Marina Bay Sands’ 2019 Epicurean Market: A complete guide to learning the art of ikejime and eating to your heart’s content

Amping up your exercise regime to fit into your holiday outfit? With Marina Bay Sands’ Epicurean Market slinking up around the corner – it starts 13 Dec – we say cut your losses early. The diet can start in 2020

The hotel’s hallmark food and wine event is an extravagant three-day affair with exclusive dinners, masterclasses and of course, the epic Epicurean Market (14 and 15 December) itself, where attendees will get to sample over 60 dishes from award-winning restaurants.

We’re talking Lobster Rolls from db Bistro, Porcini Agnolotti from Spago, and Hot Chicken Biscuits from Yardbird Southern Table and Bar. Tickets to the market will also give you access to the Epicurean Bar, where you’ll get to quench your thirst with specialty cocktails from the restaurants mentioned prior, and then some.

With this much ground to cover, even the best of us will need some help. Here’s a handy little guide to the three-day festivities.

Exclusive Dinners

These will take place only on 13 December and will require bookings to be made in advance.

Inside db Bistro

db Bistro

When: Friday, 13 December 2019, 7pm

Price: $248++ per head

The dinner menu will showcase exquisite produce paired with a flight of premium Champagnes by LVMH. Diners will be served Butter-Poached Boston Lobsters alongside a 2006 Veuve Clicquot La Grande Dame and a Slow-Cooked Chilean Sea Bass with a 2008 Dom Pérignon. Reservations here.

Wolfgang Puck

CUT by Wolfgang Puck

When: Friday, 13 December 2019, 7pm

Price: $250++ per head

What about: Here, diners will take a trip down Puck’s memory lane with recipes passed down from his grandmother – Cheese Ravioli with Hazelnut Butter – and traditional dishes such as the Viennese Schnitzel. Wine drinkers will be happy to know that there’s an optional Austrian wine pairing. Reservations here.

Local chef Justin Quek

JustIN Flavours of Asia

When: Friday, 13 December 2019, from 12pm

Price: $48++ per head

What about: Premium ingredients and big, familiar flavours dominate the special four-course menu designed by local chef Justin Quek. Scallop and Sea Urchin Har Gow (read: traditional Cantonese prawn dumping), and Sambal King Prawn Capellini are just some tasty examples of what diners can expect. Reservations here.

Masterclasses

Two days of masterclasses will take place during the Epicurean Market so if you’ve gotten your ticket to the market, you’re covered masterclass-wise.

The first class begins as early as 12pm and the last one wrapping up at 10pm on Saturday and 7.15pm on Sunday. Here are our picks.

The Junior Pastry Academy led by Mandy Pan

Junior Pastry Academy by executive pastry chef Mandy Pan of db Bistro

When: Saturday, 14 December 2019, 12pm

Price: $120 per child (limited to ages between five and 10), includes one parent

What about: Christmas-themed baking workshop for hungry kids. Need we say more? This paid session will teach the little ones to bake their own Büche de Nöel, which they get to take home after. Reservations here.

Learn the age-old Japanese method of preparing fish by Tetsuya Wakuda and ikejime master Naoki Maeda

Waku Ghin at Home by chef Tetsuya Wakuda and ikejime master Naoki Maeda

When: Saturday, 14 December 2019, 12.30pm

Price: Free, on a first-come-first-served basis

Learn the technique of ikejime from the experts, Wakuda and Maeda. The age-old Japanese method of preparing fish is known to retain as much of the the flavour and texture of the fish as possible. 

Learn everything about biodynamic wine from Annette Scarfe

A Biodynamic Journey by master of wine Annette Scarfe

When: Saturday, 14 December 2019, 4.30pm

Price: Free, on a first-come-first-served basis

In the hour-long masterclass, master of wine Annette Scarfe will present a variety of wines from various regions around the world, giving attendees a good primer to the terroir of biodynamic wines.

Discover how different yeast profiles affect the flavour and make of each sake

Sake Profiles and Micro-Organisms by Tomofumi Yamamoto

When: Saturday, 14 December 2019, 9pm

Price: Free, on a first-come-first-served basis

Geek out with Epicurean Nomads’ Yamamoto-san as he deep dives into the yeast (kobo) profiles of several varieties and how they affect the flavour and make of each sake.

Ajit Gurung from Mott 32

International Bar Programme by Ajit Gurung of Mott 32

When: Sunday, 15 December 2019, 4.45pm

Price: Free, on a first-come-first-served basis

They’re known for their craft cocktail programme, which spawned cult favourites such as the Hong Kong Iced Tea and Hanami. Global bar operations manager of Mott 32 Ajit Gurung will be giving attendees an intimate demo and tasting of some of their most inventive concoctions. Delicious.

Epicurean Market

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