Monday, April 9, 2012

Savour food event

The Savour event happened during the last weekend of March and it was positioned as an affordable gourmet event featuring chefs with Michelin stars, chefs with formidable tatoos and chefs who are household names in Singapore. One of the latter was Sam Leong whose pumkin rice with fragrant foie gras and XO sausage was delectably good ! There was also Bo's Creation molecular xiao long bao which burst with flavours in one bite. So eager was I to taste that small little morsel that I forgot to take a picture. And as for some of the other food I tasted - the Brazilian yucca stew had a taste of palm oil which was a little overpowering for me and Saint Pierre's Menage-A-Trois didn't quite live up to its exotic name in taste. I left some space for dessert but decided to take a little tour of the gourmet market first. There I tasted some wonderful Beemeer cheese which had been aged for almost 26 months. It had an almost crispy bite due to the formation of protein bits. There was also an entire room for wine tasting . It wasn't quite the place for me so I went one floor higher only to discover the wonderful world of Windowsill pies .  They operate from a shop in Pandan Valley and if I ever were to be in the vicinity, I would love to savour one of its pecan pies again !

SAM LEONG Forest, Singapore
Fragrant Steamed Yellow Pumpkin Rice,
with XO sausages and pan-seared foie gras in sweet port wine sauce

DOUGLAS TAY Osia, SingaporeGrain fed beef short rib ,
with potato espuma, charred balsamic onion, and pulverized mushroom glace

EMMANUEL STROOBANT Saint Pierre, Singapore Menage-A-Trois
Scallop mousse, green tea smoked salmon and soy mirin marinated ikura; sous-vide ocean trout, steamed bulot, micro basil and rouille dressing; sushi rice croquette, spanner crab, salmon sashimi and edamame puree

Brasil Sensational, Brazil

Bobó de Camarão
Yucca stew with shrimp and pequi, served with rice

Brazilian-style top sirloin cap, with farofa and vinaigrette

A cheese that has an unusual, almost cripsy bite due to the protein bits that form during the process of aging. 

Slices of Windowsills signature cherry and pecan nut pies

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