Local F&B stars join Purple Sage to dish out new culinary offerings

Singapore-based boutique caterer Purple Sage has upped the culinary experience by bringing two of the country’s well-known chefs, Justin Quek and Devagi Sanmugam, onto its panel of celebrity chefs.

Chefs Justin Quek (second from left), Immanuel Tee and Devagi Sanmugam join the Purple Sage team led by Alan Tan (far left) and Chris Loh (far right)

Alan Tan, co-owner and managing director of Purple Sage, said in a statement: “We are pleased that two of Singapore’s well-known chefs have agreed to be on our panel so that we can offer unique experiences to discerning clients. Guests at such events will be able to savour the signature dishes of these well-known chefs. This will also enable Purple Sage to stay relevant in the industry while supporting our local chefs.”

Clients of Purple Sage can expect culinary masterpieces such as black miso foie gras; a modern take on fish and chips featuring seaweed and potato brick pastry, shaved salmon, smoked dill crème and ikura; and Hokkaido scallop and uni har gow (dumpling) to be served at their events.

Hokkaido scallop and uni har gow is among the new dishes on Purple Sage’s catering menu

Well known for his Franco-Asian cuisine, Quek was the first Singaporean to be appointed the personal chef of the French Embassy and a recipient of the first Chef of the Year Award by World Gourmet Summit Awards of Excellence.

Meanwhile, Sanmugam has over 36 years of experience in the culinary scene, and has published 22 cookbooks.

Joining the duo is Immanuel Tee, who takes on the position of executive chef. Tee was a trainee at several Michelin-starred restaurants. He started his culinary career at Jaan Par Andre before moving to Restaurant Andre, under the tutelage of Andre Chiang. He also worked at Le Bistrot du Summelier, Guy Savoy and Keystone and as well as at the two-Michelin-starred Pastorale Restaurant in Belgium.

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