Lavishly Spoilt...

Events held from 10th April to 28th April

Chinese Proverbs - fellowman treats food like heaven

Human nature's key to the world

1. Water

2. Food

3. Water & Food

4. All of the above!

FOR ME

1st runner-up -> I would love to go to the rubino's brother - "made-to-order" dinner but it's fully committed

2nd runner-up -> I would love to go to A touch of Catalan - Dinner by Santi Santamaría but it's too costly

In The End...

WGS 2006: The Return of the World's Coolest Chef

Club Chinois

The culinary Wizard from North America, Susur Lee, makes a triumphant return to Singapore this April. Participating in the 10th Anniversary of the World Gourmet Summit, Susur will once again captivate you with his legendary culinary works of art. A former Executive Culinary Consultant with Tung Lok Group, Susur makes his long-awaited, much anticipated visit, where he will showcase his latest creations exclusively at Club Chinois.

WORLD GOURMET SUMMIT MENU
(19th April – 20th April)

Featuring the Cuisine of Master Chef, Susur Lee

Lunch

Chinese Green Onion Pancake and Seared Foie Gras,
topped with Quail Egg and French Caviar
(Duval Leroy Neiman 1996)
********

Barramundi in a Carrot Sake Miso Sauce,
served with Sea Asparagus and Fresh Crispy Soya Bean
********

Hot and Sour Crab Consommé
with Rice Dumpling and Fresh Bean Sprouts
(Anselmann Gewurztraminer Kabinett 2003)
********
Trio of Oysters – Gratin / Roasted / Poached Tapioca Bacon Broth
********

Sweet, Sweet Dim Sum


Dinner

Chinese Green Onion Pancake and Seared Foie Gras,
topped with Quail Egg & French Caviar
(Duval Leroy Neiman 1996)
********

Barramundi in a Carrot Sake Miso Sauce,
served with Sea Asparagus and Fresh Crispy Soya Bean
********

Wuxi Pork Tart served with Braised Daikon,
Chinese Truffle and Potato Galette
(Salitage Pinot Noir 2002)
********

Hot and Sour Crab Consommé with Rice Dumpling and Fresh Bean Sprouts
(Anselmann Gewurztraminer Kabinett 2003)
********

Trio of Oysters – Gratin / Roasted / Poached Tapioca Bacon Broth
********

Sweet, Sweet Dim Sum



WORLD GOURMET SUMMIT MENU
(21st April – 22nd April)

Featuring the Cuisine of Master Chef, Susur Lee

Lunch

Coffee Marinated Ostrich served on a Leek Pancake,
and garnished with Horseradish & Apple Puree
(Duval Leroy Neiman 1996) -> limited edition
*******

Caramelised Wild Sable Fish served with Almondine Yuzu,
French Caviar and Fresh Green Beans -> savouring the fish, like drifting in the sea
********

Skate Fin Soup
(Anselmann Gewurztraminer Kabinett 2003) -> from germany
********

Wuxi Pork Tart served with Braised Daikon, Chinese Truffle and Potato Galette

********

Lemongrass Passion Fruit Gelo with Dragon Eye and Pineapple Juice
********

Sweet, Sweet Dim Sum

From left: Warm chocolate & banana wrapped in Cookie brownie tart, a tiramisu-like scoop of dessert, a spoonful of aloe vera with longan, a spoonful of pineapple liquid with dragonfruit, tasty raspberry on cream & thin crepe-like skin, Pulat hitam with banana top w/ heavy creamy paste

on a plate coated wildly w/ cream & chocolate sauce & flowers petals

Beloved the fusion, beloved the chef

MARVELLOUS !

Dinner

Coffee Marinated Ostrich served on a Leek Pancake,
and garnished with Horseradish & Apple Puree
(Duval Leroy Neiman 1996)
********

Caramelised Wild Sable Fish served with Almondine Yuzu,
French Caviar & Fresh Green Beans
********

Poached Lobster with an Oyster and Leek Bacon Tart,
with Smoked Paprika and Minko Mushroom Sauce
(Salitage Pinot Noir 2002)
********

Skate Fin Soup
(Anselmann Gewurztraminer Kabinett 2003)
*******

Lemongrass Passion Fruit Gelo with Dragon Eye and Pineapple Juice
********

Sweet, Sweet Dim Sum