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.

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.