FIVE AWARD-WINNING CHEFS BECOME CULINARY AMBASSADORS TO SERVE UP WORLD-CLASS DISHES AT IHG HOTELS ACROSS OUR REGION
InterContinental Hotels Group (IHG) has announced a new initiative featuring five award-winning chefs, these Culinary Ambassadors will make up the Culinary Panel that will develop unique signature dishes to be served up in our region. Our taste buds are tingling in anticipation of trying out these Award-Winning Chef creations here at InterContinental Singapore.
While the Culinary Panel will be representing a diverse range of cuisines, each Award-Winning Chef will specialise as:-
- Italian by Theo Randall
- Thai by Ian Kittachai
- Chinese by Sam Leong
- Modern Australian by Ross Lusted
- Bakery and Pastry by Dean Brettschneider
Each of the five Award-Winning Chefs has been appointed Culinary Ambassador at IHG’s Hotels in the region and each has created 20 recipes ranging from appetisers to main courses and desserts. Speaking on his appointment as an IHG Culinary Ambassador, Chef Theo Randall said:-
“One of the most exciting things about being on the Culinary Panel is being able to reflect my own personality and world-view on the food in each recipe. I get to share my creations with other chefs and this is a great opportunity for me to extend the reach of my cuisine…”
Theo Randall in the kitchen
Each restaurant team has undergone a full training by the Culinary Ambassadors on how to prepare the dishes and they will receive ongoing guidance from the Culinary Panel as the programme continues to expand. We can rest assured that when eating at any of IHG’s Hotels, such as InterContinental Hotel, Crowne Plaza Hotel or Holiday Inn Hotel, in the region we will taste and enjoy true Award-Winning Chef creations.
InterContinental Singapore is one of the first InterContinental Hotels in the South East Asia region to offer selections of the Culinary Ambassadors’ recipes. Tables are set and guests can expect to enjoy dishes such as Pan-seared Beef Roll stuffed with Enoki Mushroom, Petite Beetroot & Thyme Baguette, Tempura Lychee stuffed with Crab Meat and Three Flavoured Deep Fried Sea Bass amongst others at the participating hotels.
For more information, please visit Intercontinental website HERE or ihg.com.
6 Comments
The stuffed mushrooms – the general principles and ways of preparation
The stuffed mushrooms are extremely appetizing and elegant dish which will decorate a table on any holiday. Though it can quite be present at the daily menu especially as cooking doesn’t demand a lot of time and forces. Only champignons in connection with feature of a structure of a hat are suitable for a farshirovka. It is better to take large mushrooms as to fill them with a stuffing much more simply.
stuffed mushrooms preheat oven
The stuffed mushrooms – preparation of products
For preparation of their stuffed mushrooms it is necessary to wash out carefully cold flowing water, to clear and cut off legs. The part of recipes provides use of mushroom legs in a stuffing and if they aren’t a part for a farshirovka, they can be fried with onions and a tax to meat or potatoes.
stuffed portobello mushroom recipes
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