The much-anticipated international Gelato World Tour is finally here~! In celebration of the artisan iced treat that are enjoyed worldwide as a healthy and mouth-watering dessert is finally coming to Singapore in 2015.
The 'Formula One of Gelato' will take place from March 20-22, 2015 at the Marina Bay Sands Convention Centre. The event aims to bring the fine art of gelato making culture to Singapore and Asia-Pacific countries.
The Singapore's leg of the Gelato World Tour will be the coolest championship in town as it is a treat for both the public and artisans to explore the rich history of gelato that dates back into antiquity. Both children and adults will be spoilt for choice by the range of gelato flavors being made available, and as a bonus treat, all Gelato will be made fresh right before everyone's eyes! What's more, admission to this event is free to the public.
I was glad to be invited to attend the first ever event in the Asia Pacific region, where gelato has taken centre-stage from being an appetizer, to a dessert. Bicicletta (Lemon Sorbet and Beer) was made available to everyone from the cocktail area, before dinner commenced.
Gelato World Tour hosted an exclusive 'Gelato in a Heart' dinner at Marina Bay Sands, and the dinner was planned by well known Chef Christopher Christie of Marina Bay Sands and Pastry Chef, Pang Kok Keong.
The menu featured a combination of hot and cold, sweet and savory items, a unique fusion of the East and West masterpieces. Gelato is more than just a typical dessert, and it is usually made fresh daily, with a significant lower calorie and sugar content as compared to ice-creams. It is high in proteins, calcium, vitamin B2, and only contains half the amount of fat from the usual generic ice-creams! This is a great reason why gelato has become a choice dessert for health conscious dessert lovers.
Apart from the dinner, there was an auction going on too during our meal, and all proceeds were donated to beneficiaries of the Singapore President's Challenge 2015.
The appetizer was served once we got seated, and we had Chili Crab Cocktail - consisting of crab and snow egg white ravioli, coriander film with Lemongrass - Kaffir Lime Leaf Gelato. The gelato went perfectly well with the starter dish. I love the chili crab gravy very much as it enhanced the taste of the crab meat and the egg white.
Our main course was lovely too, and we had Soya Braised Wagyu Beef Cheek and Seared Cod with Nonya Vinaigrette which was served together with Roasted Cauliflower Puree, Fava Beans and Calamansi and Candied Ginger Gelato. I personally prefer to have the main course without the gelato as it made the dish tasted pretty sour as a whole. My partner of the night, Terence from Luxe Society Asia had different view, as he preferred his main course with the gelato. Oh well, one man's meat is another man's poison!
We had desserts after we finished our main course, and we were served with Kaya Toast with Pandan and Coconut Gelato, together with Buttered Bread Rusk, Peanuts Nougatine and Salted Gula Melaka Cream.
The second dessert was created using Goat Cheese Gelato to create a sweet treat consisting of Grand Marnier Marinated Strawberries, Balsamic Vinegar, Pink Peppercorns and Sesame Tuille.
We rounded off our dinner with Caffe and Latte Gelato.
I had a delightful dinner, and it was an eye-opener to be taught that Gelato can be part of our daily food intake. Thanks so much for the lovely dinner and door gift as a keep-sake!