Food Selections: Food and Fun at the GastroBeats Festival; The restaurant Gaig renews its menu


GastrobeatsFestival

It is with great excitement that I attend GastroBeats – the first large-scale outdoor food festival since the pandemic.

The sprawling 14,200m² space near Marina Bay is home to more than 20 food stalls, a retail section, claw machines and eight food-themed bouncy castles by Jumptopia.

Stalls feature brands like kueh brand Kueh Ho Jiak, youtiao specialist You Tiao Man, Ah Lim Nasi Lemak and Praffles, where prata meets waffles.

Fans of the MasterChef reality cooking competition can opt for the Culinary Masters section. Chef-restaurateur Sarah Todd of MasterChef Australia, who is in town for the event, has collaborated with MasterChef Singapore alumni Derek Cheong (until June 12) and Genevieve Lee (June 13-19) to offer a selection of dishes. They include a beef cheek vindaloo pie tee ($22 for six) topped with coconut mousse and a spicy panna cotta ($12) with orange compote, mango pearls and caramel tuile.

Each chef also has an exclusive dish for the week they are featured.

Former MasterChef Australia judge George Calombaris will also be in attendance June 20-26.

The retail section features familiar favorites such as social enterprise The Art Faculty, as well as Zenko Superfoods and homemade snack brand Boxgreen.

I’m also learning about new brands – Fawn Labs and Sachi, makers of the world’s first alcoholic beverage sustainably brewed from soy whey.

For entertainment, there are live music concerts Thursday through Sunday evenings.

I suggest staying on a weeknight to avoid the long lines and dressing light to beat the heat.

Where: Bayfront Event Space, 12A Bayfront Avenue
MRT: seafront
When: Until June 26, from 4 p.m. to 10:30 p.m. every day
Price: From $9 per person for admission
Information: Gastro Beats website


Restaurant Gaig refreshes chef’s menu

Known for its Catalan cuisine, Restaurant Gaig has refreshed its five-course chef’s menu (158++ per person) for the spring-summer season.

The highlight is the Spanish suckling pig, which executive chef Marti Carlos Martinez presents from nose to tail.

It starts with a canapé of roasted suckling pig brains and grilled carabinero prawns in binchotan, served with tempura chips. Not quite the usual surf and turf, the snack bar features the Catalan concept of “mar i muntanya” (sea and mountain) to show the diversity of the region.

Other dishes include Gaig’s delicious signature cannelloni stuffed with beef and pork served with truffle sauce, and squid ink rice with “floral silk” – the chef’s modern twist on a paella. Spanish.


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