The low-down: RWS Food Affair
We don’t condone affairs but when one involves sumptuous food and celebrity chefs, we have to give it a thumbs up.
Take the RWS Food Affair for instance. Starting on 14 Sep, the inaugural food fest is a nine-day event that gives foodies to try some of the best our restaurants have to offer. The highlight? The six-course RWS Celebrity Chef Dinner prepared by six of the best chefs at the Ocean Gallery on 18 Sep.
Think of it as restaurant week without all the restaurant hopping. Plus, you get to enjoy free flow of champagne and rub shoulders with the likes of Cat Cora and Joël Robuchon. RWScoop speaks to the six chefs and finds out what you can expect at this epic gastronomical event .
Le Caviar Imperial Dans Une Infusion Coralline En Surprise by Chef Joël Robuchon, L’Atelier de Joël Robuchon
This exquisite appetiser, made up of three different layers – fresh king crab atop a layer of lobster jelly, topped with delicate imperial caviar – is sure to impress.
“The sweetness from the king crab and lobster jelly, combined with fishiness from the caviar will surprise your palate.” – Executive Chef Tomonori Danzaki, Joël Robuchon Restaurant.
Double Boil Cordyceps Flower with Dates, Quail and Conch Meat by Chef Li Kwok Kwong, Feng Shui Inn
Nutritional and flavourful, this soup makes use of conch meat, which has medicinal properties. Plus, it is a valuable source of vitamins, minerals and other essential micro-nutrients.
“It is especially good for women as it helps with the nourishment of blood.” – Chef Li Kwok Kwong.
Steamed Marble Goby with Forest Mushroom Sauce by Chef Sam Leong, Forest森
You can expect a fish that is soft, tender and juicy with this gem of a dish. Yum.
“I’ve always enjoyed using fresh seafood in my dishes and the best thing about the Marble Goby is that we can get them fresh and alive, so you can rest assured about the quality.” – Chef Sam Leong.
Beef Short Rib with Charred Radicchio, Macadamia, Buckwheat, Balsamic Burnt Butter by Chef Douglas Tay, Osia
Using his favourite cut of beef, the short rib, Chef Douglas Tay creates a versatile piece that is appealing to the eyes and stomach.
“For this dish, the beef is vacuum cooked at 85o C for 12 hours. The result is a piece of tender beef with a nice bite and pretty pink inside.” - Chef Douglas Tay.
Slow Cooked Salmon Roulade, Hokkaido Scallop and Fried Octopus with Shellfish Emulsion, Smoked Aioli and Sauteed Garden Peas by Chef Cat Cora, Ocean Restaurant
With such an extensive list of ingredients used just for one dish, you can expect a seafood masterpiece full of different textures and taste.
“The scallop, seasoned with cumin and coriander spice, gives a raw earthy taste, while the fried octopus, coated with wheat crumbs and blended rice, gives a balanced bite of crispiness on the outside and tender octopus on the inside.” - Chef Cat Cora.
Sweet Temptation with Yuzu Mango Cremeux, Gula Melaka Streusel, Milky Lemongrass Sorbet by Chef Kenny Kong, RWS Exec Pastry Chef
Topping off the gastronomical journey is this nifty dessert which heightens the experience with a mixture of Yuzu, gula Melaka and Sorbet.
“This fabulous composition gives a sharp but very refreshing flavour. The ingredients give the dish a special twist.” – Chef Kenny Kong.
Salivating already? Call +65 6577 6688 or email dining@rwsentosa.com to reserve your seats now!
