Save
With just one day to go until the announcement of the inaugural Asia's 50 Best Restaurants list, sponsored by S.Pellegrino and Acqua Panna, some of the world's biggest chefs and gastronomic heavyweights have descended on Singapore ahead of the event.
What better way to celebrate the first ever Asia's 50 Best Restaurants List than a day packed full of interesting workshops with exciting chefs and guest speakers.
The theme of the workshops centered on Asian Street Food - Old and New. With David Thompson from the Nahm restaurant in Bangkok, who spoke with humor and intelligence, kicking of the proceedings with a look at the history of Thai street food and how it underwent a huge shift in the 60s.
David Thompson from Nahm who presented a very spicy curry from Northern Thailand:
There was a look at Indian street food with chef Gaggan Anand who presented some the classic, aphrodisiac, street food; papdi chaat. The main street food of South East Asia is noodle soup and showing guests how to create the perfect broth was the Danish / Vietnamese chef Nam Quoc Nguyen.
Gaggan Anans wows the crowds.
There was a presentation from Blake Dinkin a man who helps to produce Black Ivory, the world's most expensive coffee. A bean that's mixed with dates and fruits before it's fed to elephants and harvested from the animal's dung. Similar to the production techniques of civet coffee, Black Ivory beans undergo a specific fermentation process as they're digested, taking away the bitterness of the bean and adding a fruity, chocolate flavor to the finished product.
The extreme chef Alvin Leung from Bo Innovation then took to the stage to introduce a compelling presentation on his own extreme versions of traditional Hong Kong snacks.
Oyster omelette served with bottarga - cured fish roe and cream, by Alvin Leung.
The day finished with a Forum from with all the chefs who held an interesting discussion on weather Asian tastes and cuisines are being eroding by Western influences.
A day full of discovery and a great wait to get everyone in the mood for the announcement of Asia's 50 Best Restaurants.
