365days2playION Orchard Culinary Creations 2015 is where you can do just that from 12 September — 25 October. It’s FREE!
Head down to ION Orchard Link, Basement 2 from 3 — 6 pm to sample these dishes
- Saveur Art — Egg Confit — 12 / 13 September
- Magosaburo — Prestige Wagyu Assortment — 26 / 27 September
- Wrap & Roll — Cha Ca La Vong — 3 / 4 October
- PUTIEN — Fried Heng Hwa Bee Hoon with Soy Milk — 10 / 11 October
- Nara Thai — Hor Mok Talay — 17 / 18 October
- The Marmalade Pantry — Prosciutto wrapped Atlantic Halibut — 24 / 25 October
Of the lot, my favourite has got to be Saveur Art’s Egg Confit. It’s sous vide egg with truffles balanced on top a creamy potato mash. Wobbly egg that bursts at the slightest touch, need I say more? The fried soba sprinkled on top was a great addition too as it lent a delicious crunchy texture to it’s tenderer counterparts.
The other must try would be the homely Fried Heng Hwa Bee Hoon with Soy Milk. Yes, soy milk. The noodles are simmered in the fresh soy milk and then topped with bean sprouts, seaweed and peanuts. The soya milk isn’t detectable on its own, in case you feel queasy about that, but it does lend an extra umami flavour to the noodles.
Scroll down to see pictures of the dishes or visit the ION Orchard Culinary Creations website for more details on the dishes, the restaurants and the inspiration behind the chefs’ creations.
Saveur Art — Egg Confit — 12 / 13 September
Magosaburo — Prestige Wagyu Assortment — 26 / 27 September
Wrap & Roll — Cha Ca La Vong — 3 / 4 October
PUTIEN — Fried Heng Hwa Bee Hoon with Soy Milk — 10 / 11 October
Nara Thai — Hor Mok Talay — 17 / 18 October
The Marmalade Pantry — Prosciutto wrapped Atlantic Halibut — 24 / 25 October
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ION Orchard
2 Orchard Turn Singapore
Tel: +65 62388228
Open Daily: 10am – 10pm
