"The SAVOUR concept is a first of its kind in Singapore, with a philosophy to unite the finest food and drink with a plethora of expert master classes, live demonstrations, fun workshops and culinary shopping, in an event that is accessible to all. Within one purpose-built venue, one can find an alfresco Gourmet Village teeming with award-winning restaurants helmed by celebrity chefs, a bespoke indoor Gourmet Auditorium complete with a state-of-the-art kitchen where culinary master classes are held, and a Gourmet Market that boasts an international showcase of artisan food and drink exhibitors."
Exactly what we were presented with at the event:
o Shop for hundreds of exciting products that are not readily available in Singapore
o FREE celebrity chef masterclasses and cooking demonstrations.
o FREE wine tastings, activities and culinary workshops from bread making to latte art
o 15 award-winning chefs, including chefs from the world’s top 100 restaurants and Michelin-star recipients
o 50 signature dishes to sample from S$6 – S$21
o FREE celebrity chef masterclasses and cooking demonstrations.
o FREE wine tastings, activities and culinary workshops from bread making to latte art
o 15 award-winning chefs, including chefs from the world’s top 100 restaurants and Michelin-star recipients
o 50 signature dishes to sample from S$6 – S$21
Entrance fee was S$44 for the afternoon session with S$21 worth of savour dollars (that acts like cash). Without much ado, let me introduce you to our all-time favourite: Gunther's (Singapore) cold angel hair pasta with Oscietra caviar. There he is! The dish bursts with flavour so heavenly I'm craving for it even as I type. Bought it for S$21 and realized that he's actually selling it at his restaurant for S$60! Probably bigger portion and better presentation but still, it's a steal :p
Next, Chaud Froid of Egg (translates directly to hot cold of egg) by L'Arpège (Paris) which harnessed lots of hoohaas but turned out to be the most disappointing dish and most expensive egg I've ever eaten. S$18 for that! We concluded that the hot is not hot and the cold is not cold. Soury sauce is also abit off. Thumbs downnnn :(
Most surprising dish of the day: Molecular xiao long bao by Bo Innovation (Hong Kong). See those cute little balls? Yes it's S$6 for one. Not cheap, but worth every cent. I love surprises and this made us go.."wow". Think we need to start trying molecular cuisine! The Har Mei Lo Mein (dried shrimp based) was also superb. Definitely gonna mark this restaurant on our list for the next HK trip.
Moving on to the Gourmet Market in the pit building. Had some oysters..some cheese tasting..tomato tasting..sake..wine..tea... Pretty fun. The Gourmet Pie Company offers pies with interesting flavours like chilli crab which was not bad. Can't remember the coffee company but it was good. Contemplated the Beluga Vodka & Seki Sashimi but found it too intimidating. Think about salmon sashimi soaked in vodka! Hmmm..
hello im back to stalk u!! haha
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