25 January 2013
Four Seasons Hotel Firenze’s Executive Pastry Chef Domenico Di Clemente was presenting his first ever chocolate showcase in Singapore. How could we miss it? I gathered Louise, Pikling, Karen and Adeline on 17th Jan to attend this 1 day event by Regent Hotel.
Four Seasons Hotel Firenze’s Executive Pastry Chef Domenico Di Clemente was presenting his first ever chocolate showcase in Singapore. How could we miss it? I gathered Louise, Pikling, Karen and Adeline on 17th Jan to attend this 1 day event by Regent Hotel.
The theme of the night was “A Tuscan Affair”. There was free-flow of Prosecco accompanied by Tuscan delicacies – Angus Beef with Portobello Mushroom and Dark Chocolate Jus, all for $89++.
I'll let the following photos do the talking.
The pasta station - freshly made
Parma ham & Chef
Mixed seafood WITHOUT onion just for me.
Campari station
Lamb chop
Freshly made pasta - al dente
Maggie is missing
Chat till the cow comes home
We drank 9 bottles??
Last ones standing
HP is an anti-social gadget
Verdict: P.R.I.C.E.L.E.S.S
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