Launched since 2003 and organised by Swissotel The Stamford, the annual Chefs With Altitude is known to bring in talents from the culinary and mixology world.
This year, the event held from 3-11 November presents Chefs David Toutain (Agape Substance, Paris), Adam Byatt (Trinity, London), Natascha Schwarzer (Zurich Chocolate Academy, Zurich), and mixologists Ash and Dan Bovey (Sahara Bar, Reading) alongside the Swissotel's very own Chefs Julien Royer, Lee Bennett and Thierry Delourneaux.
I popped by their opening night at New Asia Bar (boohoo it was raining and pity the Helipad couldn't be used) and was happy to meet Ash and Dan for a few sips. Oh and I moost say the lamb racks that were making their rounds on a platter as canapes were excellent! :p
Ok I digress. Mooving along to the bar.
Dan was mad busy preparing his cocktail for that evening for about 600 thirsty guests.
His featured cocktail was refreshingly zesty from its base of Grand Marnier and added complexity from a few drops of orange bitters. Perfect for Singapore's heat.
Next I scooted over to his wife, Ash, who was as equally as busy as Dan. Kudos to both mixologists for chatting up guests despite their hectic work pace!
Her cocktail was floral, perfumed and such a dangerous tipple. I loved the botanical flavours from the Tanqueray No. Ten.
Will be posting on my experience at the Adam Byatt dinner soon. Stay. Tuned.
Thanks to Merissa of Swissotel for the invitation.
Chefs With Altitude 2012
3-11 November 2012
Chew On This: See here for the official website with full details!