If you want to go, limited tickets are available according to the website. Go check out their website for details. There are also walk in tickets available.
Every time there is Savour, it rains, this year, with the hot dry weather, I was hoping Savour would bring the rain, but it didn’t. The weather last night was very nice though. The lower humidity these few weeks has made it less sticky to go around.
Some of the chefs that have been at Savour are still coming, and there is a whole new list of chefs too. One of my colleague is going on Friday night and have already marked out the food she wanted to try. We just asked her what is good! There are some food items by some chefs that are only available on the weekend though.
We walked around, some ‘restaurants’ are as busy like previous years like Bo Innovation, Hong Kong by Chef Alvin Leung (3 Michelin Stars).
There is a long queue for his food! We walked around and probably only stall which we saw a ‘sold out’ for one of his dishes. You can probably guessed it. The Molecular ‘Xiao Long Bao’.
If you walk around, there are different tents that has Champagne on sale.
Hint, if you can sleep even when you drink coffee, go to the Nespresso booth. Free coffee there. In your booklet when they give you, there’s a voucher for a glass of Bardoit. Go to the greenest, alien looking set up in the whole place, that’s the Bardoit booth.
Arcade Experience Corner
We met friends at ToTT booth. We were playing with Sparkles for a while. Edible sparkles that you can add to your cakes, muffins or anything else to make it sparkle. I should let my sis know about this!
It’s so clever of them. They can’t bring everything to Savour, so they have a Shopping 3D barcode wall! You can scan the barcode and get more details on your smart phone.
From now till Sunday (the end of the event) there will be free delivery with just $80 worth of purchase at ToTT’s booth via ToTTstore.com instead of the usual $200 spending requirement!
The best reason you got to visit the ToTT booth, is the chance to win the prizes above!
Sign up for a free ToTT Home Chef membership and get a chance!
We walked around and went to the Auditorium because there’s Masterclasses there. You can refer to the schedule at their website. It was Chef Julien Royer from Jaan doing the Masterclass and he was teaching the audience how to make the famous and delicious 55 minute egg!
He taught us how to make the egg and how to prepare all the other condiments as well. It’s a lot of work! He showed a version that you can do at home and also the version of how they served it in at Jaan. The photo above was the version he prepared live. Everyone went to the front to take a photo of it and many took photos with Chef too.
My colleague went straight to Jaan to buy a serving of it! He enjoyed every bit of it.
We went to buy our Savour vouchers after the Masterclass because we are ready to eat. I think for the two of us, we spend around $180 between us. We shared most of the food, so we can try more things.
Tip: Produce the right credit card and you get $10 extra if you buy $100 worth of vouchers.
I have no idea why, but when we walked around, we thought we should order this from Lugdunum Bouchon Lyonnais, Japan. It’s by Chef Christophe Paucod.
This was the Tatin De Boudin Noir Aux Pommes (House Made Blood Pork Sausage with Apples, Tatin’s Tart Style). Yes it tasted as beautiful as it looks! The mash below was so tasty, the sausages was also good, although not a blood sausage person, this really tasted good. The apples on top gave the dish a nice sweet yet tart taste to it. Works really well!
We all had a booklet, and when I was flipping through and immediately knew I wanted to try this. It’s the 72 hour Miso Braised Short Rib, with Kyoto Onion and Fresh Wasabi. It’s by Chef Moon Kying Soo from Mikuni.
So beautifully assembled. So wonderful in the mouth.
We also ordered the Kanpachi Truffle Soya because it looks so inviting with the opened can photo! This was really really lovely and if you have spare Savour dollars at the end of the day, go get another serving of this.
It is no nicely balanced and it leaves a nice aftertaste too.
When the crowds at Bo Innovation slowed down, we went there to try dish called “Umami“.
It’s Black Truffle, Toro, Rice Vermicelli and Dry Shrimp Powder.
When we ate it, we said, it’s the tastiest ‘char bee hoon’ ever! The portion is small here, but I guess we know that’s how he does his dishes and we have no complains.
The Gourmet Kitchen
We went into the Gourmet Kitchen area because we dug out from the ground staff (ie those person selling the Savour Dollars) where has the nice food. They told us secretly, the Gourmet Kitchen, lots of things to try (for free) there and the food that you buy there is good.
After all the nibbling of small portions of food, I wanted a piece of steak!
The Gourmet Market is managed by Jasons and sells all their goods.
I suddenly thought is this the Sydney Fish Market? LOL!
The oysters looks good too!
I walked past this and was tempted and ordered it. 250 gm for $40. It’s pretty good price ya.
We found a place to sit which is in front of the KitchenAid demo area. We enjoyed the steak while watching and listening to the chef preparing food at the KitchenAid corner. It was the right place to sit because everything that was cooked was served to us sitting there.
We had lots of chorizos that was freshly sauteed and at the end of the night, we went back to the supplier of the Chorizo and bought 2 packs each!
We thought we rested out legs enough and decided to go out and have continue our rounds.
More Food – Desserts
We were going around looking for desserts. When you are outdoor, you are naturally attracted to things that resembles ice cream. This is Mao Tai. It has Calamansi, Kaffir Lime, Lemon and preserved Kumquat made into a sorbet.
It’s something really refreshing! I have a soft spot for things ice cream and sorbet.
TheHungryCow was telling us that we should try Curry Ice Cream. Walking around, we found out where to get it. It’s from Chef Hendrik Yde’s Kiin Kiin Denmark. (1 Michelin Star).
The dish is actually an appetizer called Frozen Red Curry with Prawn & Coriander Salad. It reminded me of Chef Willin (Wild Rocket) dish which had something similar. I have made something like this before. This version is nice and ahem, more ideas to copy for home entertaining.
Kiin Kiin is the first Thai Restaurant in the world to be awarded a Michelin Star.
More ice cream! We were attracted by the ‘smoke’ and found out that Chef Emmanuel Stroobant’s St Pierre / Blue Lotus booth has Nitronita.
It’s granita frozen in front of you using liquid nitrogen. You can see how it’s made here when I recorded it and posted it on Instagram.
They have the alcoholic and non alcoholic versions. You choose.
It’s very very nice and cold. It’s very addictive too! One of the best thing to end the night!
It was an enjoyable night. Go try the food if you have time to head down.
More info at www.savour.sg
I am already wondering what’s available and who is coming next year!