The World’s 50 Best Restaurants festivities won’t be complete without one of its signature events—the masterclasses. Happening on June 23 are three sessions led by some of the world's most revered culinary talents.

Kicking off the day of events is Danish chef Rasmus Kofoed (9.45am–11.15am) from three-Michelin-starred Geranium, who’ll showcase Scandinavia’s pristine seafood through a covetable menu—served in ways that will challenge your interpretation of the norm.

Virgilio Martinez and Pia Leon, the dynamic duo behind Central, will take the stage afterwards (12pm-1.30pm) with the purpose of taking guests on a gastronomic journey of Peru via a showcase of their cutting-edge Peruvian fare.

The last slot is reserved for Gaggan Anand (2.15pm–3.45pm) of Gaggan, who will share more about his brand of new-age Indian cuisine that has helped him garner the top spot on Asia’s 50 Best Restaurants list the last four years.

The masterclasses will be held on June 23 at the Marina Bay Sands Expo & Convention Centre. Click here to purchase your tickets. 

(Related: Join a Culinary Voyage to Peru With Chef Virgilio Martinez)

Even COMO Group’s Peranakan hero, chef Malcolm Lee, has gotten involved in the action with a post-awards four-hands dinner featuring chef Pim Techamuanvivit of Nahm, set for June 27 (6pm onwards). Says Lee: "I have known and appreciated Chef Pim’s cuisine ever since she joined the COMO family and I’m thrilled to be collaborating with her and getting the chance to learn her techniques.”

The menu features both their respective Peranakan and Thai signatures, including Techamuanvivit’s blue swimmer crab southern yellow curry with betel nuts and calamansi, and Lee’s charcoal grilled Maori Lakes lamb neck satay. What’s most exciting about the menu is that they’re also working on collaborative Peranakan-Thai dishes, which you’ll get to taste only on that evening. 

Please call 1800 304 2288 or click here to make your reservations.  

(Related: How Chefs Are Preserving Our Local Culinary Treasures)

It’s always a treat to dine at two-Michelin-starred Waku Ghin in Singapore, but for The World’s 50 Best Restaurants 2019 festivities, chef Tetsuya Wakuda will be joined by chef José Andres (winner of the American Express Icon Award 2019) to craft a sumptuous four-course offering on June 23.

While the chefs have their distinct style of cooking—Wakuda with his modern yet simple, honest cooking and Andres with his progressive Spanish fare—both will come together to create a seamless menu that will be filled with tasty delights. The full menu will be revealed closer to the date. Beverage pairing is also available. 

For reservations or enquiries, please call 6688 8507 or email wakughinreservation@marinabaysands.com.

(Related: The Best Restaurants In Singapore 2019)

Another interesting collaboration dinner happening on June 23 is this team-up between executive sous chef Brandon Galitz of Cut by Wolfgang Puck and chef-owner Jorge Vallejo of Quintonil. The latter’s authentic Mexican cuisine has earned it the No. 11 spot on last year's World’s 50 Best Restaurants list.

Naturally, Cut’s signature plates, such as the fork-tender Japanese wagyu with wasabi pea puree and Yuzu kosho, and buttery bone marrow flan flecked with porcini duxelle and black truffle bordelaise are part of the offerings.

Even better, you’ll have them with Quintonil specials like shrimp “Zarandeado”, starring shrimp marinated in a concoction of spices and grilled over a charcoal fire, and cured kamapachi “chile de agua” with flowers and horseradish. Wine pairing is available for an additional fee.

For reservations or enquiries, please call 6688 8517 or email cutreservations@marinabaysands.com.

(Related: Wolfgang Puck’s Secret To Success)

Another opportunity to get a taste of the world-class culinary talent headed here before this year’s 50 are announced is taking place at Singapore’s first Basque-centric restaurant. In fact, the lunch will see the restaurant’s chef Aitor Jeronimo Orive reuniting with his former mentor, chef Josean Alija of Spain's Nerua Guggenheim Bilbao to present an eight-course menu of heritage Basque Country dishes reinvented with a modern twist. Under the creative ingenuity of Josean, Nerua, which placed just outside the main list at No. 57 in the 2018 edition of The World's 50 Best Restaurants, is known for its meticulous and creative approach to nature's best ingredients. The seats are available for lunch on June 21 and 22, and for dinner on June 21.

For reservations or enquiries, call the restaurant or email info@basquekitchenbyaitor.com.

Basque Kitchen by Aitor | 97 Amoy Street, Singapore 069917 | 6224 2232 

San Pellegrino, a main sponsor of The World 50 Best Restaurants event, has teamed up with Cé La Vi and a number of Singapore’s brightest F&B talents to present Sky High Gourmet Fiesta: A Dirty Dozen Edition on June 25 (from 12pm to 3pm)—featuring over twelve innovative chefs and mixologists. Headlining the event are chefs Kenjiro Hashida of Hashida Sushi, Daniel Chavez of Ola Cucina Del Mar, LG Han of Labyrinth, Dave Pynt of Burnt Ends and many more. Also not to be missed are dishes by S.Pellegrino Young Chef's past winners: Yasuhiro Fujio and Jake Kellie. There’ll also be sweets by feted pastry chef Janice Wong and Asia’s Best Pastry Chef 2019 Fabrizio Fiorani.

Limited Tickets available here.

Another notable four-hands dinner during the World's Best 50 week spotlights the brilliance of Singapore's Beppe De Vito of Braci and Ana Roš (voted World’s Best Female Chef in 2017) of acclaimed Hiša Franko in Slovenia (No. 48 on The World’s 50 Best Restaurants list in 2018). The two will be working together on a four-hands dinner on June 27, 7pm, at Braci. Best known for hyper-local Slovenia cuisine, Ana Roš would be showcasing dishes like potato baked in Autumn hay crust, paired with fermented cottage cheese and smoked chocolate. This is followed by Beppe's ravioli dish with Alaskan king crab and some fermented cabbage as well. 

For reservations or enquiries, call the restaurant or email book@braci.sg. 

While the opportunity to sample the cuisine of some of the world’s best chefs is almost always a highlight of these international events, part of the beauty of a well-executed collaboration menu is the synergy between two top chefs. Such will be the expectation at the lunch four-hands at Corner House featuring Swiss chef Andreas Caminada of Schloss Schauenstein in the Swiss Alps (No. 47 on last year’s World’s 50 Best Restaurants list), where world-class contemporary Swiss cuisine meets Jason Tan’s evolving “gastro-botanica” culinary philosophy, which puts equal emphasis on vegetables. The one-day-only lunch menu is available on June 25.

For enquiries or to make a reservation, call the restaurant or email enquiries@cornerhouse.com.sg.

Esora (2018/19 T.Dining's Best Restaurants' Best New Restaurant hounouree) will welcome chef Zaiyu Hasegawa of Michelin-starred Den (No.3 on Asia's 50 Best Restaurants 2019 list) for a series of collaboration dinners. Den represents an alternative, light-hearted approach to Japanese fine dining. Infused with his playful personality, Zaiyu's dishes delight with their artfulness and whimsy. Esora's chef Koizumi and chef Zaiyu will be presenting an eight-course dinner menu, availalbe from June 21 to 23.

Reservations are available exclusively by email at reservation@restaurant-esora.com.

This one-of-a-kind afternoon tea collaboration on June 28 and 29, 3pm to 5pm, will spotlight seven imaginative Valrhona chocolate creations by Asia’s Best Pastry Chef 2019 Fabrizio Fiorani, reflecting the chef’s artisanal approach and Italian heritage. The set is complemented by a pastry counter of inspired Italian savouries and sandwiches by Brasserie Les Saveurs’ very own chef Fabio Granata.  

For reservations or enquiries, call the restaurant or email bls@stregis.com.