To celebrate 40 years of Food&HotelAsia (FHA), show organizer UBM gathered together award-winning Singapore-based chefs to create and expertly prepare a bespoke menu at its Ruby Jubilee dinner held last month at the Electrolux Center of Excellence.
These chefs also form part of the panel of judges at this year’s Culinary Challenge (FCC2018), one of the region’s most prestigious international culinary competitions with an emphasis on culinary excellence. Recognised and supported by the World Association of Chef Societies (WACS) and regional chef associations, global culinary talents will be flocking to FHA2018 on April 24-27 to display and exchange their mastery of skills on an international platform.
UBM said the five-course menu reflects the 40 years of growth and vision of FHA, “the anchor to food and hospitality trends in the region”. The menu was presented by award-winning industry-leading chefs Edmund Toh, Eric Teo, Otto Weibel and Ivan Yeo, as well as Kenny Kong from the Singapore Pastry Alliance.
While preparing their culinary masterpieces for the Ruby Jubilee dinner, some of the chefs shared their insights with Foodbiz Asia on food trends and ingredients currently influencing the Asian dining scenes. The chefs also voiced their expectations of this year’s crop of contestants at the FCC, while reminding them to always keep their dishes fresh, well-seasoned and simple.
FHA2018 will host 4,000 international exhibitors from more than 70 countries and regions at two venues — Singapore Expo and Suntec Singapore.
Foodbiz Asia is the official publisher of FHA2018 Show Daily.