Dubai UAE - Monday, 20 February 2012 - The Tasty Singapore pavilion at Gulfood 2012 serves up a five star culinary exploration of the Southeast’s food paradise with the help of celebrity Chef Haikal attending with Singapore International Culinary Exchange (SPICE).
Born and raised in Singapore, Chef Haikal is one of the country’s most celebrated young chefs having led the kitchens of some of the world’s most prestigious restaurants, including Restaurant Ember in Bangkok, Coriander Leaf Restaurant, Les Amis and the famed Pierside in Singapore. He is currently Head Chef of Water Library in Bangkok.
“Singapore’s geographical position as the gateway to the rest of Asia combined with our diverse multicultural society has made our cuisine distinctive yet universally appealing to international palates,” said Chef Haikal Johari. “The menu I’ve created for Gulfood 2012 will hopefully awaken people’s taste buds to these unique flavours and inspire them to create similar dishes at home.”
Demonstrating the gastronomic prowess for which he is renowned, Chef Haikal gives a modern twist to the iconic Singapore dish Laksa replacing the traditional rice noodles with Laksa-infused noodles. The traditional dish Yu Sheng (a tangy fish Carpaccio salad) also gets reinterpreted into a ceviche, combining the local fish Kanpachi and Kalamansi with chilli and ginger flower to form a refreshing salad. Another Singapore favourite, Lamb Rendang, gets a five star makeover presented as a delicious lamb rack with a complement of tamarind jus and spicy cabbage.
Highlighting the Asian and Western influences on Singapore cuisine, Chef Haikal’s Foie Gras Terrine and Black Sesame Pudding incorporates black sesame paste, white miso and sesame oil into the traditional liver pate. In his Scallop Carpaccio, Foie Gras Mousse and Yuzu Foam, Chef Haikal introduces the Japanese citrus fruit yuzo into this delicious fusion of sea and land ingredients.
Chef Haikal’s desserts also celebrate the well-loved beverages of Singapore with Kopi-O (a blend of coffee) and Teh Tarik (pulled Chinese tea) incorporated into creamy pannacotta dishes. The famous Singapore Sling cocktail is also deconstructed to create an uplifting dessert of fresh pineapple, lime, orange and fresh coconut sorbet.
The Singapore pavilion is located in Halls 7 & 9 of the Dubai International Convention and Exhibition Centre from 19 to 22 February 2012.
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