Add Comment  Feel the adrenaline rush at Royal Plaza on Scotts, as the hotel gears up for the race this September with visual treats and palate tantalisers for the Formula One aficionado in everyone. Formula Art in Motion exhibit Be part of the buzz with an artistic twist as colours come alive for Formula One at Royal Plaza on Scotts. “Formula Art in Motion”, a themed collection of works by Russian artist Tatiana Alieva and Indonesian artist Lin Sakri, sets the hotel’s lobby ablaze with hues from the racing season from 18 August to 1 October 2010. The series, filled with enthusiasm and passion, capture the heat of various moments and perspectives of one of the world’s most celebrated sports. Indulging Formula One Satisfy your palates with a special menu at Heat ultralounge from 1 to 26 September 2010 with highlights such as Downforce (Pan-Seared Salmon Belly served on Potato Gratin with Aioli Sauce) and Sixty-one Labs (61 Degree Celsius slow-cooked Beef ribs in BBQ sauce tossed with mango salad). The snacks are available from $12++. Toast in a celebratory mood with Heat ultralounge’s Pit Stop where the guests can have their choice of favourite spirits with mixers like whisky coke or gin tonic in a tank. One tank is equivalent to 10 jiggers of spirits, available at $69++. Alternatively, get your own race car in chocolate from Gourmet Carousel, as the scale-model is made available at $29.90. Other seasonal sweets include mini chocolate race cars at $9.90 per pair and checkered flag praline at $2.50 per piece. Grab hold of the delights as the race whizzes by.  Come dressed in your best every Thursday with the girls at Heat ultralounge, Royal Plaza on Scotts07/16/2010   Singapore, 31 May 2010 – The award-winning chefs behind Carousel, Singapore’s Best Buffet Restaurant, lead the way in launching a theatrical Avant-garde section, an intriguing addition to its seven exciting satellite open kitchens. This innovative move showcases the latest form of culinary art inspired by Ferran Adria, the world’s most influential chef. The well-lit “live” studio laboratory is impossible to miss when one steps into the restaurant. Nifty culinary gadgets come to life in the hands of five chefs, helmed by Executive Culinary Chef, Abraham Tan, who are behind the creation and execution of another ingenious repertoire at Carousel. Often referred to as Molecular or Avant-garde cuisine, elaborate cooking methods incorporate the scientific techniques to create exquisite gastronomic fare that pushes the limits of culinary art. A new sensory language of food unravels by creating extraordinary flavours and textures. The techniques involve restructuring the DNA of food to achieve characteristics that were once impossible to attain, yet retaining the original taste of the dish. Sous-vide, a slow cooking process conducted at a consistent low temperature to retain protein, infuse flavours and obtain an exceptional tenderness of the product. Spherification, a phenomenal process turns liquid into caviar or ravioli, by forming an instant membrane. These are just some of the intricate cooking methods which guests can look forward to. The bigger mean machines and smaller sophisticated apparatus are kept in the chefs’ private gastro-laboratory where research, experiments, and explosions of flavours take place. Culinary Executive Chef, Abraham Tan, links the new form of cuisine back to the roots of gastronomic art. “We must first get the fundamentals right to be able to embark on this part of the journey. Despite changing the food presentation visually, food preparation involves skilled selection, handling and scientific processing of ingredients.” Avant-garde or Molecular cuisine may not be familiar to many. The introduction of this new culinary art at Carousel makes it more accessible, as the dining team shares on the insights upclose at the buffet counter. General Manager, Patrick Fiat, said, “This is a continued journey from the success of Carousel by far, as we advance with the trends and evolvement of culinary art. Guests are invited to enjoy, discover, and grow with us as they are exposed to a distinct top-notch cuisine that was once thought to be expensive and exclusive to fine dining restaurants.” Carousel has maintained its cutting edge in the dining scene with the philosophy of sharing the passion with serious food lovers. Once again, it raises the bar in Singapore and elevates taste to another level. Endless possibilities as far as the imagination takes!   |  This text will be replaced. Streaming solutions by Server Room - Shoutcast hosting, Flash Streaming
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