Food & Hotel Asia 2012 Day 2 – FHA Culinary Challenge: Plated Appetisers

Shooting this series of photographs is a love and hate relationship. Absolutely elated to be able to come face to face with these plates of delectables but the pain sets in when you can’t taste them. These are some of the entries for the “Hot and Cold Appetiser” category for the FHA Culinary Challenge, held in conjunction with Food & Hotel Asia 2012 just last week at the Singapore EXPO. The four-day event was well-attended by members of the trade as well as chefs from all over the world. I think the standards of the Culinary Challenge is very high, with participation from chefs from all over Asia as well as representatives from the major culinary institutions from the region. Here’s a really small selection of the pieces which I felt are really outstanding in terms of presentation. I can’t comment on their taste and unami-ness but some of them really scored in their visual appeal.

And thankfully, I was sufficiently sound to note the composition of most of the pieces, in hope that some of these presentations could be replicated in our own very kitchens. Be inspired.

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April 25, 2012 | Categories: Food | Tags: aioli, amusebouche, antipasti, appetiser, basil pesto, boullabaisse, buffalo mozzarella, consomme, coulis, duck confit, espuma, FHA Culinary Challenge, foie gras, Food & Hotel Asia 2012, gastric sauce, gelee, hors d'oeuvre, rack of lamb, ravioli, sabayon, saffron, terrine, tortellini, truffle, tuna tartare | 1 Comment