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An exclusive Nordic-Asian dinner at Ash & Elm

epicure 6 November 2017

A culinary song of fire and ice hits Singapore as two gourmet kings from Finland and Singapore are serving a Nordic-Asian feast at the Intercontinental Singapore this November.

Winter is coming to Singapore in a clash of Nordic and Asian cuisine, and it’s happening at the award-winning Ash & Elm at the InterContinental Singapore this November. Two top chefs from Finland and Singapore will come together to present an exclusive seven-course meal created from the finest produce from both countries, that will take your tastebuds on a culinary journey of adventure and celebration.

One of Chef Kari's creations at the Savoy in Helsinki. Guests at Ash&Elm can expect similar spectacular dishes with a Nordic-Asian twist. 

To commemorate Finland’s centennial anniversary, chef Kari Aihinen, executive chef at the Ravintola Savoy in Helsinki which marks its 80th year, and Singapore’s award-winning chef Eric Neo, have come together in a first-of-its-kind collaboration.

Chef Kari Aihinen of the Ravintola Savoy, Finland.

“In my first visit to Singapore as a chef, I want to show diners what Finnish food is all about,” said chef Kari Aihinen. “The range of top quality Finnish products in Singapore is still underrepresented, unknown and limited. Singapore’s food heritage is diverse and colourful, and we share a common love and loyalty for our respective cuisines. This evening is about celebrating that commitment, and taking inspiration from each other – from one master of his craft to another.”

The menu features two cold starters, two warm mid-courses, a cheese course, a main course and dessert. Starters of lamb tartar and cold-smoked Arctic char leads into two mid-courses with braised king crab in sour milk and juniper; a Singapore Peranakan-influenced buah keluak chicken ravioli in a laksa cream sauce; and a cheese course of gougeres gratin. The main course will be a satiating duet of Finnish premium pork cheeks in two ways, before a liquorice panna cotta with sea buckthorn sorbet and meringue to end off on a sweet note. The meal will be paired with a selection of Arctic liquors, distilled in some of the harshest conditions from the purest water in the world.

“The menu is designed to showcase classic Savoy cooking and dishes at their best. What is extra exciting is the collaboration with chef Kari Aihinen, and planning this menu for the last two months! It is fitting to do so in a year where Finland celebrates its centennial and looks to the future,” said chef Eric Neo.

Singapore's Chef Eric Neo. 

That’s not all – treat your tastebuds and visit the the showcase and individual tasting stations for each of the exquisite produce from Finland and Singapore. You’ll be among the first to try some of the Finnish food companies that are either new to Singapore or yet to open, including Atria, Valio, LAP Spirits/Laplandia Vodka, Vellamo, and Jymy Organic Ice Cream; as well as home-grown Singaporean food companies such as Juan Tea, Swanz and Kwong Woh Hing Sauce Factory, from which Chef Kari will be using a heritage soya sauce in his dishes to reflect the Nordic-Asian collaboration.

The evening is presented by The Next Twenty in collaboration with the Embassy of Finland in Singapore, Ravintola Savoy Helsinki, Ash and Elm Singapore, Suomi Finland 100 and University of Jyväskylä School of Business and Economics.

Tickets for this exclusive dinner on 10 November 2017, 7pm are priced at S$268 per person, and are limited to 100 persons. They are available here


From m(int.) Network

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