5 things you shouldn’t miss at the Marina Bay Sands Epicurean Market
Foodies, listen up
Get your fat pants ready and let the feasting begin
When Marina Bay Sands organises a food festival, they go all out. From 14 to 16 August 2015, there will be more than 20,000 oysters shucked, 20 kg of caviar slathered on blinis, and 15,000 pizzas fired up in the oven for hungry diners. With so much to feast on, we suggest you head into the festival grounds with a game plan so you load up with only the most worthy calories. We've rounded up five things you shouldn't miss:
Feast on dishes from top chefs
Fancy some squid ink pasta topped with sea urchin and fresh crabmeat from Osteria Mozza? We'd have seconds if we weren't saving stomach space for the grilled Ohmi beef from Waku Ghin and delicate pastry creations from Chef Tetsuya Wakuda. Those craving a greasy treat should go straight for David Thompson's deep-fried chicken given a tangy twist with plum sauce.
Strap on your dancing shoes for the after party
This year's edition of the Epicurean Market will run a little later than usual on 14 and 15 August. On those nights, an After Party taking place from 9pm till 1am will serve up late night grub from Danivel Chavez (formerly of Santi) and Stephane Istel (formerly from db Bistro) to the sound of sick beats by international DJs.
It pays to be polygamous when it comes to your whiskies. This year, the good folk from Diageo will run a whisky lounge where you can sip on an array of single malts and rare blends from Johnny Walker & Sons. If you aren't one to enjoy your whisky neat, head to the adjoining cocktail bar manned by mixologists (including the award-winning Steve Leong) from the Diageo Reserve World Class Bartender Competition.
Learn how to shake up your own cocktails
Kazuhiro Chii, head bartender of Waku Ghin, isn't one to impress with smoke and mirrors. He turns out beautifully balanced cocktails with poise and precision — and you'll get to pick up a few tips from the man himself at his cocktail masterclass on 16 August. At the end of the session, you should be well equipped to create your own classic cocktails at your next house party.
Put your baking hat on
Eclairs and cream puffs can be notoriously hard to get right. So take a few pointers from Executive Pastry Chef Michael Hadobas of CUT by Wolfgang Puck as he takes you through the essentials of perfecting these sweet treats.