Horrific queues for this fastfood joint and we decided to
join in the fun – at least 20 minutes in queue that barely moved because there
was only one person manning the counter.
Buzz away, please. Not so fastfood afterall.
6 pcs Combo ($9.95)
A choice of wings and drumlets for this saucy dish. Somewhat
like prawn paste chicken only stickier and truly asian in taste. What is the
fuss here? Perhaps the extra crispy skin and that is about it. I would have
been more satisfied with juicy IKEA wings.
Chicken Burger Meal
Another head scratching ordeal – what is the great deal?
None too fancy, Double McSpicy would have trumped this for spice and juice and
may I add, size.
SAVOUR is back! One whole year of anticipation and it’s
finally back with a vengeance. The team kindly put together a launch and sneak
peek into what to expect in April!
Hilarity is having the invite sent to my place in a box and
the blur one at home thought it was cake and sent it into the fridge. Yes, my
invite was well chilled when I received it but amongst other things, there was
an apron – for hands on sessions!
The event was held at Fairmont’s Ballroom, a really intimate
affair yet a great teaser of what to expect in the coming months.
Nespresso is the main sponsor of SAVOUR 2013 and we were
treated to a round of drinks to kickstart the night.
Bartender hard at work.
Happy hour at their counter
with a sexy Roma Espresso Martini topped with coffee beans – somewhat meant for
both the ladies and men without being too pretty-please-kind-of-sweet.
non alcoholics, there are honey cooler and almond cream coolers. Both were
laced with caffeine and were really delightful!
Mini tiramisu shooters to prep us for the interactive session ahead.
The first hands on session involved making my first tiramisu
under the guidance of Chef from Prego. Such is an honour learning from an
Sponge cake to replace fingers.
Ready to cap.
Simply made under 5 minutes, here’s me and my pretty tiramisu! These tasted really good - creamy and lethal.
Chef Moon Kyung Soo from Mikuni was perhaps the maindraw of
the night with his presentation of three specially prepared dishes for the
event. Since the days of Inagiku, it was high on the list and when it was
replaced with a Korean Chef doing Japanese, I had my reservations somehow.\
Egg dishes in egg shells seem to be a popular item on most
menus – at least in SAVOUR 2012, this was common sight. Mikuni presents their
interpretation with froth, served lukewarm it was all of beautiful flavours put
The day’s fresh catch – carpaccio with a dash of
ingredients. All of fresh and tangy. I could have eaten this elsewhere but the
novelty of opening a can to uncover the ingredients is still fun! These are
canned 30 minutes before being sold so fret not about freshness.
Guess what's baking!
Belly Shio Gama Yaki
Quiver with delight at the mention of this impeccably well
executed dish. Absolutely melt in my mouth awesome, the caramelized layer was
just too good. I would seriously consider this the wagyu of all pork bellies! I
only wish the lotus leaf is part of the dish!
Jason’s Market Place has 175 types of cheeses from around
the world and they will be bringing in fusion cheese for the event – think
wasabi cheese from USA!
We had a good selection of six cheese to taste and each
was as delicious. In the short interaction, we were told that cheese producers
make up to 1 million euros a year (I want to be a cheese famer!) and the taste
of cheese changes throughout seasons – acorns make up for a nuttier taste in
winter as opposed to a diet of grass and water.
Sticky balsamico that went so well with cheese.
Tired of soda losing gas after being left out for an hour? Ever dreamt of a fizzy drink that could remain fizzy the way champagne remains bubbly? Visit SodaStream's booth!
Mind boggling range of flavours.
Soon to be launched.
Make your own soda literally with this newly launched machine that pumps in gas to the tunes of two farts or a gentle whistling by a penguin shaped machine. From 40 cents per litre, one can only imagine how much profit the bigboys are making. Nonetheless, this is great fun and innovative too!
New addition this year!
Phoon Huat brings cake making to a new high – just shake for
all of 10 seconds and the batter is ready to bake! Great for amateurs like me!
There will be cake decorative classes during the show – great for kids!
Introducing Shake and Bake!
Completed works of display.
Here's my companion's decorated cupcake - love the shimmer!
Not only for wine connoisseurs, there is an interactive
corner for the interested to concoct your very own preferred taste – take a
swivel from merlot, chardonnay and carbernet sauvignon.
This year's event will take place from April 10 - 13, mark your calendars because I've marked mine down!