serenechoo.com: Savour - Singapore's Gourmet Festival (11-14 April 2013)

Savour 2013 took place over 4 days from 11-15 April at the F1 Pit Stop Building. Touted as Singapore's largest gourmet event, there was certainly more going on compared to last year, with more participating chefs, restaurants and Nespresso coffee ! As Nespresso was launching a new series of Italian coffee capsules, there were hip little Vespas on display, lining up the walkway leading to the Nespresso boutique.

It was so hot that day that I parked myself at one of the air-con tents just to take a little breather while my friends went scouting for food at the Gourmet village. Some of my favourites include the short rib beef by Douglas Tay of Osia and cold angel hair pasta flavoured with truffle and Oscietra Caviar by Gunther ( slurped it up and forgot to take a picture). Most of the portions were pretty small but I came with the expectation of not having a hearty meal, just to taste sample size dishes of the most unusual flavours, some rather disappointing (there was an appetiser that was overpowered by sea salt) and some delightful ! It was also fun to watch a number of fangirls taking picture with their favourite chefs !

Then it was time to walk around the Gourmet markets. 2 levels - One level consisting of Savour lifestyle, Savour Gourmet and Jason's and another consisting of Savour Wine and Baking. I went looking for my favourite WindowSills pies especially the pecan pie before venturing beyond. A pleasant outing with my friends as we went around food tasting as well as learning from the people behind the brands. But honestly, we were still hungry and headed to the nearest hawker centre for our hearty food ! It was around 10 plus that night when I tasted a most wonderful beef noodle soup. Think the stock came from the bottom of the pot and wow, was it tasty! I like to savour exotic food but for me nothing comes close to heritage, comfort food !

A Vespa display just outside the Nespresso booth

Langoustine Tartar by Julien Royer of Jaan, Singapore #22 Asia's 50 Best Restaurants
Most intriguing dish for me in terms of taste and ......what is a langoustine ? Found out that it was a orange pink lobster also called the Norway lobster

Braised Baby Abalone with chicken glutinous rice by Sam Leong of Forest, Singapore
Soft and fine glutinous rice but I can't forget last year's crowd favourite from Forest - Steamed Yellow Pumpkin Fragrant Rice Infused XO Sausages with pan-‐seared foie gras in sweet port wine sauce

Squid and Mackeral "burger", salad of sea greens, Moroccan lemon peel from Anthony Demetre of Wild Honey, UK
(1 Michelin Star)

Cod wth Egg of Quail, Shrimp, Onion, Anchovy, potato from Ulf Wagner and Gustav Tragardh of Sjomagasinet, Sweden (1 Michelin star)
A wonderful combination of flavours to bring out the best in cod

Le Foie Gras - "Rougie" Duck foie gras cooked in a torchon by Lorenz Hoja of L'Atelier De Joel Robuchon Singapore
#24 Asia's Best Restaurant
I prefer foie gras seared although I was told that foie gras is usually served cold

Apricot paper, pink guava sorbet, raspberry Gelee by by Christopher Millar of Stellar @ 1-Attitude
Pink guava does make a good sorbet and the apricot paper was a nice touch which was fun to eat !

Seared Scallop, aerated Scallop and dill Vichysoisse, Barley and squid ink crumble from Margot Janse of the Tasting Room at Le Quartier Francais, South Africa
#57 World's 100 Best Restaurants
The most interesting combination of flavours. Besides the scallop, every other taste had me mystified

Creamy "Valrhona" chocolate with cacao sorbet by Lorenz Hoja of L'Atelier De Joel Robuchon Singapore
#24 Asia's Best Restaurant
An all time classic dessert - chocolate

Lychee Frozen Martini - King Crab by Douglas Tay, Osia Singapore
Lychee never fails to perk things up, especially a crabby king

Beef short rib,charred radicchio,macadamia, buckwheat, balsamic burnt butter by Douglas Tay, Osia, Singapore, winner of several gold medals in the culinary Olympics in 2008 and the Australian OceanicFest 2009
My favourite dish by far at Savour. A short rib, long on flavours. The beef melts in the mouth and the charred radicchio - delicious. If all my vegetables were cooked this way, I will finish it gladly.

Stellar Signature Sushi of spicy tuna maki, swordfish miso maki, Lobster Sakura Ebi Maki by Christopher Millar of Stellar @ 1-Attitude
An explosion of flavours and texture in one bite though the sushi rice was a tad too soft

Causa : Traditional Peruvian seafood appetiser of shrimps, scallops and octopus by Emilio Macias of Astrid Gaston, Peru #35 World's 50 Best Restaurants
Peru - that is far, far away. Glad there 's a Peruvian who came all the way with this wonderful dish. Fresh and delightful !