• 28 – 30 August 2019
  • Marina Bay Sands Expo

28 - 30 August 2019, 9:00am - 3:00pm

The judging panel includes celebrity judge, Mr Eric Teo.


Are you a passionate home chef who loves to experiment with every single ingredient or receive compliments from guests about your amazing culinary creations and superb hospitality? Do you love to cook up a storm in your kitchen? Then you are the person we are looking for!

We are thrilled to announce that Equip&Dine Asia 2019 will host the Most Gracious Host Challenge - an exciting culinary competition for all home chefs with excellent culinary and hosting skills. Tantalise the tastebuds of our judges with a multi-sensory experience created by your team.  Put a fresh spin on tried-and-tested recipes while staying true to your heritage.

Gather your friends and form a team of 3 to take part in the Most Gracious Host Challenge this August! 

Attractive prizes to be won!

1st prize: S$500 Westlink voucher

2nd prize: S$300 WMF voucher

3rd prize: S$200 Andy Mannhart voucher


Each team must prepare a 3-course menu for 12 guests under the fusion  theme.
The 3-course menu will consist of a:

• Appetiser

• Main course

• Dessert

Each team must serve a welcome non-alcoholic drink to all the 12 guests upon their arrival.

Team For Food-Sake Menu

Welcome Drink
Earl grey Bliss inspired by favourite beverage for Indians and English

Fish aloo tikki with mushy peas, a marry of east and west

Main course
Chicken Kofta with rice

Sticky Toffee Pudding with desiccated coconut

Drink served throughout
Mocktail Mojitos

Team PAB Menu

Welcome Drink
Refreshing watermelon & lemon, flavoured with fresh mint mocktail.

Sautéed garlic spiced prawns infused with lemon confit, tomato basil salad, topped with pine nuts & citrus dressing

Main course
Crispy skin spiced chicken oven baked with fresh rosemary & thyme, roasted pumpkin & goat's cheese puree, roasted tomatoes, sautéed asparagus, served with tangy spiced coconut sauce & smoked rosemary chilli oil

Mixed berry infused with lavender oil sorbet on chocolate almond soil, honey meringue & lemon curd

Drink served throughout
Warm fresh mint tea

Team SG Foodies Menu

Welcome Drink
Minty Peach Soda

Tofu Scallop Box with Thai dressing

Main Course
Pan fry Red Snapper with Broccoli Purée & Bonito Sauce

Kueh Pulot with Sea Salt Gula Melaka Ice Cream

Drink served throughout
Spicy Mango Ice Tea


Chef Eric Teo

Culinary Director

ET Culinary Pte Ltd | Co-Founder, DineInn

Chef Louis Tay

Competition Committee and National Team Coach

Singapore Chefs’ Association

Randy Chow

Senior Instructor (Culinary Arts)

Temasek Polytechnic


Freddy Ong

Director, Business & Commercial Devt

First Gourmet Pte Ltd

Goh Hock Quee

Senior Lecturer

Temasek Polytechnic

Lens Gwee

Executive Vice President

FBMA Singapore


Manager, Food and Beverage & Sommelier

One Faber Group


  • Each team must  set up the dining area according to the theme / concept
  • Each team must submit a 3-course set menu comprising a welcome non-alcoholic drink, appetiser, main course and dessert according to the chosen theme / concept
  • Menus according to the theme / concept must be displayed clearly on the table complete with all the necessary cutlery, glassware, chinaware etc matching the chosen theme / concept
  • Each team must serve a welcome non-alcoholic drink to all their guests (12 Pax) upon arrival
  • Each team may serve one drink of their choice for the main course (optional)
  • Each team will be allocated their own kitchen and dining area for the Challenge
  • Menus to be submitted before 16 August 2019

Each team of 3 persons has to showcase the following skills at the Challenge:

  • Good service, good product / menu knowledge
  • High standard of service: from setting up to end of lunch service
  • Creative menus: Showcasing the choice of theme / concept submitted by the team
  • Original and creative menu design according to the theme /concept
  • High standard of quality food & beverage, in particular taste
  • Good food & beverage presentation
  • Ideal / appropriate food & beverage portioning i.e. taking into consideration type of guest(s)
  • Theme / concept table set-up: good colour coordination and pleasing to the eyes
  • Overall concept for table set up, décor of dining area and menu must be explained clearly
  • High standard in personal grooming and presentation according to the theme
  • Excellent team work and coordination from set up of mise en place to end of lunch service
  • Good safety, hygiene and cleanliness practice as specified by NEA and smooth workflow

Jointly organised by