The Great Food Festival 2017: A Sneak Preview
Resorts World Sentosa has joined forces with culinary event masters Savour to present the inaugural Great Food Festival! Held around Resorts World Sentosa, the Great Food Festival will be open for just four days in September and bring together the very best chefs and dessert experts from all over the world in just one location.
At a media preview held on Monday, we got a sneak preview of some of the exciting, inventive dishes that will be available at the festival next week. For the preview, TGFF brought together six chefs from some of the most acclaimed local restaurants as they presented some of the signature dishes they would be presenting next week. Check it out below:
Chef Benjamin Halat from CURATE gave us something pretty unique: Foie Gras Parfait – a dollop of foie gras with a surprise passionfruit gel centre that had an interesting mix of sweet and salty, a delectable mix between appetizer and dessert that brought out both flavours successfully.
He also showed off his Soufflated Farm Egg, a runny egg yolk encased in an ‘egg white’ souffle, with a generous serving of caviar to top it off. Truly an eggs-cellent idea. Check out how nicely the yolk oozes out in our video above.
Next up we had Chef Douglas Tay from Osia Steak and Seafood Grill. Continuing on from Chef Benjamin, Chef Douglas also presented foie gras, but this time, heartily pan-fried such that it was nice and crispy on the outside before the soft foie gras on the inside oozed out into our willing mouths.
Chef Stephan Zoisl of Chef’s Table presented his delectable Salmon & Pumpkin appetizer, which really tickled our palates with the contrasting Flavours and textures used, as well as a seemingly simple but mouth wateringly delicious Duck Rice.
The duck rice seen above looks really basic, but the ingredients used were fantastic and complemented each other really well!
Chef Ricky Ng from Blue Lotus presented a twist on some familiar local dishes – putting a spin on Chili Crab with Mantou, he instead gave us Crab Balls with Chili Pomelo Sauce, where the fried exterior of the balls filled with freshly handpeeled crabmeat replaced the traditional mantou. Perhaps this will usher in a new era in the way we eat Chili crab?
We were also delighted with his Crispy Pork Lard Truffle La Mian, which oozed with flavour and was tantalizing our tastebuds every step of the way as it slid down our throats. Take note if you’re ordering this: do bring a friend along because there is a lot of lard in this healthy serving, and is definitely best enjoyed in a small group.
However, Chef Eugenia Ong of Table at 7 was undoubtedly the MVP of the night for us. The Indonesian born chef was the founder of Singapore’s first satay restaurant Pasar Satay, and in her years in the F&B industry, has changed the face of Indonesian cuisine here. This time around, she presented sticks of Char-grilled Madura Chicken, luscious chunks of skewered meat seasoned to perfection.
The thing about food is that sometimes, it’s the most unassuming ones that really get to you and surprise by how enjoyable pure taste is. Chef Eugenia also gave us a serving of her Satay Tender-Braised Beef Rendang atop a scoop of saffron rice, and the two made for heavenly bite after bite.
How can we have a meal without dessert? We ended off with three of RWS’ very own Chef Kenny Kong’s (Sessions) unique creations. First up was his Tamarind Crispy Noodles, a sweet version of what one imagines to be a Thai noodle dish, with a little tamarind popsicle, a pile of mango cubes and a fried rice bite for some extra crunch.
Next up, we had his Asian Sweet Delicacies. A smattering of sweet treats served in a pot, hot chocolate was poured over the chocolate lid to melt it down into the pot itself, making for a wonderful Instagrammable moment. This was our personal favourite dessert, as despite the copious amounts of chocolate used, it still tasted light and refreshing and a perfect way to end off a meal.
Finally, Chef Kenny also served up his Amazing Frozen, a dessert that looked more akin to a lightshow than food. Consisting of a rainbow light stick serving as the base for a cloud of candy floss to go with a scoop of frozen yoghurt served with meringues, pistachio crumble and with dry ice spewing mist everywhere, this is one for the influencers to go gaga over and find sheer joy in the child-like pleasure from this colourful spectacle. And yes, it tastes great too.
Mouth watering yet? Don’t fret, you too can have the chance to come on down and try all these and more at the inaugural Great Food Festival next weekend! Check out our giveaway below to stand a chance to win entry tickets for next Saturday, or read our previous preview post for an idea of some other surprises that will be awaiting you at the festival. Personally, we can’t wait to head on down again next week and prime ourselves for a real feast for all the senses – and we’re pretty sure we’ll be sighing in pure ecstasy with every booth we visit.
We’ve got 50 (that’s right, FIVE, ZERO) pairs of entry tickets worth $64 per pair to give away to our dear readers to the inaugural Great Food Festival on Saturday, 23rd September for the LUNCH session!
To win, simply:
1. Like us on Facebook and Instagram
2. On this Facebook post, tell us who or what you’re looking forward to most at The Great Food Festival and why.
3. Tag a friend you’d like to bring along and remember to share the post!
Winners will be contacted via Facebook.
The Great Food Festival takes place from 21st – 24th September at Resorts World Sentosa. Tickets and more information available here
The Great Food Festival (TGFF)
When: 21st – 24th September
Where: Resorts World Sentosa
UOB Cardmembers and RWS Invites members will enjoy 10% off tickets sales. Visitors can also purchase the TGFF Experience Pack at S$78, including S$35 TGFF credits at the Star Chef Arena, S$10 TGFF credits at Rollin’ Sweet Times, a goodie bag worth S$44.90, complimentary full-day parking, plus all-day access to the Celebrity Chef Auditorium for live demo sessions. TGFF credits can be used for food purchase.