Savour 2014

Savour 2014

Get a taste of Singapore's vibrant gourmet scene at Savour 2014.

Myriam Ohlig for My Destination Singapore   Welcome to Singapore, the feasting capital of Southeast Asia! With its popular local food, wide choice of international fare and flourishing fine dining cuisine, Singapore is a must-stop destination for all food fanatics especially during its food festivals.    This month from the 5th to 9th March 2014 treat your taste buds with some sensational cuisine, discover some of the world’s finest produce, then meet and learn from your favourite Michelin-starred and celebrity chefs while sampling their fabulous creations. This is cooking at its highest level. This is Savour 2014, Singapore’s largest gourmet festival.

Ola - Spanish Octopus a la plancha" with peas, tomatoes and black olives- Photo Courtesy Savour

  Comparable to Taste of London and Taste of Dubai, Savour brings some of the best fine dining experience of Singapore and abroad to all food enthusiasts. During 5 days of food extravaganza, world-class and talented chefs, restaurateurs and producers introduce their best dishes and products to taste, try and buy.   For its third edition, Savour 2014 takes place at The Promontory @ Marina Bay offering greater access from the Central Business Distict and breathtaking views over Marina Bay. The 2014 chef line-up consists of local standouts such as Bruno Menard (3 Michelin Stars -  La Cantine, &Made), Julien Royer (#17 on Asia’s 50 Best 2014 - Jaan), Ryan Clift (#12 Miele Guide - The Tippling Club) and Emmanuel Stroobant (Saint Pierre, Blue Lotus) and celebrity chefs such as Michael Caines (2 Michelin Stars and AA Chef of the Year 2007, Gidleigh Park, UK) and Alvin Leung (3 Michelin Stars- Bo Innovation, HK) as well as the new trendsetters in the culinary world such as James Knappett (Kitchen Table, UK) and Mark Sargeant (Rocksalt, UK).   This year will see 20 restaurants over 5 days and over 50 signature dishes with prices ranging from S$6 to S$18.

JAAN - 55' Smoked Organic Egg, Smoked Rattes, Autumn Mushrooms, Chorizo Iberico and Buckwheat- Photo Courtesy Savour

Create your very own menu at the Gourmet Village When it comes to fine dining cuisine, it is not just about having a tasty meal that will make you feel contented. This is more of a multi-sensory culinary experience that can leave a lasting impression. The venue at Marina Bay invites casual strolls from stall to stall. So take your time, don’t eat in a hurry. See how each creation is beautifully crafted in shape and colour to excite your appetite. Let each bite surprise and amaze your palate with the finest ingredients and subtle mix of flavours and textures. Then get up close and personal with its culinary artist.   This year there are well over 20 Chefs and 50 dishes to choose from. So you can create your very own menu at the Gourmet Village with some innovative youthful creations of appetisers, mains and desserts.   Appetiser

• Spathe, Claudio Sandri (SG): Charcoal Smoked Tomato Soup and Goats' Cheese Kromesqui
• La Cantine, 3 Michelin Star Bruno Ménard (SG): Trio of Tartare with vintage original STURIA caviar.
• Stellar@1-Altitude, Christopher Millar (SG): Oyster Taster;
• JAAN, Julien Royer #17 on Asia’s 50 Best 2014 (SG): Obsiblue Prawn 'Ceviche' (Cucumber, Radish, Yuzu);
• Rocksalt, Mark Sargeant (SG): Pan-Fried Rye Bay Scallop with a Tomato, Chilli & Broad Bean Salsa;
• Oxwell, Oisin Coyle (SG): Oxwell Cured Scottish Salmon, Artisan Sourdough Bread & Capers;
• Mikuni, Moon Kyung Soo (SG): Kanpachi Truffle Soya; Hokkaido Botan Ebi, Tenshin sauce, Caviar.
• Saint Pierre, Emmanuel Stroobant (SG): Low temperature Prime U.S. Beef Rib Eye, Shaving of Baby Vegetables, Black Winter Truffle Vinaigrette; Homemade Foie Gras Terrine Tempura, Lobster Mayonnaise, Apple Salt.
• Ola Cocina Del Mar, Daniel Chavez (SG): Tomato Gazpacho with scallop tartar and raspberry vinegar; Crab and potato salad with spicy alioli sauce; Spanish octopus "a la plancha" with peas, tomatoes and black olives.
• &Sons, Riccardo Catarsi and Beppe De Vito (SG): Salami Platter
• Lugdunum Bouchon Lyonnais, Christophe Paucod (JP) Snails “Eclair Style” served with tomato, persil & garlic; House made blood pork sausage with apples, Tatin’s tart style; Whipped fresh cheese with chives, garlic & parsley served with fresh baguette.
• I'Osteria via Solata, Ezio Gritti (IT): Crispy Roll of Barramundi with Fresh Exotic Fruit.
• Kiin Kiin, 1 Michelin Star Henrik Yde (DK): Frozen Red Curry with Prawn and Coriander Salad.
• Bubbledogs, James Knappett (UK): 4th of July (Southern BBQ sauce, creamy coleslaw and bacon bits).
• Marque Restaurant, 2 Hats, Mark Best (AUS): Smoked Salmon with Krispy Kale & Buttermilk.

Main: 

• Gidleigh Park, 2 Michelin Stars, Michael Caines (UK): Pan Fried Red Mullet and Braised Beef Cheek.
• Bo Innovation, 3 Michelin Stars, Alvin Leung (HK): Molecular - "Xiao Long Bao”; Umami (black truffle, Toro, rice noodle, vermicelli, dry shrimp powder); Lap Mei Fan (Foie Gras, Rose Wine, Crispy Rice).
• Spathe, Claudio Sandri (SG): Crispy Chicken on Fresh Belgian Waffle and Emmenthal Cheese Sauce; Triple Cheese Truffle Toastie; Spathe Cajun & Garlic Fries.
• Stellar@1-Altitude, Christopher Millar (SG): Kurobuta pork crackles with Dijon mash; 24 hour black angus short rib with soy caramel.
• JAAN, Julien Royer (SG): 55' Organic Egg (Smoked potato, Chorizo Iberico, Buckwheat); 
• Rocksalt, Mark Sargeant (SG): 32 Day Aged Roast Sirloin of Angus Beef in a Yorkshire Pudding with Horseradish & Watercress;
• Oxwell, Oisin Coyle (SG): Braised & Pressed Free Range Chicken Leg, Roasted Red Petter & Almond Sauce
• Mikuni, Moon Kyung Soo (SG): 72hr Miso Braised Short Rib, Kyoto Onion, Fresh Wasabi.
• Blue Lotus: Soy-marinated Wagyu Beef Shank with Crystal Noodle in Hot and Sour Consommé; Slow roasted Organic Lamb Short Ribs Crusted with five spices.
• &Sons, Riccardo Catarsi (SG): Linguine, Crab and Nduja; Roasted Cod, Salsa Rubra.
• Pind Balluchi: Lamb Galouti kebab; Hara kebab.
• The Disgruntled Chef, Daniel Sia (SG): Crispy Lamb Shortribs with Cumin and Mint Yoghurt; Braised Pork Cheeks, Miso Daikon, Mousseline Potatoes. 
• Forlino, Kentaro Torii (SG): 5 Cheese Tortellini with Saffron Cream Sauce, Slow roasted Kurobuta Pork Cheek, Beetroot Puree and Autumn Truffle; Roasted Suckling Pig Loin 'Porchetta', Sherry Vinegar Sauce, Roasted Vegetables.
• I'Osteria via Solata, Ezio Gritti (IT): Three World (Cauliflower, Mango, Chicken);
• Kiin Kiin, 1 Michelin Star Henrik Yde (DK): Spicy Minced Duck with Foamy Yam Meringue & Mint.
• Bubbledogs, James Knappett (UK): Jose (Fresh tomato salsa, guacamole, sour cream and pickled jalepenos).
• Marque Restaurant, Mark Best (AUS): Parmesan Gnocchi with Apple Dashi & Bitter Melon.

Dessert

• Gidleigh Park, 2 Michelin Stars, Michael Caines: Apple Mousse: Topped with green apple jelly, green apple sorbet and vanilla foam.
• Bo Innovation, 3 Michelin Stars, Alvin Leung (HK): Mao Tai (Calamansi, Kaffir Lime, Lemon, Preserved Kumquat). 
• La Cantine, 3 Michelin-Star Bruno Ménard (SG): Valrhona Dulce Chocolate Cream with Passionfruit Coulis and Soft Chocolate Macaroon.
• Stellar@1-Altitude, Christopher Millar (SG): Chocolate Violette Earth with Strawberry Blossom Sorbet;
• JAAN, Julien Royer #17 on Asia’s 50 Best 2014  (SG): Strawberry (Lavender, Rhubarb, Basil).
• Oxwell, Oisin Coyle (SG): Valrhona Chocolate Pot, Fresh Cream & Homemade Honeycomb.
• I'Osteria via Solata, Ezio Gritti (IT): White Chocolate Mousse with Watermelon and Ginger Sauce.
• Kiin Kiin, 1 Michelin Star Henrik Yde (DK): Banana Cake with Coconut Jelly of Dark Sugar & Salt.
• Marque Restaurant, 2 Hats Mark Best (AUS): Sauternes Custard.

Enjoying Exquisite Cuisine Al Fresco- Photo Courtesy Savour

Gourmet Market, Masterclasses and Workshops: This year the Gourmet Market helmed by Jasons is getting twice as big as it features a large Japanese seafood section with products and chefs flown from Tsukiji in Tokyo, the world’s largest, busiest fish market. There’s also an important meat section where you can learn all about top quality wagyu beef, lamb and roasted veal. The famous cheese section also returns with over 200 varieties of cheeses.   Learn how to execute basic dishes as simple as Pasta Carbonara, Pumpkin Soup and Pasta Bolognese. Then queue up early to pick up hints, tips and techniques from your favourite celebrity chef. Among those taking centre stage during the popular Celebrity Chef Masterclasses, you’ll find Michelin-starred Alvin Leung, Michael Caines, Andre Chia from Restaurant Andre (#6 on Asia 50 Best 2014), Julien Royer from JAAN (#17 on Asia 50 Best 2014), Daniel Sia from the Disgruntled Chef and many more.   Some highlights not to be missed: 

• Cheese Masterclass at Jasons Experience Corner: Everything you need to know about Cheese on 5/03 7-7.45pm; Thu 6/03, 7-7.45pm; Fri 7/03, 8.30-9.15pm; Sat 8/03, 1.30-2.15pm and 7-7.45pm; Sun 9/03, 1.30-2.15pm and 8.30-9.15pm
• Decoding Oysters: Sun 1.30-2.15pm and 7.30-8.15pm (Jasons Demo Kitchen) Everything you need to know about cooking with oysters.
• Wine Masterclass: Learn all about the wine regions in Europe on Fri 7/03, 7-7.45pm (Jasons Demo Kitchen); Sat 8/03, 8.30-9.15pm (Jasons Experience Corner).
• A Wine Masterclass in “Flavours” Fri 7/03, 7-7.45pm (Jasons Experience Corner); Sat 8/03, 7-7.45pm (Savour Arcade Experience); Sun 9/03 2.30-3.15pm (Savour Arcade Experience).
• Macaron Magic with Michael Liu from Windows, Fri 7/03 9.30-10.15pm (Jasons Gourmet Auditorium); Sat 8/03 11.30am-1pm (Cooking Studio); Sun 9/03 9.30-11pm (Cooking Studio).
• Out of the Fridge Cocktails with Luke Whearty from Oxwell at the Savour Arcade Experience on Fri 7/03, 10-10.45pm and Sun 9/03 10-10.45pm.
• Whisky Tasting Sat 8/03 10-10.45pm.
• Diner for the Week in 30 minutes with Chef Claudio Sandri (get organised during the week) Sun 9/03, 2.30-4pm at the Cooking Studio.
• Savour Cook Off Finals: After a hard pre-selection among passionate homecooks only 6 finalists will battle hard to show off their culinary talent on Sun 9/03, 11.30am-1.30pm at the Cooking Studio.

With the al fresco feast prepared by Singapore’s greatest restaurants and world famous chefs, the fantastic drinks, fabulous market and discerning demonstration of culinary refinement, Savour 2014 promises to rejoice al foodies, restaurant lovers and passionate homecooks.  So join Savour 2014 for a dainty dining experience to remember!  Bon appétit!   Venue: The Promontory at Marina Bay, Marina Blvd. Downtown and Raffles MRT stations. Parking available opposite the venue at Marina Bay Office Towers and Marina Bay Link mall. Lunch Time Pick-up: Lunch time pick-up services are available from 6th to 9th March at 2 locations: 1) 1 Raffles Place (Former OUB Centre), Singapore 048616 - the building where Stellar is located. 2) Swissotel/Fairmont   Opening Hours and Admission Tickets: Wed 5th: Dinner 5pm to 11pm S$65 Thu 6th and Fri 7th: Lunch 11.30am to 3.30pm S$45; Dinner 5pm to 11pm S$65 Sat 8th and Sun 9th: Lunch 11am to 4pm S$55; Dinner 5pm to 11pm S$65   Our Local tip: Combine your visit with a stunning visual experience with i Light Marina Bay 2014 and Wonder Ful Water and Laser Show   For more information visit www.savour.sg   Watch our video to get a better idea about Savour2014.    More Food Festivals: World Street Food Congress 2013 Singapore Food Festival 2013