It has been heartening to see Singaporeans come together time and again to show support and appreciation for our healthcare workers. During these trying times, no one deserves encouragement and appreciation more than these front liners who make sacrifices every single day, risking their health and that of their families, for us.
This week, World Gourmet Summit seeks to spread some sunshine by rallying the support and participation of 21 F&B establishments that have come together to whip up gourmet meals for our unsung heroes. From 30th March to 4th April 2020, these establishments will prepare special meals and make lunch deliveries to 1,100 healthcare staff at Sengkang General Hospital. 200 meals will be delivered to the hospital each day to be enjoyed by healthcare professionals such as doctors and nurses.
The menus for the week include a bunch of vegetarian dishes too from leading restaurants like Punjab Grill and Mitzo – Plant-based meat & seaweed egg fried rice. On the 31st, OPIO Kitchen & Bar whipped up an Assorted Wild Mushrooms with Barley Risotto, while Bakalaki Greek Taverna’s offering on 1st April will be its famed GEMISTA, a dish of tomato & green pepper stuffed with rice and mint. Some of the other restaurants participating in the exercise are Yantra, Shabestan and Open Farm Community.
“Our healthcare professionals have been working extremely hard to save the lives of those battling the virus. We hope to be able to do our part and show our appreciation to them for keeping us safe,” said Mr Ricky Ng, Managing Director, Blue Lotus Group. His restaurant is one of the F&B establishments preparing meals as a part of this charity drive.
The WGS team also announced the postponement of dates for their annual festival which was originally scheduled to take place in April this year. The World Gourmet Summit has been running for 24 years, continuing through the SARS and the 2008 Financial Crisis. This year though, for the first time, there has been an unprecedented decision to postpone it to take place in August 2020 instead. This decision has been met with understanding from restaurant partners, chefs and sponsors, and there has been tremendous support from the F&B community.