The per­fect feast

The High Com­mis­sion of Canada in Sin­ga­pore and epi­cure threw an ex­clu­sive din­ner for in­dus­try guests at Ma­rina Bay Sands to show­case the qual­ity of Cana­dian seafood and beef.

Epicure - - SEEN & SAVOURED -

More than 50 guests from the F&B trade re­cently gath­ered at Ma­rina Bay Sands for a cock­tail re­cep­tion as well as a seafood and beef feast. Jointly or­gan­ised by the High Com­mi­sion of Canada, British Columbia In­ter­na­tional Trade and In­vest­ment Of­fice, and epi­cure, the spir­ited af­fair started with a cock­tail re­cep­tion at Adrift by David My­ers. Guests such as Zan­der Ng, win­ner of Masterchef Sin­ga­pore 2018, Andrew Tjioe, ex­ec­u­tive chair­man of Tun­glok Group, and Rene Sylvester, di­rec­tor of Gov­ern­ment of Que­bec Of­fice, then ad­journed to Club55, where they were wel­comed by a scrump­tious buf­fet spread and gor­geous city sky­line.

Richard Dubuc, se­nior trade com­mis­sioner and com­mer­cial coun­sel­lor of High Com­mis­sion of Canada, de­liv­ered a wel­come speech. “We are ex­cited to show­case what Canada has to of­fer, apart from her beau­ti­ful land­scape and friendly peo­ple. The pro­duce we have, both land and sea, is of ex­cep­tional qual­ity which I am sure will suit lo­cal palates,” he says.

Guests headed for the Seafood on Ice sta­tion dis­play­ing fresh Pa­cific British Columbia Oys­ters and Dun­geness Crabs. The stars of the night were the Slow-cooked Wild Sea Keta Salmon served with Asian Spice Aioli and Bonito Flakes, 12-Hour Slow-cooked British Columbia Pork Col­lar, and 27-Hour Slow-cooked AAA Cana­dian Beef Short Ribs pre­sented at the carv­ing cor­ner.

“The qual­ity of Cana­dian pro­duce speaks for it­self. We chose to let the in­gre­di­ents shine and there was no need to over­whelm the dishes with heavy sauces,” said Brian Cleere, ex­ec­u­tive di­rec­tor of culi­nary of Ma­rina Bay Sands who pre­pared the buf­fet show­case with his team.

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