This year, Sparkling or Still participated in the Norwegian Seafood Brunch at Capella Singapore on Sentosa island, featuring the cuisine of the finest talents from Singapore’s leading hotels and restaurants with free flow of champagne. Diners can go round the ten food stations by World Gourmet Summit partner restaurants while being entertained by a live band.
Norway is famous for its fresh seafood. Seafood exports adds US$5.8 billion to Norway's GDP in 2009. Imagine how much salmon Norway has to export to earn that amount!
This year's Brunch event is fully subscribed. And it is not difficult to see why. All the best talents in Singapore's food industry are here, with the lure of eat-all-you-can and rubbing shoulders with the top chefs at one of the most exclusive resort in Singapore.
Diners can sit inside the air con ballroom with a live band....
...or enjoy the balmy breeze in the outdoor seating area.
Free-flow of Veuve Clicquot, a premium champagne is served here at the brunch. The brand is now under Louis Vuitton Moët Hennessy.
We began with Chef Chan's cuisines. Chef Chan is one of the top Cantonese chef in Singapore. We can't wait to see what Chef Cham brought with him to the World Gourmet Summit.
Chef Chan presented us with his juicy version of Nanjing Duck. The duck is tender and juicy.
Chef Chan gave me a drumstick, and it was extremely juicy and flavourful.
Next up was Absinthe booth, featuring dishes by Francois Mermilliod.
Tried their Roasted Veal with Serrano Ham and Sage. It was really tender and juicy.
This, is extremely potent. Those with low or average alcohol limit should never even give this a sip.
This is Absinthe's scented bouillabaise, which I did not have time to try.
Over at St Pierre's booth, had these fabulous smoked salmon roll.
The full name of this dish is Norwegian Salmon Confit with wild mushroom duxelle and smoked Korubuta pork chips. The pork chips are really crunchy and fragrant.
Also from St Pierre are these scallop and prawn mousse.
Here our chef in black prepares this dish.
Norwegian Scallop and Prawn Mousse with Prawn Vinaigrette and Crab Salad. Prefer the Salmon version.
Welcome to the booth of Garibaldi. Here, lot's of Mini Brioche with Chicken liver pate and glazed onions. I enjoyed these a lot.
But I didn't enjoy these Prawn Panna Cotta, also from Garibaldi.
A look at the outdoor pavilion.
Gattopardo booth. Gattopardo is located at Fort Canning Hotel, and serves Italian Sicilian dishes.
On top are the Octopus and Potato appetizer, and below is Yellowtail Amberjack done Sweet and Sour style. I find these appetizers from Gattopardo so-so only.
Also not a fan of their large hollow tube pasta with eggs, artichoke and smoked Kurobuta pork collar butt.
Our favourite seafood stations are next. Starting with everyone's favourite Oyster station with condiments
The oysters are plump and juicy, as seen from this photograph. But still got a tiny fishy taste to it.
Norwegian halibut tartar with green curry ice-cream
Norwegian Saba Mackarel
There is 2 types of smoked salmon. Both are quite good actually. Norwegian salmon is known throughout the world for its top quality smoked salmon. And the ones served here are very good.
Norwegian cod brandade
Slab of Slow cooked Norwegian salmon with caviar cream and sprouts. I was surprised that the queue for this is shorted as compared to the smoked salmon. And actually find this even better than the smoked salmon.
The very sweet and tasty Capella cocktail with Norwegian King Crab. The King crab flesh is very sweet.
The treasures from Norway. The famous Norwegian salmon, King Crab and Scallops with Mussels.
Around the Seafood stations is anothe row of food stations, starting with Jaan Par Andre's station.
Andrea did an excellent version of Smoked Norwegian salmon with orange and Szechuan pepper. Initially I thought the flesh would be dry and flaky.
The winning formula for this dish, is the sweet and savoury caramelized orange and Szechuan peppers on top of the salmon.
Also tried Andrea's Saba Mackerel with scrambled eggs and truffle foam. Which I find it ok only.
A view of all the offerings from Andrea's station.
Hua Ting and Golden Peony are also featured at the Brunch. I was quite disappointed by what Golden Peony offered. So will skip Golden Peony and instead focus on Hua Ting.
Marinated Wagyu beef ribeye in homemade spices. Tender and flavourful wagyu beef cubes.
Scallops - I like the savoury sauce used by Hua Ting to cook the scallops.
These Drunken Prawns are average though. Nothing spectacular about them.
The only station I did not try was from Yantra, one of the top Indian restaurant in Singapore.
Isn't the display from Yantra gorgeous? Here we have their Batter fried apple soaked in saffron flavoured sugar syrup
Not forgetting their juicy and tender Tandoori
Guess what this smoky cooking pot is? It is Lamb cubes dry roasted in pan with freshly pounded spices cooked overnight in slow charcoal fire and smoked with clove.
No Indian delicacy is complete without their famous Basmati Rice with seasonal vegetables, saffron, mint & mace cooked in sealed pot.
Initially, we were not sure if the organizers were able to bring in the seafood in time from Norway due to the disruption from the Volcanic ashes from Iceland, but it seems that at least they managed to fly over most of the seafood stuffs before the volcanic ashes.
Next up: Desserts and MORE Desserts from World Gourmet Summit brunch! Stay Tuned!
World Gourmet Summit
Norwegian Seafood Brunch Featuring Veuve Clicquot
Capella Singapore
1 The Knolls
Sentosa Island
sampling all that food from singapore's top chefs must have been a delicious experience (:
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