Popped over to the Grand Corpthorne Waterfront Hotel on Sunday evening to witness the opening reception of the World Gourmet Summit (WGS) 2009. From 19 April to 2 May, the WGS 2009 will serve up host of epicurean delights spanning across the world and headlined by a number of Michelin-starred chefs (chef list here). I won’t go into the details of the events since you can read more about it at their website.
Touted by the F&B industry members as one of the best opening reception in recent years, yesterday’s event saw a large number of gourmands and wine aficionados all converging at one place to get a teaser of what the two-week summit has to offer. As a person whose culinary knowledge go as far as an empty stomach, I’m just happy to be in the presence of good food and people who prepared it. Amongst the variety of fusion and traditional gourmet wonders served that night, here are some unique ones worth pointing out.
Left: A concoction of champagne cocktail topped with whipped cream… |Left: …served by Ryan Clift
Right: Good ‘ol beef..best eaten while hot | Right: The last few spoons, I got the last one 
Left: King prawn dumpling in lobster soup | Right: Reconstructed prawn cocktail
Left: Frozen dragonfruit… | Right: …dipped in some sort of nitrogen (or something). First time I breathed out white vapour while chewing
I know I know, the photos are blurry and faded. Not exactly a good way to caputre the delacies. But armed only with my trusty N95 8gb, this is the best I can get… 
. You can check out a few more photos in my Flickr album here.
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