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ItalianoUpdated 24.10.2022
Armin Leitgeb from Schönberg, together with Josef Mühlmann, will put the spotlight on the most delicious dishes of Alpine cuisine at the first Austrian Gourmet Week in Singapore.
From 29 October to 2 November 2022, the premium steakhouse 665°F at Andaz Singapore, in collaboration with the Austrian Embassy Singapore and Österreich Werbung, will host the first Austrian Gourmet Week in Singapore. Foodies can look forward to an exclusive four-handed masterpiece from guest chef Armin Leitgeb, who has many years of experience in Michelin star restaurants, and 17-point Gault&Millau chef Josef Mühlmann. The duo will serve a six-course menu that focuses on alpine cuisine - an ode to their roots, backed by sophistication and their talent.
The Austrian Gourmet Week is designed to showcase Austria's cuisine, vineyards and agriculture as part of a ReFocus Austria initiative by the Austrian government to support economic recovery during and after the pandemic. So far, more than 100 Austrian representatives:inside the Foreign Ministry have organised tailor-made ReFocus Austria events and activities abroad to strengthen the domestic export economy.
"The Austrian Gourmet Week offers Singaporeans an excellent opportunity to discover Austria's delicious culinary traditions. This ReFocus Austria event is an opportunity to experience Austria and enjoy all that it has to offer: great food, stunning landscapes and a diversity of art and culture," said the Austrian Ambassador to Singapore, Peter Guschelbauer.
Chefs Armin and Josef are members of Koch.Campus, a non-profit association of Austrian food producers and top gastronomy, Together they are redefining contemporary Austrian cuisine.
"Food and drink play an important role in a successful holiday. Austria's gourmet tourism is becoming increasingly popular because we have a great variety of high-quality regional and sustainable products and a very diverse culinary scene with talented chefs influenced by many European cuisines," says Emanuel Lehner-Telic from the Austrian National Tourist Office.
Stephan Karl, General Manager of Andaz Singapore, added: "Andaz Singapore has been constantly tweaking its culinary concepts and keeping the restaurant scene fresh and inspiring. This gastronomic week at premium steakhouse 665°F highlights the culinary talents of the chef duo from Austria and is perfect for foodies and gourmets seeking unforgettable experiences combined with impressive panoramas and service."
The 46-year-old chef Armin Leitgeb from the Stubaital has been cooking for more than two decades and is known for his creations, which are strongly influenced by his experiences in Michelin-starred restaurants around the world. For example, at the Tantris restaurant in Munich, with Paul and Marc Haeberlin at the Auberge de L'ill in Alsace and at Thomas Keller's The French Laundry in California. He was deputy head of the culinary team at Raffles in Singapore before spending almost four years as head chef at the current three-Michelin-starred restaurant Les Amis. Under his leadership, the restaurant was voted one of the best restaurants by San Pellegrino and Miele Guide.
Chef Josef Mühlmann, 41, owes his interest in cooking to his mother. Striving to perfect his craft, he acquired new skills and techniques in some of the most demanding kitchens in Munich and the Middle East, alongside respected mentors such as Italian Michelin-starred chef Norbert Niederkofler. In 2003, he returned to Austria to run his family business, which makes alpine cuisine a real highlight for guests from all over the world.
Both chefs will present a range of refined dishes, prepared with high-quality ingredients and imported products from Austria and elegantly presented. An Austrian trio of dishes including Backhend'l with cucumber salad and pumpkin seed oil, bacon with apricot mustard and marinated wild mushrooms with warm potato espuma and herbs, will give guests their first taste. Chef Armin's cult dish follows: lightly smoked eel with crispy pork croutons, mustard and horseradish. Equally remarkable are the East Tyrolean Schlipfkrapfen with brown butter and chives, and the egg baked in farmhouse bread. Another main course is the butter-tender and gently braised leg of lamb. The sweet finale is a baked apple served with salty caramel and cranberry ice cream
Pictures, biographies and further information can be downloaded here.