I'm based in Singapore with interests in classical music, art & culture related talks, art fairs, ceramics, walking tour, food, travel, photography, pet dogs, fashion, sustainability and urban farming. Contact me at firstname.lastname@example.org
The MasterChef Dining & Bar is making its debut in Singapore from 25 November until 9 December 2016. The Garden City is the first stop in its Asia tour. This haute cuisine event is organised by Endemol Shine Group. Ash & Elm at InterContinental Singapore is the sole venue for this event. MasterChef is a competitive cooking reality TV show franchise that became a global phenomenon and is watched in more than 55 countries across the globe.
English celebrity chef and restaurateur Marco Pierre White is the man behind these bespoke menus. He features some of the best dishes seen on the MasterChef series. He is nicknamed the Godfather of Modern Cooking by Australian MasterChef. He appears regularly in the series. He was the youngest chef ever to have been awarded three Michelin stars. He has trained other celebrity chefs such as Gordon Ramsay, Curtis Stone and Shannon Bennett.
Joining him is the MasterChef US Season 4 winner Luca Manfè, the MasterChef Australia 2012 finalist Audra Morrice, the first ever winner of Masterchef Asia 2015 Woo Wai Leong from Singapore, and the dessert king of MasterChef Australia 2015 Reynold Poernomo from Australia.
Diners will get to interact with the chefs in the open concept kitchen. It will be a dream come true, just like what has been featured in the MasterChef series.
Menus are listed here. Diners can taste the dish that brought Luca on board of the cooking competition - broccoli rabe ravioli with sage butter, tomato concasse and pine nuts. For dinner, he will prepare the same dish as well as the second appetiser.
Leong prepares the appetiser for both lunch and dinner throughout the gastronomic event. Audra has her braised beef short rib with gula melaka, fermented soy beans and lemongrass dish, and a dessert of bougatsa, semolina custard, cinnamon, filo and spiced poached pears in Vinocotto.
On the second week, Reynold will replace Audra and the menus will have some variations. He will prepare a citrus cheesecake mousse with blackberry gel, yuzu curd, blueberry compote, lemon meringue and lemon shortbread shards. Leong will prepare the meat dish which is beef shortrib, tofu cream, eggplant, crispy glutinous rice and angelica roots.
Seats are limited. A four-course Lunch set is priced at $168 while a six-course dinner is priced at $288. Get your tickets here before they all get snapped up.