From Left to Right: Koh Han Jie, Jason Goh, Nixon Low, Kong Kok Kiang, Sherine Lim, Aloysius Tay, Hoo Zhi Hao
The Singapore National Culinary team was selected and groomed by the Singapore Chefs’ Association for the Expogast Culinary World Cup 2018 competition. This is the second most important culinary competition worldwide, and the Singapore team was one of 30 national teams that competed in Culinary & Pastry Art Categories and Hot Kitchen Categories, where they were judged on their culinary techniques and creativity.
This year, the Singapore Chefs’ Association is collaborating with Unilever Food Solutions on several exciting new initiatives; one of which is the Inspirations from the Singapore National Culinary Team Recipe Book.
14 Innovative Dishes to Excite You and Your Diners
Using Knorr Concentrated Tamarind Sauce and Knorr Concentrated Chicken Stock, the Singapore National Culinary Team created 14 innovative dishes like Seafood Gumbo Aspic, Braised Duck Terrine, and Tamarind Braised Pulled Beef. These recipes focus on creativity and experimentation as well as flavour. And since the appearance and dining experience are just as important as the flavour of the dish itself, you’ll also see many examples of exquisite food presentation.
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