GASTROMONTH 2017: AN UNADULTERATED CELEBRATION OF FOOD
Organising an ambitious new culinary festival is no simple feat, and it has been an exciting time putting the inaugural GastroMonth 2017 together and seeing it come to life.
From the open call for nominees, through the voting process, to the culmination of the GastroMonth Circle of Excellence awards at a glamorous awards ceremony in the Shangri-La Singapore, and the line-up of stellar guest chefs who treated our guests to a meal that was nothing short of gastronomic excellence, this has been a journey that has enriched our love and pleasure for food.
Along with such epicurean splendour, comes our thirst for some divine vino. Our Matter of Taste walkabout tasting showcasing over 200 iconic wines, wine dinners highlighting Bordeaux wines and its varietals, as well as talks with respected oenophiles, allowed us to imbibe our way to a better appreciation of the bounties of the earth.
Not forgetting, of course, the over 40 participating restaurants who boldly took up the challenge of designing innovative thematic menus and experiences for our diners throughout November. As we made the voyage through Terroir, Mineral, Robust, and Mature, listening to the chefs and the inspirations behind their contributions, it is their commonalities that shine through. These are the essential ingredients, without which no culinary endeavour will be possible – passion, dedication, creativity, and drive.
Our gratitude is with all the chefs, restaurateurs, judges, the front of house teams, partners, sponsors, and each of the gourmands who dined with us over the past month. Thank you for making GastroMonth 2017 a success, this festival was for you.
Now, let’s take a quick glance once again at the immaculate deliciousness that transpired on Saturday, 4 November, at the GastroMonth Circle of Excellence Gala Dinner and Awards Ceremony. Scroll down to see the video of what went down at the event and who our first deserving roster of award winners are.
We hope to be dining with all of you again soon.
Appetiser – Hokkaido Monkfish Liver, Sea Urchin Sake Gel by Chef Min Kim, Mizumi, Wynn Palace 永利皇宮, Macau.
Soup – Matsutake Mushroom Seafood Soup by Chef Liu Guo Zhu, Golden Flower, Wynn Macau 永利澳門, Macau (2 Michelin Stars).
Main Course – Baked Sustainable Cod with Glutinous Rice, Morel Mushroom and Red Shrimp Sauce by Chef Mok Kit Keung, Shang Palace, Shangri-La Hotel, Singapore.
Main Course – Pigeon Breast, Potato Kimchi Pie, Burnt Parsnip Puree by Chef Sun Kim, Meta Restaurant, Singapore (1 Michelin Star).
Chef Franco Brodini, Executive Chef of Shangri-La Hotel, Singapore together with the chefs who presented the 7-course dinner – (from left to right) Chef Min Kim of Mizumi, Chef Sun Kim of Meta Restaurant, Chef Liu Guo Zhu of Golden Flower, Wynn Macau 永利澳門, Chef Rishi Naleendra of Cheek By Jowl, Chef Mok Kit Keung of Shang Palace, Shangri-La Hotel, Singapore, Chef Vicky Cheng of VEA Restaurant & Lounge and Chef Pepe Moncayo of Bam Restaurant. — with Min Kim, Sun Kim, Franco Brodini, Rishi Naleendra, Vicky Cheng and Pepe Moncayo at Shangri-La Hotel, Singapore.
Boo Jing Heng from Tess Bar & Kitchen, Singapore (Winner of the Favourite Bartender category) mixing the cocktail and mocktail of the night.
Cocktail with The Botanist Gin and Cointreau, infused with rosella flowers, Lillet Blanc, St Germaine elderflower liqueur, lemon juice and laksa flowers with wild betel leaves and baby’s breath flowers as garnish and finished off with a spray of absinthe.
Take a look at what went on at the GastroMonth Circle of Excellence Awards and Gala Dinner took place on 4th November. We brought together award-winning chefs from local and overseas Michelin-starred restaurants to specially curate a seven-course dinner in celebration of the inaugural winners of the GastroMonth Circle of Excellence Awards on 4th November. Part of the stellar line-up of chefs who presented the 7-course dinner that night includes Chef Liu Guo Zhu of Golden Flower, Wynn Macau 永利澳門, Chef Vicky Cheng of VEA Restaurant & Lounge, Chef Sun Kim of Meta Restaurant, Chef Rishi Naleendra of Cheek By Jowl, Chef Min Kim of Mizumi, Wynn Palace 永利皇宮, Chef Mok Kit Keung of Shang Palace, Shangri-La Hotel, Singapore and Winner of the Innovative and Bold Chef Award, Chef Pepe Moncayo of Bam Restaurant.
Posted by Gastromonth on Wednesday, 15 November 2017