On 27th April, I was lucky to be invited by Citibank to attend the Citibank Gastronomic Jam Session at the World Gourmet Summit at Universal Studios. World renown michelin starred chefs; both local and foreign masterchefs showcased their remarkable talents and culinary expertise.
The hosts for the day: Maggie & Hosan
Chef Pang Kok Keong and the national pastry chefs team did an edible candy landscape. The Singapore pastry team has had a good past year as they were place 7th at the World Pastry Cup in Lyon, France.
Chef Pang, is the man behind the Sugar Daddy group which owns Pique Nique and Antoinette.
White chocolate "flower petals". From this to...
....this! The end product.
The final master piece!
The grass is made from marshmellow and the rocks were coated with cocoa powder.
Candied butterfly with blown glass effect. Beautiful!
Chef Vikas Khanna, a michelin-starred chef, host of MasterChef India, restaurateur of Junoon restaurant in New York.
He first prepared a fruit chutney, very unconventional as it is usually made up of vegetables.
Then he pan fried chicken with saffron.
Preparing the smoking chamber for the saffron chicken by setting fire to the sandal wood. He then placed the chicken on the plate, covered to smoke it for 10 minutes.
And here is the finished product.
3 Michelin star chef Bruno Ménard, a firm-believer of neo-classic french cuisine owned L'Osia in Tokyo has won many accolades and was voted top 10 french restaurants outside of France. He has now joined the Délicae Hospitality Management group since January 2012 and will be opening his restaurant in Singapore! That's very exciting news for all foodies! :)
He demonstrated on correct foie gras handling and cooking techniques. 
Technique on cooking Foie Gras:
Sprinkle salt over the foie gras on both side and place directly on a non-stick pan on medium heat. Flip when the foie gras starts to brown.
How to check whether a foie gras has been cooked thoroughly? Press on the foie gras and if it is soft on the inside, it has cooked through. :)
Foie gras cooked to perfection.
One Michelin star chef Ronny Emborg, owner of restaurant AOC and personal chef to Her Majesty Queen Margrethe II of Denmark.
Burnt ash bread, made up from burnt onion, leek & hay. Accompanied by smoked cheese cream & dry roasted salmon.
Potatoes with water cress and pickled seeds.
Dried birch tree with birch cream, oxidized celeriac, birch syrup and malt twig.
Buffet spread prepared by the chefs at RWS.
Chocolate Passion. Erm the label indicates chocolate passion, but it doesn't taste anything like that.
Lychee, Rose & Red Fruit Marshmellow
Grand Mocha Cocktail dessert
Overall the desserts were very disappointing and I find them unpalatable even though I love desserts.
Cheese selection
Baked Norwegian Salmon with pasta and herbs
This is hands down, the best salmon that I have ever eaten! The fish is not over cooked, such that it is tender, juicy and smooth that you can just slide it down your throat with having to chew it!
Look how juicy it is! It is heaven on a plate.
I've grilled the chef on where I can eat this because I want to bring hubby to try it but to my dismay, the chef said he doesn't own a restaurant; he works for RWS. That means the only chance that I can eat it is when I attend a convention at RWS!? :(
I had two servings of this and wanted to get the third but it was all gone. :(
Roasted tandoori lamb leg with briyani rice.
The lamb is very soft without the gamey smell that is typically associated with lamb meat. The sauce is flavourful with a spicy kick that accentuates the fragrance of the briyani rice.
Marinated steamed nonya-styled cod fish fillet
The fish was not too dry and the sauce had a mild curry flavour to it.
Chinese wok-fried beef cubes with black pepper and white onion.
The meat was too tough. Didn't finish it.
Chawamushi with caviar
One Michelin Star chef Anatoly Komm, restauranteur of Varvary from Russia; very humourous guy. ^_^
He demonstrated how to make edible paper out from beetroot. Mix beetroot juice and gelatin and spray onto a flat surface. Let it dry for 48 hours.
He use the beetroot paper in place of nori (seaweed) to make a sushi.
King crab legs, smoked salmon and ikura.
Sursur Lee & Michel Sarran
Truffle coffee by Michel Sarran
Fried squid ink ball with shrimp center and sesame
A photo with Michel Sarran & Sursur Lee
A photo taken with Hosan Leong.
This wraps up my experience on the Citibank Gastronomic Jam Session at the World Gourmet Summit.
Hope you have enjoyed reading it. :)
❤ Stacey
