TASTE - Purple Sage's 11th Year Anniversary

5 SAGE CHEFS | 4 A Whole New Era of Catering

OCT2013 ISSUE 18

Dearest Beloved eMagazine

A PURPLE SAGE MONTHLY PUBLICATION

Founder & Publisher TONY SEOW Editorial Advisor SHIRLEY KOK Editor in Chief TIDA WETWIJITTRAKAN

GASTRONOMES, We are so proud to bring you a whole issue on the work of art that Purple Sage Group’s Executive Chefs have created this month. Last August marks our 11th year anniversary as a boutique catering company, hence the long wait on this new issue!

In this issue, feel the passion of our Culinary Artists that exudes through the pictures of their creations. There is a difference between working with passionate people, and people who only do their daily duties out of obligations. The energy of such passion is a whole different ball game than mere ‘employees’. These Chefs do what they love daily, and even better, enjoy the experience they provide for all the 12,000 guests they cook for monthly. I have seen many guests who have been graced by these friendly and humble chefs during mere food-tastings, and they are absolutely delighted to have such an up-close-and-personal experience with us.

With up to 150 events a month, Purple Sage Group is able to touch people’s daily lives with the flavours, textures, and elegant set-ups that burst with a burning flame of gourmet love. What’s even more exciting is our partnership with TWG, the renowned Singapore-founded Tea Company that has recently just expanded to Bangkok, Thailand. You can now enjoy their wonderful teas with premium catering services with just a phone call away.

This month, savour and absorb in the wonderful tastes of Taste magazine like never before, for I write about our utmost passion for great food that touches your heart at every Purple Sage and Simply Buffet event that you attend.

Sincerely Delicioso,

Tida, Editor in Chief

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CONTENTS PURPLE SAGE’S 11TH YEAR ANNIVERSARY CELEBRATIONS: A NEW ERA OF CATERING CHEF JACKIE CHAN | Sultry Chicken and Fish Delicacies.

CHEF ADRIAN | The Art of Appetizers.

CHEF JOE | A Feisty Dish.

CHEF SAM | Contemporary Oriental Cuisine.

CHEF PEI YI | Heavenly Durian Dessert Series.

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CHEF JACKIE CHAN

CHEF JACKIE CHAN

EARTH & WATER Chef Jackie, armed with his eagerness to make every dish flourish, creates a dish that combines the elements of Earth and Water together to create flavours that fulfills both your chicken (Earth) cravings, and seafood (Water) desires.

Demi-glazed Pistachio and Dried Fruit Chicken Roulade with Trio Fondant Potato, Smoky White Fish Roulade Marinated with Basil Pesto. Pan-fried Chicken Patties with Cilantro. Thai-Style Homemade Fishcake with Poached Vegetables in Dashi (Japanese Fish Broth) and Saffron Emulsion

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Char Grilled Chicken Roulade Marinated with Malay Spices served with Bagedil, Achar and Drizzled with Percik Sauce (Spicy Barbeque)

CHEF JOE

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CHEF JOE

CONTEMPORARY FEISTY Chef Joe is the kind of person that immediately hits it off with anyone. His vibrant nature is translated and reflected in his creations. At the young age of 32, Chef Joe is an acclaimed chef and has been recognised as Singapore’s Iron Chef Asia among his various awards. As a unique individual, his down-toearth personality will impress you further beyond the palate.

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CHEF SAM

CHEF SAM

ORIENTAL ZEAL With 28 years in Chinese Cuisine experience, Chef Sam’s burning fervor for pleasing the discerning palate of local Singaporeans defines who he is the most. With his eagerness to receive feedback, his open-mindedness allows him to perfect each dish. Whether it is Cantonese or Contemporary Chinese Cuisine, trust Chef Sam to astonish your sensations.

Contemporary Wok Fried Laksa Noodle with Seafood and Vietnamese Cilantro

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CHEF ADRIAN PHUA

SEA TREASURES To some, canapÊs and appetizers are merely dishes that tickle the appetite before your mains. But to Chef Adrian, they are creations that bring wholesome flavours together in just a few bites, with the right impact to make a fantastic first impression. He believes that appetizers are a vehicle that sets the right mood to the rest of your meal’s indulgence.

CHEF ADRAIN PHUA

42’Degree Confit Citrus Cured Salmon with Light and Crispy Fish Skin Toasted with Curry Spice.

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CHEF PEI YI

Trio King Durian Pudding D24 Chocolate Fudge Mousse Mountain King Durian Cheesecake X.O Durian in Pandan Chiffon

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CHEF PEI YI

SWEET SURRENDER Trust a Lady chef to whip up the fluffiest range of sweet Somethings for you! The range of Heavenly Durian desserts are created to delight Durian lovers and even non-Durian lovers. With both creamy bites, and ones that are light on the tongue, these desserts are made to end (or start!) any meal gloriously. To some, desserts are the most important. To others, it is a sinful treat to have on special occasions.

But to Chef Pei Yi, she aims to delight just anyone with a sweet tooth.