The month of August saw hospitality stalwarts of Singapore whip up a delectable experience at the inaugural “Most Gracious Host Challenge” held at the S EAsia Café Expo, Marina Bay Sands Singapore as part of the Equip &Dine Asia event. Jointly organised by FBMA and Dine Inn, the culinary event on 28th-30th August, 2019 was a chance to catch the home-grown chefs in action as they created a multi-sensory experience for the renowned judges through curated four/five course menus. The competition was not only adjudged on culinary expertise but also on hosting skills.
Each team had to plan at least a three-course menu comprising an appetiser, main course and dessert according to the theme and also serve a non-alcoholic welcome drink to all guests. The theme under which the teams had to plan their menus was fusion.
Talented and passionate home-chefs vowed esteemed judges including Chief Sensory Judge, celebrity Chef Eric Teo, Chef Louis Tay and Chef Randy Chow with their culinary skills. The trio of technical judges: Isaac Joshua, Steven Chen and Goh Hock Quee overaw the standard of table side service, technical expertise and hygiene exhibited by each of the teams of contestants.
Sensory Judges
Three teams of home chefs, namely For Food-Sake, PAB and SG Foodies competed in this event designed to put the spotlight on the burgeoning home-dining industry where passionate food enthusiasts are eager to open their homes, kitchens and hearts to equally enthusiastic food lovers. Team PAB emerged victorious after a tantalizing culinary battle.
Team PAB consisted of 3 members who have been finalists or winners of culinary competitions in the past.
Team PAB -Winners of the Most Gracious Host Challenge
Their impressive 5 course menu, themed, “A Mediterranean Summer” was inspired by the French Provence cooking using Mediterranean spices such as saffron, paprika & cayenne chile. The dishes focused on preserving the taste & texture of fresh ingredients like tomatoes, garlic, olives and aromatic wild herbs. The appetiser for the meal was Sautéed Garlic Spiced Prawns Infused with Lemon Confit while the main course comprised of dishes such as Crispy Skin Spiced Chicken Oven Baked with Fresh Rosemary and Thyme and Roasted Pumpkin and Goat’s Cheese Puree.
Team PAB at work
Team SG Foodies with 3 members: Patricia Yong a real estate realtor, Ronnie Chan, a home-chef and Joanna Mak, a housewife created a the 4-course menu, themed ‘Under the Sea’, Each dish in their sea-food dominant menu was inspired by their individual tastes and represented some long-standing family favourites.
Team SG Foodies at work
Team For Food-Sake has good friends and erstwhile stewardesses Shaheeda Sokhaim and Namrata Deepak Shah as team members. Passionate about food, the duo prepared a 4-course menu themed ‘Spice Royale’. Their dishes such as the Fish aloo tikki with mushy peas and chicken kofta with rice are inspired by the Indian and British tastebuds. The dishes were a mix of traditional and creative Indo-western fusion.
Namrata from Team For Food Sake
Equip&Dine Asia is organised in collaboration with the world renowned EquipHotel Paris and co-located with the SEA Café Expo. For more info on the event : https://www.equipdineasia.com/en-gb/most-gracious-challenge-2019.html
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