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 email@example.com
Epicurean Delights by Guest Chef Iurii Kovryzhenko
An Epicurean quest into Ukraine cuisine with MasterChef Iurii Kovryzhenko starts now until 7 April 2017. This is the first time ever that Ukraine has taken part in the World Gourmet Summit 2017.
Chef Iurii specializes in Ukrainian "Fleur" cuisine. Currently he is with Vintage Nouveau Restaurant. He showcases Ukrainian cuisine in artistic and modern interpretation.
He had taken a long journey before becoming a celebrity chef today. He studied arts and public relations and then became a sculptor-miniaturist. An economic downturn in 2008 led him to go for a self discovery trip which eventually brought him to the world of Ukrainian gastronomy. His gastronomic journey started in France. Subsequently he enrolled himself into the best culinary schools in the European continent. Prior to joining his current restaurant, he was appointed as Official Chef of the Ukrainian Embassy restaurant in Georgia.
"What nature gives us – it is something divine. It is important for me to fill my cuisine with colors, because they bring happiness to people. And my philosophy is to give happiness through food." Chef Iurii Kovryzhenko-
A four-course set lunch menu is affordable. It costs only $48 plus service charge and prevailing tax.
Jellied Oxtail with Beetroot Cream looks surprisingly inviting and beautiful. The outer layer is made of agar-agar while the sauce is made of beetroot. It's garnished with edible flowers. The oxtail is delicious and soft.
Three Types of Pate - Rabbit, Duck and Chicken Liver
The middle course is Rabbit, Duck and Chicken Pate. Each meat is wrapped with a colorful cylinder made of purple cabbage, beetroot, and carrot jellies. Buckwheat popcorn topped it up. It's such a lovely and colorful presentation, like a whimsical garden.
Crispy-Baked Apple Sorbet is a gluten-free dessert. It's refreshing. Cinnamon perfectly complements apple puree and baked nuts topped with petals of pansy. Through this dessert Chef wants to highlight the fact apples are often included in Ukrainian's daily staples particularly when it is in season.
Besides the set lunch, a la carte dishes are available too. For starter, there are 3 types to choose from Black Pudding, Beets, Carrots, and Potatoes, to Crayfish Carpaccio. Chopped Marinated Herring and Beef Tongue are 2 choices from Middle Course. Three selections of main courses are Duck, Pike-Perch Souffle, and Porcini Mushrooms. And there are two choices for dessert either Light Citrus Tart or Chocolate Cake.
Don't be misguided by its stunning look! This isn't a dessert but a starter, in which Chef pays homage to his homeland. Buckwheat popcorn garnishes the dish, which is made of a special ingredients mixed with onion jam.
Chopped Marinated Herring - Corn Panna Cotta and Pickled Onions
It's very delightful to have herring, which is rarely served locally here. This plate is probably the best looking dish with pickled onions arranged to resemble a red lotus. Scoop a spoon into it and you could taste the fish and the panna cotta perfectly blended and melted in the mouth.
This main course has vegetable slices wrapped as if it is a rose. The duck meat is tender. It is best eaten together with slices of carrot and cabbage. Indeed, it is very delicious.
The event takes places at La Brasserie, Fullerton Bay Hotel. It's a historic place where once bustling port loading and unloading goods as well as passengers at the Clifford Pier. Diners should look forward to enjoy the view of Marina Bay.
La Brasserie, The Fullerton Bay Hotel Singapore. Photo courtesy of World Gourmet Summit 2017