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RWS Food Affair, Celebrity Chefs Dinner In September!

My palate was curious, & I was clamouring for a gastronomic adventure as anticipation heightened at my recent Food Safari at the Resorts World Sentosa in celebration of the upcoming RWS Food Affair.
rws food affair celebrity chef dinner
I mean, how often would you get a handful of Chefs coming together in one food affair. I was all ready to be teased & enticed as I sat down comfortably at my first stop at L’Atelier de Joël Robuchon, Hotel Michael, & let the stories unveil one by one.....

rws latelier de joel robuchon review
The ambience at #LAtelier is ostentatious, yet comfortably & welcomingly so with strong hues of Scarlett red. The mood is dramatic & bold!

resort world sentosa latelier de joel robuchon
Unlike my previous dining experience with my S$2,000 Bill At Joël Robuchon sometime last year, L’Atelier is chic & casual, with seating built around the open kitchen in a striking red & black scheme.

latelier de joel robuchon foie gras custard
Our Amuse Bouche for the evening was the Foie Gras Custard with Red Porto Wine & Parmesan Foam. As I feast on this sinful liver rather frequently, I grew tired of the usual style of pan-frying. When I first savoured it in a form of custard at another award-winning fine dining, I was totally captivated.

latelier de joel robuchon foie gras custard review
I was extremely delighted with the light & rich aroma of this amuse bouche, & the presence of the parmesan foam makes it real unique. It’s always the marvellous odour that makes Foie Gras so desirable, isn’t it? I’m pleased that I’ve found another haven, enlightening me with the seductive liver custard.

rws latelier de joel robuchon celebrity chef dinner review
After having my favourite Foie Gras which had stolen the limelight, the Seasonal Crab Meat on Thin Layers of Turnip with Sweet & Sour Vinaigrette seemed to be played down. Lovely presentation with the fresh crustacean sandwiched between the pickled turnip with gold flakes. It was a charming King Crab cold appetizer presented by Executive Chef Tomonori Danzaki of #JoelRobuchon. But I would prefer switching the two, with a single portion of Crab Meat as the Amuse Bouche, & a bigger dosage of the Foie Gras as the Appetizer? Gosh! I’m already salivating just thinking about it!

resort world sentosa osia dining review
My first dining experience at #Osia two years ago was rather an impressive & delightful one as I’ve never really taken a fancy to Aussie cuisine before that. Since, I’d returned for more of their Seafood Ice Experience.

resort world sentosa osia celebrity chef dinner review
Presented by Chef de Cuisine Douglas Tay, this #FoodSafari serves up Foie Gras with Beetroot, Rhubarb, Riberry as our Hot Appetizer. If you like a break from the usual cooking method, this liver coated with crushed polenta will be a good pick. Except that it was a bit oily for me, I kinda like the mildly-accentuated salt from the crust. I’ve to say it was a handsome portion of #FoieGras.

There’ll be another media tasting next week whereby a RWS Food Affair experience dinner will be served at Osia. Unfortunately, I’ve to give it a rain check due to prior commitment. Certainly hope to be back here for more soon……..

resort world sentosa forest cod fish review
Next, we hopped on to #Forest森. I adore the spacious bright setting of this Chinese restaurant the first time I set foot at Sam Leong’s Forest.

resort world sentosa forest celebrity chef dinner
If I’m being fed by Chef de Cuisine Mike Tan’s Steamed New Zealand Cod fish (柚子菇酱蒸鳕鱼), I guess I won’t have the chance to say that I hate fish! You guys know that I really don’t fancy fish – the bones, the skin, the fishy taste, are all just too much for me to digest. But all these were absent from this pleasant dish. A bespoke experience for me, as the steamed cod was smooth & full of briny flavours. The subtle sweetness from the ocean combines beautifully with the Yuzu Mushroom Sauce. I’ll be back for more!

resort world sentosa cat cora ocean restaurant review
My fascinating ocean exploration just didn’t stop there after my 1st food expedition as RWS Presents Ocean Restaurant by Cat Cora, The First Lady Iron Chef. Now, here's a meal with a view! Presenting the Kurobuta Pork Belly & Fried Octopus is Chef de Cuisine Yew Eng Tong, as we continued to savour luscious culinary masterpieces from these chefs.

rws celebrity chef dinner cat cora ocean restaurant
The mouth-watering 12-hour #SousVide Kurobuta Pork Belly with crispy skin, paired with Sauerkraut Puree, Cabbage Roll & Mustard Ocean, was suffused with quirky touches like the fried octopus, coated with wheat crumbs & blended rice.

cat cora ocean restaurant resort world sentosa
Following the main was a rather uplifting dessert by Executive Pastry Chef Kenny Kong. The Sweet Temptation consists of a medley of Yuzu Mango Cremuex, Gula Melaka Streusel & Milky Lemongrass Sorbet.
rws food affair cat cora ocean restaurant review
Well, the invited media ended our tasting session with a crunchy Almond & Coconut Lolly accompanied by a mini glass of Warm Chocolate Milk with Earl Grey.

In this inaugural RWS Food Affair, every course appeals to the different aspects of senses. The culinary legend’s RWS Food Affair menu is one sublime epicurean journey for the most sophisticated of palates, & here’s your turn to indulge this September!

For the first time ever, Resorts World Sentosa (RWS) will be holding a RWS ‘Food Safari’ that allows you to taste the East & the West cuisines all in a day. From 14 to 22 September, RWS will bring together six of its celebrity chefs for the inaugural #RWSFoodAffair. Over nine days, the chefs have lined up specially crafted menus exclusive to this period, including a lavish six-course dinner at the world’s largest aquarium, the S.E.A. Aquarium, home to more than 50,000 marine animals.

RWS Celebrity Chefs Dinner
  • 18 September, Wednesday
  • Pre-dinner free flow champagne cocktail session starts from 7pm
  • Ocean Gallery @ S.E.A. Aquarium
  • Six-course dinner at $288++ per person (includes free flow Ayala Brut Majeur NV champagne for pre-dinner cocktails and freeflow Penfolds Bin 2 Shariaz Mouverdre and Penfolds Koonunga Hill Autumn Riesling for dinner)
  • 250 seats only.

For reservations, call +65 6577 6688 or email Visit RWS Food Affair for more details! * 20% discount for MasterCard® cardholders & RWS Invites members.


  1. Exclusive palate dining. Everything is so fabulous. That lolly is so tempting too.

    1. Nava, always enjoyed the presentation of food other than their exquisite taste.

  2. "Live, Love, Eat!" - count me in.

  3. Love the mouth-watering food presentation, foie gras in custard form sounds creative to me!

  4. amazing. I wonder if I'll ever reach 'chef' ^.^

  5. The presentation was just exquisite, it must have been a wonderful event without a doubt :)

    Choc Chip Uru

  6. Replies
    1. YL, just let the chefs transport you to their culinary world...........

  7. That looks like an amazing dining experience. I'm so jealous!

    1. Trishie, be sure to visit these fab dining places when you're in SG!

  8. Love the way they present the food! Amazing!

  9. You so lucky. Hmmm...amazing view and array of food

  10. Exquisite food! Wish I could be a part of it! :)

  11. Yummy ...Another delicious and great post.!!!
    Foie gras ..Shirley your

  12. Looked so exquisite. Would love to try except for the price tag

  13. Wow! How I wish I were in your shoes, enjoying all those good food and drinks. :p

  14. The food looked so delicious and creatively presented! Honestly many words are new to me including the Liver Custard! Many thanks for sharing good things here.

    1. TM, liver custard is my own term lah! It's actually Foie Gras Custard. Hahaha! I'm always delighted that you're enjoying the posts :) Thks & have a good week!

  15. Wow, so much nice food! The price is well worth it if one could spare.


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