This October, hospitality company Liberty Group is holding ‘The Sizzle, The Artist, and The Pasticciere’, a series of exclusive six-hand dinners between three talented chefs – Yong Soo Do, Group Executive Chef of Liberty Group; Domenico Giammarella, a celebrated pastry chef from California-based Italian dining venue Stella West Hollywood; and Nicholas Chew, founder and chef of Hong Kong’s private caterer Guerilla Lab. The dining event will first kick off in Singapore at Liberty Singapore on October 10 and 11 ($118 SGD per person) and will take place in Hong Kong at Liberty Exchange Kitchen & Bar on the following week from October 16 to 17 ($788 per person).
During the dinner, the three individuals will combine their expertise to offer a farm-to-table dining experience that revolves around a menu full of global flavours. Additionally, the chefs will be using produce sourced from local farmers to promote sustainable practices. Guests can expect to enjoy exquisite dishes created by chef Yong and Chew, such as ratatouille with lobster and smoked butter, abalone ginseng chicken with hairy gourd, cobia wellington with laksa and sambal, as well as smoked char siu with turmeric saffron rice. Finally, diners can indulge in chef Giammarella’s desserts such as panna cotta with seasonal sorbet and chocolate semifreddo. What’s more, each guest will also receive a bag full of chef Giammarella’s pastries to take home as a parting gift.
Find more information about the six-hand dinners on Liberty Group’s website and your tickets for the dinners in Singapore and Hong Kong on Eventbrite.