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Camemberu: Friendly banter before going on stage
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Camemberu: This is only one-third of the ballroom! Lots of international media were here
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Camemberu: A candid display of brotherhood!
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Camemberu: Five larger-than-life celebrity chefs held court before 300 international media
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Camemberu: Are they going to break out into a cancan dance?
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Camemberu: Tetsuya Wakuda's Waku Ghin will be opening soon at Level 2 at the Casino Building
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Camemberu: Scampi in Sea Water and Lemon Scented Olive Oil
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Camemberu: Tetsuya's recreation of the "Oyster" - made of scallop carpaccio wrapped around foie gras, doused with lime
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Camemberu: Wolfgang Puck's restaurant called CUT will be at the Retail Mall
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Camemberu: Wolfgang Puck's Shrimp and Crab Louie with Horseradish Pannacotta
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Camemberu: Wolfgang Puck's homemade pretzels
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Camemberu: Wolfgang Puck's caramel banana tiramisu-ish dessert
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Camemberu: Wolfgang Puck's 300-day dry-aged Angus New York Strip with Chimichurri Sauce, plus Quail's Egg on Creamed Spinach
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Camemberu: Justin Quek will take Asian fine-dining to new heights at The Sky on 57
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Camemberu: Justin Quek's Nordic Smoked Salmon with Jade Jelly
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Camemberu: Justin Quek's Demi-tasse of Herbal Beef Broth, topped with herb cream
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Camemberu: Maine Lobster in Shao Xing Wine, with Sauteed Ceps
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Camemberu: Tetsuya's team is friendly and non-pretentious
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Camemberu: Tetsuya's seared wagyu beef - an OMG moment!
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Camemberu: Freshly grated real wasabi upon the wagyu beef
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Camemberu: Tetsuya's bamboo clam inspired by Santi Santamaria
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Camemberu: Tetsuya's seared wagyu beef
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Camemberu: Santi Santamaria has his daughter Regina posted at Santi, Marina Bay Sands
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Camemberu: Little choux pastry balls filled with melted chocolate
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Camemberu: Gazpacho by Santi
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Camemberu: Do cute chefs make the food seem tastier?
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Camemberu: Marinated octopus on potato with smoked paprika oil
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Camemberu: Summer truffle, quail's egg and Japanese breadcrumbs
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Camemberu: Guy Savoy's eponymous restaurant at Marina Bay Sands is already open and full with bookings
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Camemberu: Truffle-artichoke soup with grated parmesan cheese, served with truffle brioche spread with truffle butter