Sunday, August 16, 2015

Grazing Around Marina Bay Sands' Epicurean Market 2015

This year's Epicurean Market opened in style as celebrity chefs arrived on roaring Harley Davidson bikes followed by a Champagne toast. Huddled together for a group photo were (from left to right) Christopher Christie, Executive Chef of Marina Bay Sands; Tetsuya Wakuda of Waku Ghin; David Thompson of Long Chim; Nancy Silverton of Osteria and Pizzeria Mozza; Justin Quek of Sky on 57; Tamir Shanel, MBS' vice president of food & beverage; David Myer of Adrift; Hide Yamamoto of Hide Yamamoto.

With booths serving signature dishes of the many celebrity chef restaurants in MBS, a gourmet market with cheeses and fresh vegetables, and a wine area offering tasting samples, the Epicurean Market promised the ultimate weekend of gourmet pleasures. Entry tickets were sold at $28 for a 3-day pass and included a pair of Schott Zwiesel red wine glasses (while stocks last).

Among the celebrity chef restaurants, the ever-popular Waku Ghin drew a long line of people queuing for its dishes. I really enjoyed the Marinated Botan Shrimp with Oscietra Caviar ($25) which boasted fresh flavours of the sea, and the Grilled Rolled Ohmi Wagyu Beef with Fresh Wasabi from Shizuoka ($24). Certainly not cheap but it was a relatively affordable way to try these dishes without having to dine at the restaurant.

Participating at Epicurean Market for the first time was Hide Yamamoto. Here's his beautiful Chirashi Sushi ($12).

Also a first at this year's edition of the event was David Myers of Adrift. He was at hand dishing out his Californian Heirloom Tomato Toast, Vanilla, Turmeric ($10)- summery colours with fresh, sweet flavours and a slightly crunchy texture. 

One of my personal favourites was Adrift's King Crab Melt, Pimento Cheese, Bread & Butter Pickles ($15). It was a medley of rich, savoury flavours, succulent chunks of king crab and a pleasant tartness from the pickles that balanced the dish.

Wine pairing tips were also at hand to cater to those who would like a glass or two thousand with their food. Perhaps one of the most underrated booths was MBS's very own Rise. They served up a flavoursome Beef Kalbi & Kimchi Coleslaw Slider ($9), lemak Lobster Laksa ($8), and a tasty Fish Taco, Kale & Avocado Salad ($7).

Also spotted at Epicurean Market was this particular celebrity though I don't think he's a chef. Moohehe.

Over at The Coffee Bean & Tea Leaf's booth, an SG50 Singapore blend featured a green tea with orchids. It was soothing with sweet floral notes. 

Swiss Butchery offered very good value for mooney with their $4 sausages and $6 Japanese Matsusaka Wagyu. I went for thirds. Moohehe.

Thirsty after all that food and alcohol? The FIJI Water Mocktails ($10 each) offered a mooch welcome respite. Created by some of Singapore's top bartenders like Lucas Swallows of MBS, Jay Gray of Long Chim and Kamil Foltan of Tippling Club, these FIJI Water mocktails were made using FIJI Water for a clean finish. All proceeds were donated to The Straits Times School Pocket Money Fund!

Here's Lucas Swallows demonstrating his FIJI Water mocktail, the Lemongrass Ginger Lemonade, at a private showcase. Loved the refreshing, citrusy flavours.

Then it was time for moore food. Moohehe. Black Cow is a pretty smart business, churning out two products from its milk- a flavourful, nutty cheddar and a smooth vodka with a creamy finish. Yes, vodka made from milk! The curds are used to make the cheese while the whey is fermented into a beer before being distilled into vodka.

Besides wining and dining and shopping, attendees could also go for culinary masterclasses to learn recipes and pick up a tip or two. Here's one of the classes with celebrity chefs Nancy Silverton and David Myers.

It was fun bumping into so many foodie friends at Epicurean Market! Nothing better than good company with good food and drinks. :)

Thank you, Amy of MBS and Ivy of Food News PR for having me down for the Epicurean Market and FIJI Water Mocktails respectively.

Epicurean Market
14 to 16 August 2015
Sands Expo & Convention Centre

Chew On This: Can't wait for it to be back next year!

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