Thursday, September 8, 2011



2011 Chapitre
Date: Sat 22 Oct 2011
Venue: The Maritime Experiential Museum
@ Resorts World Sentosa
6:00pm – Museum Tour and 3D Ride
7:00pm – Induction Ceremony
7:45pm – Grand Dinner
Dress code: Black Tie

Winning Menu from the top Chefs of Resorts World

A total of 11 top RWS Chefs will be participating:

1. Chef Davide / Palio – Pre dinner Canapes
2. Chef Alex / Fiesta – Pre dinner Canapes
3. Chef Eric / Starz – Pre dinner Canapes
4. Chef Tomonori / Joel Robuchon – Amuse Bouche
5. Chef Watanabe / Hotaru – 1st Course Cold Appetizer
6. Chef Felicien / Crockfords Grill – 2nd Course Hot Appetizer
7. Chef Li / Feng Shui Inn – 3rd Course Soup
8. Chef Kenny / Pastry – 4th Course Intermezzo
9. Chef Ken Ling / Chinois – 5th Course Fish
10. Chef Douglas / Osia – 6th Course Meat
11. Chef Alan / West Zone – 7th Course Cheese
12. Chef Kenny / Pastry – 8th Course Dessert

Preliminary Menu
Subject to changes and wine pairing not finalized

Pre Dinner Butler Pass Canapes ( 6 kinds / 2 varieties from each kitchen)
(Palio – Chef Davide / Fiesta – Chef Alex / Starz – Chef Eric )
Rigatoni Pasta Stuffed with Slow Cooked Rabbit Meat in Balsamic Vinegar and Thyme with Truffle Sauce
Seared Boston Lobster Tail wrapped with Cured Pork Belly “Lardo di Colonnata” and Port Wine Pears
Confit of Vine Tomato on Mini Baguette Slice with Asian Pesto and Parmesan Shave
Seared Hokaido Scallop on Braised Daikon, Ikura Roe
Fajitas of Lamb Loin on Cheese Bread with Green Apple Gremolata
King Crab and Fennel with Lime, Chili ,Garlic Alioli

Amuse Bouche
(Robuchon) – Chef Tomonori
Le Caviar
dans une infusion coraline en surprise
Caviar in a coral infusion served as a surprise

1st Course - Cold Appetizer
(Hotaru) – Chef Watanabe
Light Grilled Spots Prawn Marinated Konbu Seaweed Olive Oil Sauce
Swordfish Sashimi with Scallion Sesame Oil Sauce
Ocean Fatty Tuna Belly Sushi, Wasabi Mustard Crush Jelly

2nd Course - Hot Appetizer
( Crockfords Grill – Chef Felicien )
Sautéed Burgundy Escargot with Foie Gras Baker Sauce
Potato Ring and Arugula Salad

3rd Course - Soup
( Feng Shui Inn – Chef Li )
Double-boiled Fresh Chicken Soup
Aloe Vera, Kurobuta Pork, Wild Mushroom Quenelle

4th Course - Intermezzo
( Pastry Chef - Kenny Kong )
Petit Pot Grapefruit
Mara Des Bois Espuma, Cinnamon Croustillant

5th Course - Hot Fish Course
( Chinois By Susur Lee - Chef Ken Ling)
Steamed Marble Goby with Pickled Chillies and Black Bean Sauce
wrapped in Cabbage and served on a bed of Chinese Spinach.

6th Course - Hot Meat Course
( Osia – Chef Douglas )
Iberian Pork Short Loin and Cheek
Apricot Marmalade, Creamed Celeriac Apple
Barley and Bacon Beurre Blanc

7th Course - Cheese
( USS – Chef Alan )
Comte Vagne Pairing with Reblochon
Accompanied with Sous Vide Fresh Fig & Apricot Marinated in Muscato & Herbs
Along with Lavosh

8th Course - Sweet Temptation
( Pastry Chef - Kenny Kong )
Yuzu apple compote Terrine
Praline Sable, Verbena mascarpone ice
Sea Salt Caramel Toffee

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