Summit

The New Modern: 2015 and Beyond

72-13, Mohamed Sultan Rd, Singapore
1pm-6.30pm, Sunday 8th March 2015

A selection of the most progressive chefs and restaurateurs from across the world come together in Singapore at Asia’s most important culinary summit to tackle the challenges of the contemporary gastronomic sphere.

Our globally recognised line-up of leaders will explore ideas of modernity and cultural identity, discuss the tension between tradition and innovation and debate the future of the avant-garde, creating a vision for our future dining in the process. The Summit includes talks, tastings, short films and live debates, all followed by a welcome post-event cocktail party.

Be part of Asia’s 50 Best Restaurants’ Summit conference on March 8th at the strikingly contemporary 72-13 event space, where information, interaction and inspiration are all on the menu.

Scroll down for the full programme. Book tickets via Fine Dining Experiences
25% industry discount applies with industry voucher code

Schedule

72-13, Mohamed Sultan Rd, Singapore
1pm-6.30pm, Sunday 8th March 2015

Tickets for the Summit include:


• The full afternoon of Summit presentations, tastings and discussions
• Coffee and refreshments during registrations
• An invitation to join presenters for a champagne reception following the day's sessions

Schedule:

• 1pm: Registration
• 2pm: William Drew, Asia’s 50 Best Restaurants – Introduction
• 2.10pm: Daniel Humm and Will Guidara, Eleven Madison Park – Breaking down walls
• 2.50pm: Janice Wong, 2am: Dessert Bar – Pastry play
• 3.10pm: Yannick Alléno, Alléno Paris and STAY – Reshaping French cuisine
• 3:30pm: Refreshments break
• 4pm: The Peruvian quartetUsing food to create a fresh cultural identity
• 4.30pm: Gaggan Anand, Gaggan – Avant-garde in Asia
• 4.45pm: #50BestTalks panel discussion – Modern Asian cuisine: fab or fad?
• 5.25pm: Chairman’s conclusions
• 5.30pm: Champagne reception

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Programme

2.10pm: Daniel Humm and Will Guidara, Eleven Madison Park, New York

Daniel Humm and Will Guidara, Eleven Madison Park, New York

Breaking down the walls: the birth of a new dining experience


Chef Daniel Humm and restaurant manager Will Guidara describe how they have sought to change traditional restaurant culture and create an original dining experience at Eleven Madison Park, currently ranked No. 4 on The World’s 50 Best Restaurants list. This is a truly modern restaurant run equally by its kitchen and its dining room, with extraordinary results.

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2.50pm: Janice Wong, 2am: Dessert Bar, Singapore

Janice Wong, 2am: Dessert Bar, Singapore

Pastry play: food as art


Singapore’s own world-renowned pastry chef– and two-time winner of the Asia’s Best Pastry Chef award – talks about the challenges in breaking down boundaries for her latest venture, a retail outlet, moving from traditional models of dessert-making to embrace contemporary ideas. How does a modern chef create a unique brand identity, where art and business can thrive together?



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3.10pm: Yannick Alléno, Alléno Paris and STAY, Beijing and Taipei

Yannick Alléno, Alléno Paris and STAY, Beijing and Taipei

Reshaping the future of French cuisine

The globally esteemed French chef, who has restaurants spread across the world from Paris and Courchevel to Beijing and Taipei, describes his latest ground-breaking work with sauces and extractions. Alléno, who held three Michelin stars at Le Meurice, shows how advances and innovations in the traditional pottage may help drive a renaissance in modern French cooking.

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4pm: The Peruvian quartet: Gaston Acurio, Virgilio Martinez, Rafael Piqueras and Mitsuharu Tsumura

The Peruvian quartet: Gaston Acurio, Virgilio Martinez, Rafael Piqueras and Mitsuharu Tsumura

Using food to create fresh cultural identity

Peru’s grand taste makers – Gaston, Virgilio, Rafael and Mitsuharu – will discuss Peruvian cuisine’s extraordinary journey over the past 10 years and how the culture of honouring ancient grains, vegetables, dishes and flavours has helped the country construct a new, and ground breaking, path into the future.



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4.30pm: Gaggan Anand, Gaggan, Bangkok

Gaggan Anand, Gaggan, Bangkok

Avant-garde in Asia

Currently ranked No. 3 in Asia’s 50 Best Restaurants and No. 17 in The World’s 50 Best Restaurants, the rising star of Asian gastronomy will delve into the history of street food in his native India, a country with a 5000-year-old culinary history, and explain how it has been transformed at Gaggan’s Bangkok restaurant in 2015.

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4.45pm: Live #50BestTalks panel discussion

Live #50BestTalks panel discussion

Modern Asian cuisine: fab or fad?

An all-star line-up of Asian and Asia-based chefs and restaurateurs will battle it out over the merits of contemporary Asian gastronomy, the continent’s cultural reverence for tradition and whether the new wave of culinary rebels are just short-term opportunists.

Panellists will include:
Ian Kittichai, chef-owner, Issaya Siamese Club
Joannès Rivière, chef-owner, Cuisine Wat Damnak
Gaggan Anand, chef-owner, Gaggan
Debbie Yong, food and restaurant writer, Singapore Press Holdings


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