In Celebration of Women In Cuisine

This 8th March, International Women’s Day marks the 111th celebration of the social, political, economic and cultural achievements of women.

As we tip our hats to some strong inspirational women who are living their truth, and owning their power through cuisine, may you be inspired to celebrate she who has made a difference in your own life.

The Marmalade Pantry
Marmalade Pantry celebrates women until 30 April, with a special rendition of its signature Periwinkle Afternoon Tea Set, pretty in pink and purple. Apropos, purple is one of the official colours of International Women’s Day – signifying justice and dignity.

Savour a generous array of bite-sized treats both sweet and savoury such as Purple Yam Macaron that pairs the sweetly comforting flavour of yam with the delicate crispness of the macaron shell; and the delightful Aburi Mentaiko Prawn on Brioche Bun.

Núria Gibert
Director, Restaurant Gaig
Growing up in a family synonymous with Catalan cuisine and a celebrated chef father, Núria helped out in her family’s restaurant from a young age before pursuing a Master’s degree in Food Research and Development, becoming such a respected culinary academic that she was invited to Harvard to lecture.

In 2017, Núria stepped boldly forward to set up Restaurant Gaig Singapore, the first international outpost of the Michelin-starred Barcelonan restaurant. An intensive experience where she had to overcome cultural differences, manpower and supply challenges; often homesick, it became Núria’s rite of passage.

Now in its sixth year, Restaurant Gaig Singapore continues to flourish under this hands-on 5th-generation leader who looked out and forward, bringing her family business out into the new world.

Savour the bright, harmonious medley of flavours with the impeccable Salmorejo Soup with Burrata Cheese and Jamón Ice Cream. Bomba de la Barceloneta with Brava Sauce and All-i-oli boasts robust flavours with spicy minced beef and smoked potatoes wrapped within a crisp crust of squid ink breadcrumb.

Akane Eno
Executive Chef, Ichigo Ichie
Chef Akane has held fast to her beliefs, working so hard that she impressed a stern Kappo chef into mentoring her for 8 years.

An art history undergraduate, she saw cooking as an art too; her convictions led her to choose a culinary career despite parental objections. Working tirelessly to prove herself, she embarked on an intense one-year programme at the Tsuji Culinary Institute in Osaka; living above an izakaya and working for them between school hours; applying and securing apprenticeships.

Her skills and passion were so clear that a pop-up she did in 2019 inspired the opening of Ichigo Ichie in 2020. Signature dishes include Cold Ebi Somen inspired by the different prawn noodles in Asia. Sautéed Awabi with Rice Cracker features whole abalone with a liver sauce, and is a dish from Chef Akane’s mentor, Master Chef Furusawa.

Ichigo Ichie commemorates International Women’s Day with an exhibition of pottery and lacquerware from three Japanese women artisans who reveal a hard-earned mastery, passionate persistence and a sensibility refined over time through each piece. In of support for the artisans, the pieces are available for sale.

Chef Akane’s special menu showcases sake and produce from three female suppliers who she works closely with. The fine-dining kappo dishes feature produce by Mayumi Tachibana from SOL Japan in Shimane; and organic yamato mana and yuzu kosho acquired from Wakako Mori from Katsuragi Sanroku Farms in Nara.

Sip on two sakes by master brewer Hanado Kudo of Maizuru Brewery, the first female toji in Akita in 2000; at that time, female members comprised only 2.3% of the Japan Toji Union.

Celine Ng
Ree and Mummy | Baker-in-Residence at Baker X till 6 March
Inspired and motivated by her daughter, Celine started a business that gave her the joy and satisfaction that she couldn’t find from selling houses. 2020’s Circuit Breaker was a difficult time so she started baking on online recipe for toffee and gifted friends. By May 2021, she launched her home-based baking business, naming it after her enterprising daughter “Ree”, who also helps her with Ree and Mummy.

Business grew rapidly, and Celine was invited to become Baker-in-Residence at Baker X, a project by Far East Organization to help home-based bakers scale their business at no cost. Ree and Mummy’s popular bakes are the Pineapple Cheesecake, signature toffees like Almond Pecan, Walnut Cranberries, Hazelnut Truffle; and one-of-a-kind ‘The Breakthrough Box’ in addition to Baker X-exclusives.