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22 April 2018

Singapore: Polish Masterchef Artur Moroz cooks a 5-course dinner for the World Gourmet Summit

Polish Masterchef Artur Moroz, hosted by Chef Dinesh Nagalingam of Wooloomooloo Steakhouse Singapore at the Swissôtel The Stamford, prepared us a 5-course dinner, which highlighted and introduced Polish cuisine to its audience, in line with this year's World Gourmet Summit.

The World Gourmet Summit, one of Asia's most highly anticipated food and wine festival, returned for its 22nd year, taking diners on an "exciting gastronomic expeditions" from April 2 to 29, 2018.

This year, with the theme "The Discovery WGS," diners are taken off the beaten track to experience some of the world’s exciting, lesser-known cuisines, presented by a stellar line up of culinary stars – young, up and coming, and established – representing countries from all over Asia, Eastern and Central Europe, and America.

True to the theme, it is my first time to be trying Polish cuisine, which I admitted to the chef. I asked him what characterizes Polish cuisine, and how it differs from other cuisines, specifically Asian. He described it to be a mix of carefully picking out the best ingredients and produce, with emphasis on quality, and highlighting its flavors, without adding too much spices and seasonings.

We were greeted then seated by Wooloomooloo's very hospitable staff, who introduced us to our menu, a 5-course dinner, which included two appetizers, pasta, main course and dessert. And so that night's culinary journey began.

He started us off with an amuse-bouche that felt like a garden on a plate. This canapé also gave out an idea of how the entire meal will sort-of look like, interesting and beautiful, you almost do not want to destroy each course by eating them.

It was immediately followed by the cold appetizer, Carpaccio with Smoked Geese, which almost fooled me as it looked and tasted like beef. Each of the ingredients were fresh and delicious.

The cold appetizer was then followed by a warm appetizer, Polish Barley Soup, which gave off a very familiar taste of home -- yes, you have guessed it right -- it looks and tastes similar to the Philippines' arroz-caldo (Chicken Rice Porridge). It is an old polish soup, made with goose. The notable difference is that it is lighter and barley was used instead of rice.

For our pasta, Chef Moroz prepared a dish with Polish Gnocchi, also known as polish dumpling, as the star. The Gnocchi, which is made of potatoes, is cooked with mushrooms, vegetables and poultry.

For the star of the evening, our main dish, he prepared us one of Poland's staple dishes - Goose, which is made with apple mouse and raspberry sauce. I have not tasted goose this rich, flavorful and tender ever in my life. The raspberry gratin and pink mash potatoes both were a delightful treat to the eyes and to the palate with the goose. 

He ended the meal with an interesting meringue, accentuated with a layer of cappuccino cream, and strawberry sauce. This was indeed a sweet-sour end to a perfect first polish full-course meal I have ever had in my life. 

An obligatory shot with Polish Masterchef Artur Moroz after the filling 5-course Polish dinner, served only on this special occasion. Thank you chef! 

The staff of Wooloomooloo told me that Chef Moroz flew in all the goose he used for this meal. He sourced out other local produce to complement the quality poultry he brought. 

When I asked him as to why Polish goose is very good, he said, "Goose has been a part of Poland's history. The quality is very good, as we export to Germany, and most of Europe. That must mean something, right?"

I also found out that he has never been to the Philippines, and would be eager to go should there be an opportunity that presents. 

Wooloomooloo Steakhouse, one of the top steakhouses in Singapore, located in the heart of Singapore’s iconic Raffles City, hosted Polish Masterchef Artur Moroz last April 17 to 20, 2018.

Chef Artur Moroz promoted Polish cuisine throughout his career. He has been running the TV show Polski Grill, broadcasted on Polish National Television Channel 1, since 2017. Since 2004 he has been running his own restaurant BULAJ in Sopot. In 2015 he opened another restaurant, KOWALL in Gdansk and in April 2016 he opened the Wine Bar Tapas PIKADO at a brand new concert & entertainment hall CKK JORDANKI in Torun.

Despite a very unexpected and last minute invitation, being such a big foodie that I am, I said yes when my friend Paolo Avis asked me if I wanted to attend a Masterchef dinner. This Masterchef dinner was made possible by DestinAsian magazine.

Wooloomooloo Steakhouse
2 Stamford Rd, Level 3,
Swissotel The Stamford
Singapore 178882

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