Charlie Trotter at the Singapore Sun Festival October 2008

Singapore Sun Festival -
17 October - 26 October 2008


Once again the Singapore Sun festival returns in October 2008.

This time it has one of my favorite chefs, Charlie Trotter who transformed the once hippy raw food into a fine dining cuisine!

He is regarded as one of the pioneers of Raw Food Cuisine which many emulated in their restaurants. Ever inventing and transforming new cuisine, he has moved on from raw food to setting new standards of fine dining.

If you can afford it go for a Dinner date with Trotter on 20 October at the Fullerton Hotel, Singapore. It cost a whopping S$ 927. Featuring wines from Far Niente Winery in Napa Valley.


The menu looks interesting, but does it justify paying almost S$1000 dinner at the Fullerton?

Unfortunately I won't be around to attend it to answer that for you.

When there are people living in extreme poverty earning us$0.20 or less a day, wouldn't you feel guility?



Trotter's Menu at the Fullerton
- Kumomoto Oyster with Osetra Caviar and Sea Water
- Warm Terrine of Eel with Lemon Curd and Kumbo
- Spiced Globe Artichoke Soup with Spun Honey and Spearmint
- Roasted Squab Breast with Sweet and Sour Shallot and Venezuelan Chocolate
- Grilled Venison Loin with Porcini Mushrooms, Marrow and Ume Boshi
- Nigorizake Sorbet with Jasmine Rice and Thyme
- Mangosteen with Brioche and Arbequina Olive Oil Ice Cream

You can also go for his cooking demonstration at Prive, 2 Keppel Bay Vista Marina at Keppel Bay Singapore on Tuesday 21 Oct for a more affordable S$280+++.

Get his latest book autographed for me (hint : my birthday's in October)

Bookings/Enquiries: Call: (65) 6348 5555
Booking Website: http://www.sistic.com.sg



Check out Charlie Trotter's book "Raw" filled with rather complex recipes and gorgeous looking photos. I have not attempted all of his recipes as it is way too complicated to assemble unless you have massive time on your hands, not to mention those expensive kitchen equipments.

Will post some of his recipes up in a later date.