Visitors can expect an elevated dining experience at SAVOUR: Christmas Wonderland, which will feature celebrity chefs from award-winning and Michelin-starred restaurants at their Gourmet Village.
Find out more about SAVOUR: Christmas Wonderland here.
Saint Pierre – Modern European (1 Michelin Star)
|A name that needs no introduction in the Singaporean dining scene, Saint Pierre continues to grow from strength to strength with menu curations that align with their vision of spiritual meaning of cuisine based the pursuit of wellness and the preservation of the future.
Emmanuel Stroobant (Head Chef and Founder of ES Group)
Chef Emmanuel Stroobant hails from Liege, Belgium and is now a proud Singaporean and a Michelin-star chef. As Head Chef of the ES Group, Chef Stroobant oversees curation and operations of all the Group’s restaurants, including Shoukouwa, Rocks Urban Grill and Sque.
Shoukouwa – Japanese (2 Michelin Stars)
|The restaurant’s origins is based on the edomae sushi tradition dating back to the illustrious Edo era in Japan. The team at Shoukouwa, proud recipients of 2 Michelin stars, manage to maintain the highest of standards, with seafood and produce flown in directly to Singapore from the famed Tsukiji market.|
Monti at Fullerton Pavilion - Italian
|Patrons at Monti get to indulge in the fresh and eclectic dishes of contemporary Italian, inspired by fresh produce used in Italian cooking, capturing the soul of Italy’s diverse culture.
Felix Chong (Head Chef at Monti at Fullerton Pavilion)
Chef Felix Chong’s CV reads as the who’s who in the Italian restaurant scene. A veteran of the teams at Senso, Otto, Forlino, Chef Chong has also honed his skills with Michelin-star chefs such as Umberto Bombana in Hong Kong and Sebastian Kaiser in Italy.
Bee’s Knees at The Garage – All-day favourites
|Housed on the ground floor of a beautifully conserved 1920s Art Deco garage within the Singapore Botanic Gardens, Bee’s Knees at The Garage serves up all-day café-bistro favourites.
Sujatha Asokan (Head Chef at Bee’s Knees at The Garage)
Having a Chinese mother and Indian father meant that Chef Sujatha Asokan she grew up in a melting pot of culinary cultures. Sujatha’s CV includes the kitchens of renowned establishments such as Stellar, Pollen and Esquina. She conceptualises and executes the vision for both Botanico and Bee’s Knees.
Wildseed at The Summerhouse – Modern Singaporean
|Nestled at the ground level of The Summerhouse is delightful Wildseed, whose menu is an inspired selection of thoughtfully curated dishes, highlighting locally sourced ingredients from its own garden, neighbouring farms and other carefully handpicked purveyors.|
POLLEN – Contemporary French-Mediterranean
|Helming the kitchen is Executive Chef Steve Allen previously from 1 Michelin-starred restaurant Gordon Ramsay at Claridge's in London. Steve draws inspiration from Southeast Asian chefs and regional agriculture to create his brand of French-Mediterranean cuisine which celebrates the freshness and integrity of produce through simple preparation. He seeks to let the natural flavours of ingredients take centrestage with his dishes.|
Meat Smith – American Grill
|Meat Smith is pure culinary rock n’ roll, a modern smokehouse with its two signature authentic smokers bringing about amazing flavours to its high quality meat cuts. There’s no hiding from the high-octane restaurant ambience – only meatatarians are welcome!|
Salted and Hung – Modern Australian
|Salted & Hung is a Contemporary Australian restaurant led by executive chef Drew Nocente. Armed with years of experience in charcuterie and grill, a lust for experimentation, and several culinary tricks both traditional and urban up his sleeves, Drew has handcrafted a specialty menu with a strong emphasis on meat curing for Salted & Hung.|
|Opened since May 2017, Audace, short for “Audacity”, is the brainchild of Chef Jérémy Gillon, who led L’Epicurien in the French Alps to receive its first ever Michelin star in 2015. Located at the Wanderlust Hotel, Audace serves up French Bistro cuisine with a contemporary touch and offers a casual, relaxed and approachable fare while taking diners on a discovery of new tastes and sensations.|