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World Gourmet Summit /
Posted 1 month ago

Day 3 of WGS goes Local at Takayama with Fatfuku, an exclusive dining event! We can’t wait to welcome our guests tonight and on 4th October 🥰 The fusion of Peranakan and Japanese cuisine is sure to ignite your senses as the dishes are an amalgamation of both styles as it combines both Japanese and Peranakan ingredients. The “Sambaru Udang” is one such dish consisting of lobster and chawanmushi. “The nuanced spices of traditional Peranakan sambal add a surprising lilt to classic Japanese chawanmushi. By carefully calibrating the balance of flavours, these elements come together in the most uniquely elegant way.” - Annette Tan Thank you Annette Tan and Chef Taro Takayama for an amazing partnership and hospitality. We are really grateful for all the love and support we’ve received from our audience despite the current situation. We strongly request everyone to be vigilant and abide to all restrictions/measures to emerge stronger from this. Food image credit: Annette Tan

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