Marching on their stomachs

SINGAPORE’S GOURMETS were joined by foodies from all over Asia earlier this month as the 2015 edition of the Marina Bay Sand’s Epicurean Market returned to the Sands Expo and Convention Centre with an extravagant showcase of food, fresh produce and cocktails.
Running from noon until late, the culinary revelry of the Epicurean Market extended the city state’s birthday celebrations by diving deep into Singapore’s favourite pastime – eating. The Sands Expo and Convention Centre was transformed into a massive food hall with stalls and booths filled with delectable, premium dishes and comfortable sitting areas for patrons to kick back and savour their selections.
A highlight of the fest and introduced for the first time this year was the After Party, which ran from 9pm through 1am. While most stalls finished packing up for the day, a pop-up shop manned by chefs who had previously worked at the resort was busy opening, serving fun late-night bites to the sounds of a live DJ set. Guests could head to The Bar and sip on handcrafted cocktails made by mixologists at celebrity restaurants.
For many visitors, the preferred hangout was the “celebrity chef area” where globally renowned chefs set up sophisticated, stylish stalls to present their food. The energetic marketplace of international flavours saw the debut of another celebrity chef restaurant – Spago by Wolfgang Puck – in a sneak preview ahead of its official opening. Spago is Puck’s second establishment in Marina Bay Sands after CUT and the restaurant’s first venture in Asia.
Epicurean Market 2015 also featured internationally acclaimed Singaporean chef Justin Quek, Los-Angeles based nomad chef David Myers, “Queen of Brunch” Nancy Silverton as well as Tetsuya Wakuda of Waku Ghin.
“After last year’s phenomenal reception, Waku Ghin is serving an expanded list of exquisite pastries, alongside our signature food and exclusive sake,” Wakuda told XP.
“For me, Epicurean Market is not just another food festival – it’s a unique gathering where we can interact with our extended family of fans and suppliers. Each year, it amazes me how food can bring people together to create happy memories. This year is no exception.”
Award-winning Australian chef David Thompson, whose Asian inspired restaurant, Long Chim, has just opened at Marina Bay Sands added, “It’s come around, once more. Like last year, it’ll be fun. And like last year too, it will be a delicious adventure.”
It was, indeed, great fun for those who enjoy eating. The food marathon sent guests from booth to booth, nibbling on savouries and sweets in between chatting with the chefs.
Over at Diageo’s Bar and Whisky Lounge, guests were treated to exquisite handcraft cocktails concocted by world-class bartenders, while whisky lovers were lured into plush leather armchairs with a series of fine single malts and blended whiskies.
“Customers nowadays know what to expect from a plate of steak or a bowl of noodles and we have to fulfil or exceed even their wildest expectations,” noted veteran chef Christopher Christie of Marina Bay Sands.
“We are also seeing vegetables like kale and cauliflower come back into trend. Of course, much depends on what you do with them but it is easy enough to turn them into something wonderful. As for we chefs, we are more conscious of the need for sustainability. We’re really looking to the future in a different way, or at least trying to. For example, where do the fish come from? Is the species being overfished? How much |perfectly good food ends |up in the garbage at the end of the day? It may not be easy, but it’s an important thing to do, or at least to consider.”