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ttgourmet Singapore City - A travel report by Michael
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Singapore City,  Singapore - flag Singapore
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ttgourmet's travel reports

Genuss fuer Augen und Gaumen!

  9 votes
The Travelling Gourmet Dr. Michael Lim reports on a Culinary Masterclass at the 11th World Gourmet Summit in sunny Singapore.... I love attending masterclasses by top chefs because I believe in that Chinese adage: The sea of learning has no shore.

Masterchef Reto Lampart from Haegendorf Switzerland has 2 Michelin Stars and is a happy-go-lucky Chef with a great sense of humour. Recently, in April 2007, I attended his Culinary Masterclass held in the Goodwood Park Hotel as part of the 11th World Gourmet Summit in Singapore. He demonstrated how to cook an appetizer of Carpaccio of Lime Marinated Scallops with an exquisite Chartreuse of Green Asparagus and Scampi Croustillant. The way he made the Asparagus Spears in a ring mould with gelatin and put an asparagus mousse in the middle topped wth a rondelle of scallop carpaccio was superb. His scampi rolled with potato sphagetti and then fast fried in extra virgin olive oil from Liguria was crispy outside and Oh! La! La! succulent inside. Unfortunately, the moderator would ask irrelevant questions like Is there any other seafood we can use? and Why do you remove the seeds? when Chef Reto was making oven baked tomatoes. His amusing reply about removing the tomato seeds was, Because I don't like them! Reto also cooked a lovely Lasagne of Waygu Beef Medallion with palate friendly Miguel Torres Cabernet Sauvignon wine from Chile. The sauce flavoured with rosemary, bay leaf, mushrooms, shallots and black pepper was incredibly appetizing. As Reto was combining veal stock with the reduced wine sauce, the moderator asked, Can we substitute a chicken stock for the veal stock? Reto replied, peeved, Chicken stock for chicken, lamb stock for lamb, venison stock for venison, veal stock for beef. Comic relief....If you didn't laugh you would gnash your teeth in rage. Crisp Mille-feuille with fresh Strawberries and sour cream ice cream was another tasty treat. Remarkable Reto is a super Chef and a very nice gentleman too! He provides Genuss fuer Augen und Gaumen! It means in German, Enjoyment for the eyes and palate!By Dr. Michael Lim The Travelling Gourmet who is a Travel, Food & Wine Writer/Editor in Asia.

Favourite spots:
The Annual World Gourmet Summit in Singapore is one event food lovers flock to every year in April.

What's really great:
Culinary Masterclasses by 3 and 2 Michelin Star Chefs.

The Battle Box in Fort Canning Park

Goodwood Park Hotel, Marriott Hotel, Grand Hyatt Hotel and Meritus Mandarin Hotel.

Try Wan Hao in Singapore Marriott

Other recommendations:
East Coast Park for a day by the sea.

Published on Tuesday May 1th, 2007

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Sun, May 06 2007 - 06:58 AM rating by marianne

I suppose there is more to see / do in Singapore than food?

Tue, May 01 2007 - 01:45 PM rating by rangutan

Why "potato sphagetti "? I prefere plain, cheap and hearty international dishes specially classic BBQ.

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