Yet another culinary event was celebrated at HELP CAT in March: Gout de France (Good France), which is an international event bringing together restaurants, embassies and chefs from five continents to celebrate French cuisine. Dinners are held to honour the excellence of French cuisine: its capacity for innovation and the value of sharing and enjoyment, and the art of eating well.
HELP CAT participated in this event in company with 1,750 chefs in 150 countries around the world.
The chefs in attendance were Chef Shanmugam and Chef Razif.
On the cheeseboard: Brie, Camembert and Saint Maure were the choice for the evening.
Fruit tart for dessert.
Macarons in blue, white and red – colours of the French flag, the Tricolour.
Dr Choong Yeow Wei, President of HELP CAT at table with his guests.
David Lee (Engineering) and Esther Hon (Ciulinary Entrepreneurship).