Purple Sage, recent winner of the World Gourmet Summit and Singapore Prestige Brand Award, is elevating the culinary experience in the catering service by bringing on board Singapore’s two well-known chefs, namely, Justin Quek and Devagi Sanmugam on its panel of celebrity chefs. Clients today are looking for new culinary indulgence beyond the traditional dining experiences that is why Purple Sage is presenting authentic flavours and exciting creations specially curated by Singapore’s well-known chefs for large scale events both locally as well as in the region.

Mr Alan Tan, Co-Owner and Managing Director of Purple Sage, said: “We are pleased that two of Singapore’s well-known chefs have agreed to be on our panel so that we can offer unique experiences to discerning clients.  Guests at such events will be able to savour the signature dishes of these well-known chefs.  This will also enable Purple Sage to stay relevant in the industry while supporting our local chefs.”

Newly-appointed Executive Chef of Purple Sage, Chef Immanuel Tee is a familiar well-known name trained in Michelin-starred restaurants. He started his culinary career at Jaan Par Andre before moving to Restaurant Andre, under the tutelage of Andre Chiang.  Immanuel also worked at Le Bistrot du Summelier, Guy Savoy and Keystone and as well as at the Two Michelin-starred Pastorale Restaurant in Belgium.

Chef Justin Quek is one of Singapore’s celebrity chefs and well known for his Franco-Asian cuisine where he marries Classic French with Asian cooking technique to create culinary wonders. He was the first Singaporean to be appointed the personal chef of the French Embassy and a recipient of the first-ever Chef of the Year Award by World Gourmet Summit Awards of Excellence. While Chef Devagi Sanmugam has over 36 years in the culinary scene and is an accomplished chef who has published 22 cookbooks.

Some of the delicacies served at the food tasting session were Black Miso Foie Gras (Daikon “Noodle”, Dashi Broth, Furikake, Pickled Shimeji Mushroom), “Fish & Chips” (Seaweed and Potato Brick Pastry, Shaved Salmon, Smoked Dill Crème, Ikura) and Hokkaido Scallop and Uni Har Gow.

Chef Immanuel added: “We want to showcase the dishes specially curated for the guests with our new concepts yet retaining its authenticity; evoking fond memories of my childhood.  As my extensive experience in the culinary field spans from working with renowned chefs like Andre Chiang and other Michelin-starred chefs, I hope to present the best of the best culinary creations, relive these moments by curating unique menus for our clients’ events by working with our panel of celebrity chefs.”

Hero Image: “Edible Charcoal” – Pulled Short Rib Beef Rillette, Smoked Ash, Romesco Puree, Pickled Mushroom