Cover Chef Tim Meijers of Tim's Fine Catering has launched a new canapé menu
Chef Tim Meijers of Tim's Fine Catering has launched a new canapé menu
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Pushing the boundaries of the catering industry, the chef and founder of Tim’s Fine Catering debuted his new collection of canapés, created using molecular gastronomy techniques
In recent years, we have witnessed the world of dining undergo a significant change. Today’s well-travelled and discerning diners seek more than just exceptional food and drinks—they crave for immersive dining experiences, whether it’s in a restaurant or bar, a thoughtfully catered private gathering, or even a corporate event.
Tim Meijers, the chef and owner of luxury catering company Tim’s Fine Catering, knows this shift all too well, having catered for a number of bespoke events across the island since he founded the company in 2013. “The combination of sight, sound, texture and flavour creates an immersive experience,” he observes, inspiring him to create a new canapé menu that incorporates molecular gastronomy techniques.
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Liquid pumpkin pie in caramel with pop rocks and chestnut crumble
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Molecular gastronomy is a cooking approach that blends science and culinary techniques to create new flavours, textures and presentations in food. While this was brought into the mainstream by famed chefs like Ferran Adrià and Heston Blumenthal in the early 2000s, its influences are still very much felt until today. You only need to dine out and see chefs create appetisers of liquid olive spheres that pop-up in the mouth; dehydrated fruit chips and garnishes that provide textural contrast to your mains; and edible foams and jellies that crown the desserts. Yes, these are just some of the most popular molecular gastronomy techniques that are deeply embedded in the culinary world.
While molecular gastronomy is often seen at high-end restaurants, Meijers has seamlessly incorporated it into the world of bespoke catering. Tapping into the science of molecular gastronomy and his extensive culinary experience, he came up with a collection of “edible art” that engages all the senses—each piece a “feast for the eyes as it is for the palate”.
Nothing encapsulates this more than the liquid pumpkin pie, a deconstructed version of the namesake dessert. The core flavours of this classic, including cinnamon, nutmeg and roasted pumpkin, are presented in liquid format and mingled with chestnut crumble and Pop Rocks for textural contrast. It is then encased in a crisp caramel shell that cracks open when you bite into it, revealing a delectable core that “delivers the comforting flavours of pumpkin pie”.
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Above Hokkaido scallop aburi on brioche toast with dashi jelly katsuobushi and gold leaf
Above Crisp sourdough leaf mini smoked trout sandwich with Hokkaido trout ikura and red vein sorrel
Hokkaido scallop aburi on brioche toast with dashi jelly katsuobushi and gold leaf
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It is also worth noting that each bite of Meijers’ new canapés tells a story. In his Hokkaido scallop aburi, for example, it recalls memories of his trips to Japan and the premium ingredients he encountered. Thus, this edible art uses premium bivalve that has been delicately flame-seared and enhanced with gold leaf and dashi jelly. His time in the Mediterranean is reflected in the burrata cheese crisp, its crispy exterior is complemented by the refreshing basil sphere and creamy burrata—two core ingredients of the said region—while the rouille sauce with a hint of spice elevates the explosion of refreshing flavours further. Locally grown herbs crown the canapé, adding a vibrant touch to the presentation and delicate earthy notes to each bite.
“Visual presentation sets the stage before the first bite,” enthuses Meijers, and his new canapé menu delivers on all fronts—taste and presentation, thus creating an immersive dining experience. For the veteran chef, this is the future of the catering industry.
For more information about the new canapé menu, email to enquiries@timsfinecatering.com or call +65 9800 6874.
Credits
Images: Tim's Fine Catering
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
