Taste dishes made from Singapore-grown vegetables and other creative new takes on local dishes during the Singapore Food Festival 2013 demo dinners at Keystone restaurant.
If you love fine dining and often wonder about the hard work behind each dish, then this series of “demo dinners” by top Singapore chefs requires your attendance.
Prepared to be wowed by the best in the field as they put together tantalising dishes in front of your very eyes. Pick the brain of a chef as culinary secrets and cooking tips are divulged during live demonstrations. Don’t miss out on this amazing opportunity to learn from the crème de la crème.
Chef Immanuel Tee of Keystone Restaurant. ALL PHOTOS: Keystone Restaurant
“Everyday is a celebration of food,” says Chef De Cuisine, Immanuel Tee of Keystone Restaurant. “To me, food is an expression. It is a platform for me to bring ideas and inspirations to life and share them with everyone.”
Aptly themed “A Celebration of Food”, the 20th Anniversary Singapore Food Festival 2013 will be kick-started by the 26-year-old local chef’s series of collaborative workshops by Keystone Restaurant and luxury appliance brand Miele. Featuring Chef Immanuel in three exclusive workshops, this extensive line up is guaranteed to leave you hungry for a taste of more.
To find out more about the work that goes into each dish, be sure to sign up for these Keystone demo dinners and more gourmet workshops at the Singapore Food Festival 2013.
Here are five not to be missed:
FARM FRESH SINGAPORE
Farm Fresh Singapore, the first workshop in the series, delivers a refreshing take on home-grown produce in delicious gourmet proportions. Using vegetables farmed in Singapore by Quanfa at Murai Farmways, Chef Immanuel will create scrumptious dishes with his distinctive culinary style for this event. You can hope to learn more about the ecological agrarian methods adopted by the organic farm and glean insights from the talented chef on his vision for local agriculture with diners. At the workshop, reward yourself by feasting on a wide array of locally farmed organic vegetables as part of the scrumptious five-course dinner.
WHEN: Thursday, July 4, 2013
TIME: 7.30pm-10.30pm
WHERE: The Miele Gallery, 163 Penang Road, #04-02/03, Winsland House II. Tel: +65 6221 0046
PRICES: $128++ per person
PROGRESSIVE INTERPRETATIONS OF LOCAL STREET FOOD
In Progressive interpretations of local street food, the second chapter of the Keystone and Miele series, Chef Immanuel puts his own modern spin on five familiar Singapore dishes. His inspiration came from his favourite childhood foods, which include a fair share of hawker dishes and Asian delicacies. After Chef Immanuel’s live demonstration, sink your teeth into the five highlighted dishes, including his avant-grade interpretation of bak ku teh ravioli with garlic consommé, as part of the night’s degustation menu.
WHEN: Thursday, July 11, 2013
TIME: 7.30pm-10.30pm
WHERE: The Miele Gallery, 163 Penang Road, #04-02/03, Winsland House II. Tel: +65 6221 0046
PRICES: $128++ per person
THE SCIENCE OF COOKING
In The Science of Cooking, the last segment of the series, Chef Immanuel shows us how cutting-edge kitchenware and advanced methodologies can be used to create novel textures for a dish while still preserving its best natural qualities. A dinner menu featuring the five created dishes will be served after his demonstration. Highlights of the meal include a succulent black pig served in a delightful concoction of porcini, shiitake, agria espuma and an onsen egg.
After whetting your appetite on Chef Immanuel’s exciting series, dive into another culinary learning experience at Singapore Food Festival’s many workshops.
WHEN: Thursday, July 18, 2013
TIME: 7.30pm-10.30pm
WHERE: The Miele Gallery, 163 Penang Road, #04-02/03, Winsland House II. Tel: +65 6221 0046
PRICES: $128++ per person
SINGAPORE COOKING CLASSES
Cook up a storm of local delicacies with Samia Ahad of Coriander Leaf restaurant and savour her full creations at the end of each workshop.
WHEN: July 6, 13, 17, 27 & 31, 2013
TIME: Timings are different for each class For more information on the schedule and bookings, please refer to http://www.corianderleaf.com/courseschedule.html
WHERE: Coriander Leaf, 3A River Valley Road, Clarke Quay, #02-03
PRICES: $150 per person
AT-SUNRICE GLOBALCHEF ACADEMY
Immerse yourself in a gastronomic experience with the culinary experts at At-Sunrice GlobalChef Academy. Tease your taste buds at The 4 Hands Spice Route, a spice-sampling workshop, learn how to make macarons and more exciting culinary classes are lined up for the week.
Seats are limited per workshop, so sign up to start your gourmet adventure at the Singapore Food Festival now!
WHEN: July 10-19, 2013
TIME: Timings are different for each class. For more information on the schedule and bookings, please refer to www.at-sunrice.com
WHERE: At-Sunrice GlobalChef Academy, 28 Tai Seng Street, Level 5
PRICES: From $50. Go to the At-Sunrice webpage on Singapore Food Festival 2013 for more information.
For inquiries and ticketing details on the Keystone Singapore Food Festival 2013 demo dinners, call +65 6221 0046, or email info@keystonerestaurant.com.sg. Go to www.keystonerestaurant.com.sg for more details.
Find out more about the Singapore Food Festival 2013 at http://www.yoursingapore.com/content/traveller/en/browse/whats-on/festivals-and-events/singapore-food-festival.html.
