Fresh from last year’s Savour 2013 I flew into Singapore in high anticipation of Savour 2014.
In an almost similar manner, Savour 2014 boasts of 18 award winning restaurants, Michelin-starred chefs, 50 signature dishes, free Celebrity Chef masterclasses, workshops and demonstrations and the world’s best produce for sampling at the Gourmet Village.
For a gourmet such as myself, it’s a fun and delicious playground.
Unique dishes, talented chefs and all the finest produce in one venue is a foodie’s dream come true.
Celebrity Chefs shares their secrets and recipes at The Gourmet Auditorium, the best meats and cheeses and seafood are being served for sampling and wines flowed freely for tastings.
Many of the produce were items that are not available in Malaysia nor would these be available anytime soon. And hence Savour is definitely worth the time and effort for any food-loving Malaysian to visit Singapore each year.
The scale of the event this year is much smaller than last year but there’s still plenty to do and eat.
Like you know, Home Made Blood Sausage with Apples, Tatin Tart Style.
Sounds like it’s a bit of an acquired taste I know, but I assure you it was delicious! It’s almost like a pate texture and there isn’t much “bloody” aftertaste (just a wee bit yes).
And a whole veal that has been roasted for 10 hours.
Charcoal grilling adds a natural woodsmoke flavor on the veal meat and the hot heat of charcoal sears the veal meat quickly, creating a crusty, caramelized exterior and smoky flavor.
Fed on milk and maize silage, making it low in cholestrol and rich in vitamins, the meat is ivory or light pink and possesses a mild taste, velvety appearance and has a soft delicate texture.
The same veal were cut up into serving portions and were selling at SGD23 per serving. I thought it was a good price, and the portion is pretty filling too.
And of course, it’s always enlightening to meet and speak to the talented chefs participating in the Gourmet Village. 🙂
First up, Chef Julien Royer of Jaan. You can check out my pictures from my lunch session in his restaurant HERE.
Jaan was voted Top 17th place in the recent Asia’s 50 Best Restaurants!
I can’t wait to have my lunch here soon. 🙂
Chef Christopher Paucod had worked his way through Michelin kitchens around Paris before moving to Japan. His restaurant Lugdunum Bouchon Lyonnais, Japan has 1 Michelin star.
The Home Made Blood Sausage with Apples, Tatin Tart Style which I showed earlier was his creation.
This Crispy Lamb Shortribs with Cumin and Mint Yogurt was superb as well, tender and falling off the bone. Chef Daniel Sia, A Singaporean local is the man behind The Disgruntled Chef.
Another dish we tried was the Braised Pork Cheeks Miso Daikon, Mousseline Potatoes.
From Mikuni of Fairmont Singapore I tried this Kanpachi Truffle Soya which was served in a tin. Sublime!
Only 20 of these Kobe Beef Burgers are available at each session. SGD18 each.
Get them from Stellar @1-Altitude, Singapore.
The Meat Lovers’ Platter – Wagyu Rib Eye, Kurobuta Pork Crackles, Angus Shortrib – also from Stellar at 1-Altitude by Chef Christopher Millar.
Singapore Chilli Crab on a beach – deep fried soft shell crab, cold chilli cream sauce, crab bisque mousse, Japanese seaweed. All on mantou crumbs which represents the sand.
Putting a spin on local flavours, Chef Liguang of Labyrinth Singapore is set to take Singapore by storm.
There’s a lot more to see and seriously everyone should go and just take a walk around Savour. Here’s what you can expect – seafood, oysters, sushi, meats, wines and organic produce.
PS: I have Sunday tics SGD55 for sale if anyone of you are looking for tickets. It’s SGD65 at the door. Let me know! 🙂