Media Event at TGFF 2018

We’re so excited to be returning to The GREAT Food Festival (TGFF 2018) for the second year from 27-30 September 2018 at Resort World Sentosa (RWS)! Get ready to experience a foodie extravaganza showcasing dishes from Michelin-starred restaurants including Curate, Fratelli Trattoria, Osia Steak & Seafood Grill, Ocean Restaurant, TEPPAN by Chef Yonemura, FOREST and more. Definitely a must-go for all foodies, you’ll be able to taste incredible food all in one location.

Fans of Matt Adlard aka Topless Baker will be delighted as he will be conducting a baking masterclass for the FIRST TIME alongside with Australian famed dessert maestros including Philip Koury, Neil Perry, and Andres Fatso. Mark the date as the ticket sales launch starts on 31 Aug 2018. The first-ever 6 hands collaboration by Bo.lan’s Dylan Jones in Tastes of Siam at Star Chef Arena. Not forgetting Italy’s most coveted young chefs namely Oliver Piras and Francesco Brutto to add star power to TGFF in Festa Italiana. Other TGFF exclusives include Diageo World Class Drinks and Magnum Ocean Fantasy.

Star Chef Arena

Fratelli Trattoria

Tonno Tataki, Bagna Cauda and Pistachio Crumble. Tuna tataki is seared on all sides set aside on a plate with a beautiful red in the middle and crunch from pistachio crumble. The bagna cauda dipping worked well with tuna tataki too.

Curate

Suckling pig all stuffed with the unforgettable little blisters that render the perfectly crisp skin.

FOREST

Braised Kurobuta Pork Belly is so juicy, tender with a melt in your mouth texture and ends with a sweet and savoury sauce. This is sandwiched between a deep fried bun.

TEPPAN by Chef Yonemura

Shake things up and try something new or different! Fancy a pumpkin soup served with green tea ice cream & Boston lobster?

Osia Steak & Seafood Grill

One of my favourite dishes of the night; The foie gras was rich and creamy and crusty on the outside. It is served with pineapple textures, vanilla and coriander.

Ocean Restaurant

The crab cake slider in a stack with salad, sauce and garnished on a white plate.

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