SINGAPORE — This year, stalwart gastro-fest World Gourmet Summit (April 16 to 26, www.worldgourmetsummit.com) celebrates its 17th instalment with yet another showcase of top talents and quality dining.

That’s 13 visiting master chefs, 18 partner restaurants and chefs and 11 hosting establishments for more than 30 scheduled events. That’s a lot of lip smacking spread over 11 days.

A closer look reveals a nod to Spanish innovation: Making up the headlining acts is world-renowned pastry chef and master chocolatier, Paco Torreblanca, accompanied by his son and pastry prodigy, Jacob. For dinner at The Knolls, Capella Singapore (S$98, April 18 to 20), the duo will be pairing typically savoury flavours with an equally mouth-watering dessert staple — chocolate. Surprising infusions include venaisson terrine pears and chocolate chutney, and roasted pigeon breast with bitter chocolate sauce.

For those who have a more bittersweet craving, the Paco and Jacob Torreblanca Chocolate High Tea (S$55 on April 20) offers eight innovative pastry creations, including a vanilla cream sphere and crocant, and a dish of “saffron and chocolate”.

Over at Resorts World Sentosa, Osia’s celebrity chef Scott Webster and chef de cuisine Douglas Tay will partner Spanish one-Michelin star chef, Rodrigo de la Calle to create delicious, light and perfectly-balanced dishes (April 17 to 20) with a twist.

Choose from a 3-course (S$50) or 5-course (S$70) set lunch; or a 7-course set dinner (S$150); or a special a la carte menu. These will feature the Spaniard’s Gastrobotanica style of cuisine, which sees uncommon plant species used as main ingredients, and meats as garnish or as flavouring.

And it’s not just about eating healthier. “To me, vegetables deserve to be used as the main ingredient in the kitchen,” Rodrigo shared. Dishes fashioned in his trademark style include the simply titled Cauliflower, Truffle and Lentils; as well as a dish combining onion, quinoa and yolk.

One of the youngest Michelin star-worthy chefs, 2-star Spanish maestro David Munoz returns, partnering Singapore’s own Sam Leong and chef de cuisine Mike Tan of Forest restaurant, for an Asian take on Spanish classics (April 22 to 25).

Highlights of the set menus, available for both lunch (7 courses at S$95) and dinner (10 courses at S$210), include tender duck and carrot crispy dumpling; black cod stewed in fragrant roasted chicken jus; and Chilli Crab done DiverXO style, complemented by a tangy concoction of sherry and chipotle, served with Japanese mountain caviar (tonburi) and quail eggs. DON MENDOZA

Call 6591 5046 for reservations at The Knolls, 6577 6560 for Osia and 6577 7788 for Forest. Bookings can also be made at chope.com.sg.