The Gateway Hotels' Chef Sanjeev Chopra participates in Singapore Food Festival 2011
From spicy fish head curries to desserts like appam berkuah, India has shared a longstanding tradition of contributing to Singapore's unique culinary landscape over the centuries.
In a demonstration of culinary innovation and partnership at the Singapore Food Festival 2011, Executive Chef Sanjeev Chopra from India's The Gateway Hotels & Resorts will showcase his culinary expertise at the much anticipated event. Executive Chef Chua Yew Hock from Singapore's Park Hotel Group willbe collaborating with The Gateway Hotels & Resorts, a brand from the Taj Group of hotels to launch select Singapore-inspired dishes like chicken satay and black pepper fried flat noodles (that are currently available in all the Gateway Hotels in India) at the Grand Park Orchard Open House restaurant from 22 July ' 22 August 2011. To further cement the culinary exchange initiative, both chefs will collaborate to create two new dishes by creatively combining the cuisines of India and Singapore: "Seafood Claypot Briyani" and "Kadhai Prawn¶" .
Another exciting Indian feature at the festival will be the Longest Table at Little India. On 23 July along Race Course Road, diners will be treated to a sumptuous buffet spread of signature dishes by renowned Singapore Indian restaurants. The Singapore Food Festival will attempt to enter the Guinness World Records by constructing the world's first 160 meters long dining table. President S.R. Nathan will be launching a cookbook entitled "Spice Potpourri" which includes the recipes and favorite dishes of the President, Ministers and celebrities. Chef Sanjeev will showcase flat fried pepper noodle, co-created by Corporate Chef Natarajan Kulandai from The Gateway Hotels & Resorts at this event, which will also be included in the cookbook. Additionally, ITC ' Welcomgroup, Executive Chef Raj Kamal Chopra's iconic Laksa Pulao, the amalgamation of Pulao (a famous Indian dish) and the Laksa, a popular spicy noodle soup from Peranakan culture, will also be featured in the cookbook.
Commenting on this occasion, Chef Sanjeev Chopra, Executive Chef, The Gateway Hotel Ganges Varanasi says, "When you think of Singapore it is often times about food, shopping and of course efficiency!! Curry leaves, pepper, cumin and chili are the basic components of pan Indian cuisine. These versatile ingredients influenced us to incorporate with the noodle and satay from Singapore to make it an Indo- Singaporean dish. It gives me great joy to participate in the Singapore Food Festival 2011. Such events are a great way to interact with and learn from fellow chefs from other parts of the world"
Executive Chef Chua Yew Hock from Singapore's Park Hotel Group "When chefs come together, inspirations and new creations ignite faster than the flash of a pan. I am excited to collaborate with Chef Sanjeev Chopra to create new dishes."
G B Srithar, Area Director, Southern India, Sri Lanka & Maldives, Singapore Tourism Board says, "Singaporeans and visitors can enjoy some of the finest world cuisines in Singapore. Some of the city's most eclectic culinary innovations will be on display at the Singapore Food Festival 2011. Cuisine is an integral part of any traveller's holiday experience and with the growing popularity of Indian cuisine, we are extremely pleased to partner The Gateway Hotels & Resorts in this unique collaboration that emphasizes cross-exposure of Singaporean and Indian flavors. Together with Singapore's Park Hotel Group, we are very glad to have Chef Sanjeev Chopra participate in Singapore's leading dining event. We are confident that this will help diners appreciate the unique fusion of Indian and Singaporean influences and traditions. "
Organized by Single Point of Contact Pte Ltd (SPOC), in partnership with the Indian Restaurants Association of Singapore (IRAS) and Restaurant Association of Singapore (RAS), the SFF 2011 is supported by the Singapore Tourism Board (STB).
Singapore's love affair with food has not only impressed the appetites of global visitors, it has also received global recognition. Singapore's fine dining excellence has earned it a prestigious position among the S. Pellegrino World's 50 Best Restaurants for Iggy's, Les Amis andRestaurant Andre. Upholding its culinary reputation, Singapore also plays host to a wide range of world-class events like the annual World Gourmet Summit, attended by the world's finest chefs, restaurateurs, hotel chiefs, sommeliers and food critics.
Elevating its status as the region's Gastronomy Central, the launch of the Marina Bay Sands and Resorts World Sentosa has further enhanced Singapore's dining experience. At the Marina Bay Sands, visitors can take their pick from internationally recognized, award-winning restaurants led by celebrity chefs ' Mario Batali (New York), Daniel Boulud (New York), Wolfgang Puck (Los Angeles), Guy Savoy (Paris) and Tetsuya Wakuda (Sydney).
While, the Resorts World Sentosa will tempt senses with its more than 60 F&B outlets, offering a kaleidoscope of flavours to satisfy palates across a spectrum of six different dining experiences, all in one destination. Led by international F&B talents scouted from all over the world, the 2,700-member Resorts World Sentosa F&B team presents a varied selection ranging from authentic hawker favourites and contemporary dining, to cafes and patisseries, bars and clubs.
With such a diverse, eclectic abundance of food experiences, Singapore's culinary scene has placed the city at the epicenter of the gastronomic revolution.