Epicure magazine celebrates World Gourmet Summit 2012

There is something special about World Gourmet Summit as it returns this year from 23 April to 3 May. For one, it is the first time that epicure would be the official Gourmet Lifestyle Publication for the annual gastronomic event. For another, the 11-day food spectacular will pay homage to the theme: A Heritage Of Flavours. Events will be hosted at Singapore’s Top Heritage sites including the historical Alkaff Mansion, Hotel Fort Canning and National Museum of Singapore.

Some of the biggest names will be cooking up a storm this time. At the top of the list is celebrity chef Marco Pierre White who has been dubbed the Godfather of modern cooking. He will be presenting his peerless cuisine on 27 April at mezza9, Grand Hyatt Singapore.

Also from U.K. is one Michelin-starred Fergus Henderson who relishes the idea of a good lunch because it is when the body is at its peak for consuming. “Unlike supper which is more of a punctuation mark: you eat, you are full and you go to bed. Lunch has amazing potential,” explains Henderson who will showcase his nose-to-tail cooking techniques in an intimate session at Miele on 24 April followed by a mid-day meal.

From Russia comes Anatoly Komm whose revitalisation of Russian cuisine through a combination of traditional flavours with unique molecular methods, earned his restaurant VARVARY, a spot in the S.Pellegrino’s The World’s 50 Best Restaurant 2011. Komm’s full Russian menu, at the Indoguna Gala Dinner on 27 April, will be paired with a unique Russian Sparkling wine, and of course, vodka.

You won’t want to miss rising Danish chef, one Michelin-starred Ronny Emborg of AOC in Copenhagen and his artistic and unconventional way of staging molecular cuisine, nouvelle cuisine and traditional Danish cooking. Emborg has served as the personal chef to Her Majesty Queen Margrethe II of Denmark. Some of his creations include frozen veal with egg yolk cream, herb emulsion and Danish caviar and he will be preparing a six-course dinner at the Bukit Timah Fire Station on 26 April.

That is just the tip of the iceberg, the star studded ensemble also includes a plethora of fringe events and chefs such as David Zhang from Xi He Ya Ju, two Michelin-starred Michel Sarran who has cooked for the likes of Nelson Mandela and Edinburgh-born Roy Brett.

Excerpt from the April issue of epicure.