The Gala Dinner At The Shangri-La Hotel includes Mud Crab Remoulade With Yuzu Daikon . ALL PHOTOS: SHATEC

Singapore’s pioneer hospitality school, Shatec Institutes, celebrates its 30th anniversary with meals created by some of its most celebrated alumni.

Last Friday, it served a four-course anniversary set dinner at Recipes, its training restaurant at The Treasury in High Street. On July 2, it will host a gala dinner at The Shangri-La Hotel Singapore.

The team behind both dinners are some of the most well-known chefs in the culinary scene here.

They include celebrity chef and culinary consultant Eric Teo; award-winning pastry chef Pang Kok Keong of The Sugar Daddy Group, which is behind Antoinette patisserie-restaurants; Marina Mandarin Singapore’s executive chef Tony Khoo; and Randy Chow, section head of baking and culinary science at Temasek Polytechnic. All of them have created dishes for the dinner and gala event.

Mushroom Coffee with a crispy cinnamon roll with prawn paste

Dishes at Recipes include mushroom coffee with a crispy cinnamon roll filled with prawn paste; sous vide chicken breast with smoked oil, fig glazed foie gras, caramelised endive, manchego espuma and thyme jus.

At the gala dinner, dishes include mud crab remoulade with yuzu daikon and confit of ocean trout with honey pineapple emulsion and salsa; and Rouge for dessert – hazelnut praline, hazelnut nougatine, milk chocolate espuma, raspberry granite.

Confit Of Ocean Trout With Honey Pineapple Emulsion And Salsa

Other chefs contributing dishes for the gala include Anderson Ho, executive sous chef of Sats Catering; and Edmund Toh, executive chef and assistant vice- president of culinary operations at Resorts World Sentosa.

All of them have been part of Singapore’s national culinary team, winning gold medals and at times, taking top spot from renowned European teams.

Some of the dishes were created specially for the event, while others are those that have won awards.

Rouge Dessert by Chef Pang of Sugar Daddy Group

Rouge, for example, was created by chef Pang in 2008 for the Asian Pastry Cup, at which Singapore’s pastry team emerged champion.

Chef Pang, 38, says: “I love to make this dessert because of its aesthetic appeal and the surprise within. There are many complimentary and contrasting layers, textures and temperatures.”

He says the dessert’s spherical shape signifies how Shatec has come full circle, while the colour red is auspicious.

Shatec, which was founded in 1983, has turned out 30,000 hospitality graduates ranging from chefs to hotel management and tourism professionals. It takes in 500 to 600 new students a year and the student population is about 1,000, including those doing work stints in hotels.

Other top graduates from the school include celebrity chef Justin Quek of Sky On 57 at Marina Bay Sands, and restaurateur Ignatius Chan of award-winning restaurant Iggy’s at Hilton Singapore.

Over the years, the school has expanded from its 10,000 sq ft campus in Nassim Hill to its current one in Bukit Batok, more than six times the size.

It is now equipped with more facilities including a new hybrid kitchen, where baking and hot and cold cooking can be carried out within the same space. It also has a new mock-up hotel room for students to sharpen their housekeeping skills before venturing into the real world.

Aside from diplomas in hospitality management and culinary skills, the school has also introduced new programmes such as a diploma in food and beverage management and advanced certificates in tourism.

A Shatec spokesman says: “In the hospitality industry, every day is different and that is what makes it so interesting.

“The hours may be long but if you have the passion to meet people and to create positive experiences for them, the rewards can be very satisfying.”

Where: The Shangri-La Hotel Singapore, 22 Orange Grove Road, Island Ballroom

When: July 2, 7.30pm

Price: $2,800 a table or $280 a seat. Platinum tables of 10 can be purchased for $5,000 each. Shatec alumni receive 30 per cent discount

Info: For reservations, call 6415-3505

This article was first run in The Straits Times newspaper on June 14, 2013. For similar stories, go to You will not be able to access the Premium section of The Straits Times website unless you are already a subscriber.