Its March!
Our kitchen is amazingly stretched working more than ever with continuous events and projects.
Some of which are really inspiring and fun!

One of the upcoming events we are catering for is the LV spring summer.
This years theme is japanese inspired.
Just subtle touches of it in the food.

Okinawa purple potato cheesecake

Puffer Fin

After the pastry buffet was over, the next day was the pastry demonstration by the 6 of us
I started a 3day promotion at Blue Grill restaurant 14-16th February.
It was great fun with the team at Blue grill.

view outside

my santuary
blue grills kitchen

Menu for the night

Basil white chocolate. Sea grapes

Chilli chocolate
Created for the pastry chefs from the Rang Indian kitchen to try
It was amazing sitting down with them on the last day of our promotion at midnight trying out different Indian Sweets. It can be so inspiring how they mix spices with all their sweets.
I love the simplicity of eating fennel and anise seeds after a meal

We have a 5 day event lined up for us in Abu Dhabi starting with the Pastry brunch on the 12th of Feb

We are hosted by Chef Darren Andow from the Yas island Rotana.

6 female pastry chefs for the event

plating up the purple dessert on acetate sheets
A mini version of our shades of purple dessert

Shades of purple
purple potato puree, cassis parfait, lavender marshmallows, cassis strips
cassis meringues

Seaweed marshmallow
bonito caramels

Bonito Caramels

Preparing our stations

Chef Carolyn (Head pastry chef Bottega LA) having a laugh

Chilling out after the pastry brunch

It was such a pleasure working alongside such passionate great women chefs

For Madrid Fusion opening night, we wanted to showcase some local cuisine on an international platform.

The appetiser:

Laksa dumplings.

The team plating up

The presentation stage

A sneak peak into the kitchen life behind the opening dinner of Madrid Fusion 2011!

Event venue

The 2 chefs representing Singapore at the opening dinner.

Our sugar piece for decor

Using one of our favourite materials/ingredients – isomalt sugar.

Prep area

In 3 days we have an event for Fendi and it would be a sit down 6 course lunch at one of the quaint art galleries in town.

The theme is lie as how it should be.
Below i depict Youth with colours

blood orange salad

Its been a year since We blogged our first savory dinner in Paris It was hosted by the ambassador of Singapore.
Since then, we have had the privilege to create and serve many savory courses.

This is one of the courses that were served just 2 weeks ago for a private dinner of 9 people

textures of asparagus. slow cooked egg 62degrees. edamame. kombu

check it out at

http://dl.dropbox.com/u/12166572/2AM(Final).mov

Happy new year!

Christmas is just around the corner.
Chef Astoria has been busy churning out gingerbread men and logcakes.

lining it with different colours

What we do in our spare time:

we put our gingerbread man through a texture activity machine to test the hardness when its baked on the same day and left outside for 2 weeks

We were requested from the business times to create a christmas inspired piece.

Hanging lollies, chocolate packets, roll ups