With CNNGo.com calling it “One of the world’s best food festivals”, Savour is back for its fifth year with not one, not two, but three events in 2016.
This gourmet festival strives to “unite the best in food and drink with a wide range of culinary experiences in a specially-curated lifestyle setting”, and we can’t wait to taste what they have in store for us!
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Foodies, unite! The first event coming up this May is Savour Gourmet, which is perhaps the only place where you don’t have to burn a hole in your pocket for restaurant fare. The exclusive creations by award-winning restaurants will be priced at only $6 and $12 for this event.
From the foie gras waffle (a Foie-ffle!) from Artichoke, to tempura and salsa tacos from Salt and Tapas Bar, to the Molecular Xiao Long Bao from Bo Innovation (molecular gastronomy aside, we think it resembles a giant molecule too, or perhaps an egg yolk), there’ll be tons of dishes to try out at Savour Gourmet 2016. And in true fine-dining, restaurant-style, expect quality cocktails and live music to go along with your meal.
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Love Miyazaki wagyu? Truffle cheese? Hokkaido ice cream? Or Russian caviar? As part of Savour Gourmet, Jasons Gourmet Market will bring all these and more with their range of products flown in from across the globe. Highlights include the Alaskan Seafood Bar, the Cheese Room, the Oyster Bar, as well as the biggest collection of chilis you’ll ever find in Singapore.
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Are you excited yet? Mark your calendars and head to Bayfront Avenue from 12 to 15 May to taste all the culinary creations at Savour Gourmet. You may also purchase an Experience Pack which comes with exclusive vouchers and a limited edition goodie bag.
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We’re also looking forward to two other events in the Savour 2016 series later this year – Savour Wines, and Savour Christmas! In the meantime, keep an eye out for updates on the Savour website or follow us on Facebook!
Savour Gourmet Festival
Date: 12 to 15 May
Location: Bayfront Avenue, Singapore 018971
Contact: 6736 1458, [email protected]
Tickets here
(Header image credit: Savour, words by editor)
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