was invited by UFS (one of my supplier) to one of the culinary masterclass session of the world gourmet summit...
it was my first experience to such an event, so it was an eye opener (though i didn't think the chef was too comfortable in presenting)
today's guest chef was Chui Lee Luk, a Singapore borned chef now running Claude's in Sydney, Australia. she specialises in french cooking while combining asian influence to it.
the 2 dishes she presented were confit of fish, oyster & black fungus sauce and eggplant custard with yam bean salad. just too bad that i can't stay to try the food as i was rushing back to office :(
here's the pictures...
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