SAVOUR 2015 – Singapore’s Premier Gourmet Festival returns from 26th to 29th March!

SAVOUR, Singapore’s Premier Gourmet Festival, returns to the F1 Pit Building for a 4th year of celebrating the delicious. In line with Singapore’s 50th birthday celebrations, SAVOUR 2015 incorporates a strong Singapore presence, paying equal homage to local talent as it does visiting overseas chefs and presenters. Held over 4 days from 26th to 29th March, SAVOUR 2015 attendees will enjoy access to a much wider range of unique culinary activities compared to 2014, making SAVOUR 2015 the most exciting and widely anticipated edition to date.

Among the Singaporean chefs making their presence felt at SAVOUR 2015 are Bjorn Shen, Douglas Tay, Huang Ming Tan, Han Liguang, Malcolm Lee, Sufian Jain and Anthony Yeoh. Also flying the Singapore flag are well-known local personalities such as Andre Chiang, Ryan Clift, Emmanuel Stroobant and Beppe De Vito. Debuting restaurants at SAVOUR 2015 include UNA @ Rochester, Ku De Ta and Il Cielo.

Famous Slow Cooked Octopus Salad
Claudio Sandri, Spathe Public House (Singapore)

Pork Belly Lollipop; Angus Beef in Apple Balsamic Teriyaki; Sous Vide Duck Breast with Spicy Yuzu Miso
Frederic Faucheux, Ku De Ta (Singapore)

Seafood Paella, Suckling Pig, Churros with Chocolate & Pedro Ximenez
Jean-Philippe Patruno, UNA @ Rochester (Singapore)

Roasted Hokkaido Scallop with Israeli Cous Cous and curried coconut cream
Douglas Tay, Osia (Singapore)

Kurobuta Pork Belly Confit with sweet potato and black truffle dressing
Riccardo Catarsi, Il Cielo (Singapore)

The local brigade will hold their own against visiting chefs whom include SAVOUR favourite Alvin Leung (Bo Innovation, 3 Michelin Stars), UK starlet Daniel Clifford (Midsummer House, 2 Michein Stars), Danish extraordinaire Henrik Yde (Kiin Kiin, 1 Michelin Star) and World’s 50 Best Academy alumni Luke Burgess of Garagistes in Tasmania.

Trio of Molecular Buns – Char Siew, Xiao long bao, lotus paste
Alvin Leung, Bo Innovation, 3 Michelin Stars (Hong Kong)

Wagyu Beef Tongu with fermented jerusalam artichokes and kunzea glaze
Luke Burgess, Garagistes (Australia)

Pad Thai, prawn noodles with tamarind
Henrik Yde, Kiin Kiin, 1 Michelin Star (Denmark)

A 22,000 sq. foot Gourmet Market, the largest ever built for a consumer event, which will once again feature a wide range of items never before seen in Singapore. Look out for highlights like Japanese White Strawberries, a full range oyster bar featuring over 20 types of oysters from 8 countries, cheese room featuring unique items such as truffle cheese, choice cuts of meat that can be selected and cooked on the spot!

Foodie comrades can expect over 50 Signature dishes by award-winning restaruants at the Gourmet Village, Celebrity Chef Masterclasses at Gourmet Auditorium, Gourmet Market showcasing a plethora of food and drink exhibitors, Hands-on Cooking Studio, and other themed culinary workshops and activities. All workshops, tastings and demonstrations are conducted by renowned experts and are complimentary, on a first-come-first-serve basis.

The expanded Hands-on Cooking Studio has a 80-seater gallery area so everyone can learn from the best as our celebrity chefs show you how to recreate some of their favourite foods in your own kitchen. Special highlight is Pastry Chef Michael Liu’s ECLAIR EPIPHANY that is happening on 28th March (Saturday) from 6 to 7.30pm. It is a hands-on, complimentary baking class for participants of Savour 2015. Seat’s are limited, it will be held at SAVOUR dome.

SAVOUR’s new paperless payment system this year – simply top-up your SAVOUR card at any top-up station convenient located throughout the event venue. Tickets are available at SISTIC from $60, with a credit of $30 Savour Dollars to spend at the event. For more information, please visit www.savour.sg