World Gourmet Summit Goes Local with Peranakan-Japanese Omakase Gastronomy Affair!
WGS presents a collaboration between private dining chef, Annette Tan and Takayama’s Executive Chef Taro Takayama
(Singapore, 15th September 2021) After the recent highly-acclaimed collaborations, the World Gourmet Summit is proud to present another collaboration between private dining chef, Annette Tan and Takayama’s Executive Chef Taro Takayama.
Expect a 10-course omakase meal that brings together the flavours of traditional Peranakan and Japanese fare in deliciously unique ways.
Diners can enjoy this exclusive menu at $330++ per person. Response to this event was overwhelming and tickets were sold out within hours of release leading to an additional event night on 4th October.
From 27th to 29th September and 4th October, guests will enjoy a delightful and intimate dinner with Annette Tan and Chef Taro Takayama.
Time: 7.00pm – 10.00pm
Venue: Takayama, 6A Shenton Way, #01-09/10 OUE Downtown Gallery, Singapore 068815
Chef Annette Tan & FatFuku
Annette Tan is a food writer and cook. She shares her love of her Peranakan heritage food through private dinners at her home. Her repertoire is rooted in traditional Peranakan family recipes parsed in modern cooking techniques to suit the times. Since she started FatFuku in 2017, she has cooked in collaboration with restaurants such as Clan Café at The Straits Clan, Nouri and Roketto Izakaya, where she showcased her unique spin on traditional Peranakan dishes to sell-out sessions. She has also consulted for local brands and restaurants, for whom she has dreamt up delicious local flavours and creations. Annette is the author of Savour Chinatown: Stories, Memories & Recipes from An Iconic Neighbourhood, a book that celebrates Chinatown’s rich historical and culinary legacy through the stories of the enclave’s original hawkers and restaurateurs. She edited Rebel with a Course, chef Damian D’Silva’s biography, and Heritage Feasts: A Collection of Singapore Family Recipes.
Chef Taro Takayama
Chef Taro Takayama is a native of Wakayama, near Osaka, home to extraordinary scenic beauty and some of Japan’s best ramen. There, his passion for Japanese cuisine took root and the comforting taste of childhood dishes remained deeply etched in his memory. Chef Taro began his career at three-star Michelin restaurants in Osaka, namely Kashiwaya in Senriyama, and Koryu in Kitashinchi. In 2013, a mere eight years since deciding to pursue his culinary calling, he was appointed Master Chef at the residence of the Japanese Ambassador to Singapore. This coveted position saw him serve creations to celebrities and dignitaries, including Japan’s Crown Prince Naruhito and Prime Minister Shinzo Abe. Having developed a deep appreciation for Singapore’s cultural diversity and local cuisine, Chef Taro stayed in Singapore and became Chef de Cuisine at Mandarin Orchard Singapore. At Takayama, he continues to delight diners with his culinary artisanry that celebrates the authentic flavours and meticulous simplicity of Japanese food at its finest.
Takayama is an intimate epicurean encounter steeped in the tradition of fine Japanese cuisine. At the heart of dining at Takayama is the spirit of omotenashi, or wholehearted Japanese hospitality, graciously delivered in the elegant ambience of this exclusive kappo-style restaurant cocooned in the midst of Singapore’s Central Business District. Takayama’s main dining room features two counters for six and five guests, respectively, as well as tables that seats two and four guests. In addition, guests can enjoy the exclusivity of two private dining rooms, for four and eight guests, respectively.
Discover the best in the culinary world and for latest updates on WGS 2021, follow and tag us on Instagram and Facebook @worldgourmetsummit, @fat_fuku, @sgtakayama and @taro.chef
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