Here’s a peek #behindthescenes when our sous chef, Edward Siew did a feature with the team from Nestlé Professional Singapore, where he created 3 tomato-themed dishes made with Buitoni. While Chef Edward had won awards in the Western cuisine category, his passion and forte lies in developing local/Asian flavours. As part of the culinary team at Constellar Venues that handles our event F&B experience, we asked him to share his approach to cooking. "It's hard to pick a favour...ite cuisine or type of food. I prefer exploring all kinds ingredients, like seeking out the underrated ingredients from wet markets and experimenting different ways to approach my dishes. Food is critical in bringing people together at many events, and food shouldn't be boring. It's really gratifying when attendees say that the food was a highlight of their day." Have a question on how Event F&B can improve your attendee's experience? Learn more at ter.li/3xp0d1n3.
Posted 2 weeks ago
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