Speciality & Fine Food Asia 2019 (SFFA) took the opportunity to showcase their platform of bringing the best of cuisine and food from different international markets by featuring ingredients that are used by chefs everyday in the kitchens.
These include U.S. Cheese thoughtfully provided by the U.S. Dairy Export Council, as part of their campaign to promote the usage of U.S. Cheeses in Southeast Asian kitchens and restaurants, in a masterclass conducted by Chef Sherine Lim of Hotel Intercontinental. Using U.S. Monterey Jack, Chef Sherine managed to create an espuma accompanied withdukkah cauliflower, and a cheese crumble with chives. She also managed to create a White cheddar cheese tart with fig marmalade , hazelnuts and sour apple raisins and guests at the masterclass and demonstration got a chance to enjoy the fruits of her labour.
Other ingredients included using scallop to create a modern Asian take on the chee cheong fun, as demonstrated by Chef Miller Mai, kampung chicken provided by Aqina Farms Singapore used by Welbilt Chefs Jimmy Mun and Vincent Ling to create 3 very different dishes on Convotherm technology, as well as Chef Ahmadiskandar Akbaruddin;the use of Rancho strip loin and Rancho tenderloin using Convotherm and Merrychef technology, as used by Chefs George Ng and Vincent Ling of Fabristeel; and lastly lobster by Gourmet Chef Packers, used by Chef Elson Cheong to create dishes.
Guests got to sample the creations as well as watch how each individual chef added their own spin on the different dishes, including watching how different types of kitchen technology helped to make the dishes great.