SINGAPORE — For the uninitiated, the annual gourmet fest that is Epicurean Market is filled with opportunities to revel in life’s more indulgent moments — and we are not only referring to taking selfies with celebrity chefs or the 20,000 fresh oysters and 20kg of caviar that organisers are preparing to dish out this year. Let’s just say that with more than 60 leading brands and 35 masterclasses to look forward to, picking your pleasure is key.

Here’s a quick look at just some of the highlights.

1. ENJOY BATMAN BURGER. You can also pick up a few more tips from renowned local chef Eric Teo on whipping up Superhero Burritos and Superhero Nachos, alongside other creative dishes such as a themed chicken sausage gumbo with parmesan lavosh (flatbread) and tomato carpaccio that you can make at home. This masterclass is organised by Singapore’s first DC Comics Super Heroes Cafe. Today, 2pm to 3pm.

2. SAMPLE A RARE 40-YEAR-OLD WHISKY. This is part of a rare tasting and masterclass led by whisky expert Sean Baxter. The journey will take guests through a range of Singleton of Glen Ord variants, such as the 12-year-old and 15-year-old and 18-year-old, and ultimately, the grand dame, the Master’s Casks 40-year-old. Only 20 of the 999 bottles available worldwide can be found in Singapore. Tickets are priced at S$88 per person (includes entry to Epicurean Market) with a limited capacity of 45 guests. Tomorrow, 4pm to 5pm.

3. MAKE A MINION BIRTHDAY CAKE. A must for your aspiring junior baker, this is an interactive workshop with db Bistro & Oyster Bar’s executive pastry chef Benjamin Siwek, who will lead 25 children in a Junior Pastry Academy session, guiding them to create a “Minion” birthday cake. Open to children aged five to 10. Pre-registration is required, by emailing dbreservations [at] marinabaysands.com.

4. LEARN WHAT MAKES A GOOD ECLAIR. It is the trendiest dessert of the moment. In this masterclass, executive pastry chef Michael Hadobas from CUT by Wolfgang Puck will demonstrate how to prepare pate a choux (the all-important choux pastry that is also used to make cream puffs, gougeres and beignets, among others) and filling the eclairs with delicious cream. Sunday, Aug 16, 7pm to 8pm.

5. TRY PASTRIES BY CHEF TETSUYA. Always a hot pick at the event, Tetsuya is expanding his repertoire this year with a second booth focusing on 12 exquisitely delicate pastries, which guests can pair with his special blend of iced coffee at the Nespresso bar next door, seeing how he is the brand’s new ambassador.