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Citibank's $100Gourmet - September Updates, August Highlights

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$100Gourmet by Citibank - Chefs Anthony Yeoh, Trevor Bird and Daniele Sarno The $100Gourmet programme by Citibank brings to the table a vibrant celebration of nature's finest with three amazing chefs showcasing the exciting possibilities of fresh, naturally-sourced ingredients and earth-friendly methods.

The visiting chef this September is Canadian ‘Farm to Table’ star, Trevor Bird, chef-owner of famed Fable, who will be creating a part Italian, part Mediterranean menu with Chef Daniele Sarno of Pontini, Grand Copthorne Waterfront, and also some rustic and traditional French flavours with Chef Anthony Yeoh of Cocotte. 

$100Gourmet by Citibank September Spread

Conceptualised by Citibank, $100Gourmet brings together 36 established chefs (12 international renowned chefs and 24 Singapore-based chefs) for exclusive 6-course collaborative menus, valued at $180, for only $100 for Citibank cardmembers.

Also new to the $100Gourmet programme is a$100, 3-course lunch promotion for two.

This month’s programme starts on 26 September, and ends on 3 October, 2015. For enquiries and pre-purchase of $100Gourmet seats, please visit www.100gourmet.sg.

Highlights from the $100Gourmet August update include an exciting menu by Australian 2-hats chef Luke Burgess who collaborated with Chef Rene Knudsen of Opus Bar & Grill, Hilton Singapore:

$100Gourmet August 2015 - Chefs Luke Burgess and Rene Knudsen - ToothfishChef Rene's juicy, succulent scallops enjoyed with MSC-certified, sustainable Toothfish, and served with charred leek and crispy fennel in an aerated, rich bouillabaisse sauce.

$100Gourmet August 2015 - Chefs Luke Burgess and Rene Knudsen - Broth of Jinhua HamChef Luke's delicious Jinhua ham-infused broth with braised wintermelon, hock tendon and 'Black Tiger's Paw' mushroom, topped with caviar and fragrant Rojak flower.

$100Gourmet August 2015 - Chefs Luke Burgess and Rene Knudsen - Shaved Lily Bulb & Salted Green RadishA bright Shaved Lily Bulb & Salted Green Radish Salad by Chef Luke, with Alaskan Snow Crab, ginger flower and hints of kafir lime, finished with a light black pepper sauce.

$100Gourmet August 2015 - Chefs Luke Burgess and Rene Knudsen - 36-hours Slow-cooked Pork BellyChef Rene's delicious 36-hours Sous Vide Pork Belly, best enjoyed with pork rind, celeriac, chorizo and thin slice of apple for that touch of acidity.

$100Gourmet August 2015 - Chefs Luke Burgess and Rene Knudsen - 36-hours Slow-cooked Pork Belly2

$100Gourmet August 2015 - Chefs Luke Burgess and Rene Knudsen - Darling Downs Wagyu Rump CapMasterfully executed Darling Downs Wagyu Rump Cap, teamed with fermented Chinese mustard for intriguing salty notes and rounded off with an earth black garlic and creamed lettuce heart sauce.

$100Gourmet August 2015 - Chefs Luke Burgess and Rene Knudsen - Raspberry Panna CottaLast course of the $100Gourmet dinner by Chefs Luke and Rene at Opus, a satisfyingly wobbly Raspberry Panna Cotta accompanied with strawberry ice cream, macaron and berries.