Months of training culminated in a second-place finish for Singapore’s national team at the Villeroy & Boch Culinary World Cup in Luxembourg, 24-28 November 2018.
Every four years, the world’s best chefs congregate at Luxembourg’s EXPOGAST to vie for the prestigious Culinary World Cup title. This competition stretches national teams to their limits, asking that they prepare 110 portions of a three-course menu in three hours, and put up a showpiece, plated desserts and petit four displays in the pastry art segment.
Defending champion Singapore was out in full force this year, putting up a good showing and finally emerging second place behind Sweden. Led by team manager Kong Kok Kiang, executive chef of Sentosa Golf Club, the team comprised team captain Nixon Low, executive chef of Tung Lok Group (Western Cuisine & Concepts); Sherine Lim, sous chef of Purple Sage; Sebastian Wong, chef de partie of Odette; Koh Han Jie, sous chef of Collin’s; Jason Goh, pastry chef of Grand Copthorne Waterfront; and Hoo Zhi Hao, sous chef of Lavish Catering.
To name just a few items the team created and prepared, there was a cold starter of pork pâté with foie gras terrine & fig, pickled beetroot with fig gel & balsamic; a compression of sous vide pigeon, red wine pear, leeks, wild mushrooms and truffles; and cured Alaskan true cod with scallop, chlorophyll mousse, arctic surf clams and light pickled green radish.
Their pastry offerings, meanwhile, featured a showpiece themed on nature’s beauty. A pina colada ‘floral basket’ consisting of pineapple pate de fruit, pineapple compote and malibu coconut soft ganache; and a blackberry ‘flowerpot’ of blackberry jam, dark chocolate ganache and brown sugar cookies were just some of the elements involved.
Chef Kong says, “We trained every day to perfect our dishes, to ensure that they demonstrate our creativity, and most importantly, provide excellent flavours. Even more so because this is a newly-assembled Singapore national culinary team, we are proud of their achievements.”