GUCCI OSTERIA – KARIME LÓPEZ
Karime López went to Paris to learn French to prepare for art college in France, and instead discovered the pastries and cuisine of the city, which inspired her to go to cooking school in Spain for three years. Returning to her birth country of Mexico, Karime began working in the kitchen of famed restaurant Pujol, followed by experiences in Japan’s Ryugin and Osteria Francescana. The chef runs the kitchen of Gucci Osteria da Massimo Bottura, creating dishes she helped Massimo Bottura design.
What is SAVOUR all about?
The SAVOUR concept remains the only one of its kind in Singapore; a relentless pursuit to unite the best in food and drink with a wide range of unique activities that is accessible to all.
Over 16,000 foodie comrades gathered at SAVOUR’s alfresco event venue last year to indulge in Michelin star and award winning cuisine from Singapore and around the world. The line-up of restaurants will feature over 50 signature dishes will be on offer for you to create your very own culinary adventure.
The event venue also includes a gourmet market showcasing a plethora of food and drink exhibitors, celebrity chef masterclasses, a hands-on cooking studio, wine workshops and other themed areas. All workshops, tastings and demonstrations are conducted by renowned experts and are complimentary, on a first-come first-served basis.
“One of the world’s best food festivals!”
– Chef Jason Atherton, Pollen Street Social, 2 Michelin stars
Michelin Stars and award-winning restaurants! Get up-close and personal with over 20 acclaimed chefs from here and around the world. Explore the main SAVOUR Village to be served by some of the best chefs in the world.
Go on a tasting trail and sample over 50 signature dishes from S$6 to S$18. Create your own culinary journey and taste the world with a trendy appetiser from Denmark, followed by a main course from Italy, and finish off with a traditional British dessert!
Learn tricks of the trade from culinary geniuses of the world at FREE chef masterclasses and cooking demonstrations. SAVOUR 2014 will give everyone the opportunity to immerse in an inspiring behind-the-scenes experience with their favourite chef.
Visit the Market at SAVOUR 2014 and shop for top quality ingredients and produce. Connect with an entire ecosystem of quality brands, food and wine producers, and attend live workshops, and demonstrations with FREE sampling sessions.
Tickets are a steal at $45 for lunch and $65 for dinner – PLUS every ticket comes with $30 SAVOUR Dollars to use at the event.
Sessions are of limited availability so get your tickets while you can!
Who is in town this year?
SAVOUR is proud to present a brand new line up of amazing chefs. To keep things exciting, we are also mixing it up by featuring a different line-up of chefs on weekdays and weekends. |
International Chefs
Still craving your favourite SAVOUR dishes?
featuring their SAVOUR signatures and much more.
*not inclusive of SISTIC booking fee
SAVOUR Prix Fixe Menu
by Chef Emmanuel Stroobant
*not inclusive of booking fee
with Sweet & Sour Sauce
—
Crab Meat Pumpkin Soup
—
Roast Australian Baby Lamb Ribs
with Five Spices
—
Claypot Beancurd in Spicy “Mapo” Sauce
—
Garlic Brown Rice with Egg White
and Assorted Mushrooms
—
Lemongrass Gelo with Lime Sorbet
Blue Lotus
31 Ocean Way, #01-13 Quayside Isle, Singapore 0983875
tel: 8339 0880 Opening Hours
Lunch: Fridays – Sundays
11.30am to 3pm (last order 2.30pm)Dinner: Mondays – Sundays
6pm to 10pm (last order 9.30pm)Closed on Tuesdays
Dress code: Smart Casual
BYOB Policy
*Corkage charge $50++ per bottle
*1-For-1 Policy (Purchase a bottle of wine or champagne from us and corkage charge for a bottle of BYO will be waived)
The Disgruntled Chef
SAVOUR Prix Fixe Menu | INFORMATION TO NOTE The Disgruntled Chef Closed Mondays BYOB Policy |
FORLINO
SAVOUR Prix Fixe Menu | INFORMATION TO NOTE Forlino 1 Fullerton Road, One Fullerton, #02-06, Singapore 049213 tel: 8690 7564 Opening Hours Lunch: 12PM to 2.30PM Dinner: 6.30PM to 10.30PM DailyDress Code: Smart Casual |
FAQs
Any questions?
Event Information
SAVOUR is Singapore’s largest gourmet food festival, with four days featuring the finest food and drink, expert master classes, live demonstrations, fun workshops and culinary shopping, all in one special purpose-built location.
SAVOUR will be held at The Promontory@Marina Bay.
The Savour Gourmet Village and Gourmet Market operate at these times:
Lunch session (weekdays): 1130hours – 1530hours
Lunch sessions (weekends): 1100hours – 1600hours
Dinner sessions: 1700hours – 2300hours
How can I be updated on the latest on SAVOUR?
We regularly update this website, our official Facebook page, and Twitter site. Do check back on any of these networks for the latest on SAVOUR 2014 or sign up with your email at the bottom of the page to be on our mailing list.
How do I sign up for the newsletter?
To sign up, submit your email address in our sign up box at the bottom of the page.
I have a press enquiry, who do I contact?
Our SAVOUR PR representative will answer any press enquiries.
Will the event be cancelled if it rains?
SAVOUR is a rain or shine event. In case of rain, there are covered areas within the venue and ponchos will be provided for attendees.
Can I bring my own food and/or drink?
No outside food is permitted within the festival grounds.
Are pets allowed?
No pets will be allowed within the event venue, except for guide dogs.
Can I leave the event venue and come back in?
Yes, you may leave the site and return during the session you have bought tickets for. For example, if you have bought a Friday Lunch session ticket, you will be able to leave and return between 1130hrs and 1530hrs only.
Will there be ATM facilities on site?
Only credit card facilities are available onsite. ATM and cash withdrawal facilities are located at the nearby office buildings and shopping malls.
Is there a dress code?
Come as you are, there is no dress code for SAVOUR attendees! As this is an outdoor festival, you are encouraged to wear light clothing and comfortable footwear.
Is smoking allowed in the premises?
Smoking is allowed at the designated smoking areas ONLY.
Is photography/videography allowed?
Photography and videography is allowed throughout SAVOUR except during Chef masterclasses at the Gourmet Auditorium.
Ticketing Information
Where can I buy my tickets?
Tickets can be bought online at our website or at any SISTIC counters island wide.I have a promo code, how do I buy tickets?
If you have a promo code, please select the appropriate option on the online ticketing page, and key in your promo code before purchasing your tickets.Do children aged below 6 years of age require a ticket to attend?
Children below the age of 6 years gain complimentary access to SAVOUR 2014 for LUNCH SESSIONS ONLY and must possess a valid entry ticket for dinner sessions. There are no concession tickets for children.Are there any age limits?
No, everyone is welcome!
Are there any promotions or discounts for bulk bookings?
Yes, group booking specials apply for regular tickets. Please contact us at 6736 1458 for more information and group ticket purchases.
Are the tickets transferable?
If you are unable to attend, you may pass on the tickets to your friends and family. However, please note that tickets become non-transferable when they have been used to enter the festival grounds.
SAVOUR Dollars
SAVOUR Dollars are the official currency of Savour 2014. S$1 = 1 SAVOUR Dollar. Use these SAVOUR Dollars to purchase dishes from the restaurants, drinks at the bars and products at the market.
Yes, credit card facilities are available for you to purchase SAVOUR Dollars onsite. ATMs and cash facilities are available at the nearby office buildings and shopping malls.
Will I be able to exchange any leftover SAVOUR Dollars at the end of the day?
SAVOUR Dollars are sessions specific and are non-refundable and cannot be exchanged for cash.How much are each of the signature dishes at the Gourmet Village?
Dishes cost from $6 to $18 SAVOUR Dollars.
What kind of food can I expect?
You will be able to choose and sample from over 60 signature dishes from 20 award-winning international chefs from as far as South Africa, Denmark and France.
Am I guaranteed the dish of my choice at the Gourmet Village?
In order to ensure a high quality of food, and to encourage the discovery of the myriad of culinary tastes on offer, each chef/restaurant will only serve limited portions of their signature dishes. As purchase of tickets does not guarantee the tasting of all your preferred signature dishes, you are encouraged to come early to fully enjoy the Savour experience.
How much are the items at the market?
The prices for products at the market vary per exhibitor.
Master classes and culinary activities
No. Access to all complimentary public master classes, workshops and demonstrations is included in every ticket on a first-come-first-served basis, subject to capacity.
All culinary workshops, celebrity chef master classes and workshops are FREE for all ticketholders.
Master classes are held in the 200-seater Gourmet Auditorium, with seats available to ALL ticketholders on a first-come-first-served basis, subject to capacity.
James Knappett
Bubbledogs, London, UK
Voted one of Britain’s Most Influential Men by GQ Magazine, James Knappett is the new “it” chef in London with the hip Bubbledogs&, serving up gourmet hotdogs with grower Champagne.
Voted one of Britain’s Most Influential Men 2013 by GQ Magazine, James is one of the UK’s most talked about chefs at the moment.
With an exceptional resume and references from some gastonomy legends like Thomas Keller (Per Se,
3 Michelin stars), Rene Redzepi (noma, #1 on the Worlds Best List 2012, 2 Michelin stars), Gordon Ramsay (Royal Hospital Road, 3 Michelin stars) and Marcus Wareing (Marcus Wareing at The Berkley, 2 Michelin stars), the foodie community was aflutter when James ventured out with Bubbledogs& and broke all the rules.
Henrik Yde
Kiin Kiin
Copenhagen, Denmark
1 Michelin Star
From the birthplace of culinary institutions such as the the world’s best restaurant, noma, comes a Danish chef doing the truly unexpected – Thai cuisine. Kiin Kiin is first Thai restaurant in the world to be awarded a Michelin star.
Henrik’s interest in Thai food was born during his four year stay in Thailand starting in 2000 where he worked his way through Asian restaurants, collecting recipes and learning hands-on the secret of Asian cooking.
Mark Best
Marque, Australia
2 Hats, Chef of the Year
Restaurant of the Year
Boasting incredible technical skills and a philosophy that never compromises on quality, Marque Restaurant has been featured on practically every food guide in Australia as one the best in the country. Voted Chef of the Year by Sydney Morning Herald, Restaurant of the Year by TimeOut Sydney and of course the coveted Chef Hats recipient, we are really looking forward to what Chef Mark has to offer.
Mark Best started by discovering the stoves accidentally and ended up becoming an unquestionable symbol of the new Australian Cuisine. His perseverance and his ‘eternal dissatisfaction’ (as he calls it himself) are the vitamins for his spectacular personal development.
Mark Best started his working life as an electrician in the gold mines of Western Australia before starting his culinary career at the age of 25. He commenced an apprenticeship at the Macleay Street Bistro, Potts Point, in 1990. This was the beginning of his passion for French food. In the fourth year of his apprenticeship he was awarded the Josephine Pignolet Award for ‘Best Up and Coming Chef’ in NSW.
‘Few Chefs have stayed at the front of contemporary cuisine with such consistent results’
Australian Gourmet Traveller 2014 Guide
