I'd like to think that we got pretty lucky to score ourselves a slot at Sat Bains' 'one night only' dinner at Seiobo. Afterall, I was sharing a room dining with some of the who's who of the Sydney culinary scene. I love it when renowned chefs come to visit and cook at host restaurants in our city as it's always a good way to have an idea of their cuisine without having to buy a ticket halfway across the world. Plus, it's also great to see how their food sort of fits in with what we already have here. Most of the time though, such experiences can go either bad or great and rarely in between. I went to one visiting chef's dinner in Singapore before and it was disastrous when his team tried to use mangosteen in their dessert just because they wanted to incorporate local flavours. And there were the great ones like Ben Shewry whose food I was impressed with when he visited Singapore for the World Gourmet Summit one year and Magnus Nilsson who cooked at Marque during the Sydney Good Food Month. But I digress. Armed with the head chef, John Freeman, from Restaurant Sat Bains in Nottingham in tow, Sat Bains' collaborative dinner with the guys at Seiobo was a culinary experience that was truly mouthwatering.