At the Star Chef Arena
Following its success last year, The GREAT Food Festival (TGFF) returned in late September this year with aplomb at Resorts World Sentosa. This gastronomic extravaganza was Singapore’s largest curated food and lifestyle festival showcasing exquisite creations by Celebrity and Michelin-starred chefs, beautifully crafted desserts and amazing wine concepts. There were four main thematic segments, namely the Star Chef Arena, Rollin’ Sweet Times, The Cellar and Feast of Kings.
I visited the TGFF on Sunday, 30 September 2018 and was glad that I got to experience most of the segments, except for the Feast of Kings.
Some of the highlights include:
Star Chef Arena
Chef Richard van Oostenbrugge’s creations were one of the most memorable at the festival. Every dish was sublime, adroitly crafted and artistically assembled. He is famed for helping Bord’ Eau in Amsterdam’s Hotel De L’ Europe attain the coveted two-star Michelin rating and has garnered prestigious awards such as the Gault illau Chef of the Year, Best Fromager of the Year Award and a near perfect Gault & Millau score of 19. Currently, he co-owns 212 Amsterdam and Table 65 (slated to open at Resorts World Sentosa in December 2018). His most outstanding dish at the festival was the Langoustine Albufeira, Coffee and Katsuobushi.
Langoustine Albufeira, Coffee and Katsuobushi
Featuring succulent and sweet laungoustine sourced from Albufeira, Faro, Portugal, it was plated in a luscious, creamy broth made of fresh cream and langoustine stock, accented with coffee powder and bonito fish flakes.
Sea-Anemone of Scallop, Black Truffle and Fermented Oxtail.
Another dish which I found spectacular was the Sea-Anemone of Scallop, Black Truffle and Fermented Oxtail. The scallops had a firm texture and I love the pleasant combination of aromatic black truffles with the earthy taste of the fermented oxtail.
Foie Gras Seaweed Broth Umeboshi
The Foie Gras Seaweed Broth Umeboshi was very unique and was completely different from what I expected. The foie gras was expertly executed to the right degree of tenderness. What I liked was the tangy taste of the Umeboshi combined with the savoury seaweed broth. The refreshing broth balanced the rich taste of the foie gras.
With Chef de Cuisine of Fratelli, Davide Bizzarri
Fratelli helmed by Roberto and Enrico Cerea featured Italian rustic dishes rooted in authenticity.
Braised Ekro veal cheek in red wine
The Braised Ekro veal cheek in red wine was a standout dish, cooked with parsnip velouté and Jerasulem artichoke chips. The texture of the veal was soft, tender and juicy, leaving one yearning for more.
Red Tuna Tataki Style, Bagna Cauda Dressing and Pistachio Crumble
The Red Tuna Tataki Style, Bagna Cauda Dressing and Pistachio Crumble was another satisfying dish, which was a hit with fish aficionados. The pistachio had a crispy, crunchy texture which contrasted with the juicy tuna flesh.
Potato and Beetroot “Gnocco” filled with Cheese Fondue, Butter & Sage Emulsion, Baby Spinach and Truffle Shavings
The Potato and Beetroot “Gnocco” filled with Cheese Fondue, Butter & Sage Emulsion, Baby Spinach and Truffle Shavings was a delightful creation, which caters to all taste buds. The truffle shavings gave it a touch of elegance and elevated a simple dish to greater heights.
With Celebrity Chef, Sam Leong
Celebrity Chef, Sam Leong who is the consultant for Forest, a forerunner of modern Chinese cuisine in Singapore showcased Chinese cuisine infused with European flavours at the festival.
Wagyu Beef Short Ribs with Lycee in Red Curry Sauce
The Wagyu Beef Short Ribs with Lychee in Red Curry Sauce was flavourful and tender and was perfect for those with an inclination towards Thai flavours.
Lamb Rack marinated and baked with Lemongrass and Cumin served with Peppermint Black Pepper Sauce
The Lamb Rack marinated and baked with Lemongrass and Cumin served with Peppermint Black Pepper Sauce was an innovative creation encompassing the spices of Thai cuisine and the sleek presentation of Western cuisine.
Renowned chefs from Bo.lan, Samuay & Sons and Trang Ko’e brought diners on a mystical culinary journey of Thai cuisine with unique specialities such as Issan-style Chicken wrapped with Steamed Cabbage and Larp Dipping Sauce and Thai Rice Noodle with Siracha Pineapple, Dried Prawn Floss and Chilli accompanied by Simmered Prawn Dumplings
Issan-style Chicken wrapped with Steamed Cabbage and Larp Dipping Sauce
The Issan-style Chicken was very unique and aromatic and the irresistible sauce was prepared using traditional Thai spices such as lemongrass, coriander, black peppercorn, garlic and fish sauce.
Thai Rice Noodle with Siracha Pineapple, Dried Prawn Floss and Chilli accompanied by Simmered Prawn Dumplings
The Thai Rice Noodle was deftly executed with tangy and zesty flavours, which made it perfect for the summer season. I liked the unique combination of Siracha pineapple, dried pork floss and chilli, which helped to whet one's appetite before the main course.
Rollin' Sweet Times -Philip Khoury Station
At the Rollin’ Sweet Times, I was delighted to be able to savour the goodness of Chef Khoury’s delectable creations. The renowned chef who has recently won the Savour Patissier, brought his award-winning Date Caramel Tart to TGFF 2018. His intimate knowledge of the art and science of sweet treats, offering truly memorable tastes, textures and presentation was truly admirable. Every gorgeous creation was a masterful showcase of art, which awakened the five senses. The Date Caramel Tart was an innovative dessert of dates and caramel which had the right degree of sweetness and the addition of the dates added notes of toffee, butterscotch and lemon. The crumbly shortbread crust complemented well with the smooth date and caramel ganache. The Chocolate Truffle was equally tempting, sending bursts of delight to my taste buds.
Tanqueray Citrus Terrace
For a post-dessert digestif, one could head to the world's first-ever Tanqueray Citrus Terrace and relish the exciting world of Gin-and-Tonic.
Another shot at the pretty Tanqueray Citrus Terrace
Rainbow City
Decked in vibrant rainbow colours, the VIP area was transformed into a rainbow city, an exclusive zone for Ultimate Fan Pass Holders.
HAPPIPLAYGROUND
In addition to the exquisite food, kids could also play to their hearts' content at the HAPPIPLAYGROUND - a fun and interactive fun zone for the little ones or snap pictures at the insta-worthy spots.
The Secret Garden
Picnic set-up at The Secret Garden
Video clip of TGFF 2018
Overall, TGFF was a great success, bringing different dining and lifestyle concepts under one roof. Look out for the next TGFF in 2019!