Mar 27, 2012

S.P.I.C.E. at Gulf Food 2012

Gulf Food 2012 was not only an international food exhibition, but a one of a kind cultural experience.  I was whisked away into the smells and tastes from every corner of the world, but the food that really stood out to me was from Singapore.  On behalf of the Singapore International Culinary Exchange (S.P.I.C.E.) I was honored to be  in the presence of one of Singapore's finest chefs, Haikal Johari. 
Before attending Gulf Food 2012 the only thing I knew about Singaporean cuisine was the infamous Chicken and Rice as well as the Chili Crab.  But there was so much more to learn......

 Chef Haikal prides himself on his innovation when it comes to this unique cuisine which is an amalgamation of Chinese, Indian, Malaysian, and European.  He takes the best of 4 worlds and combines modern technique with old world flavors to create something very special.  

Pictured Below is a Foie Gras Terrine and Black Sesame Pudding with Umeboshi espuma (not pictured).  This had to have been the tastiest morsel of Foie Gras I've EVER had.  With a range of flavors from the orient to Europe it had just the right amount of savory and sweet, it still lingers in my mind. 

His other claim to fame was this Thai Tea Panna Cotta with White Chocolate Ganache and Mango Gel.  Words cannot event describe the joy this dish brought me, but the smile on my face said it all.  Smooth, creamy, sweet, and delicious! My only complaint was that there wasn't enough.  I could easily have eaten 10 portions.

Chef Haikul Johaira may be Singaporean in origin, however to enjoy his delicious Singaporean cuisine, you must travel to the banks of Bangkok and book ahead, because the intimate setting gets filled up quickly.

For more information on Chef Haikal Johari check out:

For more information on the Singapore International Culinary Exchange:

1 comment:

  1. can you enlist the name of these deserts. I want to have all these.

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