SAVOUR is an annual weekend-long food event in Singapore. Its creators claim that the SAVOUR concept remains the only one of its kind in Singapore: a relentless pursuit to unite the best in food and drink with a wide range of unique activities that is accessible to all.
SAVOUR 2012 brought together over 14,000 like-minded food enthusiasts into one exclusive purpose-built venue where they enjoyed a day of Michelin-starred dishes, expert master classes, live demonstrations, fun workshops, and culinary shopping.
The alfresco Gourmet Village featured over 25 leading chefs and 18 award-winning restaurants serving up a global tasting trail. The 2013 line-up paraded chefs with over 10 Michelin-stars between them in addition to top-100 ranked restaurants, including representation from South America and Africa – a massive progression from the 2012 line-up. Over 60 signature dishes of different varieties were offered. Here’s a sample of what we had:
Beef Short Rib // Charred Radicchio // Macadamia // Buckwheat // Balsamic Burnt Butter
by Chef Douglas Tay of OSIA
Pork Belly // Freshwater Eel // Black Truffle
by Chef Claude Bosi of Hibiscus (2 Michelin Star, #94 World’s Best List 2012)
Le Sensation: Creamy “Valrhona” Chocolate with Caco Sorbet
by Chef Lorenz Hoja of L’Atelier de Joël Robuchon (#24 Asia’s 50 Best Restaurants)
Gourmet Market is a two-storey 10,000 sqm international showcase of a plethora of food and drink exhibitors. The Market also includes Savour Event Arenas which host complementary workshops, tastings, and product demonstrations. Here, visitors could sample hundreds of products and take part in fun activities at the Wine Theatre, Baking Arena and even the Kids’ Corner.
Chefs from around the world and from Singapore gave master classes at the 300-seater arena. Among others, there were 2-Michelin star Chef Alvin Leung of Bo Innovation, Hong Kong, 2-Michelin star Chef Anthony Demetre of Arbutus & Wild Honey, UK, Chef Antonio Benites of L’Atelier de Joël Robuchon, Singapore, and others.
The SAVOUR experience was just okay for me. I had initially planned on attending the event for 2 or 3 days, but decided against it because the program was somewhat repetitive. The worst part about going during the day was the extreme heat in the outdoor Gourmet Village area (Singapore was exceptionally hot and humid during that weekend). The food was carefully and well-prepared, variable, tasty, but also came with a price tag. Entrance tickets cost in the range of S$55-80 per day. Compared to similar food events in Jakarta, SAVOUR definitely offers more. But overall, I probably would not fly all the way to Singapore specially for SAVOUR again. Food events in Asia, at least the ones I’ve attended, just can’t compare to those in the US and Europe. But if you’re interested in checking it out, they probably will have another one next year. I’ve included a link to their website below in case you’re curious to see this and last year’s line-up.
11 – 14 April
1 Republic Boulevard
F1 Pit Building and Paddock