APPLY NOW

WellSpent x Koppert Cuisine Lunch
28 April 2024, Sunday | 12.00nn - 5.00pm


Indulge in the captivating world of plants with Koppert Cress and acclaimed Chef Franck Pontais. Delight your senses with an unforgettable culinary journey, where every dish is crafted to perfection using the finest selection of fresh, flavorful microgreens and specialty herbs from Koppert Cress. Whether you're a seasoned food enthusiast or simply curious to explore new culinary horizons, this experience promises a day of culinary excellence and botanical delight.


Limited Seats. Book your place today!
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LUXE OF THE DAY

WellSpent x Koppert Cress Tasting Menu Lunch
12.00nn - 2.30pm

Produce Market
12.00nn - 5.00pm 

OPM Den
12.00nn - 5.00pm

Plant-based Culinary Class
3.00pm - 5.00pm

Earth's Bounty: Exploring Organic Wine Regions in Spain with Jean-Bernard Tosin of Château Puech-Haut, France
3.00pm - 4.30pm

 

Orange Peel Magic Popsicle Parent and Child Class
3.00pm - 4.00pm

 


*Ticket sales end on 28 April 2024, SUNDAY at 10:00am.

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About Chef Franck Pontais

 

Hailing from France, Chef Franck Pontais boasts a rich culinary background, blending tradition with innovation. With Michelin-starred experience and a passion for quality ingredients, he crafts exquisite dishes that celebrate simplicity and seasonality. As an educator, he imparts his wisdom worldwide, advocating for sustainability and ethical sourcing. His culinary artistry captivates palates and hearts, leaving a lasting impression with each carefully curated creation.

 

About Koppert Cress

 

Renowned for its commitment to excellence, Koppert Cress cultivates an exquisite range of microgreens and specialty herbs that elevate gastronomic experiences to unparalleled heights. Immerse yourself in a world where innovation meets nature, as these tiny, vibrant greens pack a punch of flavor and nutrition. From peppery Mizuna to aromatic Shiso, each cress is a testament to sustainable farming and the artistry of enhancing dishes with the purest essence of plants. Discover the essence of freshness and culinary innovation with Koppert Cress, where every bite tells a story of quality, passion, and a celebration of nature's bounty.

 

Connect with Koppert Cress!

 

Facebook | Twitter | Instagram | YouTube

 

Koppert Cress - CPD
WellSpent x Koppert Cress Lunch 
Tasting Menu


| Avocado, sea fennel and pink peppercorn |
| Pea panna cotta, clear tomato Gazpacho |
| Beetroot, shiso purple, shiso and yuzu dressing |
Agustí Torelló Mata - Sparkling Rose - Catalonia, Spain*
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| Swordfish with pickled cucumber & jasmine blossoms |
Pieropan - White Wine - Veneto, Italy*
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| Ox cheeks terrine and King oyster mushrooms |
| Kaffir lime leaves & anise blossoms rice pudding |
Domaine Catherine et Pierre Breton - Red Wine - Loire, France*
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| Lychee & shiso green granita with dark chocolate chips |
Niepoort - Red Port - France*
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Served with:
| Emerald algae powder bread |
| Gold algae powder bread |
| Tahoon Cress butter |

 
| Oyster leaves and blinq blossoms coffee |
| Sichuan button and quinine water shot |
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*Additional payment of $30 to enjoy the tasting menu with selected wines.

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Time: 12.00nn - 2.30pm
Price: $55 per pax, $100 for 2 pax
Wine Pairings: Additional $30 per pax
28 APR (5)

Plant-based Culinary Class

Elevate your culinary skills with WellSpent Sunday Luxe Culinary classes. Immerse yourself in a world of gourmet delights as expert chefs guide you through the art of gastronomy. From mastering the perfect soufflé to crafting exquisite sushi rolls, each session is designed to tantalize your taste buds and ignite your passion for cooking. Whether you're a seasoned chef or a culinary enthusiast, join us for an unforgettable experience of culinary excellence every Sunday.

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Time: 3.00pm - 5.00pm

Price: $35 per pax

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Earth's Bounty: Exploring Organic Wine Regions in Spain

Discover the nuances of aroma, flavor, and texture while gaining insights into the winemaking process. Whether you're a seasoned connoisseur or a novice enthusiast, this class provides a sophisticated yet approachable platform to enhance your appreciation for the diverse and complex world of wines. Join us for a tasteful adventure that goes beyond the bottle, as we uncork the secrets and stories behind each glass. Cheers to a newfound appreciation for the vine!

 

About the Instructor

Jean-Bernard Tison is a seasoned wine expert with a passion for all aspects of viticulture and oenology. With extensive experience as an Export Area Manager at Château Puech-Haut in Languedoc, France, his expertise extends from wine tourism to environmental sustainability, reflecting his holistic approach to the industry. Through his masterclasses, he aims to inspire a deeper appreciation for wine culture, inviting enthusiasts on a sensory journey that transcends borders. His philosophy centers on wine as a conduit for cultural exchange and heritage preservation.

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Time: 3.00pm - 4.30pm

Price: $45 per pax

Wine and Cheese (2)

Orange Peel Magic Popsicle Parent and Child Class

Join us for a refreshing adventure in our Orange Peel Popsicle Parent and Child Class! Delight in zesty flavors of freshly made popsicles as you and your little one bond over creating frozen treats together. This hands-on experience promises laughter, learning, and plenty of tasty rewards. Get ready to chill out and beat the heat with a memorable culinary experience that's perfect for families of all ages. Let's freeze some fun memories together!

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Time: 3.00pm - 4.00pm

Price: $10 per pax

OPM popsicle

Produce Market

Get all your Tasty products from our WellSpent Gourmet2Go Store, perfect as treats for yourself and your loved ones. Sample our Gutsy products and purchase home our almond cookies, barukku, OPM cake, or any of our other delicious Earthly treats!

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Time: 12.00nn - 5:00pm
Free Admission

 

produce market (4)


Be a part of the "30 by 30" Green Plan! Join At-Sunrice GlobalChef Academy – Singapore’s premier school for culinary, pastry and bakery and F&B courses make food security a reality through our WellSpent initiatives and activities.

Let's rethink the way we consume and discard our food.

 

SG Green Plan 2030