Fiji Water Signature Creations Expedition

September 27, 2013

Want to spend an interesting Saturday afternoon indulging in star dishes from 6 stellar restaurants, paired with suitable wines?

The Fiji Water Signature Creations Expedition is the 1st of its kind event in Singapore and will take place tomorrow 28 September 2013 from 12 noon to 6pm. Only a limited number of tickets are available for the event and can be purchased at for $180. All proceeds from the ticket sales will be donated to the Children’s Cancer Foundation CCF. During the expedition, you will be chauffeured in a luxurious coach to participating restaurants — Absinthe, Fat Cow, Hashi, Prive Grill, The Pelican and Tippling Club, where you will be served a signature dish, each paired with a glass of wine and FIJI Water. You can also enjoy the company of participating chefs.Fresh Live Prawn, Hokkaido Scallop and Mixed Vegetable with Japanese Jelly (Hashi)

And if you love taking food photos like I do, there will also be an Instagram competition to document the trail. Snap a photo of your eperience at each restaurant, upload onto Instagram with the hashtags #FIJIWaterSignatureCreations and #Restaurant_Name. The contestant with the best expedition album at the end of the ay wins dining vouchers from the participating restaurants and ONE year’s supply of FIJI Water!  The best 5 photos will also win a consolation prize each.

See the menu below:


Foie Gras Terrine with Warm Brioche by Chef Francois Mermilliod

Served with Konrad Gewurztraminer 2013


Fresh Live Prawn, Hokkaido Scallop and Mixed Vegetable with Japanese Jelly by Chef Tadashi Takahashi

Served with Evolution Chardonnay 2011

Tippling Club

Pigeon, celery, quinoa, goats curd by Chef Ryan Clift

Served with Mount Fishtail Pinot Noir 2008

Fat Cow

Wagyu No Kakuni by Chef Dan Segall

Served with Konrad Gruner Veltliner 2011

The Pelican

The Pelican Lobster Thermidor by Chef Isaac Tan

Served with Chateau Timberlay Rouge 2008

Prive Grill

Hokkaido Corn and Shrimp Fritter with Lime Aioli by Chef Robin Ho

Served with Konrad Riesling 2009


$180 (all proceeds will go to the Children’s Cancer Foundation)

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Wagyu No Kakuni Fat Cow

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