SAVOUR 2014 – Come Celebrate The Delicious

Last week I hosted a giveaway kindly sponsored by Nespresso for 2 lucky winners to win a pair of tickets to SAVOUR 2014. And thanks to Nespresso again, I was also given tickets to experience this annual gourmet food festival on Thursday, which was day 2 of the 5-day food extravaganza held at The Promontory@Marina Bay- a beautiful location with an unobstructed view of the city’s skyline.


For the uninitiated, SAVOUR 2014 is back for yet another year of celebrity chef masterclasses, wine workshops and hands-on cooking classes. It is also a gathering of both international and local chefs who have put together 50 signature dishes that are offered at the event. Each ticket comes with $30 SAVOUR dollars and you can only use these coupons to purchase your food. And if you run out of coupons, more can be purchased from the booths all around the promenade. So the trick is to strategise and use your money wisely or you will find yourself running to the top-up booths too often.

Here are some of the highlights of SAVOUR 2014 that we think are worth spending your coupons on…


Starting with Chef Han Liguang of Labyrinth Singapore‘s Chendol Xiao Long Bao and Chili Crab & Mantou. Both experimental and modern and simply a genius usage of local flavours. While the former could have done with a tad more boldness and textures, the latter which featured a mind-blowing chili crab ice-cream was nothing short of impressive, bordering on brilliance. Accompanied by a crab mousse and mantou sand, we cannot stop raving about it.


Chef Moon Kyung Soo of Mikuni– a SAVOUR alum is back this year with 2 exciting dishes plated with finesse and elegance. We also had the opportunity to interact with the friendly Korean- born who then gamely posed for a shot next to his full-length poster in the same fashion just for us. So spontaneous!


This 72hr Miso Braised Short Rib, Kyoto Onion, Fresh Wasabi was beautifully tender and melt-in-your-mouth worthy. The texture was spot on and so was the flavour.


The Kanpachi Truffle Soya, Hokkaido Botan Ebi, Tenshin Sauce, Caviar was playfully presented in a tin can and exquisitely peppered with dainty edible flower petals. We liked how there were enough slices of Kanpachi to go around and the delicate hints of saltiness.


Newcomer &SONS also makes its debut this year with Chef Riccardo’s Catarsi‘s Italian dishes.


His Linguine, Crab & Nduja is indisputably one of the stand-out dishes of the entire event. Check out the SAVOUR 2014 geotag on Instagram if you are still not convinced. Generous silvers of fresh crab meat and perfectly al dente pasta, this was a wicked combination and a dish we sincerely hope is a permanent fixture on the &SONS menu.


The Roasted Cod Salsa Rubra is a bang for your buck with two big fillet pieces in a single portion. The meat itself was sweet and fresh.


From the Deliciae Hospitality Group, La Cantine and Forlino‘s Chef Bruno Menard and Chef Kentaro Torii have put together a tasting platter which allows you to enjoy both restaurants’ food on a single plate.


Chef Kentaro presents a 5 Cheese Tortellini with Saffron Cream Sauce, Slow Braised Kurobuta Pork Cheek and Winter Truffle and a Roasted Suckling Pork Loin in Sherry Vinegar Sauce, while Chef Bruno contributes a Valrhona Dulce Chocolate Cream with Passionfruit Coulis and Soft Chocolate Macaroon. The descriptions say it all but special mention goes to Chef Kentaro’s tortellini for its ultra smooth and creamy notes. I would have gotten a second helping in a heartbeat if I could!


Chef Emmanuel Stroobant of Saint Pierre and Blue Lotus brings dishes from both his restaurants to SAVOUR this year and are all rightfully intriguing.


As we were unfortunately running low on SAVOUR dollars, we decided to try the Homemade Foie Gras Terrine Tempura, Lobster Mayonnaise, Apple Salt from the 4 items offered at Chef Emmanuel’s stall. I think foie gras fans will definitely love this rendition and even those who do not usually like terrine e.g. myself, will find it surprisingly delightful especially with that light crisp tempura coating and the umami lobster mayo that sealed the deal for us. Nice!


And of course because SAVOUR 2014 is held in an open space and even under the sun at times, do drop by the Nespresso tent which is fully air-conditioned for some complimentary Nespresso drinks! The baristas are also at hand to craft your very own cup of bespoke coffee and to answer any questions you may have about beans, nuances and tips on coffee. Nespresso is the official coffee partner of SAVOUR 2014.


For desserts, The Ice Cream & Cookie Co. is also at the Arcade selling Malted Chocolate Hot Buns, Foie Gras Sundaes and Earl Grey Ice Cream Cookie Sandwiches- absolutely appropriate for our hot weather and provides wonderful respite from the heat. Not forgetting that the combinations are all so scrumptious as well!


Thank you Crowd PR and Nespresso SG for the SAVOUR 2014 tickets!

The Promontory@Marina Bay
11 Marina Blvd
Singapore 018940


2 Responses to SAVOUR 2014 – Come Celebrate The Delicious

  1. […] first met Chef Moon a few months back at SAVOUR 2014 and after sampling some of his dishes at the food festival, we were definitely excited to visit […]

  2. […] first encountered the food from &SONS at SAVOUR 2014 where they made their debut having just opened 3 months ago. Their generous portions certainly […]

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