For fashion events, there’s always this misconception that there is always too much alcohol and too little food. Not at the Tatler Fashion Awards 2018, which took place on April 12 at Sinfonia Ristorante (previously known as Foo’d by Davide Oldani), where the food took the main stage.
Guests were first welcomed with canapes—bite-sized blobs of duck gelatin with truffle sauce and dill, and plump prawns sitting atop smooth pumpkin puree, which they downed with Pasqua Sangiovese, Pasqua Pinot Grigio and Moët & Chandon champagne served in eye-catching golden goblets.
Once the formalities (and photo taking!) were done, all 80 guests were ushered into the restaurant for the sit-down dinner. The three-course menu (with a vegetarian option) was crafted by executive chef Simone Depalmas, with the help of Singapore Tatler’s professional tasters.
(Related: Tatler Fashion Awards 2018: The Arrivals)
Of course, he made it as light as possible without sacrificing the taste. While we were speaking to him just hours before the event, he was still calling his suppliers every few minutes to make sure that the produce arrived on time. “We only use fresh produce and ingredients because these affect the taste,” he confesses.
The kitchen team delivered on their promise of good food. The crowd loved the starter of roasted octopus prepared the Sardinian way. According to chef Depalmas, he prepared the seafood (imported from Italy) in advance: first in a pot of red wine for 1.5 hours before it was placed in an oven and roasted with herbs. Plating was then done with watermelon, leek and dill sauce for a contrast of textures and flavours.
“The grilled octopus was good on its own, even without the sauces,” commented Zeena Tan.
Next up was French pea soup infused with lemongrass, which was heartwarming and easy on the palate, too. It also helped guests cleanse their palate for the next dish, the main course, where they had the option of risotto, codfish or beef short ribs. “The beef was so soft and well executed,” shared Rachel Wee.
Sweet satisfaction came at the end with an indulgent mango panna cotta with mint, pineapple and berries, and guest all left with their tummies thoroughly satisfied.
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