Emcee script for Shanghai.docx

Emcee Script SPICE (Singapore International Culinary Exchange)1 3 December 2011Venue: 1933 ShanghaiNote: Rehearsal Wednesday 30 November, 17:30 18:30Thursday 1st: Media Lunch: 11:30 14:00TimeEventScript11:30Arrival of media Media RegistrationButler service of alcoholic drinks 11:502 minEmcee welcomes guests & invites STBs rep TBC on stage for her welcome address.Good morning ladies and gentlemen and thank you for joining us at the Singapore Takeout, Singapores travelling culinary ambassador which is part of the Singapore International Culinary Exchange, otherwise known as SPICEOrganized by International Enterprise Singapore, Singapore Tourism Board and SPRING Singapore. The Singapore Takeout is an innovative activity designed to bring a taste of Singapore around the world through a mobile pop-up kitchen. The Singapore Takeout aims to showcase quality modern interpretations of our Singapore-inspired dishes while maintaining a strong local and Asian touch. We also want to use this platform to showcase our dynamic food scene and talented chefs to the world. It is my pleasure now to invite TBC of Singapore Tourism Board to deliver his/her welcome address.11:523 minSpeech by Singapore Tourism Boards TBCEnds with launchingSpeech by Singapore Tourism Boards ,TBC11:55 “Singapore Takeout “T/Out door opens to unveil Chefs and team stationed at the counter wavingLaunch11:563 minEmcee introduces Chef Willin Low & Chef Yao KunJoining us in this unique gastronomic experience at the Singapore Takeout in Shanghai, is Chef Willin Low, chef-owner of Wild Rocket. After 8 years as a lawyer, Chef Willin embarked on his career change starting out at Ricciotti Italian Bistro in the pastry department and was promoted to Chef De Partie. He then moved to Garibaldi Italian Fine Dining, working alongside Chef Roberto Galetti.The self-taught chef opened his first restaurant Wild Rocket at Mount Emily in 2005 and describes his unique brand of cuisine as Modern Singaporean. Chef Willin also owns casual chill-out joints, Wild Oats and Relish. In 2009, Chef Willin was named by the New York Times as one of three chefs to change the culinary scene in Singapore and in 2010 he was named as one of Singapores best chefs by the Financial Times. Chef Willin is also one of the 100 most exciting new chefs chosen in the prestigious Phaidon publication “Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs”.With a culinary career spanning close to 22 years, Yao Kun is well-versed in creating Sichuan-style dishes and has developed an expertise in catering management and operation.After working in South Beauty Restaurant from 2001 to 2004, Yao Kun took over as chief chef of Beijing Yu Ma Dun Restaurant from Aug 2004 to Mar 2010. For his excellent organizational skills and management, Beijing Yu Ma Dun Restaurant was appointed as the Designated Service Provider for the US Olympic Team in 2008 Beijing Olympics Games. Currently, Yao Kun works with the prestigious Beijing South Beauty Restaurant and oversees catering management and operations of the 19 South Beauty restaurants in the Beijing district. Founded in 2000, South Beauty Group has always been dedicated to the pursuit of innovation and development and is regarded as a leading and successful player in the Chinese market with 57 plush restaurants across key cities such as Shanghai, Beijing and Chengdu. 11:5915 sec3.5 min Emcee to invite media to view Takeout VideoAt this point I would like to draw your attention to the plasma screens, where we will be screening the Singapore takeout video Play Video12:03Emcee invites media to the counter to take a closer look.Canape service begins. I hope you enjoyed that. Now the moment we have been waiting for, we welcome you to take a closer look up here on the Singapore takeout platform whilst our talented chefs prepare the sumptuous canaps we will shortly be serving to you.12:15 After first canaps, Emcee to announce Willin Video.During service Chefs will describe canaps *Emcee to highlight that Tiger Beer was used to braise the mushrooms in the Kueh Pie Ti Shells*Ladies & gentlemen whilst you are enjoying your canaps please have a look at the short video we have prepared showcasing Chef Willin Low.(During service, emcee will need to ask Chef Willin & Chef Yao Kun to address media from Takeout & describe each dish they have prepared. Braised Shitake in Kueh Pie Ti Shells Willin Hand-picked Crab Wanton with Green Laksa Willin Pandan-infused Panna Cotta with Salted Gula Melaka Willin Fragrant Curry Prawns with Bell Peppers Yao Kun Signature Scallop Fried Rice in Banana Leaf Yao Kun)13:45 14:00Official end of eventEmcee thanks Chefs & Closes I hope all of you have enjoyed the Singapore takeout experience. Please join me in thanking Chef Willin Low and Chef Yao Kun, for their collaboration with the Singapore Takeout and for this wonderful feast. Before you leave us, we would like to leave with you goodie bags containing a few of Singapores homegrown products. You may also view the products at the display cabinets.Thank you once again for joining us at the Singapore Takeout today. We look forward to working with you to spread the news about the Singapore Takeout.ENDThursday 1st: VIP Dinner: 19:00 21:30Friday 2nd: VIP Lunch: 11:30 14:00 & VIP Dinner: 19:00 21:30TimeEventScript19:0011:30Arrival & registration Butler service of alcoholic drinks 19:2011:502 minEmcee welcomes guests & invites STBs rep TBC for his welcome address.Good evening/morning ladies and gentlemen and thank you for joining us at the Singapore Takeout, Singapores travelling culinary ambassador which is part of the Singapore International Culinary Exchange, otherwise known as SPICEOrganized by International Enterprise Singapore, Singapore Tourism Board and SPRING Singapore. The Singapore Takeout is an innovative activity designed to bring a taste of Singapore around the world through a mobile pop-up kitchen. The Singapore Takeout aims to showcase quality modern interpretations of our Singapore-inspired dishes while maintaining a strong local and Asian touch. We also want to use this platform to showcase our dynamic food scene and talented chefs to the world. It is my pleasure now to invite TBC of Singapore Tourism Board to deliver his/her welcome address.19:2211:523 minSpeech by Singapore Tourism Boards TBCEnds speech with launchingSpeech by Singapore Tourism Boards ,TBC19:2511:55“Singapore Takeout “T/Out door opens to unveil Chefs and team stationed at the counter wavingLaunch19:2611:563 minEmcee introduces Chef Willin Low & Chef Yao KunJoining us in this unique gastronomic experience at the Singapore Takeout in Shanghai, is Chef Willin Low, chef-owner of Wild Rocket. After 8 years as a lawyer, Chef Willin embarked on his career change starting out at Ricciotti Italian Bistro in the pastry department and was promoted to Chef De Partie. He then moved to Garibaldi Italian Fine Dining, working alongside Chef Roberto Galetti.The self-taught chef opened his first restaurant Wild Rocket at Mount Emily in 2005 and describes his unique brand of cuisine as Modern Singaporean. Chef Willin also owns casual chill-out joints, Wild Oats and Relish. In 2009, Chef Willin was named by the New York Times as one of three chefs to change the culinary scene in Singapore and in 2010 he was named as one of Singapores best chefs by the Financial Times. Chef Willin is also one of the 100 most exciting new chefs chosen in the prestigious Phaidon publication “Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs”.With a culinary career spanning close to 22 years, Yao Kun is well-versed in creating Sichuan-style dishes and has developed an expertise in catering management and operation.After working in South Beauty Restaurant from 2001 to 2004, Yao Kun took over as chief chef of Beijing Yu Ma Dun Restaurant from Aug 2004 to Mar 2010. For his excellent organizational skills and management, Beijing Yu Ma Dun Restaurant was appointed as the Designated Service Provider for the US Olympic Team in 2008 Beijing Olympics Games. Currently, Yao Kun works with the prestigious Beijing South Beauty Restaurant and oversees catering management and operations of the 19 South Beauty restaurants in the Beijing district. Founded in 2000, South Beauty Group has always been dedicated to the pursuit of innovation and development and is regarded as a leading and successful player in the Chinese market with 57 plush restaurants across key cities such as Shanghai, Beijing and Chengdu. 19:2911:5915 sec3.5 min Emcee to invite guests to view Takeout VideoAt this point I would like to draw your attention to the plasma screens, where we will be screening the Singapore takeout video Play Video19:3312:03Emcee invites to be seated for dinner (if they arent already)I hope you enjoyed that. Dinner/lunch will now be served and you will have the opportunity to hear directly from our chefs as they present each course to you. We will also shortly be viewing a short video on Chef Willin Low. Please enjoy.19:4512:15After first course play Willin videoDuring service Chefs will describe each coursePlay Willin video during 1st courseChefs to describe each course once it has been servedEmcee to weave into script that Tiger Beer is a good beer pairing with the dishes served by the chefs today. 20:2012:50Emcee to intro STB area repLadies & gentleman I hope you have enjoyed the first 3 courses. Before we continue with the remaining 2 courses, I would like to invite Miss Jasmine Lew (刘埃利), Area Director, Eastern China to give a short presentation. 20:2012:50Presentation by STB Miss Jasmine LewMiss Jasmine Lews presentation21:0013:3021:3014:00Official end of eventEmcee thanks Chefs & Closes I hope all of you have enjoyed the Singapore takeout experience. I would like to thank both Chef Willin Low and Chef Yao Kun, for their collaboration with the Singapore Takeout and for this wonderful feast. Thank you once again for joining us at the Singapore Takeout tonight. We wish you good night/ good afternoon.ENDSaturday 1st: Public Sampling: 11:00 12:00 & 12:30 13:30 & 14:00 15:00 & 15:30 16:30TimeEventScript11:00 Pre-registered public queue at registration to collect vouchers for their chosen 2 items from the menu. They then proceed to queue on the takeout platform to collect their food11:15Emcee welcomes guests & talks about the TakeoutGood evening ladies and gentlemen and thank you for joining us at the Singapore Takeout, Singapores travelling culinary ambassador which is part of the Singapore International Culinary Exchange, otherwise known as SPICEOrganized by International Enterprise Singapore, Singapore Tourism Board and SPRING Singapore. The Singapore Takeout is an innovative activity designed to bring a taste of Singapore around the world through a mobile pop-up kitchen. We started our journey in London in June then travelled to Paris, Moscow, New York, Hong Kong& are now pleased to be in Shanghai. Next we visit Delhi, Dubai & finish off in Sydney.The Singapore Takeout aims to showcase quality modern interpretations of our Singapore-inspired dishes while maintaining a strong local and Asian touch. We also want to use this platform to showcase our dynamic food scene and talented chefs to the world. 11:17Introduce chefsJoining us in this unique gastronomic experience at the Singapore Takeout in Shanghai, is Chef Willin Low, chef-owner of Wild Rocket. After 8 years as a lawyer, Chef Willin embarked on his career change starting out at Ricciotti Italian Bistro in the pastry department and was promoted to Chef De Partie. He then moved to Garibaldi Italian Fine Dining, working alongside Chef Roberto Galetti.The self-taught chef opened his first restaurant Wild Rocket at Mount Emily in 2005 and describes his unique brand of cuisine as Modern Singaporean. Chef Willin also owns casual chill-out joints, Wild Oats and Relish. In 2009, Chef Willin was named by the New York Times as one of three chefs to change the culinary scene in Singapore and in 2010 he was named as one of Singapores best chefs by the Financial Times. Chef Willin is also one of the 100 most exciting new chefs chosen in the prestigious Phaidon publication “Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs”.With a culinary career spanning close to 22 years, Yao Kun is well-versed in creating Sichuan-style dishes and has developed an expertise in catering management and operation.After working in South Beauty Restaurant from 2001 to 2004, Yao Kun took over as chief chef of Beijing Yu Ma Dun Restaurant from Aug 2004 to Mar 2010. For his excellent organizational skills and management, Beijing Yu Ma Dun Restaurant was appointed as the Designated Service Provider for the US Olympic Team in 2008 Beijing Olympics Games. Currently, Yao Kun works with the prestigious Beijing South Beauty Restaurant and oversees catering management and operations of the 19 South Beauty restaurants in the Beijing district. Founded in 2000, South Beauty Group has always been dedicated to the pursuit of innovation and development and is regarded as a leading and successful player in the Chinese market with 57 plush restaurants across key cities such as Shanghai, Beijing and Chengdu.11:20Give Menu descriptions*Highlight Tiger Beer was used to braise the mushrooms*Highlight that Singaporean Manufacturers Prima Laksa Paste was used in this dish*BRAISED SHITAKE IN KUEH PIE TI SHELLS A popular Peranakan (Straits Chinese) dish, Kueh Pie Ti is a thin and crispy pastry cup traditionally filled with a spicy and sweet mixture of thinly sliced prawns and vegetables. Chef Low has decided to innovate this dish by filling these delicate shells with parmesan and mushrooms braised in a combination of aged soy sauce and Tiger Beer. 炖冬菇粿派地金杯粿派地是一种很受欢迎的娘惹菜，薄而香脆的春卷皮传统的做法会配上甜辣虾及蔬菜丝。刘（Low）大厨发挥无限创意，为此漂亮的容器配上巴马干酪以及由新加坡著名的虎牌啤酒及老抽顿制而成的冬菇。HAND-PICKED CRAB WANTON WITH GREEN LAKSALaksa, a spicy coconut broth noodle dish,is highly popular amongst Singaporeans. In Sanskrit, laksa means hundreds of thousands, an indication of the variety of ingredients that goes into this mouth-watering dish. Chef Low uses three of his favourite ingredients to create this dish: crab, wanton and laksa gravy. This modern take stays true to laksas origins, which consists of coconut cream, dried shrimps, galangal and laksa leaves.蟹肉云吞绿叻沙叻沙是一种香辣椰子汤面，是一款非常受新加坡人欢迎的菜色。Laksa梵文意为成千上万，即代表此令人垂涎三尺的菜色运用了各式各样的食材所烹制。刘（Low）大厨利用他最喜爱的三种食材来制作此菜色，包括蟹、云吞及叻沙肉汁。此现代做法运用大量椰奶、虾米、姜及叻沙叶，使之忠于叻沙的源味。PANDAN-INFUSED PANNA COTTA WITH SALTED GULA MELAKAOne of Chef Lows favourite desserts is the silky, luscious yet light panna cotta. Chef Low gives this Italian dessert a Singaporean twist by infusing the panna cotta with pandan (green leaves that lend a sweet taste and aroma to many Asian desserts, drinks and dishes) and gula Melaka (palm sugar), two familiar ingredients used in the citys sweets. 班兰奶酪配咸椰糖丝般幼滑、香味四溢又轻盈的奶酪是刘（Low）大厨最喜爱的甜点。刘（Low）大厨为此意大利的传统甜品加入新加坡元素，将这两种新加坡最为熟悉的食材班兰（一种绿色香叶，多运用于各种亚