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Indulgence comes in many ways. Some prefer to tuck into a gastronomy feast prepared by the best chefs, others prefer to savour the best wines in the serenity of the great outdoors and most of you reading this probably find bliss simply by playing golf. The organisers of the World Gourmet Summit thought, “why not bring food, wine and golf together for an unforgettable experience?”, and therein lies the birth of the Gourmet Golf Experience.

On April 20, gourmands arrived at Keppel Club and indulged themselves with golf, food and wine. A selection of Singapore’s best chefs prepared bite-sized snacks and canapés to feed hungry golfers throughout the 18 holes. They got to enjoy creations from chefs Janice Wong (2am: dessertbar), Kevin Cherkas (BLU, Shangri-La Hotel, Singapore), Ken Ling (Chinois by Susur Lee), Eric Neo (Crowne Plaza Hotel Changi Airport), Brian Cleere (Grand Hyatt Singapore) and Frédéric Colin (The St Regis Singapore). The food was washed down with the finest vintages from Castel, one of the world’s leading wine producers.

The day of indulgence continued in the evening. Chef Jimmy Chok from Academy Bistro prepared a sumptuous gourmet dinner, featuring marinated angel hair pasta with tobiko, braised veal cheek and confit of duck leg. There were also live stations serving 300-day grain-fed ribeye, pan fried salmon and roasted lamb leg. Amidst the intoxication of fine food and wine, there was also a Texas scramble golf tournament that was won by the team of Marc Chua, Edmund Yeo, Tony Ang and Ong Cheow Eng.

Bruno Baudry, Managing Director of Castel Asia, was exhilarated with the day’s proceedings. He said, “Looking at the smiles on everybody’s faces, this event was undoubtedly a very successful one. I really enjoyed myself today and I’ll be looking forward to next year’s Gourmet Golf Experience!”