Gustatory delights in Singapore

You know you’re in for one grand, decadent epicurean experience when a roster of world-class chefs, vintage Krug champagne, copious amounts of foie gras and oysters are all part of a food and wine festival you’re attending.

On its ninth annual run at The Ritz Carlton Millennia Hotel Singapore, The New World Food & Wine Festival was one exciting gathering of culinary and wine personalities that showcased a week-long celebration of sumptuous lunches, divine dinners, wine tastings and other fantastic culinary activities to local and international participants.

It was instantly sweet dreams once we were checked into  luxurious one-bedroom corner suites with sweeping views of the Singapore Bay and the ever-bustling city skyline. Having access to the private Ritz Carlton Club at the top floor with private concierge and lounge, daily multiple food presentations and unlimited bar access made it even sweeter. 

Consistently recognized as one of the world’s leading hotels by international publications, The Ritz Carlton Millennia has definitely become one of the most recognized luxury abodes in the world. The 32-story hotel with 610 rooms is one of the largest hotels in the international luxury Ritz-Carlton chain. It prides itself on having a 4,200-piece art collection that is touted as one of the finest collections in Asia.

The New World Food & Wine festival kicked off with a cocktail reception that included an endless array of tapas, some of which was prepared à la minute by creative chefs, an impressive selection of wine, and a “death by cheese and dessert” buffet. Happily content and more than aptly buzzed from the bubbly, we made our way back to our rooms for a good night’s rest excited for the week’s festival delights.

The Ritz NWFW’s first lunch was with Chef Kazumi Uemoto.  Disciplined in traditional Japanese cuisine in the kitchens of Osaka and Kyoto, Chef Uemoto currently oversees Hanagatami Restaurant at The Ritz-Carlton, Osaka. His masterful creations were paired with five varieties of Krug champagne. 

On the third day we attended the Da Donato Dinner with Chef Donato de Santis and Concha Y Toro. Call us shallow but our primary interest in attending this dinner was the intrigue of tasting the dishes of the former chef of Gianni Versace. We found the chef’s cuisine as flamboyant as the late designer and excellently complemented by wines from the famed Concha Y Toro vineyards.

The culinary torch on the fourth evening was passed on to Chef David Lee. Descendent from a family of chefs and co-owner of the delish Splendido restaurant, Chef Lee is a proponent of the Sous-Vide cooking, a method that allows for intense flavors and little nutrient loss as food is cooked under slow heat in vacuum-packed bags.  Chef Lee prepared a six-course menu paired with the wines of Kendall Jackson, including their Vintner’s reserve sauvignon blanc and chardonnay.

We tried to take it easy on the fifth day by choosing to attend a dim sum class and luncheon at The Summer Pavilion — the hotel’s signature restaurant. Dim sum master chef Ling Ching Tak demonstrated the art of preparing popular dim sum favorites such as deep-fried lobster rolls, steamed crystal dumplings with scallops and asparagus and poached chicken dumpling. We all got the chance to try the creations at a luncheon that included a tea ceremony by Chinese tea master Jeremy Shuau.

That evening departed from the usual seated dinners with a more casual “Ultimate Poolside Beer and Barbeque Experience” that offered us a selection of over 20 bottle brews and a gourmet barbeque spread prepared under the watchful eye of Australian executive chef of The Ritz-Carlton, Millennia, Geoffrey Bone.

We woke up on the last day of the festival still stuffed from the evening’s belly-busting activity so we hardly ate anything during the day so we could prep ourselves for the week’s final dinner.

The Grand Celebration Charity Gala Dinner in aid of Art Outreach rounded out a week of gastronomic indulgence. All of the guests showcased their creations together in a six course gala dinner. Each dish was expertly matched with splendid wines from the participating wineries of the festival.  

On the last day, the festival was concluded with an amazing Dom Perignon Brunch with Chef Nicholas Anthony. There was a harvest of fresh oysters, lobster and shellfish, the hotel’s renowned cheese board of over 60 international varietals including a large selection of French farmhouse cheeses, roasts, pan-seared foie gras and tempting soufflés. The free flow of exquisite 1999 Dom Pérignon topped of an amazing week that definitely did not chintz on the ritz.

The New World Food & Wine Festival is held every year at The Ritz-Carlton Millennia Singapore and is open to the public. For inquiries, get in touch with The Ritz-Carlton Millennia Singapore, 7 Raffles Avenue, Singapore 039799, telephone (65)-6337-8888, fax (65)-6434-5177.