InterContinental Hotels Group (IHG) has launched its IHG Culinary Journey Programme, featuring signature dishes from its panel of IHG Culinary Ambassadors. Starting from 17 August to 15 November 2015, diners will be presented a series of seven bespoke three-course menus crafted by each ambassador across InterContinental, Crowne Plaza and Holiday Inn hotels in Asia, Middle East and Africa (AMEA).
Diners can look forward to a variety of cuisines, one featured every few weeks;
- 17 August – 30 August, Chinese Cuisine by Chef Sam Leong
- 31 August – 13 September, Modern Australian by Chef Ross Lusted
- 14 September – 27 September, Thai Cuisine by Chef Ian Kittichai
- 28 September – 11 October, Michelin Star Indian Cuisine by Chef Vikas Khanna
- 12 October – 25 October, Two Michelin Star Japanese Cuisine by Chef Takagi Kazuo
- 26 October – 1 November, Modern Bakery by Chef Dean Brettschneider
- 2 November – 15 November, Italian Cuisine from Chef Theo Randall
There will be a choice of one each of two appetisers, two main courses and two desserts, perfectly paired with the wine from Penfolds and Wolfblass. Customers who choose all three courses will be rewarded with a second complimentary glass of wine with the first glass ordered. Those reminiscing about the cocktails from the company’s BAR150 programme with Pernod Ricard will be delighted to know that classic cocktails like Mai Tai, Whisky Sour and Margarita will be available as well.
We got a sneak peak of what’s to come, featuring the team from InterContinental Singapore lead by Executive Chef Eric Neo.
Chef Sam Leong of Forest from RWS will be presenting his signature Wasabi Prawns and succulent Pan-Seared Lamb Chop.
He gives Cantonese cuisine an innovative take; a move that was greatly appreciated when he first presented his Wasabi Prawns at the American Food and Wine Festival in Los Angeles organised by Chef Wolfgang Puck in 1997.
Michelin Star Indian Cuisine by Chef Vikas Khanna will feature Tandoori Malai Chicken and Chicken Tikka Masala along with warm, fluffy Naans. Indian cuisine is versatile, with so many herbs and spices making magic to distinct flavours unique to the region. What I loved most was the accompanying Mint and Cilantro Sauce, which I combined with the Tandoori Chicken and Naan for a satisfying bite.
Chef Dean Brettschneider has been treating Singaporeans to his innovative baked breads, cakes and pastries with Baker & Cook. One of my favourite is the Polenta Petites Boules. Soft, fluffy with a subtle aroma of corn, it is best eaten on its own freshly baked.
Other must-haves include the Petit Beetroot and Thyme Baguette and the Danish Rugbrod that’s ideal with a swipe of brie. The Raspberry Meringue is a fresh and sweeter take on the traditional key lime pie, served bite-size and perfect with a glass of fruity Wolf Blass Yellow Label Chardonnay 2013.
The list of IHG culinary ambassadors is an impressive one, with restaurants around the world holding Michelin stars and multiple awards. This IHG Culinary Journey Programme will be a unique way for diners, local, on a business trip or a holiday, to experience different cuisines and signature dishes from these renowned chefs at IHG restaurants across the region.
For more information, please refer to the IHG wesite.
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