DBS by the Bay

DBS Live Your Dream

On the lookout for the next cool place for dinner?
Come down to the Bay for a gastronomical experience like no other.

This year, DBSxSAVOUR is bringing you an innovative culinary concept to the iconic Marina Bay. The inaugural initiative, DBS Live Your Dream, will see 20 up and coming home grown chefs specially nominated and mentored by the brightest stars in Singapore’s food scene, engage in a culinary battle of both technical and business abilities.

The best part of this is that YOU get to savour all the innovative, mouth watering creations specially prepared for the competition at truly affordable prices. Come on down to the festival to sample great food, enjoy live music while sipping on your favourite drink and….

Help ignite possibilities for our next generation of culinary superstars! Here’s how:

For every dish purchased, you will receive a voting ball which you can use to vote for your favourite chef! Bring your friends and family and come live mmmmm while you help launch the international careers of our home-grown chefs!

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It’s time for Semi Finals 2!

Your support at SAVOUR Gourmet was phenomenal, but now our second group of talented young chefs need your vote! 10 new Emerging Chefs will go head to head to fight for a place in the November finals.

Taste over 30 amazing dishes and vote for your favourite chef. Every vote counts so, get involved!

Click on pictures for chef profiles and menus!

Team Artichoke

TEAM ARTICHOKE

Chef Jonathan Lee & Bjorn Shen

At 22, Jonathan Lee threw caution into the wind and ditched his business degree to join the opening team of Artichoke as a Commis. After taking a break and gaining a Bachelors in Culinary Arts Management, Jonathan returned to Artichoke and now heads up the kitchen under mentor’s tutelage.

Chef Jonathan is old school, preferring to build big flavours with his wood fired hearth and brick oven than to dabble in fancy presentations; just the kind of personality that a restaurant like Artichoke needs.

Mentor chef Bjorn Shen himself burst onto the Singapore restaurant scene, with a rebellious, devil-may-care attitude reflected by the fiercely food-driven, Middle Eastern-inspired Artichoke restaurant he founded. Chef Bjorn is far from done, creatively-speaking and recently launched a new venture, Bird Bird, which specialising in Chiang Mai curry noodles, Thai fried chicken and milk tea slushies.

MENU

Pide O’ Fish ($6)
Smoked Swordfish, Burnt Cabbage Tartar, Pink Peppercorn, Turkish Pide

Nugget Royale ($12)
6pc Duck Nuggets, Toum Garlic Whip, Truffle

Crab BLT ($12) *
Spiced Bacon Chop, Crab & Lettuce Tzatziki, Tomato, Breakfast Muffin

Baller Breakfast ($24)
1 Crab BLT, 1 Pide O’ Fish, 3pc Nugget Royale

* Martell Pairing

Team Buona Terra

TEAM BUONA TERRA

Chefs William Bai & Denis Lucchi

A culinary talent in the making, William’s passion for cooking began during his teens when he was intrigued by the rising popularity of reality cooking competitions. After graduating from SHATEC in 2009, he began his culinary journey with Spanish restaurant Don Quijote (2009-2011), followed by Mandarin Oriental (2011-2012).

He joined Buona Terra in November 2012, and began his apprenticeship as a Chef de Partie under the mentorship of Resident Chef Denis Lucchi. His display of immense potential in culinary art and with his humble learning attitude and tireless efforts to improve his skills, he was promoted to a Junior Sous Chef in January 2015.

“To cook with my heart and to learn in earnest.” says William. Such is his dedication towards cooking and the guiding principles in his pursuit of culinary excellence.

MENU

Braised Beef with Marinated Zucchini and Green Sauce ($6)
Homemade soft roll with braised beef, marinated grilled zucchini with garlic and green sauce (parsley, capers, anchovies, olive oil & vinegar)

Ravioli stuffed with Saffron Risotto and Ossobuco Ragu ($12) *
Homemade ravioli stuffed with saffron risotto and bone marrow topped with ossobuco ragu and gremolata (chopped parsley, lemon zest and garlic)

Seared Scampi and Pork Belly with Caramalised Apple ($12)
Oven roasted Scampi with sous vide pork belly, caramalised apples, potato cream and crispy pork

* Martell Pairing

Team Gattopardo

TEAM GATTOPARDO

Chefs Kenneth Oh & Lino Sauro

Chef Kenneth Oh started out baking homemade cakes in his mother’s kitchen in Kuala Lumpur and was on course to live his dream of becoming a chocolatier when, at age 20, the hot kitchen caught his eye.

In 2011, he joined Gattopardo Ristorante di Mare as a demi chef and Chef Lino took him under his wing. “Chef Lino is like a father figure to me. He gives me a lot of freedom to explore but will step in when he feels that improvements could be made,” he shared.

Chef Kenneth favours simplicity, where every element on the dish needs to “have meaning on the plate”. In his own words, “There should be a reason why every single ingredient should be on the plate – even if it’s just a sprig of parsley.”

MENU

Carbonara looks like a Raviolo ($6)

King Prawns with Sicilian Almonds and bread’conza ($6)

Signature Gattopardo Sicilian Seafood Stew ($12)

King Prawns + Seafood Stew ($20)

Team Bird Bird

TEAM BIRD BIRD

Chef Fiona Ting & Bjorn Shen

Fiona’s love for cooking began after obtaining her Diploma in Food Science, where she decided to enroll herself in the pioneer batch of the Culinary Institute of America’s Singapore Program. Despite the rigorous 45 hour per week curriculum, Fiona still managed to hold down her pastry position under the guidance of Chef Bjorn Shen at his award winning Middle ­Eastern restaurant, Artichoke for two years.

Upon graduation, Fiona left Artichoke to work at CUT by Wolfgang Puck in Marina Bay Sands, a fine dining restaurant with a constant standing in the Restaurant’s hall of fame of both Forbes and Singapore Tatler . She then continued her journey at Pollen by Chef Jason Atherton in Gardens by the Bay. Under the tutelage of renowned Pastry Chef Andres Lara, Fiona learnt classic pastry skills, and also dabbled in modern molecular techniques. Fiona has cooked alongside Chef Lara at highly publicised events in Singapore, including a special dinner hosted by Chef Ferran Adria in Hong Kong. She was also on the opening team at The Pawn in Hong Kong, helmed by celebrated English Chef, Tom Aikens, where she led a small brigade that catered for a large dining room.

Fiona is well travelled, having work stints in California, Hong Kong, and having been on multiple food immersion programs with the Artichoke team to Australia, Thailand, Japan, and Vietnam. Now, helming the kitchens as Group Pastry Chef across the Bjorn Shen stable of brands ­Artichoke, Bird Bird, and Neh Neh Pop, Fiona aims to put these travels that have contributed to her ever­growing experience bank, into her sweet creations.

MENU

Slayer ($12)
Old Bay Fried Chicken, Black Truffle Mash, Country Sausage Gravy

Donut Softie ($6)
Sugared Donut, Egg Nog Soft Serve, Chicken Floss

Pumpkin Softie Pie ($12) *
Pumpkin Pudding, Cranberry Compote, Pumpkin Seed Crumble, Egg Nog Soft Serve, Caramel Sauce, Purple Potato Chips

* Martell Pairing

Team Restaurant Ember

TEAM RESTAURANT EMBER

Chefs Pan Sihui & Alex Phan

With a strong passion for the culinary world and being exposed to it at a young age of 9 years old, Chef Pan Sihui is more than eager to learn and ready to accept any new challenges thrown at him. Sihui made a decision to pursuit this passion further at the age of 18, to better equip himself with deeper knowledge of various culinary techniques in the world. Upon graduating from the Culinary Institute of America, Sihui began his career at Iggy’s as a Commis Chef in 2014 and subsequently, continued to hone his skills at Open Door Policy, Sorrel and Cheek by Jowl.

Prior to his current role at Restaurant Ember, Sihui spent time training in Modern European cuisine over the years and his interest has always skewed towards Asian influences in his cooking that shaped him into the chef he is today.

MENU

Winter Truffle Pasta ($6)
Truffles, Ribbon Pasta, Parmesan

Foie Gras ($12) *
Spiced Caramel, Market Fruits, Hazelnut

Kelong Mussels ($12)
Red Curry, Thai Basil

Kelong Mussels + Winter Truffle Pasta ($16)

* Martell Pairing

Team Saveur Art

TEAM SAVEUR ART

Chefs Allen Tan & Tyler Lai

Allen started his career in the kitchen at Conrad Hotel as a Commis Cook. After a year there, the fledging chef moved on to work at Les Amis in 2011 for two years where he worked under Chef Armin Leitgeb and Daniel Texter.

In 2013, Allen began work in JAAN where he worked with Julien Royer and had the opportunity to learn from top Michelin starred chefs. Shortly after, he joined the team at Saveur Art alongisde Chef Tylar Lai.

In the later half of 2014, he joined Saveur Art and has been working alongside Chef de cuisine Tyler Lai. Allen has been integral in the continuous development of Saveur Art’s dessert menu. This in turn, has helped to fuel his passion in the area of pastry and desserts. He hopes to bring modern French desserts that cater to the local palate to the fore.

MENU

Roasted Quail, Pearl Barley Risotto, Wild Berries and Penja Pepper ($12) *

Black Truffle & Artichoke Soup, Truffle Bread & Butter ($12)

Chocolate & Nuts ($6)
Brownie, Milk Chocolate Mousse, Hand Ground Hazelnuts & Peanuts, Pistachio Ice Cream

Whole Quail + Chocolate & Nuts ($26)

* Martell Pairing

Team Three Buns

TEAM THREE BUNS

Chef Adam Penney & Gabriel Cher

Chef Gabriel Cher has been in the kitchen since he was 15 years old, working as a dishwasher and then moving up in a family restaurant. After falling in love with the fast pace and chaos of kitchens, he began his professional culinary career as an apprentice at Hyatt Singapore’s Mezza9. Soon he was tapped for a permanent position at Dolce Vita at Mandarin Oriental Singapore. During his time at the luxury hotel, Chef Gabriel worked in its other F&B outlets, gaining valuable experience in different kitchens and cuisine. Between stints at hotels, Chef Gabriel also owned a gourmet pasta shop in the neighbourhood of Ghim Moh.

All of this experience prepared him for his next role, Singapore’s youngest Hotel Executive Chef. He took on this impressive role at Klapsons, an upscale boutique hotel, where he managed four dining outlets and a banquet hall. Now at Potato Head Folk, Chef Gabriel makes some of the best burgers in Singapore.

MENU

Smokin’ Daddy ($12)
Aged 100g UK hereford beef patty, dingley dell black beer & treacle streaky bacon, bbq sauce, ketchup, smokey mayo, bread & butter pickles, cheddar cheese, bawang goreng, in a toasted wagyu fat brioche bun

Truffle Hound ($12)
100g prime beef frankfurter, roasted portobello mushroom, garlic & miso butter, ketchup, truffle aioli, melted truffle cheese,in a toasted brioche bun

Cheesey Chips n Gravy ($6)
Twice cooked potato dippers, montd’or fondue, madeira, foie gras & truffle gravy, with chives

Truffle Hound + Petit Pot au Chocolate & Porcini ($16)

Team Stellar at 1-Altitude

TEAM STELLAR at 1-ALTITUDE

Chefs Wendy Kuek & Christopher Millar

A graduate of Temasek Polytechnic’s Diploma in Baking and Culinary Science in 2011, Wendy Kuek was Chef de Partie of Stellar at 1-Altitude from April 2011 to October 2014, and after spreading her wings in other restaurants, she returned as Senior Chef de Partie in February 2015. Now a Sous Chef, she has been dedicated to picking up the different culinary preparation skills from Executive Chef Christopher Millar and his team.

In particular, Wendy’s interest has been on applying the different techniques and ingredients that she can incorporate into her dishes, like the use of brining, mastering the sous vide, duck leg confit oil to retain moisture and create flavour in meats, and the benefit of different spices in enhancing flavours. Petite in stature, she holds her own in the kitchen, and will stand up to the challenge of taking part in competitions like the San Pellegrino Young Chefs competition 2016.

MENU

Crispy Roast Pork Belly ($12)
Cherry pickled baby onion, smoked shoyu gel, apple cranberry compote

Grilled Tiger Prawn ($12)
Risoni, pancetta, bone marrow, foie gras

Warm Sticky Date Pudding ($6) *
Nitro ginger bread ice cream, smoked salted caramel sauce, ginger flower chip

Crispy Pork Belly + Braised Angus Short Rib + Grilled Tiger Prawn with Condiments & Sauces ($28)

* Martell Pairing

Team Mitzo

TEAM MITZO

Chefs Nicky Ng & Ben Yapp

Mitzo breaks the mould of Chinese dining by combining a contemporary take on Cantonese cuisine with an artisanal cocktail programme. Ideally located on the main artery of Orchard Road, Mitzo is the next destination hotspot. Situated on the fourth floor of the Grand Park Orchard Hotel, Mitzo is surrounded by full length windows that lets in plenty of natural light, resulting in an atmosphere that is at once inviting and vibrant, while the experience remains intimate and casual. When night falls, like a true chameleon, Mitzo takes on the persona of a modern supper club, blurring the lines between restaurant, cocktail bar and club.

MENU

Coffee Barbecue Pork Bun ($12)

Truffle Abalone & Prawn Rice ($12)

Chilled Roselle Jelly Topped with Bird Nest and Peach Resin ($6)

Team Rabbit Stash

TEAM RABBIT STASH

Chefs Matthew Mok & Soon Teck (Skydy)

With more than 10 years of experience, Skydy began his culinary adventure as a cook at The Eastern Restaurant, a restaurant which specializes in Chinese, Asian and Local Cuisines. Being part of a busy team in the Chinese Cuisine department, he is fundamentally adept at Chinese stir frying. After spending some time honing skills at The Eastern Restaurant, his passion and curiosity in culinary arts grew.

Skydy then joined National Healthcare Group (NG) as a Demi Chef de Partie to further explore the culinary world. While working with NHG, he gained valuable knowledge to healthy food preparation, as well as understanding and appreciating the importance of food nutrition. His stint at NHG also allowed him to gain precious exposure to various types of Western and Local Cuisine and to become proficient at traditional Peranakan Cuisine like Chap Chye and Pong Teh.

MENU

Marinated Smoked Duck “Popiah”, Arugula and Spicy Basil “Hoisin” ($6)

Squid Ink Pasta, Alaskan Chilli Crab and 58 Degrees 1st Born Egg ($12)

48Hrs Angus Beef, Truffle Butter, Ratte Potato Served with Winter Vegetables & Cheese Fondue ($12)

LUNA

LUNA

Chef Ethan Li Shu Guo

Having grown up in Beijing, China amidst a farming culture, Chef Ethan Li Shu Guo’s love affair with food immersed him in cooking from a very young age. At 28, he was already well versed in European cuisine and his skills shine through especially in classical French and Spanish cooking. Merged with a solid foundation in Asian cuisine and a profound interest in developing flavors from local ingredients, Ethan’s style of adventurous cooking has encapsulated LUNA’s signature taste of authentic Spanish cuisine.

In a bold move that proved to be the highlight of his career, Ethan moved to Singapore. Ethan finessed his love of classic French cooking at Brassiere Wolf, before moving to Esmirada Group of Restaurants to explore Spanish and Mediterranean cuisine under the guidance of Wolfgang Lapper. After six years with the Group as an Executive Chef, and a further year with CATO as Head Chef, Ethan found his home as Head Chef at LUNA focusing on classic Spanish cuisine.

By using his background in European cooking and techniques while returning to his roots in Spanish flavors, Ethan combines the two to create a Classic Spanish menu that focuses on a wide range of fresh ingredients sourced locally and regionally.

MENU

Gambas Al Ajillo ($12)
Fresh tiger prawn, minced garlic, green chilli, micro greens

Baked & Braised Pancetta Iberica ($12)
Iberico pork belly, sauté red cabbage with green apple, honey and veal juice glaze, roastedgarlic mashed potato, micro greens

Spanish Flan ($6)
Moringa crumble, fresh berries, Apple blossom

SKIRT

SKIRT

Chef Ethan Li Shu Guo

Having grown up in Beijing, China amidst a farming culture, Chef Ethan Li Shu Guo’s love affair with food immersed him in cooking from a very young age. At 28, he was already well versed in European cuisine and his skills shine through especially in classical French and Spanish cooking. Merged with a solid foundation in Asian cuisine and a profound interest in developing flavors from local ingredients, Ethan’s style of adventurous cooking has encapsulated LUNA’s signature taste of authentic Spanish cuisine.

In a bold move that proved to be the highlight of his career, Ethan moved to Singapore. Ethan finessed his love of classic French cooking at Brassiere Wolf, before moving to Esmirada Group of Restaurants to explore Spanish and Mediterranean cuisine under the guidance of Wolfgang Lapper. After six years with the Group as an Executive Chef, and a further year with CATO as Head Chef, Ethan found his home as Head Chef at LUNA focusing on classic Spanish cuisine.

By using his background in European cooking and techniques while returning to his roots in Spanish flavors, Ethan combines the two to create a Classic Spanish menu that focuses on a wide range of fresh ingredients sourced locally and regionally.

MENU

Gambas Al Ajillo ($12)
Fresh tiger prawn, minced garlic, green chilli, micro greens

Baked & Braised Pancetta Iberica ($12)
Iberico pork belly, sauté red cabbage with green apple, honey and veal juice glaze, roastedgarlic mashed potato, micro greens

Spanish Flan ($6)
Moringa crumble, fresh berries, Apple blossom

TWO WAYS TO VOTE

GET SOCIAL

Post on Instagram or Facebook using the special chef hashtag found on the menu pages. Each # counts as a vote so get busy posting and voting.

AT THE EVENT

Purchase any dish and get a Voting Ball. Drop your voting ball into the voting box of your favourite restaurant, it’s that easy!



THE JUDGING CRITERIA

Our chefs have to rise to the challenge to emerge victorious!
They will be judged not only on their cooking talent but also on showmanship and business acumen.

TASTE

Top quality food is key. Our panel of judges and YOU will get to decide the best dish.

SHOWMANSHIP

Chefs will be judged on how they communicate and interact with the public.

BUSINESS ACUMEN

We review our chefs’ ability to run their kitchen financially and their event sales.

PUBLIC VOTE

Each dish you purchase at SAVOUR entitles you to one vote for either best dish or best chef.