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Singapore’s culinary discovery in India
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Monday, 06 September, 2010, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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Celebrated as Asia’s Food Capital, Singapore has taken a step towards tempting global palates with an exotic Indian twist, through a Culinary Exchange programme organised by the Singapore Tourism Board in partnership with leading hotel chains including the ITC-Welcomgroup, the Gateway Hotel and Oriental Cuisines in Delhi and Chennai.
Intended to begin a dialogue with the local food industry, this unique culinary exchange programme encouraged executive chefs from Singapore’s Capella, Fullerton and Sentosa Resort & Spa hotels to a week-long immersion into the culturally rich, diverse, authentic and exotic culinary landscape of India.
Under the expert guidance of India’s finest chefs from celebrated hotels like the ITC- Welcomgroup, the Gateway Hotel and Oriental Cuisines, chefs Goh Yek Wei (Capella Singapore), Michael Leibl & Ancella Loo (The Sentosa Resort & Spa) and Richard Ng (The Fullerton Singapore) got the opportunity to learn about the rich royal heritage of North Indian cuisine as well as the scrumptious Coastal Fare of South Indian gastronomy, through a range of cooking demonstrations, interactive workshops and an exchange of ideas.
“With cuisine becoming an integral part of any traveller’s holiday experience, the Culinary Exchange Programme has been designed by the Singapore Tourism Board in recognition of the growing appeal for fusion cuisine, inspired by authentic traditions from a culture”, says Ms Jessica Sim, Area Director, North & East India, Singapore Tourism Board. “Singapore boasts some of the finest world cuisine and in a step towards reinforcing its food capital profile; this Chef Culinary programme has been introduced to initiate cross-exposure of Singaporean and Indian cuisine. We are grateful to have the participation of an eminent team of chefs from the ITC-Welcomgroup, The Gateway Hotels and Oriental Cuisines for lending their expertise towards ensuring the success of the Culinary Exchange Programme.”
The programme was the demonstration of iconic Singaporean dishes like Laksa, Chicken Satay, Chilli Prawn and Kway Teow presented by the visiting chefs. This was followed by a showcase of Indian dishes with a touch of Singapore inspiration, created by the Indian chefs.
This visit marked the second phase of the Culinary Exchange Programme, following a successful workshop undertaken by Top Indian Chefs to discover, explore the cultural influences and learn about Singaporean cuisine in March 2010.
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