Like in the last edition, Martin Lippo (so good #8, so good #10), invited by the Academy of Pastry Arts Malaysia, was responsible for the opening dinner of the World Gourmet Summit. The event, which has just held its 20th edition from March 18 to April 4, gathered a stellar cast of world-class and Michelin-starred chefs, alongside Singapore’s own culinary talents and international industry experts and personalities.
For the occasion, the chef moved the event to One Farrer Hotel and Spa and used his mastery of the techniques in liquid nitrogen to prepare the dishes. Afterwards, the Awards of Excellence 2016 were presented to the top hospitality and culinary stars of the year.
An experience that Lippo has classified as excellent, a true cultural exchange, because “I do what I like, which is cooking, and I also learn Asian techniques”. One drawback was the absence of some ingredients. “Kitchens in Singapore are apparently similar to ours, but they are completely different. I make a list of ingredients knowing that I’ll have chocolates, cream, flour, and fruit pulps with the same quality as in Europe or Latin America, but when you go to the world of savory dishes things are very different. Asparagus or shrimp don’t look like anything in the Mediterranean; here, they are from warm seas and don’t have the same taste”.