When the menu in a western restaurant begins with a pig’s ear dish, connoisseurs will immediately wonder if it has something to do with the British chef known for his philosophy of “nose to tail” eating. Take a seat at Osia from 24th to 27th April and you’ll experience the culinary pleasures brought to you by one-Michelin starred chef Fergus Henderson.
Famous for using all parts of a pig in his dishes, chef Henderson has designed a special menu featuring his signature dishes for Epicurean Delights of World Gourmet Summit at Osia. Highlights include Pressed Pig’s Ear, which he describes as “thin slivers of joyous piggy jelly, within which there is a beautiful weave of ear” and his signature Roast Bone Marrow and Parsley Salad which British food writer Tom Bowles acclaims as “one of the greatest dishes of all time”.
Date: Tuesday-Friday, 24-27 April 2012
Time: 7.00 pm to 10.30 pm
Price: $78* per person (lunch), $185* per person (dinner), à la carte menu starting from $16*
*All prices are quoted in Singapore Dollars and are subject to prevailing Goods & Services Tax.
About Masterchef Fergus Henderson
Masterchef Fergus Henderson, currently one of United Kingdom’s most influential chefs, is the founder of St. JOHN Restaurant & Bar. Most of his dishes are derived from traditional British cuisine while featuring French wines. He was awarded his first Michelin Star in 2009 for his restaurant St. JOHN in Smithfield. He has won numerous awards including the Andre Simon Award, the Global Gastronomy Award by Sweded-based White Guide and the Outstanding Achievement Award by The Observer Food Monthly. Apart from St. JOHN Restaurant & Bar, he also runs St. JOHN Bread & Wine and his first hotel St. JOHN Hotel in London’s Soho which was opened in April 2011.
For more information or reservations, please visit www.worldgourmetsummit.com or call Osia directly at (65) 6577 6560.
Stay tuned for further updates on World Gourmet Summit soon!