PARCO Deserts Millenia Walk For No Desserts
By Clover Ng
Held in the lush greenery of the Singapore Island Country Club (SICC) was the World Gourmet Summit Gourmet Golf Experience event. The dark foreboding clouds drifted away, clearing the skies for the tee off at noon. The participants took to the greens with their impressive swings, and those who needed a little energy boost stopped by the stations along the way for the gourmet fare presented by chefs from six well known establishments. Amongst which include Chef Matthew Woolford and Chef Andrew Nocente from W Singapore, Chef Stephane Istel from Bar-Roque Bar & Grill, Chef Daniele Sarno from Pontini and Chef Azlie Mohd from La Maison Fatien. Three dishes were presented per establishment, and the creations presented by the chefs were all mouthwateringly delicious and perfect for the sweltering heat of Singapore’s climate. Dishes such as the crab salad with watermelon ketchup and the home cured salmon with green apple puree and aged balsamic vinegar pearls provides a refreshing relief that whets your appetite for dishes like the slow cooked Berkshire pork cheek with crushed purple potatoes and black truffle jus and the Wagyu beef mille feuille w parsley puree and mustard aioli, and finish off with a berry and pink peppercorn pavlova or a glass of champage for a complete gastronomic experience.
