INFUSE Japanese Ingredients FUSEd with International Cuisine


14 September 2017 (Thu)
11:00 - 17:30 (Tentative)
* 11:15 - Opening Remarks
Tampopo Loft Culinary Studio
177 River Valley Road, #04-01 Liang Court Shopping Centre, Singapore 179030

JETRO Business Matching of Japanese Agriculture, Fisheries, and Food in Singapore 2017

Japanese cuisine is becoming ever more popular around the world and as part of continued efforts to promote safe and healthy Japanese food for export, the Japan External Trade Organization (JETRO), IN:FUSE will be back in its second edition this September 2017 with glowing reviews from last year.

While last year JETRO brought 10 specially selected Japanese food producers to Singapore, the 2017 edition will see this number almost tripled to a whooping 29 food producers from across different prefectures and food categories. These producers are looking to explore partnerships and business opportunities in Singapore for their fresh and authentic produce.

Two renowned chefs from Regent Singapore, A Four Seasons Hotel will put their sublime cooking skills on show, bringing the ingredients to life in a concoction of fusion cuisines.

IN:FUSE is the ideal platform for business and networking opportunities between suppliers, professional chefs and buyers where direct negotiation can take place!

Mark your calendars and don't miss this unique opportunity to come down and experience IN:FUSE 2017!

In each session, there will be a lucky draw and participants can join to stand a chance to win exclusive prizes.


Please fill in your details before attending our event.


Basilico Chef de Cuisine Luca Beccalli

A 23-year veteran, Chef Luca Beccalli first fell in love with cooking at the age of 15, when he began his culinary career working as an apprentice in boutique hotels and independent restaurants in Brianza, Italy. Now joining Four Seasons Hotels and Resorts, Beccalli is stepping foot in Asia for the first time, working with the culinary team at Regent Singapore, A Four Seasons Hotel as Head Chef of the Hotel's awardwinning flagship Italian restaurant, Basilico.

About Basilico:

Standing top 20 out of over 9,000 restaurants in Singapore on TripAdvisor, Basilico is the Hotel's award-winning outlet with an emphasis on fresh, seasonal and authentic Italian cuisine. The restaurant offers both a la carte and buffet options, combining culinary drama with exquisite design. Highlights include a rotisserie, espresso bar, walk-in wine cellar and an alfresco style-dining at the terrace overlooking the pool, capturing the informality of Italian culture to perfection. Located on Level 2.

Sous-Chef Chong Miou Seng

Regent Singapore, A Four Seasons Hotel is a one-stop foodie destination for the travelling gourmand; boasting interesting tales of over 74 chefs from across the world, and the vibrant gastronomy of the seven food and beverage outlets within the Hotel - featuring American, Chinese, Indian, Italian, Japanese, Korean, Malaysian and local Singaporean cuisine, among others.

One of these stories is that of Malaysian-native Sous-Chef Chong Miou Seng. With 27 years of industry experience, Chef Chong has honed his skills in the kitchens of Regent Singapore since 1994, starting his culinary journey with the Hotel as Commis II before rising the ranks over the years to Sous-Chef. When it comes to his craft, Chong believes that the customer's dining experience is the priority. “Food creates connections and to be able to provide great dining experiences, you need to take time to understand your customers. I've found that the best way to get to know your guest is in engaging them in conversation whenever you get the chance,” he muses. “For example, even though weekends are the busiest, I always make it a point to step out of the kitchen to meet with our guests. Four Seasons is about making that personal connection and in doing so, we end up delivering the most memorable dining moments for our diners.”

Aside from overseeing the local cuisine for the Hotel's banquet events, Chong is also the culinary maestro behind the exquisite offerings at the Hotel's newly refurbished Tea Lounge, introducing signature highlights such as Chilled Soba Noodles with Truffle Paste and Scallop Tartare; Chef’s signature Lobster Laksa with Rice Noodles and X.O. Sauce; King Scallop Congee with Sea Cucumber and Goji Berries; and Peking Duck Egg Pancake with Regent BBQ sauce, among others. He is known to incorporate local and seasonal ingredients into a variety of cuisines, and reinventing his food to deliver interesting yet familiar flavours. “I believe that it is important to retain the original and authentic flavours of any ingredient you use. That should not be limiting but instead, allows you to push the boundaries and get creative,” he says.

About Regent Singapore, A Four Seasons Hotel

As the world's leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 101 properties in 42 countries.

Open since 1982, Regent Singapore, A Four Seasons Hotel, provides a preferred address for both business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include #1 Hotel in Singapore - Conde Nast Traveler Readers' Choice Awards 2015, ASEAN Green Hotel Award and Smart Travel Asia's Best in Travel (Business Hotel) Award.


Door Opens
Opening Remarks by JETRO
11:00am to 5:30pm
Exhibition and Business Networking

Demonstration by Chef Luca Beccalli

Pan-roasted Alfonsino Fish and Kurobuta Pork Belly
with Spicy Cucumber Water
Chili Pepper Aglio Olio
with Marinated Seafood Leg Stick and Bergamot Broth
Grilled Wagyu Beef
with Plum Salt and Mushroom Ragù

Demonstration by Chef Chong Miou Seng

Alfonsino Fish Roll
with Carrot Amazake
BBQ Kurobuta Pork Belly Rice Shirataki (Noodles)
in Honey Soy Source
Egg York Fried Rice
with Wagyu Beef


View Larger Map

Tampopo Loft Culinary Studio
177 River Valley Road, #04-01 Liang Court Shopping Centre, Singapore 179030


(PDF file / 1.28MB)


入場無料 / Admission Free

本イベントはレストラン関係者(オーナー、シェフ、スタッフ等)、ホテル・飲食店の購買担当者、食材輸入・卸業者(商社) 、メディア関係者のみ参加が可能です。

This Event is only open to people working in the restaurant (owners, chefs, staff etc), purchasers (hotel and food business), food import companies and the media.
Entry into the event hall may be rejected if you do not belong to the aforementioned group.
This is regardless of registration status.
Please bring 2 name cards on the event day.

* The first 100 participants who answer and submit the questionnaire will receive a souvenir.

Please fill in the form below and click APPLY.
Items marked with asterisk (*) is required.


Name (お名前) *
Company/Organization(店名・社名) *
Your Status(役職)
Email(メールアドレス) *
Company Phone No.(勤務先電話番号)
Mobile No.(携帯番号) *
Type of Industry(業種) *
Arrival Time(来訪時間帯)*
Type of cuisine that you mainly serve, import or distribute.

We look forward to seeing you.

For any further enquiries, please contact:
Samantha Chan

JETRO Singapore
Adeline Koh, Jian Mingxian, Masaki Takeuchi or Yutaro Yasui