Got your tickets to Savour yet? This year's edition returns to the F1 Pit Building, and while the line-up of 19 restaurants doesn't look quite as foreign as past years' showings – only Bo Innovation (Hong Kong), Garagistes (Hobart), Kiin Kiin (Copenhagen) and Midsummer House (Cambridge) are from out of town – there are still plenty of ways to get stuffed.
Here are some of our favourites:
Bo shrimp toast with salted egg purée and truffles at Bo Innovation
Chef Alvin Leung's wobbly trio of bao-flavoured spheres are back, but we favoured his take on the Cantonese shrimp toast. Sweet baby shrimp sit on brittle toast and the one-bite dish gets spikes of saltiness from truffle and salted egg.
Wagyu beef tongue with pickled Jerusalem artichokes and kunzea glaze at Garagistes
Hobart-based Luke Burgess and his team hand-carried kunzea shrubs, native to Australia, to cook up a glaze for their small plate. It adds a note of honeysuckle to the charcoal-cooked ribbons of shaved wagyu tongue, and curry leaf and fenugreek-pickled Jerusalem artichoke slices.
The Snowball at Kiin Kiin
Every now and then, you'll catch Kiin Kiin's chef owner Henrik Yde playing candy man with a cotton candy machine over at his booth. The sugar he spins goes on top of a cup hiding octopus and cucumber balls, which is dissolved as you spoon a mix of fish sauce, lime, garlic and really, really spicy green chilli over. Have a (pricy!) drink at the ready.
Flowers of Thailand at Kiin Kiin
This plate had a bunch of us divided. Some loved the unique scent that the 12 flowers – including elderflower, chamomile, orchid, rose, chrysanthemum, tulip, caper, Thai pea flower and geranium – blossomed with every mouthful, while others likened it to drinking hand soap. Either way, it's probably the most adventurous dish on offer this year.
Truffle toro miso at Stellar@1-Altitude
Stellar descends from its top-of-the-town perch but its standards thankfully don’t. Supple slices of seared tuna belly melt in the mouth alongside truffle-perfumed white miso and piquant ginger flower slices. The plating's pretty exquisite, too.
Savour2015 is on from now until Mar 29.