Chef Phillip Davenport introduces us to ten of the world's top chefs who are all congregating in Singapore at the same t | dHNfZnlWZUR6YjRWRnc
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00:00Singapore might be a tiny country, but I tell you what, it packs a mighty big culinary punch.
00:08All the best chefs are here, they're standing toe-to-toe, they're fighting it out for the
00:13region's culinary favour. We're here with Ryan Cliff, chef owner, my old friend, my old pal.
00:25We're in Tetsuya's kitchen, waifugin, not everyone gets to be in here and learn from the masters.
00:40This is the Snake River Farms tenderloin.
00:50When you're cooking honestly and you're not doing any gimmicks and you're just cooking food
00:53that comes from your heart and that's what moza is.
00:57The most important thing about beef is the resting.
01:00You have to come here and try this, it's amazing.
01:05I've never really had frog oil like that.
01:12Understanding which things work really well together to try to amplify that dish or amplify
01:17that cocktail.
01:19This cocktail is called Moombay Colada.
01:24And here we are at the Marina Bay Sands and we're off to see the golden boy of Singapore
01:28cuisine, Justin Quick at Sky 57.
01:31What we're going to have is one of Chef Justin's Asian inspired cocktail.
01:36All my team is local, is Asian and this is very important for me because our guest is local.
01:52Working with Wolfgang for so long, everything, if we can make it, we will make it.
01:56Hopefully those things are enough to trap people into actually venturing a bit more.
02:01We'll be a bit more gutsy about food.
02:06I'm going to show you a few techniques presenting a plate in a perfect way.
02:18Everything at Tiffling Club you're going to see, it's very eclectic.
02:21My menu is inspired by my life's travels, by what I've seen, what I've eaten.
02:25I don't specifically stick to one style of cooking, so I draw inspiration from everywhere.
02:30It looks like it's time.
02:33We need a more pencil though because you have to work here.
02:39In 2011 I started this concept of edible art.
02:43So the paintings behind this are all made of chocolate.
02:48The concept is very simple.
02:51Spanish food.
02:52We mix traditional tapas with vanguardist tapas.
02:55Here we are at Sunrise Global Chef Academy and we're here to meet Kendrick Delaney.
03:04And this extraordinary thing behind me is the Marina Bay Sands.
03:10And inside are five of the top chefs that we're covering on the Tote 12 Singapore.
03:19People come, they bring friends who obviously come here for the view and have some local food.
03:25We try to dig with Stassoc menu, like what we created.
03:31Every week we go to the market and we try to bring in some different ingredients, you know,
03:36and try to use them in our kitchen.
03:38I spent close to one year to look at what kind of product I wanted to bring and what
03:50are the suppliers I wanted to work with.
03:53We were midway through service, but the attention to detail was still there.
03:57It's still very controlled.
03:58It's very calm in there.
03:59Everything's organized.
04:01I was more interested in how to do things.
04:04Why is this product better than this product?
04:06Yeah.
04:07And there was the French people who changed me.
04:09Yeah.
04:10It was particularly the chef.
04:17It was always a huge goal of mine to work for Chef Daniel Balut.
04:20I'm a French chef, but I've been living in New York for three decades.
04:25Whenever we open a restaurant, we want to be the best there is in our class.
04:29Make it a truly unique experience.
04:31Hey, boys.
04:32What's going on, my friend?
04:33How are you?
04:34What's going on, my friend?
04:35How are you?
04:44Cheers, guys.
04:45Had a wonderful time here and I'll be back.
04:47I'll be seeing you next time on the TOE 12.
04:49Good night.
04:50Salute.