Gourmet List

Naveen Marasinghe asked:


The World Gourmet Summit is an annual Food and Beverage summit held in Singapore, where some of the most renowned chefs in Singapore and the World come together to showcase their talent and skills. These chefs display and bring out some of their trademark menus for the public specter. But the event is not only restricted to the culinary arts, the fine and great wines also are looked into; world famous winemakers make their appearance here at this event. The winemakers hail from the different wine making regions of the world, like Australia, Spain, Pomerol, Tuscany, Burgundy and Bordeaux, all of them at one place at one time.

The event is co-organized by Peter Knipp Holdings Pte Ltd and the Singapore Tourism Board. The event typifies the inherent correlation between Unique Dining, Great Wines and Fine Cuisine. World famous chefs from across the world are invited to this event annually to display their masterpieces. These chefs consist of Guest Chefs, numerous Master Chefs and an Iconic Chef. All of them providing their own unique culinary feel, they collaborate with their hosting establishments to give dinners anything from special promotions to devoted dinners.

The Iconic Chef is the main attraction of the event. The Iconic Chef is usually a chef with 3 Michelin stars or equivalent, and will host a gastronomic master class. In addition the Iconic Chef will have a dinner which will be devoted to presenting the Iconic Chef’s trademark dishes. Previous Iconic Chefs include Heinz Winkler (2007), Santi Santamaria (2006), Philippe Legendre (2006) and Alain Passard (2005). During the time of the summit hotels in the area will host the Master Chefs and will be called Hosting Establishments. They will help the Master Chefs in all of their event and menus. The event will be held in 2009 from 19th April to 2nd May 2009 in Singapore.

A definitely worthwhile experience, a stay at a luxury accommodation Singapore while feasting on some exquisite dishes would indeed be a wonderful treat.

lisa geller asked:


Chinese cuisine enjoys the same international reputation to that of France and Italy for its scent, taste, and design. When you are travelling in China or going for the beijing 2008 summer olympics, please don’t miss the Chinese gourmet. Maybe you will encounter a problem that the waiter or waitress can not understand what you said . Because they are not good at English. Please don’t worry. Following is a menu with Chinese “pinyin “and English. Just hold it and it’s ok to eat in any restaurant in Beijing or China.

Meat Dishes

Sliced pork with raddish (luo bo gan chao rou si )

Twice cooked pork (hui guo rou )

Spicy pepper with twice cooked pork (jian jiao hui guo rou )

Green pepper with pork slices (qing jiao rou si )

Sweet and spicy sliced pork (yu xiang rou si )

Pickled vegetables with meat (zha cai rou si )

Sweet and sour pork (tang cu li ji )

Sweet and spicy pork pieces (yu xiang xiao hua rou )

Boiled cow intestines (shui zhu niu bai yie )

Sweet and spicy sliced pork kidney(yu xiang yao si )

Boiled pork kidney slices (shui zhu yao pian )

Wild pepper pork intestines (yie shan jiao chao da chang )

Spicy stir-fried pork (gan bian da chang )

Boiled pork intestines (shui zhu da chang)

Pickled cabbage with twice cooked pork (pao cai hui guo rou)

Bamboo sprouts with pork slices (sun jian rou si)

Pickled cabbage with pork slices (suan cai rou si)

Hot and spicy pork slices (ma la rou si)

Bamboo sprouts with pieces of pork (zhu sun rou pian)

Mushroom with pork pieces (xiang gu rou pian)

Bamboo shoots with twice cooked pork (sun jian hui guo rou)

Stir-fried dried pork (gan zha li ji)

Sweet and spicy beef slices (yu xiang niu rou si)

Stir-fried pork intestines with potatoes (tu dou shao da chang)

Hot and spicy pork intestines with peppers (la chao da chang)

Stir-fried pork intestines with garlic (suan shao da chang)

House Specialties

Boiled carp with sour cabbage (suan cai li yu)

Boiled carp (shui zhu li yu)

Hot and spicy chicken (ma la ji)

Hot and spicy pork (ba shu kou rou)

Steamed pork ribs (fen zheng pai gu)

Stewed beef with sliced vegetables (luo bo gan hui guo niu rou)

Pig feet (bu yi zhou zi)

Hot and spicy bullfrog (ma po niu wa)

Dong Po’s ox tail (dong po niu wei) 

Boiled fish from northern Sichuan (shui zhu chuan bei yu)

Vegetable Dishes

Stir-fried potatoes and green peppers (qing jiao tu dou si)

Stir-fried potatoes (su chao tu dou si )

Stir-fried cabbage (gan bian tou cai)

Stir-fried green vegetables with garlic (suan rong you cai)

Sweet and sour cabbage (tang cu tou cai)

Stir -fried yams (su chao shan yao)

Fried white squash (bai you dong gua)

Fried white squash with salted shrimp (hai mi dong gua)

Stir fried mushrooms with green peppers (qing jiao chao xiang gu)

Spicy beancurd (ma po dou fu)

Hot and spicy beancurd (ma la dou fu)

Homestyle beancurd (jia chang dou fu)

Hot Pot

Clam (ga)

hairtail fish (dao yu)

cow intestines (niu bai ye)

pork (zhu rou)

ham (huo tui chang)

chopped kidney (yao pian)

fresh shrimp (bao xian xia)

chicken stomach (ji zhen)

cabbage (bai cai)

bamboo shoot (zhu sun)

potato noodles (fen si)

fungus (mu er)

mushroom (xiang gu)

Chinese yam (shan yao)

Oyster (hai li zi)

Finless (shan yu)

Squid (xian you)

Mutton (yang rou)

Sliced beef (wu can rou)

Chicken heart (ji xin)

Intestines (fei chang)

Sausage xiang chang)

Parsley (tong hao)

Spinach (bo cai)

Bean curd (dou fu)

Pickled Chinese cabbage (suan cai)

Slices of wax gourd (dong gua pian)

Kelp (hai dai)

Daylily flower (jin zhen gu)

Garlic bolt (suan miao)

Loach (ni qiu)

Chicken wings (ji chi)

Fat (bai rou)

Rape (rou cai)

romaine/lettuce (sheng cai)

frozen bean curd (dong dou fu)

coagulated pig blood (zhu xie)

potato chips (tu dou pian)

coriander (xiang cai)

bean sprouts (lv dou ya)

General Travel China by english.51766.com