30 OCTOBER – 5 NOVEMBER 2017 : TERROIR
Certain produce draw their unique flavours and character from the specific lands they come from. This is the gift of terroir, offering us the pleasure to travel across the globe through our senses, to be transported to the middle of a forest from the South-West of France during truffle season with the earthy scents of autumn, or to feel the iodine and the sunshine of Sicily when biting into a fresh Sicilian tomato. A quest for the best products across the lands of our planet.
Senso Ristorante & Bar, Beni by Kenji Yamanaka.
Artemis Grill, Cheek By Jowl, DOMVS By Gabriel Fratini, Luka Italian – Dining / Pizza / Bar, ME@OUE, Senso Ristorante & Bar, Shang Palace, The Horse’s Mouth, Beni by Kenji Yamanaka, Iggy’s.
Often associated with celebrations, robust food always leaves an impact on our palate and on our memories. Hearty, generous dishes bursting with flavours and overflowing smells that announce themselves from the kitchen, making us enjoy the dish before we are even seated at the table. Richly infused scents imparted by slow cooking techniques, complex preparations or top quality ingredients liven-up every dish making it truly unforgettable.
Chef’s Table By Chef Stephan, Shisen Hanten By Chen Kentaro
Aburiya (Boat Quay), Bacchanalia, Breton Restaurant Bar, Chef Kang’s, Chef’s Table By Chef Stephan, Fumée By Habanos, Peach Blossoms, Shisen Hanten By Chen Kentaro, Song of India, The Palmary – Social Restaurant Bar, The Rabbit Stash, Monti At 1 – PAvilion.
From the crust of the earth to the waters of springs, rivers and oceans, minerals infuse surreptitiously all our food, sometimes leaving an indelible signature, with among others salt, iodine and limestone, capable of enhancing flavours almost magically. The art of pairing comes into play here, with the orchestration of raw produce, wines and culinary techniques tuning-up the minerality and keeping our palate on edge.
Buona Terra, FOC By Nandu Jubany, Ki-Sho, Labyrinth, Shoukouwa
Blue Lotus – Chinese Grill House, Buona Terra, FOC By Nandu Jubany, FOO’D By Davide Oldani, Kaiseki Yoshiyuki, Ki-Sho, La Ventana, Lewin Terrace, Saint Pierre, VLV Singapore, Stellar At 1 – Altitude, Bacchanalia, The Summerhouse
Mature wines are said to make us wiser. They do remind us of the benefit of age and as with other aged food products, they temper our sense of time, bringing us to face craftsmen who will let us enjoy delicacies only after we have patiently waited for a few more hours, days, months, years or even decades, until maturity has enriched flavours and morphed into a complex character. From famous air dried aged cheese and hams to slowly oxydised wines and vinegars, evaporated, pickled, fermented, slow cooked, salted, spiced, and cured foods, an amazing variety of techniques and culinary skills have over centuries contributed to these unique dishes as the foundations of our food cultures.
Aura, Botanico At The Garage, Joël Robuchon Restaurant, Gattopardo, Luka Italian – Dining / Pizza / Bar, Osteria Art, Stellar At 1 – Altitude, The Container, Gattopardo, Monti At 1 – Altitude, Morsels.