In a rare collaboration, Mathew Leong, Bocuse d’Or Singapore candidate and Executive Chef of Two Michelin-starred RE-NAA in Norway, and Cheung Siu Kong, Chinese Executive Chef of One Michelin-starred Summer Pavilion at The Ritz-Carlton, Millenia Singapore will join forces for an exciting culinary showcase on 28 May 2024. The one-day only gastronomic affair will feature a five-course lunch set menu and an eight-course dinner set menu, highlighting Chef Mathew’s impeccable Asian-accented Norwegian cuisine and Chef Cheung’s modern mastery of Cantonese cuisine.

Presented by Bocuse d’Or Singapore Academy, the highlight of the lunch and dinner is a silent auction featuring a selection of premium Champagnes, wines, sake, cognacs, hotel stays and dining experiences that guests can bid for. The event not only promises a delectable feast but also supports Chef Mathew’s impending participation in the Bocuse d’Or competition. Amidst his rigorous training for the Asia Pacific selection in September and Grand Final in Lyon next January, Chef Mathew will return to Singapore for this exclusive event. Proceeds from the culinary showcase and silent auction will go towards sponsoring his team’s training and travel expenses. Created by renowned French chef Paul Bocuse in 1987, Bocuse d’Or is widely recognised as the most prestigious chef competition in the world.

The collaboration also marks a special moment for Chef Mathew, who previously interned at The Ritz-Carlton, Millenia Singapore. “Having spent the last few years honing my craft in Norway, I treasure the opportunity to be back in Singapore collaborating with an esteemed chef like Chef Cheung. I’m excited to blend our signature culinary styles to present a memorable dining experience for our guests.”

Chef Cheung shares his excitement about the collaboration, expressing, “Teaming up with Chef Mathew is a novel way to bring our distinct styles and culinary perspectives to the table. I look forward to this partnership as an opportunity to exchange ideas and celebrate the artistry of fine dining.”

The lunch and dinner will kick off with a dish that is jointly created by both chefs, Langoustine Tart, Yuzu Emulsion, Trout Roe, Pickled Ginger and Sautéed Pork, Sturia Oscietra Caviar, Shiso Leaf paired with Champagne Pommery Brut Royal. Chef Cheung’s exquisite creations include the Double-boiled Quail Soup, Fish Maw, Dried Scallop, Soaked Nostoc Algae, an elevated rendition of the Cantonese traditional soup dish, and Braised Australian Greenlip Abalone, Glutinous Rice, Spinach, Abalone Sauce. Chef Mathew’s creative edge is seen in the Norwegian King Crab Chawanmushi, Spiced Shellfish Espuma, Sturia Oscietra Caviar, Aromatic Oil paired with Edouard Delaunay Puligny-Montrachet 2020 (dinner only), an intriguing twist on the Japanese egg staple. Dessert lovers will enjoy his Shiso Ice Cream, Timut Pepper Meringue, Shiso Vinaigrette, Black Tea paired with the Kikuzakari Tokubetsu Junmai Sake from Nagano.

Summer Pavilion Main Dining Hall

Support pours in for Bocuse d’Or Singapore’s Mission

Twelve members of Bocuse d’Or Singapore Academy have rallied behind Chef Mathew’s bid for the podium. The academy is spearheaded by President Bruno Menard and Co-Chairs Julien Royer and Sebastien Lepinoy. Committee members include renowned chefs from Michelin-starred restaurants Emmanuel Stroobant, Kirk Westaway, Beppe de Vito, Jeremy Gillon and Christophe Lerouy, along with past Bocuse d’Or Singapore presidents Eric Teo and Otto Weibel. Seasoned chef and Mathew’s mentor Jimmy Chok, and Chef Toh Chia Wee Zave, who has played a pivotal role in the Singapore selections of Bocuse d’Or, complete the esteemed lineup.

For this collaboration, leading food and beverage brands such as Classic Fine Foods, Indoguna, Gourmet Partner, Evian, Champagne Pommery, Vintage Wine Club, Mr Otaru Sake and more have offered in-kind sponsorship to help defray the cost of the lunch and dinner.

The Bocuse d’Or X Summer Pavilion 4-Hands will be happening on Tuesday, 28 May 2024, at Summer Pavilion at The Ritz-Carlton, Millenia Singapore.

Seats are at S$288++ per person (lunch, 12pm) and S$488++ per person (dinner, 7pm)
Tables (10 persons) are at S$2880++ (lunch, 12pm) and S$4880++ (dinner, 7pm)*
Do note that there is limited availability for tables of 10.

The beverage pairing includes Champagne, wines and sake.

For reservations or enquiries, please contact Summer Pavilion at: rc.sinrz.summerpavilion@ritzcarlton.com or call (65) 6434 5286.

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Images: Summer Pavilion