SAVOUR Wines 2016

For the uninitiated, SAVOUR is Asia’s premier gourmet festival which features the finest food and drink, live demonstrations and culinary shopping, all in one special purpose-built location. This second event in 2016 is held from 9-11 September and has its focus on wines.

DBS Treasures held a private event for their clients (before the event opens to the public) and each person was allowed to bring a friend along. I was glad to have the opportunity to check out the event’s offerings a day earlier and went to check fill my tummy with food first before going on to sample the wines. A doctor friend who was there said “why waste time on food when the wines are so good?” but I live to eat and I guess she loves alcohol more than food!


GOURMET VILLAGE

The two photos below were taken about 5mins before the event closed as I was too pre-occupied earlier with the lovely food and wine, so I didn’t take many shots of the venue, especially with the crowds.

Wandering past the various food stalls, everything looked good but I couldn’t possibly eat them all in one night and so I had to prioritise and only select the dishes which “called out” to me.

These were some of the dishes that my hubby and I had tried…

RESTAURANT EMBER – by Chefs Pan Sihui & Alex Phan
Sakura Ebi Pasta ($12)
Sakura Ebi Pasta with Konbu, Chilli and Crustacean Oil

This was a lovely start to my dinner and I enjoyed the crunch of the Sakura shrimps, mixed with the other flavours in the pasta.


Foie Gras ($12)

Foie Gras with Chinese 5-Spice Caramel and Market Fruits

The foie gras was cooked perfectly and I thought it was a refreshing touch to have it served with jambu slices.


XPERIENCE RESTAURANT, SO SOFITEL – by Chef Trevor Paulo

Beef Short Rib ($12)
Onion Puree, Broccollini, Onion ‘Paper’, Shallot Jus

This seemed to be one of the crowd favourites and the beef was very tender and easy to slice! The various accompaniments and seasonings in this dish seemed to revolve around onions but I couldn’t even tell that THAT piece of crispy “paper” is made using onion! Interesting!


MITZO – by Chefs Nicky Ng & Ben Yapp

Truffle Noodles with Prawn Ball & Lobster Claw ($12)

There was a crazy queue at this booth and I guess everyone must have ordered this dish!! It was served piping hot and the taste of truffle was well balanced and did not overpower the dish, which came with a prawn and a lovely piece of lobster claw. Ohh…the indulgence!


RABBIT STASH – by Chefs Matthew Mok & Soon Teck (Skydy)

48hrs Slow Cook Wagyu Beef with Trompette Stew, 58 Degrees 1st Born Egg and Crispy Brown Rice ($12)
French-Singaporean inspired dish with an Oriental Marinated Beef slow-cooked for 2 Days

This was another booth which had extremely long queues, in both the ordering queue as well as the collection queue. Loved the flavours in the beef, which was served with mixed greens on a croissant-like pastry that you can use to clean up the plate especially if the egg yolk has broken and oozed out all over the plate. The crispy brown rice added an extra crunch to the dish.


ANGELA MAY FOOD CHAPTERS – by Chefs Tee Lee Hing & Angela May

Lobster and Crab Roll with Salted Egg, White Wine and Kabocha Squash
+ Locally Grown Curly Leaf Kale Salad and Pomegranate Seeds
+ 1 Dark Chocolate Cream Choux with Toasted Marshmallow Topping
($26)

This was one of my initial picks for food but I ran out of food coupons and was saving the last two for dessert! There was a lady showing us a sample of the dish, so I asked if I could take a picture of it. Apologies, but I can’t tell you how it tasted.

Anyway, it was time for dessert!…

BIRD BIRD – by Chefs Fiona Ting & Bjorn Shen
Durian Softie Pie ($12)
Durian pudding, almond pie crust, caramelised white chocolate, gula melaka caramel, brown butter soft serve

I was drawn to this dessert as it sounded interesting with all the varied ingredients! Wow! There were so many flavours and textures in this dessert – it was creamy, yet crunchy and sweet but also with a hint of saltiness. The best part was when you got to the durian pudding, which actually contains real durian flesh!


There’s also an Oyster Bar and Cheese Room, which is located next to the Wine Market.

I found popcorn here…

…as well as oysters.


WINE MARKET

Go on a wine tasting journey where there are hundreds of specially curated wine labels from all around the world to choose from!

Access to the Wine Market is limited to Wine Tasting Card holders only (max 700 per session).

The Wine Tasting Card (Single) – $15 (online pre-event price) includes the following:

1 x Wrist Band for single person access into the Wine Market
1 x Wine Tasting Card with 10 Tastings
1 x Badoit Sparkling Water (330ml)
1 x Limited Edition SAVOUR Wine Glass

Here’s an idea of what you’ll get, minus the wrist band and the fact that my wine tasting card has been used up.

I had initially started tasting wines from the booths which seemed to be more popular with the crowds but as I am not a wine connoisseur and my preference is for sweet wines (yes, I love dessert wines!), so after about 3-4 tastings, I decided to switch focus and hunt down only sweet wines! ^_^

My favourites of the night were…

De Bortoli Emeri Pink Moscato NV (Australia)


Little Eden Moscato (Australia)


Balan Viola Moscato NV (Italy)

Even if you are not a wine lover or you don’t drink alcohol, you can still come to SAVOUR Wines 2016 and check out the food!


SAVOUR Wines runs from 9-11 September 2016

9th (Friday): 6pm – 11pm
10th (Saturday): 11am – 4pm & 6pm – 11pm
11th (Sunday): 11am – 4pm & 6pm – 11pm

Location: Bayfront Avenue, next to the Marina Bay Sands Convention Centre

Entry to the Gourmet Village is complimentary to all visitors. However, the purchase of dishes and drinks are on a consumption basis.

Access to the Wine Market is ticketed and limited to 700 guests per session, so if you’re a wine buff or are looking to learn more, it is to best pre-purchase your wine tasting card to avoid any disappointment! I hear that they are selling out fast…

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Categories: Eating in Singapore | Tags: , , | Leave a comment

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