hosting chefs - world gourmet summit · magazine 2008’s 77th best restaurant in the world....

Hosting Chefs

Host ing Chef of At lant ic Din ing Room

Tower Club Singapore

Nominated in 2007 by Restaurant Magazine (UK) as one

of the top ten most innovat ive chefs around the wor ld,

Chef Edward Voon te l ls that h is passion for cooking was

love at f i rst s ight . As execut ive chef of At lant ic Din ing

Room, Chef Voon executes h is bel ie f in the importance of

enhancing the natura l f lavours of the ingredients, but a lso

creat ing a mult i -sensory d in ing exper ience whereby the

textures, scents and tastes are essent ia l .

Host ing Chef of mezza9, Grand Hyatt S ingapore

Tra ined at the Dubl in Col lege of Cater ing, Br ian Cleere

ref ined h is sk i l ls wi th exper ience at accla imed restaurants

such as the Hi l ton Internat ional Perth and Mietta’s and

in 1994 he was awarded the prest ig ious Michel in-star.

Cleere’s exper ience f rom an array of d i f ferent cul tures

prov ide h im with a strong foundat ion to serve up a range

of lusc ious internat ional cu is ine as the execut ive chef of

Grand Hyatt S ingapore.

Brian Cleere

Host ing Chef of Jaan, Level 70

Swissôte l The Stamford Singapore

This French-tra ined chef started cooking at the tender

age of 13 and soon made a name for h imsel f work ing at

h igh prof i le French restaurants. Recognised for h is ta lent

by T ime magazine, The Discovery Channel , and restaurant

guide Rela is & Châteaux , Chef Chiang cont inues to

present a unique exposé of southern French cuis ine,

nuanced by inf luences of the Mediterranean and h is own

creat ive f la i r.

André Chiang

Edward Voon

Host ing Chef of The Pr ime Society

Chef Damon Amos is a passionate bel iever in hav ing

d iscern ing produce knowledge. Under h is lead,

Br isbane’s Cha Cha Char Steak Restaurant received

The Austra l ian Restaurant & Caterer ’s Associat ion’s best

steak restaurant in Austra l ia award f rom 2004-2007. Chef

Amos’s insat iable cur ios i ty has seen h im unearth age-old

techniques and exper iment wi th new and f resh ingredients

to create t rue gourmet masterp ieces.

Damon Amos

Frédéric Colin

Host ing Chef of Brasser ie Les Saveurs

The St Regis Singapore

I t is wi th the benef i t of hav ing worked under numerous

Michel in-starred-chefs in Par is that Chef Frédér ic

Col in heads up The St Regis Singapore and i ts French

restaurant Brasser ie Les Saveurs – a re lat ive newcomer

to Singapore’s hospi ta l i ty scene. As execut ive chef

at Brasser ie Les Saveurs, he serves up t radi t ional and

modern French cooking, del ight ing d iners wi th even the

most d iscern ing palates.

Host ing Chef of Pont in i

Grand Copthrone Water f ront Hote l S ingapore

With h is humble personal i ty and 16 years of cu l inary

exper ience in k i tchens of Michel in-starred restaurants

wor ldwide, 34-year-o ld Chef Frank Ki l ian is a r is ing

star of the Singapore d in ing wor ld. W ith a ref reshingly

creat ive take on I ta l ian cuis ine, Chef Ki l ian now helms

the k i tchen at Pont in i , br inging a t imeless menu where

s imple, wholesome f lavours and seasonal products are

ref lected throughout.

Frank Kilian

Iggy’s

Ignatius Chan is arguably one of the most celebrated

personalit ies on the Singapore dining scene. Heading up

Iggy’s, one of the most well-known restaurants in Singapore,

his hard work and passion have seen it achieve the Miele

Guide 2008’s Best Restaurant in Asia and Restaurant

Magazine 2008’s 77th Best Restaurant in the World. Iggy’s

offers a cuisine inspired by the best of Chan’s dining and

travel experiences from around the world.

Ignatius Chan

Hosting Chef of Club Chinois, Tung Lok Group of Restaurants

Twenty-two years of cu l inary exper ience prof i t wel l in

a l lowing th is famed chef of Club Chinois to serve up the

f ine modern and t radi t ional Chinese cuis ine for which he

is known. His l is t of g lowing credent ia ls and achievements

inc ludes the Wor ld Gourmet Summit ’s Awards of

Excel lence for Ethnic Chef of the Year in 2002.

Ken Ling

53

Roger Marti

Host ing Chef of The Pavi l ion, The Sentosa Resort & Spa

Hai l ing f rom Switzer land, Chef Roger Mart i embarked on

h is l i fe long love of cooking as a young boy watching h is

godfather, a wel l -known chef , cook for the fami ly. Now

as the execut ive sous chef at The Pavi l ion, Chef Mart i

combines h is t ra in ing in the best cul inary schools in

Switzer land a long with h is passion for the a lchemy of

cooking to del ight d iners and leave them want ing more.

Host ing Chef of DOMVS, the I ta l ian Restaurant

Sheraton Towers Singapore Hote l

S ince h is beginnings at the Tsuj i Cul inary Inst i tute in

Osaka, Chef Nobuyuki Taguchi has garnered 23 years of

r ich cul inary exper ience. He has developed except ional

sk i l ls in a var iety of cu is ine sty les f rom I ta l ian to French to

Internat ional . Now the execut ive chef of Sheraton Towers

Singapore, Taguchi cont inues to create delectable d ishes

that sat is fy the palates of h is patrons at DOMVS.

Nobuyuki Taguchi

Host ing Chef of T ippl ing Club

Over the course of h is 16-year career, Ryan Cl i f t has

worked with some of the wor ld’s best chefs, and lead

Austra l ia ’s most accla imed restsaurant Vue de Monde

to receive numerous awards inc luding The Age Good

Food Guide Restaurant of the Year . Under h is lead, the

restaurant was awarded with three hats by The Age

Good Food Guide , and ranked among the World’s Top 50

Restaurants by the inf luent ia l Restaurant Magazine .

Ryan Clift

55

• Singapore • Hong Kong • Indonesia • Malaysia

APPRECIATING THE FINER THINGS IN LIFE, IN ASIA’S MOST DYNAMIC CITIES.

TRAVEL

FASHION

TIMEPIECES

PERSONALITIES

AD_PEAK.indd 1 25/3/09 11:37:03 AM

Rang Mahal

Rang Mahal is the foremost f ine-din ing Indian restaurant

in Singapore, offer ing an authent ic menu that showcases

cuis ines f rom the var ious regions of India. A haven for

food lovers, the team at Rang Mahal offers a menu

with the character ist ics of authent ic fare whi le keeping

abreast of new and exci t ing food t rends. Sourc ing only

the f inest ingredients d i rect ly f rom India, the Rang Mahal

team creates a f lavourfu l array of northern, coasta l and

southern Indian cuis ine.

Rang Mahal

Host ing Chef of The Cl i f f

The Sentosa Resort & Spa

Chef de Cuis ine Shawn Armstrong helms the s ignature

restaurant of The Sentosa Resort & Spa, creat ing

and serv ing a menu inspi red by the sea. W ith years of

exper ience in c lass ica l French cooking, Armstrong

places utmost importance on f reshness, seasonal i ty of

ingredients, ar t fu l presentat ion and str ik ing a del icate

balance between t rends and personal sty le.

Shawn Armstrong

Host ing Chef of Club Chinois

Tung Lok Group of Restaurants

Singapore’s answer to a local ce lebr i ty chef , Chef

Sam Leong’s c la im to fame is h is expert ise in

in fus ing t radi t ional Chinese cuis ine with a modern

touch. His ta lents and contr ibut ions have been

acknowledged with the Wor ld Gourmet Summit ’s

Awards of Excel lence for the Chef of the Year in

2001, 2002, and 2004.

Sam Leong

57

Norway’s Natural Seafood... Nurturing Culinary Talents Around The WorldRaised in the cold, clear waters of Norway, Norwegian seafood products are consistently high in quality and stable in supply, making them the preferred choice of international culinary festivals and competitions. The Norwegian Seafood Export Council (NSEC) is proud to support culinary talents at the many world-class events, nurturing them and challenging them to achieve new heights in their career.

A selection of the major culinary events supported by NSEC :• Bocuse d’Or - six-time official seafood sponsor• Escoffier China, China 2008• Global Chef ’s Challenge, Singapore 2009• MLA Black Box Challenge, 2004 to 2006, 2006 to 2008• Otto Weibel & Norwegian Seafood Scholarship, Singapore• World Gourmet Summit (WGS), 2004 to 2006, 2009• WGS Awards of Excellence 2009

© N

SEC

- T

akas

hi O

kuzu

mi,

Ryu

zo Y

amaz

aki

advertisting_200X235mm FA.indd 1 3/28/09 1:33:11 PM

Allow yourself the pleasure of its alluring aroma and robust flavour.

Borne of our 47 year heritage, Boncafé’s Gourmet Coffee range offers you the freshest

premium coffee varieties, to yield a cup that will honour even the table of the most

discerning connoisseurs.

As surely as passion stirs the soul, our Gourmet Coffee blends are guaranteed to

stir your senses.

A Stirring Sensation.

Coffee Specialist Since 1962 • www.boncafe.com

Call us today 6776.2216...and enquire about our Être Bon Gallery and Academy Tours and Barista Courses!

L309-277/423409_XXX_Boncafe_Audrey_Souvenir_200x235_V1_.indd 1 3/31/09 5:48:25 PM

Local Stars

The Leading Restaurants of Singapore

VeggieMight

THE STYLISH GOURMET READFor subscription, email contact details to [email protected] or call 6323 1606

appetite.ad.wgs09.indd 1 3/25/09 6:15:23 PM

AU PETIT SALUTPartner Chefs: Patrick Heuberger & Karl Dobler

Celebratory Menu

Cured & Preserved

Avai lable for lunch and dinner

Date: 20 - 25 Apr i l 2009

Pr ice: S$98.00 (wi th cheese or dessert )

S$108.00 (wi th cheese and dessert )

Ci t ibank cardmembers: Compl imentar y ja r o f home-made

duck r i l l e t te wor th S$42.00

Ci t ibank cardmembers: Compl imentar y ja r o f home-made

duck r i l l e t te wor th S$42.00

Feature Activity

The Art of Curing, Preserving & Smoking

Date: 19 Apr i l 2009

T ime: Cooking c lass 10:00am

Set lunch menu 12:30pm

Price: Cooking c lass S$100.00

Set lunch menu S$78.00

Reservations

(65) 6475 1976

CASSISPartner Chef: Eric Guilbert

Celebratory Menu

Palate Savoury


Date: 20 - 26 Apr i l 2009

Pr ice: S$155.00

Ci t ibank cardmembers: 15% sav ings

Feature Activity

Pepper & Citrus

An Avant-garde Tour de Force


T ime: 7:30pm

Pr ice: S$135.00

*Al l pr ices are subject to prevai l ing taxes and charges

Reservations

(65) 6872 9366

VeggieMight

THE STYLISH GOURMET READFor subscription, email contact details to [email protected] or call 6323 1606

appetite.ad.wgs09.indd 1 3/25/09 6:15:23 PM

Patr ick Heuberger

Er ic Gui lbert

63

Feature Activity

46 Bukit Pasoh Tour


T ime: 7:00pm

Price: S$210.00

Reservations (OSO Ristorante)

(65) 6327 8439

Reservations (Absinthe)

(65) 6222 9068

OSO RISTORANTE & ABSINTHEPartner Chefs: Diego Chiarini & Francois Mermil l iod

Celebratory Menu (OSO Ristorante)

Executive Lunch/World Gourmet Summit

in 2009 f lavours


Dates: 20 - 26 Apr i l 2009

Pr ice: Execut ive Lunch S$60.00

Celebratory Menu S$98.00

WGS Celebratory Menu (Absinthe)

WGS Celebratory Menu


Date: 20 - 26 Apr i l 2009

Pr ice: S$120.00

GOLDEN PEONYPartner Chef: Chung Ho Shi

Celebratory Menu

A Dialogue of Four Shi-Fu(Masters)


Date: 20 - 26 Apr i l 2009

Pr ice: S$120.00


Feature Activity

The Art of Dim Sum


T ime: 4:00pm

Price: S$35.00

Reservations

(65) 6432 7482

HUA TINGPartner Chefs: Chan Kwok & Chung Lap Fai



Date: 1 Apr i l - 3 May 2009

Pr ice: S$98.00


Feature Activity

Best of Both! A Gourmet

Showcase by Hua Ting’s Top Chefs


T ime: 7:00pm

Price: S$128.00

S$168.00 (wi th wines)

Reservations

(65) 6739 6666

Chung Lap Fai


Chan Kwok

Chung Lap Fai

Diego Chiar in i

Chung Ho Shi

Francois Mermi l l iod

*Al l pr ices are subject to prevai l ing taxes and charges 65

Label A-Peel TM

preserve your memories

Enjoying the Wine?

Savouring the Champagne?

Chilling with some Sake?

Why not peel the label and cherish the fond memories of the moment

Label A-Peel TM is the world’s leading label

remover. Easy and Efficient, Label A-Peel TM

quickly removes the label from wine,

champagne and even sake bottles. No mess,

no fuss, no soaking! Just Peel it!

The Personal Collection album stores and preserves

your label collection. It comes

in three colours: Black, Blue

and naturally, Wine Red.

Together, they make the

perfect gift.

Are you an Event Planner? Restaurateur? Hotel? Vinter? Distributor? Wine/Champagne educator? Call us about corporate gifts, bundling and trade options.

www.Label-A-Peel.com [email protected] Tel:+(65) 6618 5013 Made in Japan

Be Enterprising Pte. Ltd is the exclusive distributor of Label A-Peel TM and the Personal Collection ALbum in Asia, Australia,

New Zealand and USA. For more information contact Beth Talbot at [email protected] or +(65) 6618 5013 (Singapore)

Just peelit!

LES AMISPartner Chef: Armin Leitgeb

Celebratory Menu

Le Menu de Celebration du World Gourmet Summit 2009

Avai lable for lunch (4-course) and dinner (7-course)


Pr ice: Lunch S$88.00


Dinner S$220.00


Feature Activity

My Memories of Austrian Food


T ime: 7:00pm

Price: S$180.00

S$275.00 (wi th Austr ian wines)

Reservations

(65) 6733 2225

SI CHUAN DOU HUA RESTAURANTTOP of UOB Plaza

Partner Chef: Zeng Feng

Celebratory Menu

Perfect Pair ing of Tea with Fine Chinese Cuisine


Date: 20 - 26 Apr i l 2009

Pr ice: S$88.00


Feature Activity

Imperial High Tea


T ime: 2:30pm

Price: S$48.00

Reservations

(65) 6535 6006

Label A-Peel TM

preserve your memories

Enjoying the Wine?

Savouring the Champagne?

Chilling with some Sake?

Why not peel the label and cherish the fond memories of the moment

Label A-Peel TM is the world’s leading label

remover. Easy and Efficient, Label A-Peel TM

quickly removes the label from wine,

champagne and even sake bottles. No mess,

no fuss, no soaking! Just Peel it!

The Personal Collection album stores and preserves

your label collection. It comes

in three colours: Black, Blue

and naturally, Wine Red.

Together, they make the

perfect gift.

Are you an Event Planner? Restaurateur? Hotel? Vinter? Distributor? Wine/Champagne educator? Call us about corporate gifts, bundling and trade options.

www.Label-A-Peel.com [email protected] Tel:+(65) 6618 5013 Made in Japan

Be Enterprising Pte. Ltd is the exclusive distributor of Label A-Peel TM and the Personal Collection ALbum in Asia, Australia,

New Zealand and USA. For more information contact Beth Talbot at [email protected] or +(65) 6618 5013 (Singapore)

Just peelit!

Armin Lei tgeb

Zeng Feng

*Al l pr ices are subject to prevai l ing taxes and charges67

Reservations

(65) 6371 1130

Reservations

(65) 6309 3254

(Feature Act iv i ty )

(65) 6836 3088

(Celebratory Menu)

THE SONG OF INDIAPartner Chef: Mil ind Sovani

Celebratory Menu

Spice – the Indian Secret Revealed

Avai lable for d inner only

Date: 27 Apr i l - 3 May 2009 (except 1 May)

Pr ice: S$75.00


Feature Activity

Royal Cuisines of the Palaces of India

Date: 1 May 2009

T ime: 6:00pm

Price: S$98.00


Reservations

(65) 6836 0055

YANTRAHosting Chef: Akhil Prabhu

Celebratory Menu

Kebab Festival



Pr ice: S$16.00 - S$30.00 per d ish

Feature Activity

Indian Flavours with Scottish Spices

Celebration of the Cask


T ime: 7:30pm

Price: S$150.00

THE GARDENPartner Chef: Michael Leibl

Celebratory Menu

Celebrating the First Year of The Garden

Celebrating the Second Year of The Garden

…a taste of what is to come



Pr ice: S$128.00

Ci t ibank cardmembers: 10% sav ings o f f to ta l b i l l

Feature Activity

Focus on Flavours


T ime: 7:00pm

Pr ice: S$128.00

Ci t ibank cardmembers: 10% sav ings o f f to ta l b i l l

THE PRIME SOCIETYHosting Chef: Damon Amos

Celebratory Menu


Date: 20 - 26 Apr i l 2009

Pr ice: S$128.00 (S$208.00 with wine pai r ing)


Feature Activity

What’s the Beef with Grass & Grain


T ime: 4:30pm

Price: S$88.00


Reservations

(65) 6474 7427


Damon Amos

Mi l ind Sovani

Michael Le ib l

Akhi l Prabhu


JINGPartner Chef: Yong Bing Ngen

Celebratory Menu

Jing Six-Course Abalone Menu


Date: 20 - 26 Apr i l 2009

Pr ice: S$125.00



Reservations

(65) 6224 0088

LI BAI CANTONESE RESTAURANTPartner Chef: Chung Yiu Ming

Celebratory Menu

World Gourmet Summit Menu


Date: 1 Apr i l - 30 June 2009

Pr ice: S$138.00 (set menu 1)

S$148.00 (set menu 2)

Ci t ibank cardmembers:

15% sav ings ( f rom 1 Apr i l to 30 June 2009)

Reservations

(65) 6839 5623

Chung Yiu Ming

Yong Bing Ngen


OTTO RISTORANTEPartner Chefs: Giacomo Gall ina & Michele Pavanello

Celebratory Menu

A Journey Of Colours With Asparagus



Pr ice: S$128.00

Ci t ibank cardmembers: 15% sav ings and one compl imentar y

g lass o f Prosecco wine

Reservations

(65) 6227 6819

PONTINIPartner Chef: Frank Kil ian

Celebratory Menu


Date: 20 - 25 Apr i l 2009 (25 Apr i l d inner only )

Pr ice: S$118.00


Reservations

(65 6233 1133

NOVUS Restaurant & BarPartner Chef: Stephan Zoisl

Celebratory Menu

Shadow Menu



Pr ice: S$128.00

Ci t ibank cardmembers: One compl imentar y g lass o f Rober t

Mondav i w ine fo r ever y ce lebra tor y menu ordered

Reservations

(65) 6336 8770

oosh at dempseyPartner Chef: Andy Lau

Celebratory Menu




Pr ice: S$88.00

Reservations

(65) 6475 0002


Andy Lau

Giacomo Gal l ina

Michele Pavanel lo Stephan Zois l

Frank Ki l ian


S i n g a p o r e ’ s O n l y M o n t h l y C h i n e s e L u x u r y T i t l e

INHOUSEAD-ICON2.indd 1 4/2/09 2:55:10 PM

SHANG PALACEPartner Chef: Peter Tsang




Pr ice: S$88.00 (Fragrance of Qi Men)

S$138.00 (Heavenly Red Robe)

Reservations

(65) 6213 4473

TATSUYA JAPANESE RESTAURANTHosting Chef: Ronnie Chia

Celebratory Menu

Best of Spring



Pr ice: S$228.00

Ci t ibank cardmembers: One compl imentar y pot o f house

spec ia l sake ‘ the or ienta l beauty ’ w i th ever y two persons

d in ing- in .

Reservations

(65) 6737 1160

Ronnie Chia

Peter Tsang


hosting chefs - world gourmet summit · magazine 2008’s 77th best restaurant in the world....

Documents