French Flavours with Gunther Hubrechsen at Berjaya University College of Hospitality

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Chef Gunther Hubrechsen had recently showcased his culinary talents and a menu of signature dishes for the first time in Malaysia.The Asian Food Channel (AFC), which is part of the Scripps Networks family of lifestyle networks and BERJAYA University College of Hospitality (BERJAYA UCH) are proud to bring Singapore-based Belgian chef, Gunther Hubrechsen to Malaysia for ‘French Flavours with Gunther Hubrechsen’. On Thursday, 23 January 2014 to Friday, 24 January 2014, Chef Gunther had enticed food lovers with an array of delicious French fare at a series of intimate dinners with demonstrations.

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Chef Gunther began his professional culinary training in Belgium at the age of 16 at Bruges Culinary Institute Voor Voeding (IVV), Ter Groene Poorte. After graduating, he worked his way through the ranks in several renowned restaurants, including Le Bouquet, and Restaurant Gravin van Buren in Belgium, and at three-Michelin-starred restaurant L’Arpège in Paris, where he trained for five years under the mentorship of Chef Alain Passard. In 2002, Chef Gunther took a leap of faith and moved to Singapore where he worked for well-known restaurant group, Les Amis. In 2007, he then collaborated with the Garibaldi Group of Restaurants to open up his own restaurant, aptly named, Gunther’s Restaurant. Since the restaurant opening, it has won numerous accolades including being named “Asia’s Top 10 Restaurants” in 2009 / 2010 edition of The Miele Guide.

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Derek Chang, Managing Director of Scripps Networks Interactive, Asia Pacific says, “We are thrilled to be working with BERJAYA UCH to bring Chef Gunther Hubrechsen to Malaysia. Chef Gunther is highly regarded within his field and I am confident that he will impress at the events in Malaysia. Such events further reinforce AFC’s unique position within the broadcasting industry as a leading food authority in Asia. We look forward to bringing more unique culinary events to our viewers in Malaysia and regionally.”

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BERJAYA UCH Chief Operating Officer, Mae Ho follows to say “We are excited to partner with AFC again for this upcoming celebrity chef event showcasing the talented Chef Gunther Hubrechsen. BERJAYA UCH prides itself on providing dynamic culinary opportunities and experiences to our students and partners. We see a great synergy between AFC and BERJAYA UCH and look forward to enjoying this upcoming dining event and the many more to come.”

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This local events was be held at Samplings on the Fourteenth, located within internationally known culinary school, BERJAYA University College Hospitality. Participants had witnessed Chef Gunther in action with a live cooking demonstration of his signature dish, Cold Angel Hair Pasta, Sevruga Caviar. The dinner also featured delicious offerings such a Lobster dish served with fresh tomato sauce and pilaf rice, Grilled Wagyu Beef with sweet corn and a fine Apple Tart “à la dragées” with Vanilla Ice-cream. Vegetarian options included Tempura of Onion with Fresh Tomato Sauce Gratin of Potato and wild mushroom.

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Crispy egg, pumpkin coulis, black truffle
Makes 1 serving

Ingredients
1pc of egg
15g of Hokkaido pumpkin
15g of unsalted butter
5g of black truffle

Method
Egg:
1. Boil egg, then peel, flour, egg wash and mix with egg crumb.
2. Deep fry the egg.

Pumpkin:
1. Steam pumpkin, blend with butter then add salt

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Lobster, fresh tomato sauce, pilaf rice
Makes 1 serving

Ingredients
Lobster (1 leg for 4 pax)
50g of French cherry tomato
2g of Hokkaido rice
2g of garlic
2g of lemongrass
1g of ginger
20g of chicken stock

Method
Crab:
1. Steam the lobster, cut open for 4 pax.

Tomato sauce:
1. Juice tomatoes then reduce.

Rice:
1. Sauté ginger, lemongrass and garlic with salt and pepper.
2. Add rice, butter. Cover with chicken stock and cook approximately 17min.

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The “French Flavours with Gunther Hubrechsen’” follows a series of successful chef events that AFC has held regionally in Asia featuring world-class talents such as Anna Olson, Martin Yan, Aaron Craze and most recently, Sean Connolly. This event is proudly sponsored by BERJAYA UCH.

 Chef Gunther Hubrechsen Biography
At the age of 16, Chef Gunther Hubrechsen began his professional culinary training at the Bruges Culinary Institute Voor Voeding (IVV), Ter Groene Poorte in Belgium. As an advocate of “natural cuisine”, his unique style of cooking quickly pushed him up the ranks in renowned restaurants such as Le Bouquet and Restaurant Gravin van Buren in Belgium, and L’ Arpège in Paris, where he worked under the mentorship of Chef Alain Passard for five years. In 2002, Chef Gunther arrived in Singapore for a stint with one of the renowned restaurant groups before opening Gunther’s Restaurant on 2 August 2007.

 His cooking philosophy has earned him the award of Rising Chef of The Year at the World Gourmet Summit in 2006 and he was consecutively nominated for San Pellegrino Chef of the Year in 2009 and 2010. Gunther’s was also named Asia’s Top 10 restaurant in 2009 / 2010 edition of The Miele Guide, “New Restaurant of the Year” in the World Gourmet Summit Awards of Excellence in 2009 and ranked 84th in the prestigious San Pellegrino World’s Best 100 Restaurant in 2010.

Gunther’s was also awarded with the “Restaurant of the Year” and “Outstanding Caterer of the Year” at the World Gourmet Summit Awards of Excellence 2012; an achievement that demonstrates culinary, cuisine and service excellence in Singapore. To add another feather to the cap, Gunther was also listed in the inaugural Asia’s 50 Best Restaurants 2013 list at No. 43; an accomplishment that is known not only in Asia but also around the world as the most credible indicator in the global cuisine recognition

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