FEATURED CHEFS & DISHES

AAHARN

BOONYAPAT ‘DTOY’ PARIYASAKUL

MANGO STICKY RICE 

This classic recipe is the basis for the most popular of Thai desserts: Mango Sticky Rice. Chef Dtoy’s mum originally taught him the dish when he was a cooking apprentice and his Mango Sticky Rice is an ode to her. He has added his own passion and skills to create the best version we have ever tasted yet, complete with mangos from an organic farm in Thailand. 

BAKING MANIAC

ANKRISH GIDWANI

CHOCOLATE FUDGE BROWNIE WITH ICE CREAM

Chef Ankrish wanted to end the FEAST dining experience with a classic sweet indulgence – brought to life with a touch of chocolate fudge sauce drizzle theatre! Perfect for all you social media foodies. 

FRANCIS

ASHER GOLDSTEIN

SABICH “ISRAELI SANDWICH”

In Israel, Saturday is a Jewish holiday where no fire or electrics can be used. It’s a family tradition to cook Sabich on a Friday evening and assemble for breakfast and lunch on Saturday. It’s also one of Israel’s most popular street foods. 

FRANKS

DARNELL FIELDS

SHORT RIB SUPPLI

Inspired by Neopolitan street food, Suppli are delicious flavour-filled balls of meat and herbs, soaked in egg, coated in breadcrumbs and lightly fried. No wonder they are Chef Darnell’s favourite Italian snack! 

KINSHIP

CHRIS GRARE & ARRON RHODES

BBQ OKINAWA PORK BELLY

The boys love to play with ingredients and products from places they visit and have an emotional connection to. This dish was inspired by a recent trip to Okinawa – where the boys visited a pig farm and a miso fermenting factory! 

LE MÉRIDIEN CYBERPORT

NICOLAS BORTEYRU

MUSHROOM & TRUFFLE SCRAMBLED EGG FOAM

Chef Nicolas created the dish a few years ago for his restaurant in France. One day, while in the kitchen with his children, he decided to have some fun. So he mixed some eggs, placed them in an espuma bottle and let his kids turn them into foam. The results were delicious! So he modified the recipe for his restaurant menu. 

RELISH

ANTONIO OVIEDO

WAGYU TONGUE, SMOKED MACKEREL & PICKLED NASHI PEAR

Relish embrace a nose-to-tail dining philosophy. They combine this with the desire to showcase humble, seasonal ingredients as sustainably sourced as possible. This dish is a great example of all they believe in. 

YAT TUNG HEEN

TAM TUNG

TIGER PRAWNS TWO WAYS

Chef Tam loves to marry tradition and innovation to rejuvenate the Chinese food experience. This prawn dish is a classic example of his philosophy. 

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