Pre-Event: FIJI Water Signature Creations Expedition for Charity

I love how FIJI Water always comes up with the coolest events to sponsor and organize, and this time round they are doing a gastronomic TOUR of 6 gourmet restaurants for 6 signature dishes, along with 6 wine pairings for charity.

It is first of its kind in Singapore and will take place this Saturday from noon to 6pm. You can go on the charity gastronomic tour by purchasing tickets (limited!) from for S$180. All proceeds will go to the Children's Cancer Foundation (CCF) which is such a good cause. For that amount, you get 6 signature dishes, 6 wine pairings AND a luxurious coach to chauffeur you around together with other foodies, critics and chefs. Wow!

Get your tickets now!

The signature dishes has been handpicked by Wong Ah Yoke (ST Life!), Marcus Yeo (Lianhe Zaobao), Don Mendoza (Today), Sylvester Ng (Peak Selections), Adeline Wong (Epicure) and Evelyn Chen (Zagat Guide SG).

Here are the 6 --

1. Chef Ryan Clift, Tippling Club - Pigeon, Celery, Quinoa, Goats Curd

“There is great texture, it is well-balanced and each ingredient maintains its own characteristics.” – Sylvester Ng, The Peak Selections: Gourmet & Travel

 2. Chef Robin Ho, Prive Grill - Hokkaido Corn and Shrimp Fritter with Lime Aioli

“The Hokkaido corn and shrimp fritter dish stands out because of the Indian-accented cumin flavour on a decidedly Japanese shrimp tempura dish.” – Evelyn Chen, Zagat Guide (Singapore)

3. Chef Francois Mermilliod, Absinthe - Foie Gras Terrine with Warm Brioche 

"The spices and brioche balance out the otherwise rich taste of the Foie Gras and complements the flavours, giving it a smooth and elegant texture." - Don Mendoza, TODAY.

4. Chef Tadashi Takahashi, Hashi - Fresh Live Prawn, Hokkaido Scallop And Mixed Vegetable With Japanese Jelly 

"The highlight of the dish is the dash stock which is presented in the form of cold jelly. The contrast between the refreshing texture and the savory taste is interesting. Out of all the ingredients used, the eggplants are outstanding as the chef grilled them over naked fire, and peeled away the charred skin before serving, giving them a unique smoky flavor." - Marcus Yeo, Lianhe Zaobao

5. Chef Isaac Tan, The Pelican - The Pelican Lobster Thermidor

"The mixture of double cream and Parmesan cheese doesn't drown out the sweet and succulent lobster meat.” - Adeline Wong, Epicure

6.  Chef Dan Segall, Fat Cow - Wagyu No Kakuni
Japanese Wagyu Rib Meat Simmered In A Sweet, Ginger Soy With Fresh Yuzu

"And as you chew on it, the flavour of the meat comes through slowly - which is what makes this dish so enjoyable." - Wong Ah Yoke, The Straits Times Life!

See you guys this Saturday! Get your tickets now!

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