Invited guests to Sno Food’s “Ocean’s Gourmet” event on Thursday were treated to a smorgasbord of seafood prepared by Singaporean chef Anderson Ho.
The event, which also had a live cooking demonstration by Ho, was hosted by Excapade Sushi and local food supplier Sno Food in collaboration with Snorre Food Pte Ltd Singapore.
Dishes prepared include cold water shrimp with cod roe, avocado puree on toast, surf clams and pomelo salad, lobster bisque with butter poached lobster, pulled salmon with fried mantou and fried haddock fish and chips.
Ho was trained by European master chefs such as Alain Ducasse, Alain Senderes and Gerard Boyer in contemporary French cuisine during his time at the world renowned Raffles Hotel, and is well versed in the use of both Eastern and Western ingredients.
“The Ocean’s Gourmet was also an opportunity for us to show appreciation to our guests by preparing dishes by Chef Anderson, as well as food that isn’t available in any Excapade Sushi restaurants,” said Excapade Sushi and Sno Food Operation Manager Fe Santos Enriquez.
New products were also introduced such as the pulpit rock (hot and cold smoked), Canadian hokkigai, fresh live mussel, Hokkaido scallop, haddock fish and cold water shrimp which will be available for purchase soon.
The addition of these new products is hoped to give customers more variety of choice for fresh, chilled and frozen seafoods, said Enriquez.
“We hope that the guests enjoyed the gourmet experience – it’s a very rare event that was last held years ago. We are looking to organise more in the future to give our customers the best Ocean’s Gourmet experience.”
Enriquez added that customers can look forward to new developments from the company soon.
Snofood was established in 2013 and is the main supplier of Excapade Restaurants and several hotels and restaurants in the country including Radisson and Hyatt Management.