Celebrity chef Haikal reinvents Singapore cuisine

Modern methods transform famous 'Singapore Sling' into dessert dish
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Singaporean chef Haikal Johari.
Singaporean chef Haikal Johari.

Celebrity, Singapore-born chef Haikal Johari supported the Tasty Singapore pavilion at Gulfood 2012 with daily cooking demonstrations and a VIP degustation lunch.

Using ingredients from the 40 Sinapore exhibitors at the show, Johari created a menu showcasing Asian flavours and modern European cooking techniques.

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“Singapore’s geographical position as the gateway to the rest of Asia combined with our diverse multicultural society has made our cuisine distinctive yet universally appealing to international palates,” said Chef Haikal Johari. “The menu I’ve created for Gulfood 2012 will hopefully awaken people’s taste buds to these unique flavours and inspire them to create similar dishes at home.”

Highlighting the Asian and Western influences on Singapore cuisine, Chef Haikal’s Foie Gras Terrine and Black Sesame Pudding incorporates black sesame paste, white miso and sesame oil into the traditional liver pate.

In his Scallop Carpaccio, Foie Gras Mousse and Yuzu Foam, Chef Haikal introduces the Japanese citrus fruit yuzo into this delicious fusion of sea and land ingredients.

He has also deconstructed the famous Singapore Sling cocktail into a dessert of fresh pineapple, lime, orange and fresh coconut sorbet.

The Tasty Singapore pavilion cooking demonstrations in partnership with Chef Haikal Johari are held in Hall 7 twice daily at 12.00pm and 3.00pm.

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