Convene On Site: Singapore Power Lunch

Is the meetings industry part of the hospitality industry, or is the hospitality industry part of the meetings industry? At a "power lunch" hosted by the Singapore Tourism Board (STB) and Singapore Ambassador Heng Chee Chan at the Singapore embassy in Washington, D.C., this afternoon, the answer seemed to be: Yes. Because, while today's event focused on Singapore as a destination for international meetings and exhibitions, STB and Ambassador Chan seemed most concerned that everyone felt welcome.

Indeed, Kershing Goh, STB's regional director for the Americas, is based in New York City, but told guests that outside of Singapore, the embassy is her home. "In terms of inviting you to my home," she said, "this is as good as it gets. This is home." Likewise, according to Ambassador Chan, "I often tell people, 'I'm just the landlady here.' So welcome to our premises."

Lunch at the landlady's premises started with cocktails -- Singapore Slings were popular -- followed by a fresh, inventive four-course meal created by Chef Ed Cotton, a finalist on the most recent season of TV's "Top Chef," which was filmed partially in Singapore. Not that it was all F&B. "Why did we call this a power lunch?" Ambassador Chan said. "It's because we have people with a great deal of power and influence in this room, so I expect you to meet and make deals."

Tasting Singapore, with Daniel Boulud

The high-spirited Chef Daniel Boulud was even more ebullient than usual this morning, as he welcomed press to breakfast at DB Bistro Moderne in New York City to celebrate the upcoming launch of DB Bistro Moderne at the Marina Bay Sands in Singapore this summer. Last night, Boulud's Upper East Side restaurant, Daniel, was named "Outstanding Restaurant" at the 2010 James Beard Foundation Awards Gala.

Boulud is one of six celebrity chefs who are opening restaurants at the new resort, which will be Singapore's largest exhibition and meeting venue. Over breakfast Boulud, who was born in France, reveled in the strides that American cuisine and New York City restaurants in particular have made in the last two decades: "When Singapore needed a French chef, they came to New York," Boulud pointed out. "Twenty years ago, they would have gone to France."

For James Beard Foundation President Susan Ungaro's perspective on how American cuisine has been transformed in recent years, see the Leading By Example profile in the November 2009 issue of Convene.