NEWS BLOG

Introducing a Taste of Singapore in New York

It was a dazzling night in New York’s iconic Rainbow Room at the James Beard Foundation’s 30th anniversary gala dinner. This year’s theme, Singapore’s Culinary Crossroads, saw a presentation of culinary delights from various cultures, created by some of Singapore’s and America’s finest chefs.

Tarte by Cheryl Koh is most honoured to have the opportunity to represent Singapore in this international gastronomic gathering, which featured some of Singapore’s and America’s finest chefs.
Chef Cheryl and her team presented a dessert lounge filled with sweet treats inspired by and infused with the local flavours of Singapore; including Chef Cheryl’s signature artisanal French tarts in coconut-pandan Kaya flavour, “soft-boiled” chocolate eggs filled with pineapple-Cointreau and limegin jelly, cracked into a glass of Singapore Sling cocktail, Teh Halia chocolate bonbons, nasi lemak cookies and many more.

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