The biggest culinary event this week in Singapore will be SAVOUR 2016 which runs from 12 to 15 May at Bayfront Avenue next to Marina Bay Sands Exhibition Centre, and cognac house Martell will be present to showcase a multi-sensory gastronomic experience for attendees.
As the “Official Cognac” of SAVOUR 2016, Martell will be presenting L’Espace Martell, where “Demon Chef” Alvin Leung of Hong Kong’s three Michelin-starred Bo Innovation and his protégé Eric Chong, winner of the first MasterChef Canada, will demonstrate their culinary prowess at Martell’s own space in the culinary exhibition. Chef Leung will be prepping his signature Molecular Xiao Long Bao, available only with purchase of the SAVOUR Experience Pack, while Chef Chong will serve his Asian-inspired dishes that are made to pair particularly well with Martell cognacs. The Martell bar will serve up Martell cognacs and exquisite cocktails, complementing the haute cuisine presented in the Martell space.
Visitors at SAVOUR are also welcome to attend Alvin Leung’s masterclasses held daily at the Martell space.
Martell Projects: Chef
Martell will also be presenting Martell Projects: Chef, a special gastronomic platform to discover Martell’s first-ever “Ambassador Chef”. Part of SAVOUR’s Emerging Chef Singapore 2016, Martell Projects: Chef will be held across three editions of SAVOUR this year, picking three finalists from this week’s SAVOUR Gourmet and SAVOUR Wines in September later this year that will see them competing in a final showdown at SAVOUR Christmas in November.
Competing young chefs will be challenged to create original dishes that pair best with Martell Cordon Bleu. The winner, picked by Chef Alvin Leung and a panel of other culinary experts, will win a two-week apprenticeship with Martell Resident Chef Eric Danger at Martell Chateau de Chanteloup in Cognac, France, as well as a cash prize of S$10,000 for his restaurant.
The chefs competing in this round of Martell Projects: Chef include Allen Tan from Saveur Art, Jonathan Lee of Artichoke (pictured above with mentor and Artichoke owner-chef Bjorn Shen), Michael Yeong (Lower East Side), Ronald Li (Salt Tapas and Bar), Tommy Kim of CATO, and William Lai (Buona Terra).
Martell Gourmet Passport
Martell will also be introducing the Martell Gourmet Passport at SAVOUR 2016, which entitles the “passport holder” the opportunity to vote for their favourite dishes and help select the winner of Martell Projects: Chef. They will get a complimentary tasting portion of Martell Cordon Bleu when they try one of the dishes in Martell Projects: Chef, with additional tastings of Martell Cordon Bleu available at $6 each.
You can sign up for the Martell Gourmet Passport here.
“Martell is proud to be the Official Cognac of SAVOUR 2016. The series of SAVOUR festivals is a wonderful way for us to present Martell’s perfect union with gastronomy and French Art de Vivre to the local audience throughout the year,” says Ms Kyung Min, Director of Marketing, Pernod Ricard Singapore. “We are also thrilled to join SAVOUR in their support for emerging chefs in Singapore. Through Martell Projects: Chef, we celebrate young creative talents and discover tomorrow’s leading lights of the industry.”
SAVOUR 2016 is open to the public.
