the white card

The White Card launched in style and with flair on 30 July 2009 at Novus Courtyard, based in the iconic National Museum of Singapore. Based on a carnival theme, guests mingled and indulged against the whimsical backdrop of balloons, bright lights and music provided by DJ Earl Grey.

The true highlight of the party was the mouth-watering array of tapas-style creations envisaged and expertly prepared by guest chefs from the White Card member restaurants. We asked a few of our guest chefs about the inspiration behind their gourmet interpretations of carnival food.

Chef Janice Wong’s station was an eye-catching parade of desserts specially created for the launch party. Her liquid-center popcorns and 3 degree malt sweets repeatedly drew guests to her station, and we hear that many have been going back to her dessertbar at Holland Village just for those!

The theme was Carnival, and naturally I thought about popcorn and cotton candy machines and childhood favourites. 2am's style focuses much on different textures and the balance of flavour in each dessert. Hence, I wanted to give the guests a fun and different experience by changing the texture of your usual popcorn and Horlicks drink.

Chef Travis Masiero from Spruce revolutionalized the humble toasted cheese sandwich with his white truffle and caviar grilled cheese toasties—a medley of comforting flavours which fused wonderfully. His ahi tuna tacos topped with avocado were refreshing and extremely well-received.

The inspiration was really about me thinking about American Comfort Food. I took very general references, such as the grilled cheese sandwich and taco, and then tried to re-create something which mimicked the past yet was updated with a twist.

 The spam fries and savoury donuts which Chef Willin Low and his team served up were heartstoppingly sinful and addictive, but well worth it. We were not surprised to see many flocking to his station just to indulge in some deep-fried goodness tinged with local flavours.

Donuts are still sort of the rage in Singapore and I thought it would be fun to do a savoury donut with dried shrimps (which is actually quite local - think vadai). As for the spam fries, I think everyone grew up with luncheon meat so it is really fun to have a dish which is so familiar and nostalgic and at the same time presented in a complete different yet simple way. Who can resist luncheon meat? What I enjoyed most about the launch party was meeting all the other chefs (some of whom have become good friends) all at the same place. It is a bit like the White Card; all the different independent restaurants coming together under one umbrella.

In line with how the White Card is the ultimate dining privileges card for all serious foodies, the launch party was a celebration of gastronomic delights and fabulous company. Stay tuned for future White Card hosted parties and events.

We would like to extend many thanks to:
Novus Restaurant & Bar, Chef Janice Wong (2am dessertbar), Chef Willin Low (Wild Rocket), Chef Travis Masiero (Spruce), Chef Robin Ho (Marmalade Pantry), Chef Rosario (Novus), Beam Global, Artisan Cellars and Sekol.