

Selection of Indian Breads

*

Dumpukht Biryani – Dum Pukht

Basmati rice simmered with lamb in mace, ittar and kewra, finished in a sealed handi. Served with burrani, a garlic flavoured yoghurt

M. Chapoutier Marius Grenache Syrah

*

Chandra Gupta Malpua – Royal Vega

An ancient recipe dating back to 300BCE of soft-centered barley pancakes, delicately sweetened with jaggery, smeared with honey. Served with whole wheat churma

*

Kheer Sagar – Royal Vega

Soft homemade cow’s milk paneer, slow-cooked with cardamom flavoured milk, reduced to a delicate sweet rabri, shimmered with noble gold leaf

Michele Chiarlo Nivole Moscato D’Asti

GOUND LADOO - ROYAL VEGA

Mini marbles prepared by mixing the wheat flour, lotus seeds, edible gum resin, almonds, pistachio and cardamom

*

Tandoori Simla Mirch - Bukhara

Green bell peppers stuffed with French beans, carrots, cabbage and cauliflower with sultanas, spiced with cumin and yellow chili powder, grilled in the tandoor Served with Khasta Roti, a semolina and whole-wheat crisp bread

Two Tracks Sauvignon Blanc 2015

*

BUCHKA NIMONA - ROYAL VEGA

Pan-grilled crisp patties made of fresh green peas, aromatic Indian spices and a hint of mustard Served with Kalmi Khasta, a fennel and coriander flavoured spinach and lentil crisp

Domaine Leflaive Macon - Verze 2014

*

PANEER KHASA - ROYAL VEGA

Artisanal hand crafted tomato flavored paneer, simmered in fresh tomato gravy delicately spiced with fenugreek seeds

*

Palak Kesariya Alu - Royal Vega

Baby spinach and new potatoes simmered in a velvety gravy of thick curd, onion and saffron Finished with a generous sprinkle of cardamom powder

*

Dal Bukhara - Bukhara

A harmonious combination of black lentils, tomatoes, ginger and garlic simmered overnight on slow charcoal fire and finished with cream. Served with a dollop of unsalted butter

Saint Clair Pinot Noir 2014

*

Selection of Indian Breads

*

Gucchi Pulao – Dum Pukht

Saffron seasoned basmati rice cooked with morels stuffed with herbed cheese and finished in a sealed handi Served with burrani, a garlic flavoured yogurt

M. Chapoutier Marius Grenache Syrah

*

Chandra Gupta Malpua – Royal Vega

An ancient recipe dating back to 300BCE of soft-centered barley pancakes, delicately sweetened with jaggery, smeared with honey. Served with whole wheat churma

*

Kheer Sagar – Royal Vega

Soft homemade cow’s milk paneer, slow-cooked with cardamom flavoured milk, reduced to a delicate sweet rabri, shimmered with noble gold leaf

Michele Chiarlo Nivole Moscato D’Asti

Dario Parascandolo

Executive Chef Dario Parascandolo

Hotel Danieli, A Luxury Collection Hotel, Venice

Dario Parascandolo, Executive Chef of the Hotel Danieli, is at the helm of the internationally known Restaurant Terrazza Danieli since 2014.

With over 20 years of experience in a number of prestigious hotels both within Italy and internationally (Netherlands, USA and the UK), which have given him a profound knowledge of classic and gourmet cuisine, Chef Dario boasts a dynamic and creative character that is reflected in his refined presentation of classic Venetian cuisine.

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ITALIAN DINNER

VENETIAN SOJOURN

Wednesday, 1ST June 2016

6-COURSES
$168++ with wine pairing
$128++ without wine


Book Now and enter a chance to win a 2-night stay at Hotel Danieli, Venice*.

Whipped Codfish

Whipped codfish cannolo covered with Aperol and prosecco jelly, garnished with green olives caviar

Bisol Bel Star Prosecco

*

Venetian Grilled Octopus

Grilled octopus served with soufflé potatoes, green and black olives, basil pesto, tomato purée, capers and parsley sauce

Pighin Pinot Grigio Friuli Grave 2013

*

Pumpkin and Rosemary Risotto

Pumpkin and rosemary risotto with goat’s cheese and red chicory

Two Tracks Sauvignon Blanc 2015

*

Broccoli Tortelli with Lobster Royal

Homemade tortelli stuffed with broccoli, garnish with lobster tail, sweet-and-sour onion, red prawns tartare and lobster bisque

Domaine Leflaive Macon-Verze 2014

*

Sea Bass with Almond Razor Clam au Gratin

Sea bass fillet served with fresh peas in peel, sautéed baby carrots and yellow zucchini, stuffed razor clams with almonds, clam au gratin

Louis Jadot Macon Villages Blanc 2014

*

Tiramisu

Mascarpone cream with coffee gelatin and puffed rice brittle

Leek Soup

Leek soup with crisp baked potato and truffle

*

Zucchini Cannolo

Zucchini Cannolo stuffed with chickpeas, almond caviar and lemon

Pighin Pinot Grigio Friuli Grave 2013

*

Pumpkin and Rosemary Risotto

Pumpkin and rosemary risotto with goat’s cheese and red chicory

Two Tracks Sauvignon Blanc 2015

*

Wheat Flour Pasta with Watercress Pesto

Fresh wheat flour pasta with tofu cream, watercress pesto and Jerusalem artichoke

Louis Jadot Macon Villages Blanc 2014

*

Eggplant Savarin

Eggplant savarin with tomato, buffalo mozzarella and basil sauce

Domaine Leflaive Macon-Verze 2014

*

Tiramisu

Mascarpone cream with coffee gelatin and puffed rice brittle

Marenco Strev Moscato D Asti

Executive Sous Chef Manachai Konkangplu

Sheraton Grande Sukhumvit, A Luxury Collection Hotel, Bangkok

Executive Sous Chef Manachai Konkangplu is a highly accomplished chef who has worked at Sheraton Grande Sukhumvit since 1995. With a passion for Thai cuisine and more than two decades of experience, Chef Manachai takes great pride in not only presenting refined Thai classic but also introducing diners to less well known dishes and personal favorites.

His traditional techniques, handmade spice pastes and extraordinary wealth of knowledge ensures that diners are led on an unforgettable journey through the four regions of Thailand, creating exceptional and authentic Thai fine dining experiences.

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THAI DINNER

A TASTE OF THAILAND’S FOUR REGIONS

Thurday, 2ND June 2016

6-COURSES
$168++ with wine pairing
$128++ without wine


Book Now and enter a chance to win a 2-night stay and 2xround trip tickets to Bangkok*.

Pla Hoi Shell

Seared scallop with a piquant green mango salad and lemongrass salsa

Served in a lotus petal

From Central Thailand

Pierre Jean Colombard 2015

*

Goy Tuna

Tender raw tuna enhanced with a blend of ground roasted rice powder,

chilli powder, lime juice and mint

From Northeast Thailand

Two Tracks Sauvignon Blanc 2015

*

Khao Soi Gai

A richly flavoured fragrant curry soup ladled over succulent chicken pieces

and a nest of egg noodles, with condiments of lime and shallots

From Northern Thailand

Domaine Leflaive Macon-Verze 2014

*

Goong Hom Sabai

Literally “prawns in a sash” - prawns and pumpkin wrapped in wanton sheets,

fried until crisp, and accompanied by spicy red curry sauce and aromatic Thai basil

From Southern Thailand

Saint Claire Pinot Noir 2014

*

Kiew Waan Nua Gam

Premium Wagyu beef cheek accompanied by a herb-rich crispy rice ball

and an authentic green curry sauce

From Central Thailand

Catena Alamos Malbec 2014

*

Khao Neaw Ma Muang

A contemporary interpretation of a Thai classic;

Fresh mango with sticky rice mousse and a lemongrass sherbet

From Central Thailand

Michele Chiarlo Nivole Moscato D’Asti

Pla Tao-hu

Crispy bean curd with a piquant green mango salad and lemongrass salsa

Served in a lotus petal

From Central Thailand

Pierre Jean Colombard 2015

*

Larb Hed

Traditional mushroom salad enhanced with a blend of ground roasted rice powder,

chili powder, lime juice and mint

From Northeast Thailand

Two Tracks Sauvignon Blanc 2015

*

Khao Soi Yod Maprao

A richly flavored fragrant curry soup ladled over heart of palm

and a nest of egg noodles, with condiments of lime and shallots

From Southern Thailand

Domaine Leflaive Macon-Verze 2014

*

Gaeng Faktong

Pumpkin simmered in coconut milk with traditional

homemade curry paste

From Southern Thailand

Saint Claire Pinot Noir 2014

*

Kiew Waan Pak

A selection of seasonal green vegetables accompanied

by herb-rich crispy rice ball

From central Thailand

Catena Alamos Malbec 2014

*

Khao Neaw Ma Muang

A contemporary interpretation of a Thai classic;

Fresh mango with sticky rice mousse and

a lemongrass sherbet

From Central Thailand

Michele Chiarlo Nivole Moscato D’Asti

Executive Chef Sotiris Evangelou

Hotel Grande Bretagne, A Luxury Collection Hotel, Athens

The talented and multi-awarded Chef Sotiris Evangelou has been delighting with his mouth-watering repertoire in Greece and abroad for several years now. With an apprenticeship alongside the leading name of French cuisine, Alain Ducasse, and training at various hotels and restaurants in Monte Carlo, Provence, Paris and Hong Kong, he currently holds the position of Executive Chef at the Hotel Grande Bretagne in Athens.

Chef Evangelou believes in authentic Greek cuisine using healthy and fresh raw materials, with a focus on outstanding taste. With his creations reflecting the richness and abundance of Greek gourmet produce, Chef Evangelou’s genuine enthusiasm and undeniable talent make his exquisite dishes a true culinary delight.

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GREEK DINNER

FLAVOURS OF THE AEGEAN

Friday, 3RD June 2016

6-COURSES
$168++ with wine pairing
$128++ without wine


Book Now and enter a chance to win a 3-night stay at Hotel Grande Bretagne, Athens*.

WELCOME

Greek salad sorbet

Molecular Kalamata olives

*

Seabass Tartar

Sea-bass tartar with Messolonghi bottargo, citrus and Kythira thyme honey

Pierre Jean Colombard 2015

*

Octopus with Santorini’s Fava

Octopus with Santorini’s fava, squid, white tarama and ouzo sorbet

Domaine Leflaive Macon-Verze 2014

*

Red Snapper

Red snapper with vine leaves cream and rosemary vinaigrette

Two Tracks Sauvignon Blanc 2015

*

Baby Lamb Fillet

Baby lamb fillet, smoked eggplant trilogy with raisins, pine-nuts and tzatziki foam

Saint Claire Pinot Noir 2014

*

Chios Mastiha Rice Pudding

Chios mastiha rice pudding, strawberries with basil and yoghurt ice-cream

Michele Chiarlo Nivole Moscato D’Asti

WELCOME

Greek salad sorbet

Molecular Kalamata olives

*

Greek Bean Velouté

Traditional bean velouté with celeriac foam

Pierre Jean Colombard 2015

*

Santorini Eggplant

Grilled Santorini eggplant with aromatic herbs

Domaine Leflaive Macon-Verze 2014

*

Greek Salad

Greek-style medley of salad greens

Two Tracks Sauvignon Blanc 2015

*

Stuffed Vegetables

Stuffed vegetables cooked in Greek yoghurt

Saint Claire Pinot Noir 2014

*

Classic Greek Moussaka

with roasted tomato coulis

M. Chapoutier Marius Grenache Syrah Grenache

*

Chios Mastiha Rice Pudding

strawberries with basil and yoghurt ice-cream

Michele Chiarlo Nivole Moscato D’Asti

Executive Chef Manuel Gratzl

Hotel Bristol, A Luxury Collection Hotel, Vienna

A tenacious and passionate culinary talent, Chef Manuel Gratzl’s outstanding career began at the tender age of 17, and at 34 years of age, has worked in luxury hotels and fine dining restaurants all over Austria, before joining Hotel Bristol Vienna as its Executive Chef in 2015.

Characterising his cooking is the creativity in the way he composes his dishes, coupled with and the imperialistic flair he infuses them with, Chef Gratzl provides diners with the exquisite Viennese dining experience for which it is known.

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SWEET SYMPHONY: A VIENNESE AFTERNOON TEA

Wednesday, 1ST June 2016 / Friday, 3RD June 2016

$77++ with Champagne
$53++ without Champagne


Book Now and enter a chance to win a 2-night stay at Hotel Bristol, Vienna*.

*

Banana Cake

Banana chocolate cake with chocolate icing and white chocolate

*

Chorizo Madeleines

French pastry with Spanish chorizo and liptauer from Austria

*

Caramel Apple

Poached granny smith apple with vanilla cream, tonka beans and limes

*

Lemon Baiser

Chocolate ganache with creamy lemon, flambéed sugar snow

*

Assorted Macarons

Carrot – Beetroot - Apple

*

Smoked Duck and Celery Canape

Smoked duck, apples and celery salad, walnuts, orange and cranberry sauce

*

Smoked Salmon and Cucumber Canape

Smoked salmon, creamy cucumber, dried tomatoes and watercress

*

Black Pudding Bread with Chive and Horseradish

Bread with black pudding and potatoes, chive and horseradish


PLATED CLASSIC VIENNESE SPECIALTIES

*

Applestrudel

Applestrudel with apples, cinnamon, nuts, breadcrumbs, lemon, rum raisins and vanilla sauce

Translated from the German word - whirlpool - this traditional Viennese rolled pastry was made popular during the 18th Century Austrio-Hungarian empire (1867–1918)

*

Cardinal Cake

Sweet biscuit, coffee cream, marinated raspberries

An old Viennese specialty from the Biedermeier Period (1815 - 1848), this cake gets its name from its appearance - bearing the yellow and white colours of the Catholic Church

*

Schönbrunn Pancakes

Gratin stuffed pancakes with apricot jam and chocolate

A classic Austrian delicacy that pays tribute to the resplendant Schönbrunn Palace in Vienna, the former Imperial summer residence of Habsburg monarchs for 300 years

*

Kaiserschmarrn with Sweet Plums

Chopped pancake with raisins and stewed plums

Served crisp outside and fluffy and light on the inside

Known as the Emperor’s Pancake, this classic specialty was a favourite of

Austrian Emperor Franz Joseph I (1848-1916)

Cold appetizer 1

Aegean sea-bass tartar with Messolongi bottargo, citrus

and Kithira thyme honey

*

Venetian Grilled octopus With Mediterranean Flavours Parsley

Grilled octopus served with bottom soufflé potatoes, green and black olives, basil pesto, tomato purée, cappers and parsley sauce

*

Hot appetizer

Octopus with Santorini’s fava, squid, white tarama and ouzo sorbet

*

Fish

Homemade tortelli stuffed with broccoli, garnish with lobster tail, sweet-and-sour onion, red prawns tartare Red mullet with vine leaves’ cream and rosemary vinaigrette

*

Meat

Baby lamb fillet, smoked eggplant trilogy with raisins, pine-nuts and tzatziki foam

*

Dessert

Chios mastiha rice pudding, strawberries with basil and yoghurt ice-cream

GETTING THERE

1919 WATERBOAT HOUSE

3 Fullerton Road

The Fullerton Waterboathouse, #03-01

Singapore  049215

See on Google Map

CAR/TAXI

Drop off points are located atthe venue, along Fullerton Road towards Esplanade Drive.

PARKING / VALET

The nearest car park is located at One Fullerton. Complimentary valet services will also be available from 6.30pm to 11pm.

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