I attended a most unusual gala dinner yesterday evening; one that involved 8 chefs (and more) plating the food in front of everyone in the ballroom at Grand Copthorne Waterfront Hotel, got to find out a little bit more about ‘Auguste Escoffier’ and Disciples Escoffier Asia (mountain tortoise me did not even know this prestigious association existed), had the privilege of sampling some really delicious dishes, and also got to witness the CEO of e2i, Mr Gilbert Tan, get inducted as an honorary member of Disciples Escoffier in a way that resembles knighting but there’s no sword involved, just an oar (paddle?) – 3 taps on the shoulders and then a WHACK! on the left arm. *ouch* 😀
There’s Gilbert in the green sash. In his shoes, I won’t be laughing. Big angmoh with a ‘weapon’ in hand coming towards me? I just know it’s not gonna end well. 😀 #blueblack
Then there was the MOU signing ceremony for Republic Polytechnic, e2i and Escoffier. I’m looking forward to Chef Neo Jun Hao making Singapore proud in March 2019 when he represents our country in Bordeaux for the Young Talents Escoffier world finals.
The 24-year-old chef will be training in Hong Kong for a month in preparation, and this is made possible with the support from e2i and Colin’s.
There were 6 courses yesterday evening and I liked the first 3 the most. So here’s a shoutout to Chef Edward Voon and Chef Yew Eng Tong from LEPAN, Hong Kong. ‘Les Textures de Champignons’ was amazing! Colin’s Chef Koh Han Jie and Chef Neo Jun Hao also put together a truly delectable ‘Citrus Glazed King Salmon’ which was also a visual feast. Chef Herve Frerard from Ginett also did justice to the barramundi which was cooked to perfection. As I was eating the two fish dishes, one thought came to mind: “The fish didn’t die in vain”. 😀