Feast your Senses

Review: 4XFOUR

Tuesday, 12 Nov 2013

Imagine feasting on gourmet fare served up by Michelin-starred chefs, accompanied by an excellent wine list, and surrounded by gorgeous artwork from our homegrown talent…in a bouncy castle. Intrigued? Welcome to Singapore’s largest pop-up dining experience – 4XFOUR.

Held over 20 gut-busting days, this gastronomic showcase is flying in internationally acclaimed chefs from all over the globe to satisfy us Singaporean foodies. And lucky us, we managed to snare tickets to the opening night, starring British chef Tom Kerridge of The Hand & Flowers (the only gastropub in the world with two coveted Michelin stars). We were wowed even before stepping in – the purpose built pop-up structure along Bayfront Avenue resembles a large, airy bouncy castle. It’s like we were back to being kids – this place was delights galore, albeit of a different kind!

We loved Chef Kerridge’s take on traditional British pub grub. The turbot fritters (really fish & chips) dished up with ‘helluva expensive taters’ imported from the UK was great, but the very tender treacle cured fillet of beef (a la Sunday Roast) was almost ambrosial. Dessert junkies will appreciate the sparks created by the combination of blowtorched meringue and lemon curd.

4xFOURinside

To say we’re looking forward to the other sessions helmed by the hottest chefs in the culinary world is really an understatement. The dynamic duo behind Bali’s Mozaic (which made it to San Pellegrino’s Asia’s 50 Best Restaurants in 2013), Chris Salans (14-16 Nov) and James Ephraim (17-18 Nov) will be presenting modern European cooking, with a touch of Indonesian flavour.  So, expect interesting plates like ocean trout with kaffir lime dressing, topped with fennel and caviar.

4XFOUR will go out with a bang with Alvin Leung (19-23 Nov), the genius holding the reins of Bo Innovation in Hong Kong. No stranger to pushing limits (he was trained as an engineer), Chef Leung’s brand of Xtreme Chinese cuisine is out to thrill you gourmands. We can’t wait to taste molecular Xiao Long Bao (steamed pork dumplings) and foie gras with mui choy (preserved Chinese mustard green)!

If you’re not convinced, the one-of-a-kind multi-sensorial dining experience you get is yet another reason to head down. Aside from the mini art gallery, amazing light projection art on the walls of the dining hall makes this an event not to be missed.

Tickets of the remaining sessions are selling like hotcakes, so make your reservations now.

For tickets and more information on 4XFOUR, visit www.4xfour.sg.

This article was sponsored by 4XFOUR.

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