SINGAPORE: Roasted rabbit loin with foie gras and bacon, pan-seared pigeon breast in "siew mai”, slow-cooked halibut with coral mentaiko stuffing - these were some of the dishes Singapore's team whipped up to come out as tops at the Culinary Olympics for the first time.
Held in Erfurt, Germany every four years, this year's edition took place from Oct 21 to 26. Singapore scored a gold each for its Cold Display and Hot Cooking categories.
The Singapore National Culinary Team - made up of six chefs from different backgrounds - trained for up to a year to prepare for the event, the Singapore Chefs' Association said in a press release.
Together, Mr Louis Tay, executive chef at Swissotel Merchant Court; Mr Teo Yeow Siang and Mr Alan Wong from Lavish Catering; Mr Triston Fang from Resorts World Sentosa's Ocean restaurant by Cat Cora; Mr Roy Lim from Unilever FoodSolutions as well as pastry chef Mr Alex Chong from Regent Hotel went on to beat 29 other countries to bring home the gold on Wednesday (Oct 26).
The winning team at the Culinary Olympics 2016. (Photo: Singapore Chefs' Association)
“It has been a very intense period for us as a culinary competition of this level is both emotionally and physically intense. The team has sacrificed a lot of time and sleep," said Mr Tay, the team's manager. "We are proud of our performance, and for representing Singapore (in) the best way possible. We know this has put Singapore on the map, and we hope to continue to have more corporate sponsorship and Governmental support, in the future, so we can continue to groom future generations of competition chefs."
These are some of the dishes the team presented:
Carrot and Citrus: Heirloom baby carrot and grapefruit jelly with tarragon-orange reduction; carrot with puffed quinoa and shaved carrot slaw, yoghurt sorbet. (Photo: Edmond Ho Fotographie)
Alaskan king crab and octopus roulade, green mangrove crab salad, lime-infused compressed watermelon, green apple slaw, squid-ink cream. (Photo: Edmond Ho Fotographie)
Citrus-cured ocean trout, milk-poached tooth fish with green radish and dill, pickled roscoff onion with parsley root, blonde mustard and onion ring. (Photo: Edmond Ho Fotographie)
Cauliflower custard with onion chip, truffle puree, crispy kale with blanched brassicas, roasted pearl onion. (Photo: Edmond Ho Fotographie)
Forest cherry: Quark curd, green tea cracker, lychee calamansi sorbet. (Photo: Edmond Ho Fotographie)
Red fruits: Ruby peach cremeux, raspberry wafer, lime strawberry sorbet, pistachio feuilletine. (Photo: Edmond Ho Fotographie)
Yellow art: Pineapple mascarpone parfait, fried mango churros, passionfruit chutney, exotic foam. (Photo: Edmond Ho Fotographie)
Scottish salmon with cauliflower glaze, smoked scallop, Maine lobster in squid ink batter, snap pea and radish salad. (Photo: Singapore Chefs' Association)
Roasted rabbit loin with foie gras and bacon, balsamic-glazed rabbit leg with dukkah, spice-braised rabbit with mustard cream in savoury pastry, carrot puree and sour raisin jus. (Photo: Singapore Chefs' Association)
New constructed caramel apple tart, molasses hazelnut crumble, ice verbena apple compote, yuzu fromage, blanc sorbet. (Photo: Singapore Chefs' Association)