Tag: 2014

Singapore’s Savour gourmet food event makes it local debut at this year’s WTA Hong Kong Tennis Open at Victoria Park. Savour is a little different in that it offers award-winning or Michelin starred food at prices between $50-100/dish. Yes, it’s not a full sized dish, but the portions of the dishes available at the preview were pretty generous – and the food quality was excellent. 

HK’s first Savour festival features 12 booths offering slightly bigger than bite-sized dishes from a range of local and international restaurants – and several of the short three or four dish menus will change later in the week so there’s a good reason to go more than once.

Is it any good, yes – although there’s probably not enough chairs and you’ll end up spending more than you expect because you’ll want to try the wide range of dishes on offer.

What’s there to eat? 

Bistro du Vin, Hong Kong
Cod brandade, soft egg
Lamb ribs, petit pois, garlic
Banana crumble

Blue Butcher, Hong Kong
Wagyu and bone marrow sliders, smoked Vermont cheddar, NYC pickle, tomato jam, garlic mayo.
Dutch veal sweetbread nuggets, truffle aioli.
Truffle fries, parmesan, sea salt

Bo Innovation, Hong Kong, 3 Michelin Stars
Molecular xiao long bao – one of Bo Innovation’s most renowned dishes 

Brickhouse, Hong Kong
BBQ brisket taco, habanero corn puree, sour cream, green onion
Charred sweet corn, salsa verde, manchego cheese
Tuna ceviche, radish, salted shallots, spiced jalapeno vinaigrette

Chicha, Hong Kong
Mixto ceviche
Pollo a la brassa & aromatic rice
Pork pan con chickarron
Suspiro de limena

Paul Bocuse’s L’Auberge du Pont de Collonges, France, 3 Michelin Stars

Saint Jacques – scallop, butter of citrus fruits in vanilla, small crystalised apple.
Nage de crevettes: glazed shrimp cooked in Pouilly-Fuisse wine, cauliflower and ginger cream.
Granny Smith apple tiramisu – crumbled almond, apples cooked in honey and lemon

Le Port Parfume, Hong Kong
Clams, madeleines, fish

MIC Kitchen, Hong Kong, 1 Michelin Star
Scallop ceviche
Iberico ham with tomato infused vermicelli

Nicholini’s, Hong Kong
Cantaloupe melon and Parma ham with black truffle bruschetta and pennyroyal perfume
Saffron tagliatelle with fresh lobster, cherry tomato, procini sauce and cucumber
Rhum baba’ filled with lemon cream, peach compote, almond milk and white chocolate

St George at Hullett House, Hong Kong
Chicken and egg truffle
One 8 tomato
Lobster, conpoy sphere, rosemary
Knickerbocker banoffee

Souvla, Hong Kong
Mezedes plate: taramasalata & tzatziki dips, pita bread, house marinated olives, spanakopita, & dolmades
Souvas – chicken with salad grilled mini pita wrap
Lamp ribs with Cypriot grain and pulse salad, oven roasted potatoes, lemon yoghurt
Chocolate baklava cigar and mini avgolemono pie

Saint Pierre, Singapore
Chef Emmanuel Stroobant’s dishes for Savour Hong Kong are:
Low temperature prime U.S. beef rib eye, shavings of baby vegetables, black winter truffle vinaigrette
Organic hen egg confit, champagne hollandaise, oscietra caviar

Ola Cocina Del Mar, Singapore

SAVOUR Tournament Village 2014
When: 9-14 September, 2014
Where: Victoria Park Tennis Stadium Causeway Road, Causeway Bay; Hong Kong
Opening Hours:
9 Sept: 12–4pm, 5–10pm
10-11 Sept: 5–10pm
12 Sep: 2–4pm, 5–10pm
13 Sep: 11:30am – 4pm, 5–10pm
14 Sep: 11:30am – 4pm, 5–9pm
How Much: $150 (Including $100 worth of food and drinks vouchers). Free entry to all those holding a Hong Kong Tennis Open ticket.
More info: Buy food and drink vouchers onsite. www.savourhk.com