SAVOUR 2015 is happening right now (26-29 March) at the F1 Pit Building (1 Republic Boulevard). I popped by the opening night yesterday and was pretty amazed at some of the food (see full menu here). I thought I could try it all, since it's bite-size portions, but gosh, even I had to surrender after about 7-8 stalls. It's deceptively filling, those little portions, but what a joy to be able try so many gourmet offerings from big names and boutique stores all in one place.
One of the generous platters that probably did me in...from UNA at One Rochester we have the seafood paella, suckling pig and smoked mash. Much thanks go to chef Jean Philippe Patruno, whom you see in the first photo with the absolutely divine paella.
Next to UNA is Stellar, its sister restaurant.
Truffle Toro Miso: Tuna belly, truffled white miso, ginger flower
I've never had otoro so well-dressed before. Nice.
The Stellar Meat Platter truly lives up to its name!
Kobe Ribeye Marbling 9
Slow Cooked US Short Rib with smokey eggplant, crunchy cauliflower
Kurobuta Pork Crackles with apple puree, apple and pear jelly
They also have Ice Cream Sables in unusual flavours like Bay leaf and lemon, but I prefer the Roasted Hazelnut. Also try the Stellar Brain Freeze: a slushie made with Grand Marnier, Belvedere vodka, pink guava and framboise.
I was very glad to see our local chefs there too. Ming Tan (formerly of Lolla) has started Park Bench Deli and Bjorn Shen of Artichoke and Bird Bird share a booth right near the entrance. Here's Chef Bjorn Shen dishing out Bird Bird's Chicken Skin Sundae: a most curious concoction of Milk Ice Cream, Salted Palm Sugar Butterscotch, Corn, Peanuts, Coq Scratchings...I do love crispy chicken skin!
I am very excited to see what Ming will do with Park Bench Deli (New York style deli sandwiches?). But for now, we tried his Corn-flake Crusted Peanut Butter & Jelly creation. Wow. It's like two breakfasts in one. Great textural contrast.
Lightly Steamed Sea Bass, Furikake, Fragrant Fish Head Sauce
This is from Garagistes, Australia, one of the four overseas restaurants here. Very nicely steamed fish, but the furikake feels a bit like cheating. Because, well, furikake makes everything tastes good! Even natto!
Here's Bo Innovation, and I was surprised to see Chef Alvin Leung personally here!
The booth offers his famous Molecular Buns; Bo Shrimp Toast with Salted Egg Puree & Truffles, and...
Cuttlefish Balls with Kaffir Lime Mayo
This one came recommended. I was at first sceptical. Sotong balls? How special can that be? But wow, the kaffir lime mayo really gave this an incredible aromatic lift. Some lemongrass in it too, I'm sure.
Pork Belly Lollipop with Apple Jelly
Angus Beef with Apple Balsamic Teriyaki, Wasabi Salsa
Duck Breast Sous Vide with Cauliflower Puree, Spicy Yuzu Miso
Oh the KU DE TA Swordfish Sashimi with Truffles and Ikura, Baby Squid with Black Pepper Sauce and Shishito also looked really good! Even better than their menu photo.
Spathe's Signature Garlic Fries are a must-have if you love fries and hate vampires.
At &SONS, how do you choose between Linguine with Crab, Nduja; Lobster Mac & Cheese; and Foie Gras, Smoked Pancetta Chilli, Potato Mousse & Truffle?
There are many other restaurants I didn't get to try - you can see the full list here.
It's pretty nice dining al fresco here with the Singapore Flyer in view. We were lucky it was a cool and breezy night. Kind of reminds me of the inaugural World Street Food Congress which was held here (see my post here). This year it's going to be back but at the Tan Quee Lan Street stretch of grassland near the Bugis MRT. Very exciting stuff lined up, and more goodies from all over the world to eat!
It's not too late to book a session. You can do so online (closes 24 hours before the session) or at the door. Prices and details are as follows:
Friday: 5.30pm to 10.30pm
Saturday: 11.30am to 3.30pm; 5.30pm to 10.30pm
Sunday: lunch has been cancelled to allow staff to pay respects to Lee Kuan Yew (existing ticket holders can go to any other session in lieu)
5.30pm to 10.30pm
LUNCH S$60 with 30 SAVOUR Dollars Back
DINNER S$65 with 30 SAVOUR Dollars Back
Tickets at the door:
LUNCH S$70 with 30 SAVOUR Dollars Back
DINNER S$75 with 30 SAVOUR Dollars Back