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Food Happenings

Get revved up for The Grand Prix Season Masterclasses at Culina at COMO Dempsey

Destin Tay 12 September 2019
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Australian top toque Neil Perry and chefs from The Fat Duck Group and Nobu restaurant empire will provide delicious entertainment during the Formula 1 night race.

Scotch Egg from The Hind’s Head

F1 Singapore Grand Prix will descend upon our city in a few days’ time and there’s plenty of off-track entertainment for foodies to look forward to. A celebrity chef fuelled masterclass series will take place from 17-19 September. F1 Paddock Club and Culina at COMO Dempsey are bringing in chefs from the Rockpool Dining Group, Fat Duck Group and Nobu restaurants to share some of their establishments’ signature dishes.

Neil Perry, at the helm of Rockpool Bar and Grill’s kitchen

The Rockpool Dining Group

Neil Perry, chief brand and culinary officer of the Rockpool Dining Group, will kick off the first masterclass with a focus on sustainably sourced seafood. On the menu: a Herb and Spice-Crusted Tuna with Eggplant Salad, and Prawns with Soy Chicken and Mango.

Tuesday, 17 September, 3-5pm. Culina at COMO Dempsey, 15 Dempsey Road.

Peter Gray, head chef at The Hind’s Head

The Fat Duck Group

For fans of Heston Blumenthal’s avant-garde cuisine, The Fat Duck Group’s masterclass is not to be missed. Representing his brand is Otto Romer, head of partnership development at The Fat Duck Group, and Peter Gray, head chef of The Hind’s Head. Romer spent a large part of his career developing dishes for the group at the Fat Duck Experimental Kitchen, while Gray leads the one Michelin-starred British Gastropub. Together, they will demonstrate two iconic dishes from The Hind’s Head: Pea Soup and Scotch Egg.

Wednesday, 18 September, 3-5pm. Culina at COMO Dempsey, 15 Dempsey Road.

Phillip Leong and Mark Edwards, executive chefs of Nobu Kuala Lumpur and Nobu London and Berkeley ST respectively.

Nobu Restaurants

The Peruvian-Japanese fusion dishes of chef Nobu Matsuhisa have been dazzling the Hollywood set ever since his first restaurant in Beverly Hills in the 80’s. His current count of 40 restaurants over five continents is a reflection of the popularity of his style of cuisine over the past 30 years. Matsuhisa will be fielding executive chef Mark Edwards of Nobu London and Nobu Berkeley ST, and executive chef Phillip Leong of Nobu Kuala Lumpur to showcase three dishes. They include a Chilean Sea Bass with Black Bean Sauce; King Crab Ginger Salsa; and Salmon Tataki Karashisumiso.

Thursday, 19 September, 3-5pm. Culina at COMO Dempsey, 15 Dempsey Road.

All masterclasses will be held at Culina’s demo kitchen and are priced at $150 per person, and Club21 members enjoy a 10 percent discount. Enjoy a further 10 percent discount when you register for all three sessions. For enquiries and registration, call 6854 6168. Email: rsvp@culina.com.sg

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