The first instalment of Savour, Savour Gourmet, ran in May and the third one, Savour Christmas, will run from Nov 17 to 20.

At Savour Wines’ wine market, those with a love of vino can sample more than 400 labels from places such as South America, Spain and Australia.

There will also be masterclasses by notable wine-makers such as England-born winemaker Kevin Judd of Greywacke winery in New Zealand. He was with New Zealand’s Cloudy Bay winery for 25 years and is recognised as one of the pioneer wine-makers in Marlborough, a famous wine region in New Zealand.

Participants can sample back vintages of his acclaimed Greywacke Wild Sauvignon, as well as its debut 2009 vintage.

Another New Zealand winery being represented at Savour Wines is Misha’s Vineyard from Central Otago. It was named by British Decanter wine magazine as one of the top 20 New Zealand wine producers in 2010.

Winemaker Kevin Judd of Greywacke winery will be conducting a wine masterclass. PHOTO: SAVOUR EVENTS

The masterclass will feature its current and older vintages of two grapes – Pinot Gris and Riesling. Each masterclass holds 20 people.

Entry to the wine market is by purchase of wine tasting cards, which will entitle holders to wine tastings, a Savour wine glass and free masterclasses.

The passes can be bought online and cost $15 for a one-person pass which includes 10 wine tastings; or $20 for a two-people pass, which includes 20 wine tastings. Each session is limited to 700 people.

Passes can also be bought at the event and each card costs $10 for 10 wine tastings. The wine glass will cost a separate $10.

A teetotaller? Do not worry. There will also be a Gourmet Village with a cheese room, an oyster bar and food booths which will sell food from different restaurants. Entry to Gourmet Village is free.

At the booths, chef-owners of each restaurant will be whipping up dishes with their young proteges and diners get to vote for their favourite dish.

This voting is part of the DBS Live Your Dream initiative, which kicked off in Savour Gourmet in May. Six finalists picked from the May and next month’s edition of Savour will compete against overseas guest chefs in the November edition of Savour.

The winning chef will receive $25,000 and a fully paid overseas internship in either the United States or Britain. Two runners-up will also receive internship opportunities overseas.

Participating chefs include Samdy Kam and Zap Cheng of modern Asian restaurant The East Bureau at Marina Square. They will showcase two of the restaurant’s signatures – Thai basil pork gyoza ($6) and Cambodian-inspired beef lap khmer salad ($12) – as well as a new dish, spicy tom yam jelly with som tam, salmon sashimi and shrimp ($12).

Chef Kam, who is participating in the event for the first time, says: “The spicy tom yam jelly is a variation of our seafood on tom yam granita dish. For the event, a tom yam jelly can keep better outdoors.”

Head chef Danial Syed and his sous chef Darren Chua of The Study in Keong Saik Road will sell their British fare of Iberico pork scotch egg ($12) with pickled beetroot and red cabbage gel topped with truffle air; and charcoal fish and chips ($12), which is charcoal- battered cod with triple-cooked chips and mushy pea puree.

Chef Chua, 34, who was part of the first Savour event in 2012 representing Russian restaurant Buyan, says: “With the Live Your Dream platform, everyone is motivated to do even better.”

An adapted version first appeared in The Sunday Times on August 21, 2016.

Main Image: Savour Facebook

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