14 - 16 August 2015
Sands Expo® and Convention Centre, Hall D & E
From taste to techniques around the globe, our highly anticipated gourmet fair returns with an even more vibrant collection of international flavours. Pique your appetite for exploration with a palate-pleasing weekend that takes you to the world’s kitchens and cellars.
Attend over 30 free masterclasses with an exceptional line-up of culinary talents! Learn trade secrets from chefs, wine connoisseurs, mixologists and so much more!
S$28 for 3-Day Pass + Entry to After Party
Take home a pair of complimentary Schott Zwiesel red wine glasses (worth S$38), while stocks last.
- 14 Aug, 12pm to 1am
- 15 Aug, 11am to 1am
- 16 Aug, 11am to 9pm
- Epicurean Video Tips
- 2014 Image Gallery
- MEET THE CHEFS
- Participating Outlets
Armed with a passion for cooking and a penchant for travel, Chef David left college to pursue his true calling. Since then, he has ventured into kitchens all over the world, collecting and creating culinary experiences and presenting them in every dish he prepares.
Having been trained under highly prestigious chefs such as Charlie Trotter and Daniel Boulud, his acclaimed ventures spread across three continents to garner him accolades such as the Wine Spectator Grand Award for 5 years running, Food & Wine magazine's Best New Chef in 2003, Angeleno’s Chef of the Year in 2004, winner of Esquire magazine’s Best New Restaurant award in 2013 and a Michelin star for his first establishment in Los Angeles.
At the recently opened bar and restaurant Adrift, Chef David showcases modern Asian cuisine with an East-meets-West approach, drawing influences from California to Asia.
Participating in Epicurean Market for the second time, David Thompson is an Australian chef, cookbook author and restaurateur known for his culinary expertise in Thai cuisine. The award-winning chef began honing his Thai cuisine skills with his first visit to Thailand in 1986. He opened Sydney restaurant Darley Street Thai in 1991 and later Sailors Thai in 1995. In 2001, he launched Nahm in London. Nahm quickly made a name for itself as the first Thai restaurant to obtain a highly coveted Michelin star.
In 2010, David Thompson opened Nahm in Bangkok. The fine dining restaurant has consistently received rave reviews, most recently clinching the 7th spot on San Pellegrino’s Asia’s 50 Best Restaurants 2015 and was ranked 13th on World’s 50 Best Restaurants 2014.
Long Chim is Chef David’s first venture into a more casual and relaxed style of restaurant, presenting a tantalising menu that combines traditional street food and contemporary flavours, with a concept reminiscent of the vibrant streets of Bangkok.
Chef Justin Quek trained at some of France's top kitchens, including Roland Mazere's Le Centenaire in Perigord. He was the first Singaporean to be appointed personal chef of the French Embassy, and inaugural recipient of the Chef of the Year award from World Gourmet Summit Awards Of Excellence.
From his humble beginnings as a merchant ship cook, Quek has founded La Platane, Villa du Lac, and Fountain in Shanghai; and Justin's Signatures in Taipei, considered one of the city's best. Today he continues to elevate dining across the Republic and region.
At Epicurean Market, Chef Justin will charm guests with his inimitable wit, practical tips and present Franco Asian cuisine from Sky on 57.
Get up close and personal with one of America’s greatest chefs and bakers Nancy Silverton, who will return to Epicurean Market to present workshops with her usual flair and charm.
With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades.
Sample the splendid dishes at Osteria Mozza and Pizzeria Mozza, created by Chef Nancy, Celebrity Chef Mario Batali and acclaimed winemaker Joe Bastianich.
ADRIFT by David Myers
Bread Street Kitchen by Gordon Ramsay
CUT by Wolfgang Puck
db Bistro & Oyster Bar by Daniel Boulud
Long Chim by David Thompson
Sky on 57 by Justin Quek
Spago by Wolfgang Puck
Waku Ghin by Tetsuya Wakuda
Proof & Company
The Cheese Artisan
And many more!