Top 5 Eats at Epicurean Market 2015


Epicurean Market is back! This year, it promises to be a bigger and better affair. With so many delicious choices, I made the sacrifice yesterday on the opening day of the three-day event and tried almost everything (yes, really). Here are my top five eats:

Waku Ghin’s Toro Tuna Set

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Photo © Katherine Goh

The truth is I strongly encourage you to eat everything on Waku Ghin’s menu. The crowd pleasers include Waku Ghin’s signature marinated Botan shrimp with sea urchin and Oscietra caviar, and grilled rolled Ohmi wagyu beef. However what stole my heart this year is the toro tuna set. The toro tuna is lightly brushed with soy, and served with preserved lemon rice and fresh Shizuoka’s wasabi. The fragrant citrusy note from the preserved lemon complements the tuna which melts in my mouth. It is a bowl of comfort.

Adrift’s King Crab Melt

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Photo © Katherine Goh

Opened earlier this year, Adrift by Chef David Myers creates a buzz with the celebrity chef’s unique take on Asian cuisines, combining the flavours of the East and West. Despite being one of the new kids on the block, Adrift stands out with its signature King Crab Melt. Sandwiched between the Pain de Mie bread are just Alaskan king crab and pimento cheese – the jalapeño and homemade pickle add that extra kick and bite. Simple yet amazing.

RISE® Beef Kalbi and Kimchi Salad Burger

Photo © Katherine Goh

Photo © Katherine Goh

At the Epicurean Market, Marina Bay Sands’ in-house restaurant RISE also belts out some outstanding food. Helmed by Chef Christopher Christie, you get a taste of local cuisine like lobster laksa, and also dishes from around the world. The one that impresses me the most is his beef kalbi and kimchi salad burger. The beef is tender, sweet and salty while the kimchi is slightly spicy and sour – it is umami in a bite.

Spago’s Sweet Corn Agnolotti with Summer Truffles

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Photo © Katherine Goh

Making its debut at the Epicurean Market, Spago gives us a sneak peek on what they have to offer when they open later this year – seasonal Californian cuisine with a global twist. When I was at Epicurean Market, Spago had one of the shortest queues, however it does not mean the food is not great. Their sweet corn agnolotti with summer truffles is simply divine. The sweet corn filling is creamy and smooth, and the truffles just up its richness.

Sky on 57’s Cauliflower Espuma with Oscietra Caviar and White Chocolate

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No expense is spared at Sky on 57 – Chef Justin Quek continues to serve some of the finest and decadent dishes at the Epicurean Market. Among them, the deceptively plain looking cauliflower espuma packs a lot of punch. The whipped creamy cauliflower is paired with the salty Oscietra caviar and sweet white chocolate, giving your taste buds different flavours and textures. Each mouthful is a surprise.

If you want to meet celebrity chefs, or are someone who simply loves good food, put on your eating pants (or skirt) and head to Epicurean Market.

What: Epicurean Market

Where: Sands Expo and Convention Centre, Basement 2, Hall D & E
When: 14 – 16 August 2015

Tickets: Tickets are priced at S$28 per person for a three-day pass, tickets include a complimentary pair of Schott Zwiesel red wine glasses (worth S$38), access to the After Party and an exciting line-up of master classes by chefs and pastry chefs, food and drink demonstrations by sommeliers, wine producers, mixologists and various industry experts.

Snap and Tag #epicureanmarket Instagram Contest

Share your most Instagrammable moment – creative images of your food, of celebrity chefs, of masterclasses … or simply snap a photo of yourself at the Farmer’s Market! You will stand a chance to win an exclusive experience for two at the Cheese and Chocolate Bar! Submit your entries by using the hashtag #EpicureanMarket and tagging Marina Bay Sands; Instagram accounts should be public. Contest ends on 16 August 2015. Terms and conditions apply.


About Author

Mandy believes cooking should be simple and fun, without any fancy tools. (She counts her KitchenAid and oven to be her fanciest.) She also chronicles her food journey at her personal blog.

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