Thanks to the annual World Gourmet Summit (WGS), we’ve had the opportunity to sample plenty of food beyond the usual fare available in Singapore. Now it’s Ukraine’s time to shine.
Owner of Vintage Nouveau Restaurant in the city of Lviv, Chef Iurii Kovryzhenko got his start in the F&B industry as a waiter and then went on to study at some of the best culinary schools in Europe including Le Cordon Bleu in Paris and the Basque Culinary Center in San Sebastian. He’s also known for his stint at the helm of the Ukrainian Embassy’s restaurant in Tbilisi, Georgia.
Chef Kovryzhenko will headline the Ukraine Evening at the Fullerton Hotel Ballroom on Apr 5 as part of WGS and the menu will feature Ukrainian delights like crayfish carpaccio with apple chutney, borsch, zander (pike-perch) souffle with pumpkin and crayfish sauce, and Ukrainian cheesecake with apple and cherry. On top of that, he’ll be holding court at the Fullerton Bay Hotel’s La Brasserie from Apr 4-7 during Ukrainian Cuisine Week.
Taking place from Mar 20-Apr 16, WGS will also see a range of events featuring distinguished chefs like Dharshan Munidasa, who’s had two of his Sri Lanka restaurants on the Asia’s Best 50 Restaurants list, and Kiriko Nakamura from Japan’s one-Michelin-star Tirpse. For more information, head to the WGS website.
