Friday, 27 March 2015 at 12:15 with ≡
Now I can finally say I've been to Savour!! After much coaxing I finally found someone willing to pay $62.50 & go for Savour with me (thank you P) because $62.50 is a lot of $$ for poor souls like us earning measly $8 per hour but it was also REALLY WORTH IT!! We had $30 credits each with the entrance fee which gave us $60 between the two of us (you can top up the card inside tho)
P & I went for the dinner session on 26th March Thursday and being kiasu Singaporeans we were there at 6pm when it was still pretty empty. The food section is open air and each chef gets his own stall selling about 3 items each.
...& so the eating begins (photos are not in the order that was eaten)
Il Cielo (Singapore) : $20 Combo of a small portion of Kurobuta Pork Confit w Sweet Potato & Black Truffle Dressing & Homemade Paccheri in Butter and Sage, Cod Fish Mousse & Caviar
This was yummy in a normal kind of way? The pork was fatty & soft and I really liked the apricot quenelle and the Paccheri was perfectly cooked but neither was hello-chef-marry-me-now good, if you know what I mean. I wouldn't have ordered this myself but P really needed some meat in her life (& she really enjoyed it)
Bo Innovation (Hong Kong): Trio of Molecular Buns ($12), Cuttlefish Balls with Kaffir Lime Mayo, Bo Shrimp Toast with Salted Egg Puree & Truffles ($6)
Ok, so I didn't eat all that, but P & I got the Shrimp Toast (this was the first thing we ate) and it was prettyyyy goooodd!! The flavours really went well together - ideal fancy party finger food indeed. Only now I really regret not getting the molecular buns?!?!?! will be back for you!!! Prices were really quite good considering this is a 3! Michelin! Star! Establishment! We could see chef Alvin Leung in the kitchen he he
Garagistes (Australia): Sea Lettuce Cream, Frozen Sable, Jackfruit and Sencha Tea ($8)
Okay I have to be honest, I wasn't very sure what I was eating here but it was refreshing and yummmzzz haha. The Sea Lettuce Cream was nice and light and the jackfruit gave a unique tropical flavour. I really really wanted to try the Wafyu Beef Tongue with Jerusalem Artichokes ($18) though ):
Midsummer House (UK): Braised Ox Cheek, Pomme Puree, Crispy Shallot and Red Wine Sauce ($18)
I was very excited for this!!! I was researching food for my UK trip in April & Midsummer House came up but their set lunch menu was like $$$ so I was really happy to see this at Savour! Honestly nothing to nitpick about this dish because every component was perfect, but it also isn't a dish that allows for a wow-what-did-I-just-eat reaction. I should have gotten the Veloute of Pea ($12) too he he
Special note: Chef Daniel Clifford came out of the Kitchen to say hi! After which I was so STARSTRUCK and could only stare like a fool haha but seeing me with my camera he actually asked his staff to help us take a photo and even offered to be in it (we didn't even ask!!)
Kiin Kiin (Denmark): The Snowball, Pad Thai and Flowers of Thailand ($8)
Ok this really stole the show for us and epitomises the reason why I wanted to go to Savour in the first place. We didn't actually eat all that - I borrowed a random customer's Snowball and Pad Thai for a photo (thank you!) So we got to meet Chef Henrik Yde (who is totally handsome in real life oops) who (took a photo with us &) very kindly explained the dish to us - it has 12 different types of flowers (and I can only remember a few - elderflower, orchid, jasmine, some thai blue flower, caper flowers ok i'm stuck haha) in order to create an edible flower garden. This was the highlight of my Savour eating experience because the aroma was so UNREAL and it was really like having flowers in my mouth (except that might actually be gross). Best. $8. I've. Spent.
Ok by this time we had very nicely spent the $60 credits and were thinking of topping up, but we decided to go into the dome for some (freebies) and masterclasses first so we could digest the food
Free donuts! At the DIVA booth - you get to decorate it yourself. Choice of dark chocolate, white chocolate or strawberry chocolate glaze, and the you can see the toppings in the background of the photo. Cheap thrills haha
And then we went for a masterclass from Chef Riccardo Catarsi from Il Cielo who was doing a demonstration of his kurobuta pork belly confit (which we just ate, if you recall) I unfortunately learnt nothing because I was really busy eating my donut (oops) and also because it wasn't really made from scratch and a lot of the components were already prepared. Pretty cool anyway and we got a selfie with him tee hee
Liqeur tasting! Not going to pretend I know much about liqeur but I guess I got to learn (& taste) new stuff
Ok and this was the next highlight of the Savour Experience (& P's best decision of the night) I originally didn't want to go for a cooking lesson because I wanted to eat more (big surprise there) but I went along with it and it turned out to be insanely fun haha. We made laksa (with coconut milk agar noodles) and tang yuan (spherified sesame and red bean paste) with help from Chef Han Liguang (& other cute chef I can't remember his name I'm so sorry) from Labyrinth. They were really helpful and it was clear that they were really passionate about what they do! P & I had to form a group with two strangers but they turned out nice & friendly too and....
We wont best laksa! And should also have gotten Most Enthusiastic haha so we got a 20% voucher to dine at Labyrinth (except it's still really $$$ after 20%) but I will definitely save up and go down to try the food (and see that cute chef)
Mad Savour2015; will be backkk for more!
Labels: foodfestival, march2015, singapore
