A mindful feast

The 23rd edition of World Gourmet Summit (WGS) returns from 1 April to 12 May, with a lineup of guest chefs from Ukraine, Argentina and Romania. The summit's central theme of sustainability will be reflected on promotional menus at partnering restaurants, and other events throughout the sixweek summit.

Martin Rebaudino of Restaurant Roux will partner with the Ambassador of Argentina to Singapore, Federico Alejandro Barttfeld, for a unique Four-hands dinner at SKAI on 24 April. The unconventional pair plans to dish out Argentinean dishes that are close to their hearts. Returning sculptor-miniaturist Iurii Kovryzhenko will be the chef mentor to guest chef Mykhailo Sosnovskyh, who will be crafting a dinner highlighting the best of Ukrainian gastronomy; Sosnovkyh champions heritage cooking at his own culinary school, while Kovryzhenko specialises in the usage of edible flowers.

From 1 to 14 April, 33 restaurants, including Shisen Hanten, Morsels and Whitegrass, will also be presenting their own versions of sustainable cuisine. The extravagant WGS Gastrobrunch will take place at the Tamarind Hill, a colonial bungalow perched atop the lush Labrador Nature Reserve, on 28 April. Feast on delicious morsels, refreshing cocktails and rub shoulders with top chefs and food personalities at one of the biggest gourmet parties of the year.

The WGS Opening Reception to be held at One Farrer Hotel on 22 April, is a fantastic option for guests who want to experience the best that the summit has to offer. Guest chefs, such as Adi Hadean and Roy Brett, and participating restaurants will be contributing to the delectable spread available at the reception. Industry players, such as the Marine Stewardship Council, will be holding discussions on the future of sustainability during the event.