International Chef Showcase: Vicky Cheng of VEA, Hong Kong x Heidi Flanagan of Origin by Shangri-La Hotel, Singapore

05 November to 06 November 2017
Shangri-La Hotel Singapore
From S$110++ to S$220++

6-course Dinner
Date : 5 November 2017 and 6 November 2017
Time : 6.30pm
Price : S$220++ (Including wine pairing)

Purchase your dinner tickets here

4-course Lunch
Date : 6 November 2017
Time : 12pm  
Price : S$110++ (Including wine pairing)

Purchase your lunch tickets here

About The Series:
The International Michelin Chef Showcase is a biennial event that brings top chefs to local restaurants so diners here get to experience some of the world’s best cuisines without having to travel. It is organised as part of the partnership between Robert Parker Wine Advocate and Michelin, and marries the most coveted wines with sumptuous food.

About The Chef:
Born in Hong Kong and raised under western influences, Chef Vicky Cheng started off as a young chef classically trained under some of the most highly revered and respected French chefs, including Daniel Boulud of the Michelin-starred Restaurant Daniel in New York, to acquire knowledge and principles that laid foundation for the culinary excellence he excels at VEA restaurant and Lounge today. Cheng embraces his Asian roots and heritage. In an inventive approach, he combines French gastronomic techniques of great precision and finesse, with emphasis on the use of fresh, authentic and seasonal products from around the world -Asia in particular.

With Chef Vicky Cheng at the helm, VEA restaurant & Lounge has earned multiple awards shortly after its opening in 2016, including the first Michelin star, SCMP Top 100 Tables, and CNN Hong Kong's Best New Restaurants.
About Chef Heidi Flanagan:
Chef Heidi previously worked for COMO Hotels and Resorts as Executive chef in two of the Bali, Indonesia properties for  three years and most recently in their sister property in the Turks and Caicos Islands – Caribbean for three years.

Hailing from Sydney Australia one of the things that motivates Heidi, "Working with like-minded individuals who strive for the ultimate ‘guest experience’, with an exhaustive array of ingredients, cuisines and cultures is key."

5 & 6 November Dinner

Cold Potato Soup—Jellied Eggplant, Caviar
Antinori Conte Della Vipera 2013

Spanish Mackerel— Jellyfish, Ginger, Star Fruit

Grilled Scallops— Caviar, Society Potatoes, Sea Foam
Gaja Ca'marcanda Promis 2015

Local Chicken—Iberico Lardo, Scallion Ginger

Wagyu Beef—Gipsy Onion, Miso, Blue Cheese
Achaval Ferrer, Malbec 2015

Milk Jam—Salted Egg Yolk, Quinoa

accompanied by evian & Badoit Water

6 November Lunch

Cold Potato Soup—Jellied Eggplant, Caviar
Antinori Conte Della Vipera 2013

Big eyes Tuna— Seeded Cracker, Jalapeño

Local Chicken—Iberico Lardo, Scallion Ginger
Gaja Ca'marcanda Promis 2015

Milk Jam—Salted Egg Yolk, Quinoa

accompanied by evian & Badoit Waters

This event has now ended. Check back shortly for updates on upcoming events.