First of its kind, the SAVOUR Festival kicked off in Singapore from 31 March – 1 April. Housed within one purpose-built venue, the SAVOUR festival aims to unite the finest food and drink with expert master classes, live demonstrations, fun workshops and culinary shopping in an event. There is the alfresco Gourmet Village teeming with award-winning restaurants helmed by celebrity chefs, a bespoke indoor Gourmet Auditorium complete with a state-of-the-art kitchen where culinary master classes are held, and a Gourmet Market that boasts an international showcase of artisan food and drink exhibitors.
Chef Douglas Tay
Multi-award winning chef Douglas Tay has won several gold medals at the Culinary Olympics and Western Australia Oceanafest 2009, and clinched second place at the Asian finals of the WACS Global Chefs Challenge 2009. Most recently, Chef Tay has led Osia to bag the title of Best New Restaurant awarded by CNNGo and earned a ranking in Singapore Tatler’s Best Restaurant Guide 2011. His novel out-of-the-box culinary ideas and use of only the freshest ingredients continually amaze Osia’s patrons with dishes of extraordinary flavours and colours.
Chef Emmanuel Stroobant
Emmanuel Stroobant has trained under top chefs, including Michelin-star recipients. Driven by a deep passion for food, Stroobant elevates the diner’s experience by designing his menus to reflect the four seasons and the distinct atmosphere under the Emmanuel Stroobant Group evokes.
Chez Dominique, Finland
Chef Hans Valimaki
Owner of two Michelin star restaurant Chez Dominique, multi-award winning chef Hans Valimaki is recognized for his avant-garden French and Nordic cuisine inspired by fresh Finnish produce. Surprising his patrons with new menus daily, Chef Valimaki’s innovative creations are reflects in the restaurant’s tasting menus and his numerous cookbooks.
Central Restaurante, Peru
Chef Virgilio Martinez
Chef Virgilio Martinez’s gastronomica hotspot Central Restaurante in Lima has received critical acclaim since its opening in 2010. A Le Cordon Bleu graduate, Chef Martinez has worked in restaurants in London, New York, Singapore and Spain. Using molecular cooking techniques, Central’s menu reflects his Peruvian roots and inspirations from around the world, with delectable dishes that are also visually and texturally interesting.
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