Indulge in delectable offerings through live demonstrations and hands-on masterclasses by Resorts WorldTM Sentosa’s celebrity chefs and patissiers.
With delicious flavours, a plethora of food insights and big name chefs from all over the globe, The GREAT Food Festival (TGFF) certainly lives up to its name.
A collaboration between Resorts WorldTM Sentosa (RWS) and Savour Events, TGFF is a sprawling, annual spectacle that showcases some of the top names in the cooking world. 2018’s TGFF adds seven more international culinary stars to its regular star-studded line-up, alongside a range of exciting events (including an inflatable fun zone for familes visiting the event with their children).
So grab a seat and buckle up (while leaving yourself some belly room): Here’s a sample of what’s in store.
Star Chef Arena
Sate your craving for world-class flavours and elevate your insights into food at this year’s Star Chef Arena. The event will showcase over 40 innovative and signature dishes from various award-winning and Michelin-starred restaurants, including ‘Cappelini topped with Mentaiko and Nori’ (by Osia Steak and Seafood Grill) and ‘Chilli Crab with Sakura Ebi Spring Onion Pancake’ (by Tung Lok Heen).
Food fanatics will be able to meet their favourite chefs in person, including Richard Van Ostenbrugge and chef Masayasu Yonemura of TEPPAN. The former will be presenting innovative creations such as ‘Foie Gras Seaweed Broth Umeboshi’ and ‘Scallop with Black Truffle and Fermented Oxtail Jus’, while the latter will present attendees with the opportunity to be the first in the world to sample his mouthwatering ‘Wagyu Sirloin Shabu Shabu’.
The other star chefs and famed establishments in this year’s constellation include:
• Cat Cora of Ocean Restaurant
• Enrico and Roberto Cerea of Fratelli Trattoria
• Scott Webster and Douglas Tay of Osia Steak and Seafood Grill
• Sam Leong of Forest森
• Ian Kittichai of Tangerine
• Hal Yamashita of Syun
• Benjamin Halat of Curate
• Susur Lee of Tung Lok Heen
Collaborative Culinary Concepts
2018’s TGFF sees the debut of the ‘concept kitchen’, with acclaimed chefs coming together to present collaborative discoveries that are bound to expand attendees’ culinary horizons.
Chef Dylan Jones (of Michelin-starred Thai restaurant Bo.lan) will helm a Southeast Asian-themed, six-hands collaboration with chef Num from Samuay & Sons and chef Khanaporn Janjirdsak from Trang Ko. The six-hands collaboration will see all three chefs teaming up to create a medley of flavours and exciting dishes.
In a discovery of flavours that hail from the other side of the globe, Michelin-starred chefs Oliver Piras (Aga Ristorante) and Francesco Brutto (Undicesimo Vineria) will uncover a menu celebrating Italy’s most beloved staple—pasta.
World Class Cocktails
Diageo World Class Drinks
It ain’t just about fabulous nosh at TGFF. Attendees looking to slake their thirst for world-class cocktails should drop by the Diageo World Class Bar—housed in the Bull Ring tentage of the Star Chef Arena—and partake of six hand-crafted cocktails courtesy of Diageo World Class Bartenders.
The Cellar Highlights
Refine your appreciation of wine with The Cellar Highlights. Curated by RWS Wine Ambassador Jeannie Cho Lee, this series of masterclasses will be conducted by wine masters who’ll teach the art of wine pairing by employing the finest cuts of meat and cheese from around the globe.
Rollin’ Sweet Times
Leave with a sweet taste in your mouth at Rollin’ Sweet Times, TGFF’s dessert showcase. Social media star Matt Adlard, known to half a million social media fans as the ‘Topless Baker’, will join dessert doyens Philip Koury, Neil Perry and Andres Fatso to present some sweet masterclasses to those aspiring to make immaculate confections.
Light and dark alcohols meet at the Secret Garden, Asia’s first thematic Tanqueray Gin Garden and Whisky Passage, conceptualised by Diageo World Class Bar. Gin connosseiurs will get to sample Gin and Tonic flights, while whisky lovers will delight in exquisite wine and chocolate pairing experiences.
Joe Leong—the rising pastry star of Forest 森—will present his take on Chinese fusion desserts with dishes like ‘Reconstructed Egg Tart’, while RWS’s Executive Pastry Chef Kenny Kong will be returning with his signature ‘Sparkling Frozen Yoghurt and Chocolate Melt.’
Learn the trade secrets of baking from chef Phillip Koury, Savour Patissier of the Year 2018, and learn how to beautify your dessert creations with chef Andre Fatso. Beloved ice-cream brand Magnum will unveil its Marbled Magnum creation, exclusive to TGFF.
Dessert lovers will be able to indulge their creative side by transforming customisable desserts into a range of nitrogen-themed creations, courtesy of N2 Extreme Gelato from Sydney. Be sure to get yourself a scoop while you’re there.