Taking luxury dining to the next level

The InterContinental culinary team with Sebastian Reischer, Claudio Russo, Chelsea Logan and Eric Neo.
The InterContinental culinary team with Sebastian Reischer, Claudio Russo, Chelsea Logan and Eric Neo.

Amidst changing lifestyles and global food trends, hotels have to adapt to continue providing a holistic luxury dining experience for its guests. Frequent travellers will be in for a treat.

InterContinental Hotels & Resorts gathered some if its finest and rising culinary talent from around the region for a multi-sensory showcase of tastings and insights on food trends on October 24.  

Clarence Tan, managing director for Southeast Asia and Korea, InterContinental Hotels Group said, "We know that for our guests, luxury is a mindset, a way of experiencing life. It always comes back to attention to detail and customised experiences."

Small details play a role in shaping the overall luxury experience, from the texture of cut crystal glasses to the weight of fine silver cutlery or the sleek marble of a bar, according to Marika Nikolaidis, restaurant and bar curator at Publico Ristorante, InterContinental Robertson Quay. 

When it comes to food, the nuances in an overall dish matter as well. 

Executive chef Eric Neo shared that different textures in food combined with taste and smell helps elevate the dining experience. 

He presented a sample dish of grapes infused with champagne and nitrogen for a fizzy effect. 

In an age of social media, aesthetics is equally important, says chef Sebastian Reischer, chef de cuisine at Fireside Grill & Bar, InterContinental Bangkok.

"Aesthetics have always played a key role in the dining experience. However today, discerning diners are seeking greater opportunities to share the exceptional creations served to them in luxury dining establishments via their social media feeds, so the ways chefs craft and style their dishes are ever more important," he says. 

He presented a Trilogy of Pumpkin amuse bouche, featuring pumpkin prepared three ways, to show how a humble ingredient such as pumpkin can be transformed into something visually unique and appealing. 

For desserts, chef Chelsea Logan who helms the pastry team at InterContinental Double Bay Sydney collaborated with bar manager Claudio Russo at Publico, to present a complementary dessert and cocktail featuring gin and tonic.

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