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 | princess elva |
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Can I have more, sir? 2010.06.28 22:03:23 |
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Last Thursday, Serene and I were given a chance to sample some seriously famous chefs’ food. I had spent all week dreaming about this event and when it finally came to the day for us to head to Marina Bay Sands for the exclusive media preview, I was totally excited. In a ballroom, there were tables set up by some of the chefs who were going to be opening restaurants at Marina Bay Sands. I headed straight to Tetsuya Wakuda’s booth while Serene dashed to Daniel Boulud’s booth.    We lost each other for about an hour, walking from booth to booth sampling the food and when we finally reconvened, we shared our faves:
2. Daniel Boulud’s Piglet stuffed with chestnuts and foie gras As much as most of the chefs revealed how uncomfortable they were with the status “celebrity chef” during the press conference, it’s hard to think of Daniel Boulud as anything but a celebrity chef. His restaurant DANIEL in New York was recently awarded three Michelin stars and he’s also the man who started the gourmet burger trend. His restaurant in Marina Bay Sands, db Bistro Moderne, is a casual bistro that serves modern French-American food.  3. Tetsuya Wakuda’s Scampi with tofu and a Japanese water vegetable OK, it has always been my life mission to visit Tetsuya’s in Sydney before I die. I hear there is a six month waiting list at Tetsuya’s and I’m hoping I won’t have to wait six months before I get to eat at his restaurant in Marina Bay Sands, Waku Ghin. It opens in July and I’ve already rallied my troops to go try out his restaurant.   Known for his use of fresh, seasonal ingredients, his dishes combine French and Japanese culinary traditions. Serene and I even got a chance to meet the man himself and he told us how excited he was to have his first restaurant out of Sydney. He also told us how in Australia, the import rules for ingredients are very strict so he’s looking forward to working with a wider range of produce in Singapore. Don’t laugh but one of the ingredients he’s most excited to work with in Singapore is bamboo clams.  4. Wolfgang Puck’s 300-day aged, grain-fed sirloin with a fried quail egg and spinach For a long time, American food was junk food. Wolfgang Puck had a huge influence on elevating American cuisine to the level of fine-dining. In Singapore, he’s launching CUT, one of the top three steakhouses in America. So all carnivores, this is for you.
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