SAVOUR 2013- Gourmet Market

After our wine tasting, we headed to the next session - truffles making. Look so simple to make, yet much patience and practice.

 

 Huay Ling and  Pat

 Chef in action

 Truffles

At Gourmet Market - a collection of producers showcasing top quality goods and produce from around the world.

We had an enjoyable Sunday. Thank you SAVOUR 2013

Savour 2013 - Coffee & Wine

We were given 4 samples of coffee in our entrance into SAVOUR 2013. This was our 3rd cup. My first cup of hot coffee. I had 2 cold ones earlier. Taking a break before we explored Gourmet Market.

 Taking a break

 Enjoying the cup of the warm coffee - I hope I can sleep later at night

After a taste of coffee, we adjourned to the Gourmet market which was bustling with lots of activities. We attended the wine tasting session, giving us a taste of the wines of Germany. We were introduced into the world of German wines, grapes varieties and vine regions. We had 4 types of wine - 2 red wine and 2 white wine to sample.

 

Wine Tasting Session

SAVOUR 2013- Chef Gunther Hubrechsen

After our lunch, we headed for our second masterclass with Chef Gunther Hubrechsen at Gunther's at 2.30pm at Gourmet Auditorium.

 An advocate of 'natural cuisine', Chef Gunther shares his food philosophy at the session

 Seeing how the lobster is cooked alive. Will I ever taste lobster meal again?

 The cooked Lobster

 Fresh Lobster meat

 

 Presentation

Crepes for dessert

Food at SAVOUR 2013

Here we are exploring the food. With our savour dollars and our umbrellas, we went to the different stalls to see the types of food that was sold. My first dish was from Osia. I bought Hokkaido Scallop, Cod Brandade, Verjus, Scallion priced at $14. It was delicious. However such a small portion. Wish we could have more.

 

Huay Ling's Xiao Long Bao ($6) from Bo Innovation. It melts in your mouth

 

With the small portion of food, we need some meat to keep us full. Hence we opted for the meat platter at $30 from Stellar. Tender and delicious. Good choice.

 Having lunch in the rain

 Dessert Time for Huayling

Le Sensation ($8) from L'Atelier de Joel Robuchon. Chocolate for the sweet tooth. The dessert that was my highlight.

 How can I resist my chocolate dessert

 Guess the gal behind the chocolate

 Sakura Pork Belly from Mikuni ($10)

All smiles at her food. Time to attend another Gourmet master class.

SAVOUR 2013 - Chef Andre Chiang

SAVOUR 2013 was truly an experience for me. It was held on 11-14 April 2013 at 1 Republic Boulevard F1 Pit Building and Paddock. One gets to taste the best of food and drink with a wide range of unique activities. Huay Ling and I bought the lunch passes for 14 April (Sunday).

 Our first session was attending the masterclass of Chef Andre Chiang at 1130am in the Gourmet Auditorium.

Chef Andre showcased his techniques in a first ever one time only master class. We witnessed as he demonstrated the new flavours of wild root vegetables in a "Sourcing, Foraging and Sustainability" masterclass at SAVOUR 2013

 

 Simple Presentation

It was raining as we stepped out of the masterclass. Stay tuned to what we had for lunch.

The Wharf at RSYC

 The Wharf was the place we had our lunch at Republic of Singapore Yacht Club on 20 April. It started to rain hence an early lunch was the next option. Indeed with a relaxing setting, it was an enjoyable experience there. There was no GST charge. As a non-member, I had to give my credit card the moment I ordered the food. We opted for local delights.

 Tauhu Goreng ( $6) - Plain. We were expecting the Indonesia style, not the Chinese style.

Gina's plate of Mee Goreng ($8) - Thumbs up. Delicious and nicely fried. Slightly spicy yet it's worth to order the dish.

 

 

 Gina & Pat enjoying our Sunday Lunch

 Pat's plate of Seafood Horfun ($8) - the sauce heighten the taste of this dish. Generous portion of the ingredients.

Our lunch settings for the day

Enjoying life with local delights and great company. Memories are made of these.