Continuing culinary adventure with both local and international and new chefs. New food trends and new gastronomic pleasures to indulge in.
SAVOUR presents an exciting group of Singapore’s culinary talent whose restaurants represent everything that is right with Singapore’s local dining scene.
Chef Emmanuel Stroobant (Saint Pierre/Blue Lotus – Singapore)
Low temperature Prime U.S. Beef Rib Eye. Shaving of Baby Vegetables. Black Winter Truffle Vinaigrette
Chef Emmanuel Stroobant – Soy marinated Wagyu Beef Shank with Crystal Noodle in Hot & Sour Consomme
Chef Hang Liguang (Labyrinth, Singapore)
Singapore Chilli Crab. This dish was served with baby soft shell crab.
Chef Henrik Yde (Kiin Kiin, Denmark)
The first Thai restaurant in the world to be awarded a Michelin star, Chef Henrik elevates cuisines to a whole new level.
Spicy Minced Duck with Foamy Yam Meringue & Mint.
Chef Kentaro Toril (Forlino, Singapore)
5 Cheese Tortellini With Saffron Cream Sauce, slow roasted Kurobuta Pork Cheek, Beetroot Puree & Autumn Truffle
Roasted Sucking Pig Loin “Porchetta” Sherry Vinegar Sauce. Roasted Vegetables.
Valrhona Dulce Chocolate Cream with Passion Fruit Coulis & Soft Chocolate Macaron
Chef Kentaro Toril
Trio of Tartare With Vintage Original Sturia Caviar; Marinated Veal in A Tuna Sauce; Norwegian Salmon With Lime Sauce; Garden Vegetables With Hot & Cold Smoked Sturgeon