Savour 2015: 10 Ways to unleash your inner epicurean

MF editorial team

27 Mar 2015

mis à jour le 6 October 2015 à 23:15

1/10
Liquid Nitrogen Ice Cream Workshop with Sharon Tay
Ever wanted to dabble with Liquid Nitrogen? This is your chance! Sharon Tay of Momolato and recent World Gelato Tour champion shows you how it's done.
When: Sunday, March 29, 6.00-7.30pm
2/10
Spirit of Scotland whisky tasting
Round off your evening with a Whisky Masterclass by Spirit of Scotland's Andrew Skene and indulge as he tells you how to savour the drink.
When: Sunday, March 29, 9.30-10.15pm
3/10
Masterclass with Chef Andre Chiang
Dubbed by Wallpaper magazine as one of the "10 best young chef's in the world" Singaporean representative Andre Chiang of Restaurant Andre will be on hand to demonstrate his cooking skills, where only the freshest ingredients are used.
When: Saturday, March 28, 2.30-3.15pm
4/10
Basic Sake Masterclass
Learn the ins and outs of this Japanese tipple with Hayato Hishinuma, author of SAKE: The History, Personal Stories and Craft of Japan's Artisanal Breweries.
When: Saturday, March 28, 12-12.45pm
5/10
Artisan Liqueur Tasting
Taste amazing hand crafted liqueurs and educate yourself as Adrian Jay of Silverbulle shares how they are made and what makes them so tasty.
When: Saturday, March 28, 6.30-7.15pm
6/10
Masterclass with Chef Ryan Clift
The Tippling Club has been winning accolades for it's innovative cuisine and it's all thanks to the culinary genius of Chef Ryan Clift. Join him as he talks about molecular gastronomy with demonstrations to boot.

When: Saturday, March 28, 1.15-2pm.
7/10
Masterclass with Chef Alvin Leung
Alvin's unique brand of “X-treme Chinese” cuisine modernised Chinese food by combining centuries old recipes with modern ingredients and techniques. Alvin's engineering background shows in every dish he presents.
If there's one thing you have to try at Savour 2015, then it's Alvin Leung's molecular version of Xiao Long Bao.
When: Friday, March 27, 8-8.45pm
8/10
Il Cielo
Be sure to make a pit stop at Ricardo Catarsi's Il Cielo restaurant and try the Kurobuta pork belly confit, sweet potato & black truffle dressing. Other highlights include the slow cooked egg, Parmigiano foam, Foie Gras cream and pumpkin seeds.
9/10
Kiin Kiin, Denmark
Henrik Yde of Kiin Kiin is one of only two Thai restaurants in the world to be awarded a Michelin star. Don't miss The Snowball, which is essentially a cucumber and squid salad.
10/10
Saint Pierre
Award-winning chef Emmanuel Stroobant and his stalwart French establishment has been introducing Singaporeans to the finer side of French cooking. If you only have room for one dish, then try the foie gras magnum.

Liquid Nitrogen Ice Cream Workshop with Sharon Tay

Enthrall your taste buds with a lineup of international and local Michelin starred chefs, special menus, live demonstrations, workshops, culinary events and more at Singapore's biggest gourmet festival.

Get ready for a culinary adventure like no other as the fourth edition of Singapore's grand gourmet festival kicks off this weekend (26-29) with its trademark mix of international and local Michelin-starred chefs, award-winning restaurants, workshops, culinary activities and international food producers. Held over 4 days, Savour 2015 ticket holders will enjoy access to a much wider range of unique culinary activities compared to previous years, making it the most exciting and widely anticipated edition to date.

Festival goers can look forward to more than 50 signature dishes by award-winning restaurants and chefs at the Gourmet Village. Some of this year's hotly anticipated items include Hong Kong 3 Michelin star chef Alvin Leung's Molecular 'Xiao Long Bao' (soup dumplings), French chef Alain Passard's now famous 'hot-cold egg' and Australian chef Mark Best's Parmesan gnocchi. On the local front, visitors can look forward to sampling the culinary masterpieces of Andre Chiang, Ryan Clift, Emmanuel Stroobant and Beppe De Vito.

With such a dizzying array of activities, it's hard not to feel frazzled by the plethora of chefs, restaurants, cooking classes, workshops and an ever expanding gourmet market to checkout. Where to start? What's worth the queue? Fret not, because we've gone ahead and picked out the highlights you won't want to miss so you can make the most out of your Savour experience!

Karen George

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Savour 2015: 10 Ways to unleash your inner epicurean

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