How can anyone miss the housewarming party of SAVOUR? Held at their new home at The Promonotory @ Marina Bay, the feel is much akin to the Hong Kong Wine & Dine Festival held last year – by the bay, breezy, bearing a fantastic two-faced view. Now you see Marina Bay Sands, turn your shoulders, and you see the magnificence of the Central Business District. I love the patches of green on the ground; you feel like you are at an overseas food festival.
SAVOUR is all about a congregation of top-quality food and Chefs, including ones who are Michelin-starred. In the compound, not only do you get overly spoiled with choices over a plethora of food and beverages, you also get to attend workshops held by renowned Chefs over the 4 days of event, and shop at Jasons the Gourmet Grocer. This culinary adventures stretches from 5 – 9 March 2014.
Offerings by Stellar includes an Oyster Platter (SAVOUR$120), and a Stellar Signature Selection (SAVOUR$50) comprising Oyster Taster + 1 Meat Platter + Free Chocolate Violette Earth with Strawberry Blossom Sorbet. Chef Christopher Millar (my idol) will also be holding a cooking demonstration on Saturday 8 March, 9.30pm at the Gourmet Auditorium on the ‘Beauty of the Beast’ – the Joys of Wagyu.
1-Altitude Brain Freeze Glacee (SAVOUR$8) :: It’s Happy Hour at the Stellar booth between 6-7pm and 9-10pm. If you are in a foursome (or not, because we know how alcoholic one can easily become), you are just in time for a buy-3-get-1-free indulgence. Pictured is a refreshing start to the evening with a mix of Belvedere Vodka, Grand Marnier, Pink Guava Juice & Orange Juice.
Meat Platter (SAVOUR$36) :: Similar to that of last year’s, Stellar strikes back with its signature and undisputedly one of the best meat platters you can find around. Besides your Kurobuta Pork Crackles with dijon mash, you have your Smoked Wagyu Rib Eye that is cold-smoked before being roasted to for 4 hours, resulting in slices of rarer-than-usual treasured rib eye with its moisture still in tact. And not forgetting the Braised Black Angus Short Rib with soy caramel, that is braised for 24 hours – luscious and most succulent and tender chunks of short ribs that is delicately firm. The meat was evidently top class quality, and the open ‘kitchen’ concept enhances the entire outdoorsy experience.
Altimate Kobe Burger (SAVOUR$18) :: This year, they have a limited edition Altimate (love the wordplay) Kobe Burger, implying that they only have 20 pieces per session. Thus far, it has been a hot favourite and sold out in the first hour or so. If I were you, I would check out the booth first before anything else, grab hold of it, walk around the Promonotory and wave it around condescendingly. The white sesame bun is toasted to perfection with edges of crispiness, and smeared with sweet tomato jam, enveloping Kobe Beef of marbling score 5 with a complementary layer of ice berg lettuce.
If you have not got your tickets, you might end up disappointed as the tickets are selling really fast. Check out SAVOUR 2014 website for more.
Special gratitude to Shasi and the HEAT team, and Chef Christopher Millar and the Stellar @ 1-Altitude’s team for the hospitality.
Photos and video by Kathleen.