Taste Obsession Singapore

Australians may be tempted to tick Singapore off their foodie bucket list once they have tried Chilli Crab and Hainanese Chicken Rice, but there is so much more to the city’s eclectic culinary scene waiting to be discovered.

On Wednesday 4th and Thursday 5th March, Singapore Tourism Board invites foodies to join them at Cirrus Dining for Taste Obsession Singapore, a 9-course degustation discovery dinner that pays homage to the Lion City and its reputation as a foodie’s paradise. Characterised as a melting pot of cuisines that reflects its people, Singapore’s food scene is steeped in heritage and tradition, whilst maintaining a voracious appetite for culinary innovation.

Brent Savage, co-owner and chef at award-winning Cirrus Dining is teaming up with Wayne Liew, the head chef at third-generation, cult Singapore eatery Keng Eng Kee to each design 7-courses that tell the story of ‘their’ Singapore. The chef’s menu will be served in a storytelling format and will culminate in an additional special collaborative dish featuring Steamed Blue Eye Trevalla + Fermented Wood Ear Mushroom + Shiso + Bak Kwa that reflects the fusion of their styles and experiences discovering Singapore together earlier this year.

About the menu
Brent’s interpretation will stay true to his renowned, elegant and refined style; with dishes such as: Glazed Duck Breast + Sichuan Pepper, and Crisp Fish Skin + Whipped Mullet Roe + Cured Egg Yolk. In addition, Brent has designed a show-stopper dessert featuring Pandan Custard + Kaya Coconut Jam + Lychee Granita to end the night on a sweet note.

Wayne looks forward to introducing Australians to some of his iconic Zi Char dishes, including coffee pork ribs and his famous signature black pepper sauce that will be served with Balmain bugs. Often found in alfresco eateries dotted across the island, Zi Char (literally meaning “cook and fry” in Chinese) is a unique dining experience, which offers a menu of over 100 dishes, with eateries known for their own signature dishes.

Although their cooking styles and cultural backgrounds couldn’t be more different, both chefs share a common passion for Singapore’s food scene, including the array of exotic ingredients and tantalising flavours and the mish-mash of cultural influences that include Chinese, Indian and Peranakan to name just a few.

Brent Savage, co-owner and chef at Cirrus Dining comments: "I visit Singapore many times a year and I’m always inspired by the variety of cuisine on offer—from world-class fine dining through to Michelin-star hawker stalls and everything in between. Singapore may be small in size, but it certainly packs a punch when it comes to flavour and diversity of authentic cuisines. It’s easy to understand why Singaporeans are so obsessed with food and why so many foodies visit the city."

According to Singapore Tourism Board’s Area Director Oceania Stephanie Yong: “It’s a well-known fact that Singaporeans are incredibly passionate and obsessed with food! Ask any local and they will always be thinking ahead about that next meal. Our multicultural heritage serves up an array of Chinese, Malay, Indian, Peranakan, European and also innovative fusion fare too. There is just so much variety on offer in Singapore, that we’re simply spoilt for choice.

“Our local chefs are the real drivers of Singapore’s unique food scene. Just like Wayne and the Liew family at Keng Eng Kee, our chefs pay homage to their cultural heritage by keeping traditions and recipes alive, they cook from the heart and constantly push themselves to make their food even better, drawing inspiration from both Singapore and the world. We look forward to meeting food-obsessed Aussies at the Taste Obsession events this March in Sydney.”

The cost per head excludes drinks. Wine matches selected by Nick Hildebrandt will be available.