Media Releases

 


FOR IMMEDIATE RELEASE                     3 March 2009

The Sentosa Resort & Spa - Hosting Establishment of the prestigious World Gourmet Summit 2009, proudly presents renowned two Michelin-star Masterchef Sergi Arola and Special Guest Chef Alfonso Castellano from who will enchant guests with their culinary magic at The Cliff and The Pavilion .

In addition, as one of the Partner Restaurants, our experienced Executive Chef Michael Leibl will lead the culinary team at The Garden in whip ping up a wholesome contemporary cuisine themed Conscious Dining which emphasises on the use of premium and organic/ bio-dynamic ingredients. A special feature activity, Focus on Flavours, has also been meticulously planned to delight guests with a novel dining experience on 30 April 2009. 

THE CLIFF
Two Michelin-Starred Chef Sergi Arola
21 – 25 April 2009 

Rock musician turned chef Sergi Arola is often hailed as the leading talent amongst the second generation of avant-garde chefs. Having learnt from the best of Ferran Adria and Pierre Gagnaire, Sergi personally portrays his culinary creations as contemporary, heartfelt or even urban cuisine. His approach towards cooking is similar to his love for music. This results in a harmonious menu that is composed with the aim of provoking, surprising and delighting his guests through unexpected contrasts of flavour and texture. The chef is also most concerned about nature’s balance, doing his part to ensure that his alchemic menu only features sustainable ingredients that are in-season.

In 2000, Sergi was recognised as a force to be reckoned with amongst his peers when he opened La Broche, a minimalist restaurant in Madrid featuring “post-modern” cuisine. It earned him two Michelin stars and the Spanish National Gastronomy Prize. In his relentless pursuit of creativity, Sergi opened his second restaurant, Sergi Arola Gastro, last year to provide homely yet classic Mediterranean cooking through four unique tasting menus. With this original culinary concept, Gastro became the first restaurant to receive two Michelin stars at once. Kee ping abreast of the latest trends and cutting-edge techniques, this illustrious chef had also penned a cookbook, which featured signature recipes from La Broche.

Sergi adores both the revolutionary and the timeless. Re-inventing familiar dishes with a new twist is his culinary direction for this year. An avid scuba diver, he is passionate about the ocean and the natural resources it provides. Together with The Cliff ’s Chef de Cuisine Shawn Armstrong , eco-friendly Sergi will awe guests with his unique “sustainable” rendition of Spanish cuisine with unexpected flavours, textures and temperatures to surprise and excite the senses.

THE PAVILION 
Tapas Extraordinaire Chef Alfonso Castellano 
21 – 25 April 2009 

Chef Alfonso Castellano’s culinary career began in a family-run restaurant where he gained an extensive knowledge of traditional Spanish cuisine. He went on to work with Martin Berasategui in his namesake restaurant – considered an international gastronomic haven by some. In 2002 Chef Castellano opened his own restaurant, El Patio de Leo, recognised by several gastronomic guides including one sun in the Campsa guide. Today, he works alongside Spanish culinary icon Paco Roncero. In Estado Puro restaurant - the latest creation by the chain NH Hotels, the team are reinventing the art of tapas, innovating yet preserving the foundations of their culture’s most prized gastronomic art.

Partnering The Pavilion ’s Executive Sous Chef Roger Marti , Alfonso will showcase his avant-garde creation of traditional Spanish delights. A bedazzling spread of exquisite tapas in accompaniment with a glass of fine wine, mesmerising Spanish music and sea views of the glorious sunset will make that perfect evening at The Pavilion .

THE GARDEN 
The Sentosa Executive Chef Michael Leibl 
27 April – 2 May 2009 

Armed with 19 years of experience, Michael brings forth his wealth of knowledge to the kitchens of The Sentosa as the Executive Chef. Inspired by his mother in his younger days, Michael loved observing her in the meticulous preparation of delectable dishes for the family. He embarked on his career in and subsequently moved on to several esteemed restaurants and hotels, where he honed his gastronomic skills. Having been in for seven years, Michael has worked with some truly outstanding talents in various established properties. With an immersed understanding of the diverse culture and tastes, he keeps evolving his European style of cooking with an Asian touch.

Opened in 2008, The Garden is the latest restaurant conceived by Executive Chef Michael Leibl and his team. Set amidst the greenery of Spa Botanica, this exciting establishment delivers a refreshing destination dining experience termed ‘Conscious Dining’. Simply put, Conscious Dining, is the empowerment of the consumers, to know what they are consuming!

Conscious Dining places emphasis on wholesome contemporary cuisine using specially sourced organic or bio-dynamic ingredients where possible and when available, and is prepared with a gentle hand to ensure that the fresh premium produce retains its natural goodness and flavours. Minimal butter or cream is used and only small amounts of grapeseed or olive oil is added. A menu guide highlights ingredients with nutritive and health-giving benefits for a more ‘conscious’ dining approach.

Highlights of the degustation menu include familiar favourites with an innovative twist and vegetarian choices. Tantalising Chicken Rice - ginger-soy marinated organic chicken breast topped with crisp sesame rice cake and sautéed kai lan, luscious “Sous Vide” Scottish Salmon with a succulent texture complemented with organic quinoa risotto, roast chicken jus and watercress emulsion and tempting Organic Soy Milk Panna Cotta with lemongrass infused syrup are but just some of the irresistible dishes. 

FEATURE ACTIVITY: FOCUS ON FLAVOURS 
Thursday 30 April 2009 
Time: 7pm 
Venue: The Garden 
Price: $128 per person

FOCUS ON FLAVOURS is an exclusive one-time dining experience like no other. It is an extraordinary haute cuisine dining experience featuring fresh premium produce at The Garden .

Guests can feast on a myriad of wholesome contemporary culinary delights with unlimited servings throughout the night. Immerse in our inspiring dining concept and gastronomy by Executive Chef Michael Leibl . Our staff will be at hand to ensure your plate is always full with your favourites in the menu to titillate your tastebuds.

Focusing on natural flavours of premium and organic/biodynamic ingredients, every dish is a delectable work of art. Savour Black Glutinous Rice “Cereal”, Chestnut Buckwheat Tortellini, Beetroot Soufflé and more. For an indulgence of fine cuisine, “ FOCUS ON FLAVOURS” at The Garden is the perfect choice.

Reservations required. Prices subject to 10% service charge and prevailing government taxes. For enquiries and reservations, please call or email us as follows: