SAVOUR 2015—Savour returns, from 26 to 29 March 2015, at the F1 Pit Building!
In conjunction with Singapore’s golden jubilee (SG50), the fourth edition of this grand gourmet food festival will feature a good portion of Singaporean chefs—such as Bjorn Shen, Douglas Tay, Huang Ming Tan, Han Liguang, Malcolm Lee, Sufian Jain and Anthony Yeoh—amidst their international, award-winning lineup.
Look forward to over 50 specially curated, signature dishes by participating chefs and restaurants, as well as a dedicated 10,000 sq-foot Wine Section featuring 150 over wine and sake labels, and a 22,000 sq-foot Gourmet Market where you’ll be able to find items like fresh oysters from around the world to unique cheeses and amazing cuts of meat.
[GIVEAWAY] To celebrate the return of Savour, we’re giving away 2 pairs of SAVOUR 2015 tickets!
1 pair for the Thursday (26 March) dinner session, and another for the Friday (27 March) dinner session.
Each ticket comes with $30 Savour Dollars to spend at the event.
All you need to do is to:
Step 1 – LIKE Savour and Six&Seven on Facebook
Step 2 – LIKE and SHARE (publicly so we can track) the posting on our Facebook
Step 3 – Name 1 participating/presenting chef who is representing Singapore at SAVOUR 2015 under the comments of our Facebook entry
HINT: You can find the answer below!
Closing Date: 7 March (Saturday) 23:59.
Winners will be announced 8 March (Sunday) 12pm on Facebook.
SAVOUR 2015 SESSIONS
Thursday, 26th March 2015 | Dinner from 5.30pm to 10.30pm | $65
Friday, 27th March 2015 | Dinner from 5.30pm to 10.30pm | $65
Saturday, 28th March 2015 | Lunch from 11.30am to 3.30pm | $60
Saturday, 28th March 2015 | Dinner from 5.30pm to 10.30pm | $65
Sunday, 29th March 2015 | Lunch from 11.30am to 3.30pm | $60
Sunday, 29th March 2015 | Dinner from 5.30pm to 10.30pm | $65
Tickets are available at SISTIC, each with credit of $30 Savour Dollars to spend at the event. Early bird tickets are available from 1st to 28th February 2015. For more information, please visit www.savour.sg.
SAVOUR 2015 PARTICIPATING CHEFS AND RESTAURANTS
Alvin Leung, Bo Innovation, 3 Michelin Stars (Hong Kong)
Beppe De Vito and Andrea De Paola, &SONS (Singapore)
Bjorn Shen, Artichoke (Singapore)
Christopher Millar, Stellar@1-Altitude (Singapore)
Claudio Sandri, Spathe Public House (Singapore)
Damien Le Bihan, L’Entrecote, &Made, Bumbo Rum Club, Forlino and Sabio Tapas Bar (Singapore)
Daniel Clifford, Midsummer House, 2 Michelin Stars (United Kingdom)
Douglas Tay, Osia (Singapore)
Emmanuel Stroobant, Saint Pierre (Singapore)
Frederic Faucheux, Ku De Ta (Singapore)
Henrik Yde, Kiin Kiin, 1 Michelin Star (Denmark)
Huang Ming Tan, Park Bench Deli (Singapore)
Jean-Philippe Patruno, UNA @ Rochester (Singapore)
Luke Burgess, Garagistes (Australia)
Riccardo Catarsi, Il Cielo (Singapore)
Yohhei Sasaki, Forlino (Singapore)
SAVOUR 2015 PRESENTING CHEFS
Andre Chiang, Restaurant Andre (Singapore)
Anthony Yeoh, Cocotte (Singapore)
Daniel Ballis, Moosehead Kitchen Bar (Singapore)
Daniel Chavez, Ola (Singapore)
Han Liguang, Labyrinth (Singapore)
Malcolm Lee, Candlenut (Singapore)
Ryan Clift, Tippling Club (Singapore)
Sufian Jain, Ember (Singapore)